Breakfast: Coconut Cream Yogurt

Ingredients

1 can Full Fat Coconut Milk
2 capsules NOW Probiotic-10
1/2 tsp. NOW Xanthan Gum (1/4 tsp. split between both jars)
2/3 cup Heavy Whipping Cream
Toppings of Your Choice

Instructions

1. Open a can of coconut milk and stir it well. You want to make sure the cream and water in the can is thoroughly mixed.
2. Put the coconut milk into whatever container you’d like. I seperated mine into 2 200mL mason jars. Have your NOW Probiotic-10 handy.
3. Break the capsules into the coconut milk. If you are using 2 jars, use 1 capsule per jar. If you are using 1 jar, use 2 capsules. Stir the mixture together well and place the lids on the jar.
4. Turn your oven light on and place the jars in the oven. Close the oven door, keeping the light on, and let it sit for 12-24 hours overnight. The longer the bacteria can culture, the thicker the mixture will get, but it doesn’t make too big of a difference.
5. Empty all of your yogurt into a mixing bowl and sprinkle 1/2 tsp. Xanthan gum over it. Using a hand mixer, mix this well.
6. In a separate bowl, whip up 2/3 cup heavy cream until stiff peaks form. You want this to be solid cream almost.
7. Dump the solid cream into the yogurt and mix on a low speed until the consistency you want is achieved.
8. Add toppings, flavorings, or fillings of your choice and enjoy!

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