Just like “fro-yo,” it’s catchy, cute, and cunningly rolls off the tongue just too easily.
It’s homemade coconut milk yogurt.
And it’s utterly delicious.
Cultured and fat-filled with glorious gut goodness, swirled with the salubrious sweet of Quick Triple Berry Jam, and dusted with the desirability of dried blueberries, Co-Yo Berry Swirl is simply a bowl full of heaven.
Co-Yo Berry Swirl
1 can 13.5 oz full-fat coconut milk, chilled for at least 24 hours
1 Tbs. Inner-Eco fermented coconut water probiotic kefir or 1 capsule of any probiotic
1/4 cup Quick Triple Berry Jam
1/4 cup unsweetened, dried blueberries
Shake the coconut milk well to ensure the cream and water are thoroughly combined before opening (this is not necessary, but makes things a whole lot easier). In a large glass jar, combine the entire contents of the coconut milk can with the Inner-Eco or probiotic capsule. Gently stir until combined or dissolved.
Seal the glass jar with the screw-on lid and place in the oven with the light on. DO NOT TURN THE OVEN ON. Just close the oven door and turn on the oven light. Even in the midst of a freezing cold winter in Colorado, the closed oven and the light generate a stable temp of about 105-110°F, perfect conditions for the coconut milk to incubate.
The longer the milk sits, the more yogurt-y it becomes – so 12-24 hours is ideal.
Once the yogurt has reached desired creamy-yogurt-y-ness – chill.
When ready to fill the belly with heaven, divide the yogurt between two serving bowls and swirl 2 Tbs. of the Quick Triple Berry Jam in the yogurt in each bowl. Top each with 2 Tbs. blueberries.