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DIY Coconut Yogurt

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My son Johnny has been diagnosed with severe spectrum egg and dairy allergies, in addition to his severe eczema. I used to be that Mum who was stopped in the street by strangers every time we went out who would gasp and say, “Oh my goodness, what is wrong with your baby!?” regarding his skin condition, I used to be that Mum who was at the GP’s office every week loading up on steroid creams, I used to be that Mum who would wake up at 2am every single morning to bath my son and wet wrap him to help him sleep. Now I am that Mum who sometimes even forgets her son has allergies/eczema because, through complimenting all we have learned through the doctors, with a gut health focused diet (and a few environmental changes e.g. eliminating chemicals used in the house) my son is happy and healthy.

Further Food Nutritionist Commentary:

While it is accurate to label coconut as ‘natural’, one needs to be careful not to use the words ‘natural’ and ‘healthy’ synonymously. With that said, using coconut can add a desired crunch, but should be used in mindfully as this nut is high in saturated fat, which is known to lead to increased risk of heart disease and stroke. Coconut cream is similar to coconut milk, but contains less water and has a thicker, more paste like consistency. A serving of coconut cream, at 2 tablespoons, contains 63 calories, 4.7 g of fat, 4.2 g of saturated fat and 5 g of protein. No need to purchase coconut cream, if you have shredded coconut, milk and cheesecloth on hand. It’s simple to make and much more satisfying to eat when you’ve made it yourself!

By Nikki Nies, MS, Nutritionist
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DIY Coconut Yogurt

  • Prep Time:5 mins
  • Cook Time:overnight
  • Servings: 2

Ingredients

flesh of one young coconut
1/3 cup coconut cream (obtained from the top of a can of coconut milk, see step 1)
1 probiotic capsule

Instructions

1. Put a can of coconut milk in the refrigerator overnight.
2. Open fresh young coconut. Put aside coconut water for another use (smoothies or just drink as is).
3. Scrape flesh off coconut, put in food processor.
4. Whizz coconut flesh with coconut cream, obtained from the top layer of the can in the refrigerator.
5. Add probiotic (one teaspoon or one capsule)
6. Place in airtight jar
7. Turn on oven light. The heat from the light and the sealed oven will get the jar to the right temperature.
8. Leave the jar in oven overnight.
9. Enjoy the next day!

1. Put a can of coconut milk in the refrigerator overnight. 2. Open fresh young coconut. Put aside coconut water for another use (smoothies or just drink as is). 3. Scrape flesh off coconut, put in food processor. 4. Whizz coconut flesh with coconut cream, obtained from the top layer of the can in the refrigerator. 5. Add probiotic (one teaspoon or one capsule) 6. Place in airtight jar 7. Turn on oven light. The heat from the light and the sealed oven will get the jar to the right temperature. 8. Leave the jar in oven overnight. 9. Enjoy the next day!

Nutrition Information

Per Serving:  Calories: 107; Total Fat: 2g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 48mg; Potassium: 0mg; Carbohydrate: 14g; Fiber: 0g; Sugar: 0g; Protein: 1g

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