dairy-free coconut yogurt

WITH CHIA BERRY JAM

Most store-bought yogurts, whether dairy-free or not, are full of sugar and preservatives. Our coconut variation delivers a cleanse-friendly bowl of creamy yumminess.

Yield 2 servings
Prep Time 10 minutes
Cook Time 20 minutes
CLEANSE

For the jam

1 lb fresh berries, such as raspberries, blackberries, or blueberries

3 tbsp organic honey (adjust to taste depending on sweetness of berries)

½ vanilla bean, split and scraped

2 tbsp chia seeds

Juice of ¼ lemon

For the yogurt

2 (8oz) packets frozen fresh young coconut purée (Inner-Ēco brand recommended), thawed

¼–½ cup coconut water

½ tsp pure vanilla extract

Coconut flakes (optional), to garnish

1   In a medium saucepan, heat the berries, honey, and vanilla bean scrapings over medium-high heat. Bring to a simmer, and cook for 10 minutes or until the juice from the berries has thickened slightly.

2   Add the chia seeds and lemon juice, and continue to cook for 5 to 10 minutes or until the mixture has a jam-like consistency. (It will continue to thicken slightly while cooling.) Transfer to a glass jar, and cool completely before adding to yogurt.

3   In a high-speed blender, combine the coconut purée, ¼ cup coconut water, and vanilla. Blend on high, adding more coconut water if necessary to get the mixture to a consistency similar to Greek yogurt.

4   Serve the yogurt topped with chia berry jam and coconut flakes, if desired. Leftover jam can be refrigerated in an airtight container for up to 7 days.

tip

To boost this yogurt’s healing power, stir in the contents of 1 to 2 capsules of your favorite probiotic powder to each serving before eating.

dairy-free coconut yogurt