Nutrition
My Cookbooks
E-COOKBOOKS
Homemade Coconut Yogurt
- prep: 30 min
- cook: 50 min
- total: 1 hr 20 min
Print
SaveSummary
This homemade yogurt works well as a dairy-free alternative. We prefer making our own coconut milk over using canned—the flavor is much more fresh. To reuse the pressed coconut, dry it out in a low oven until no longer moist, then use in baked goods or sprinkle over yogurt.
Ingredients
- 3 1/2 cups unsweetened coconut flakes
- 2 teaspoons pectin powder (such as Pomona's)
- 4 tablespoons store-bought coconut yogurt with live cultures
- 1 teaspoon vanilla extract (optional)
- 3 (8-ounce) or 2 (16-ounce) glass jars with lids
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 779 % Daily Value *
- Total Fat: 47 g 72.85%
- Saturated Fat: 42 g 212.03%
- Trans Fat: 0 g %
- Cholesterol: 4 mg 1.33%
- Sodium: 413 mg 17.21%
- Calcium: 17 mg 1.72%
- Potassium: 5 mg 0.14%
- Magnesium: 0 mg 0%
- Iron: 1 mg 4.06%
- Zinc: 0 mg 0%
- Total Carbohydrate: 46 g %
- Dietary Fiber: 3 g 13.67%
- Sugar: 16 g
- Protein: 10 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0.17%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat9
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs1
- Exchange - Starch2
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
