Coconut Milk Yogurt (vegan, dairy free)

Yesterday I posted a picture of our berry, coconut milk yogurt parfait and some of you asked how I made my coconut milk yogurt. So, rather than reach out to you individually I thought I would just post it here. I've been making this yogurt for a few years now and love it. It's super easy and requires no complicated equipment, which in my book is a win.  

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Ingredients 

• 1 16-ounce Mason jar (or any closed glass container)
• 1 can full fat coconut milk (I like this brand)
• 5 probiotic pills (I buy the Whole Foods Brand 50 billion) 
• drizzle maple syrup (optional)

Directions 

In a 16-ounce Mason jar, pour the coconut milk and with a fork or wisk beat to make sure there are no lumps.
Add a high quality probiotic by opening the capsules and pouring the probiotic powder into the coconut milk. Discard the capsule. Close the lid tightly and shake. 
Store the Mason jar in a cool, dark corner on your kitchen counter (away from the stove) for at least three days, but no more than a week. The longer you leave it the more tart the yogurt will taste.
Make sure you shake it every day.
After three-seven days, the yogurt is ready.
If you like thicker yogurt, you can refrigerate it for up to a week--just make sure you stir before serving it.
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To serve, slice up some fresh strawberries and add to the yogurt with a drizzle of pure maple syrup and some chopped nuts. Or, get creative with your own combination of berries, nuts, and granola.

​Note: If your yogurt doesn't culture, one of two things may be happening. First, check to be sure the lid is properly sealed. Second, it could be your brand of probiotic. Try replacing with a higher quality choice.