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Dairy free Banana Coconut Yogurt

Easy home-made vegan yogurt with a tropical side kick. Only with three ingredients.

  • 4 dl of cashew nuts
  • 4 dl of coconut milk
  • 2 probiotic capsules
  • 0.5 tsp vanilla powder or seeds from vanilla bean
  • 1-2 bananas

Soak the nuts for a couple of hours, or use without soaking. Stir in nuts, banana and coconut milk in a blender at full speed until the mixture is smooth. Pour the mixture into a glass jar. Open probiotic capsules and pour the powder into the jar, mix. Cover the jar, for example, with folded gauze/fabric and secure the mouth of the jar with a rubber band. Leave the mixture at room temperature for 6 to 12 hours. The longer you ferment it, the stronger the taste. Add vanilla and cool the yogurt in a refrigerator. Store in a resealable jar in the refrigerator and consume within one week.

Convert DL to CUPS for example here!

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