Azure Coconut Smoothie Bowl
Who knew you could make coconut yogurt at home? Just a can of organic coconut milk and a few probiotic capsules, and you have a satisfying vegan yogurt that's light and creamy. Making it at home allows you to control the sweetness and consistency without the normal thickeners hiding in store-bought yogurts.This picture-perfect yogurt gets its natural blue-green colour from spirulina, an algae powder that's high in protein, phytonutrients, B vitamins and antioxidants. The blue-green colour makes for a whimsical mix to everyday eats like yogurt bowls and smoothies!
Ingredients
360 ml Coconut Milk, canned
1 Teaspoon Probiotic Powder
1/2 Teaspoon Spirulina Powder
1 Tablespoon Chia Seeds
1 Tablespoon Coconut, unsweetened flakes
1/4 Cup Blueberries, frozen
1 Teaspoon Hemp Seeds
2 Strawberries
Directions
1
Place contents of canned coconut milk into a glass jar.
2
Add the powder into the jar and combine thoroughly with coconut milk.
3
Cover jar with a cheesecloth or a coffee filter and secure with a rubber band.
4
Allow yogurt to stand on the counter where the temperature is about 72F degrees. You'll get a slightly different result or timing if your kitchen temperature is cooler or warmer than 68-77F degrees.
5
Check your yogurt at 24 and 48 hours, and if it's firmed up, it's ready to go into the refrigerator to set further and cool down.
6
Add chilled coconut yogurt to your Nutribullet Cup along with the spirulina powder and chia seeds. Blend well, until ingredients are smooth. Voila, a blue-green yogurt!
7
Place yogurt in a bowl and garnish with coconut, hemp seed, frozen blueberries, and strawberry.
8
Enjoy!
Nutritional information
|
Calories: 407.9 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
