2 Ingredient Dairy-Free Coconut Yogurt

I’ve wanted to make my own yogurt for years. In my dairy-eating days I would eat it every day for the probiotics. The super thick Greek-style yogurt was my staple. And I miss that tangy goodness.

If you’ve tried any of the non-dairy yogurt options you know they are pathetic. Most often jello-y globs that plop out of the container. Eww. There are only two brands of coconut milk yogurt that I enjoy, Anita’s and CO YO. Both are fabulous, yet crazy expensive and hard to find in stores.

Option B: Make my own. I was inspired by Laura Miller’s recipe using fresh coconut milk. Check it out here. Her video is freakin’ hilarious. You MUST watch it. It involves a probiotics song to the beat of 702’s song “Where My Girls At.” Amazing.

Laura uses fresh coconut in her recipe, but I just don’t have time for that. So I made it with canned full-fat coconut milk. It worked perfectly! And is so easy you can make it anytime and always have some in the fridge.
Homemade Coconut Milk Yogurt Homemade Coconut Milk Yogurt
A few things to note before you get started:

  • Yogurt gets its sour flavor from the lactic acid in probiotics.
  • Choose a probiotic that requires refrigeration. Probiotics are living and must remain at a certain temperature or they will die (which would defeat the whole purpose of probiotics).
  • Make sure your probiotic falls into your allergen guidelines. Many probiotics are made from dairy strains and contain trace amounts of dairy.   
  • Only canned full-fat coconut milk and coconut cream work for this recipe. The boxed coconut milks are too thin and will result in a watery consistency (more like a kefir).


Enjoy!

2 Ingredient Dairy-Free Coconut Yogurt
Serves 4
Homemade coconut milk yogurt made with canned coconut milk.
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Prep Time
5 min
Cook Time
24 hr
Prep Time
5 min
Cook Time
24 hr
Ingredients
  1. 1 can full-fat coconut milk cream - I use Native Forest brand
  2. 2 capsules of probiotics - I use Jarrow Formulas’ Jarro-Dophilus Allergen-Free
Materials
  1. glass or ceramic bowl
  2. silicone spatula
  3. wooden spoon
  4. tea towel or paper towel
  5. large rubber band
Instructions
  1. Make sure all your materials have been thoroughly washed with warm, soapy water. This prevents any bacteria from interfering with the probiotics.
  2. No metal can be used when making this recipe. Metal will counter the probiotics.
  3. Place the canned coconut milk in the fridge for 12 hours.
  4. Remove from the fridge, turn upside down and open the can from the bottom.
  5. Coconut water should be at the top of the can. Pour this out and save for another recipe. Then you are left with the thick, creamy coconut on the bottom.
  6. Scoop out the coconut cream with a spatula and put into your bowl. Heat the cream for 45 seconds in the microwave. Probiotics like a warm environment and the heat will get them going.
  7. Open the probiotic capsules and sprinkle over the cream. Mix together with the wooden spoon.
  8. Cover bowl with the towel and secure with the rubber band. You want the yogurt to be able to breath so make sure to use a breathable covering.
  9. Then place the bowl in a warm, dark place for 48 hours.
  10. After 24 to 48 hours the probiotics will have worked their way into the coconut and you’ll have tangy yogurt.
  11. Store in the refrigerator.
Adapted from Laura Miller
Adapted from Laura Miller
Sparkle Kitchen http://sparklekitchen.com/
2 Ingredient Dairy-Free Coconut Yogurt

Pork Sausage and Potato Hash

Fall is zooming on by. Honestly, where did September run off to so quickly? My husband and I were discussing why September always speeds past us and we came up with a hypothesis.

August is the month of leisure. It’s too hot to accomplish much of anything so the days are long and restful.

Then September hits. Vacation is over, work resumes, school is back in session and the days get shorter. Goodbye sunlight at 8pm. Hello winter.

Once fall hits, everyone’s calendars fill with activities and time zips past us.

Less time calls for batch cooking. Breakfast is my most important meal and often by biggest meal so I need something substantial to keep me going. This combination of pork, potatoes, onions and turnips is warm and hearty, perfect for cooler days.

I combined turnips with the potatoes to make it a bit lower carb and to add more vegetable variety. You can also add sweet potatoes or swap out all the potatoes for sweet potatoes.

Try topping with a poached egg or make up some hollandaise sauce. I have a yummy recipe you can use here.

Enjoy!

Pork Sausage and Potato Hash

Pork Sausage and Potato Hash
Serves 6
Pork sausage cooked up with potatoes, onions and turnips for a quick skillet breakfast.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 lbs pork sausage - sliced or crumbled
  2. 3 cups yukon gold potatoes - cubed
  3. 1 tsp salt
  4. 2 cups turnips - cubed
  5. ½ cup onions - chopped
  6. 2 tbsp garlic - minced
  7. ⅛ tsp red pepper flakes
Instructions
  1. Cook sausage in a heavy skillet over medium-high heat for 4 minutes. Remove sausage from pan, leaving the fat drippings.
  2. Pan fry the potatoes with salt for 5 minutes in the sausage fat. Add more fat if needed. Then add the turnips and onions, cooking for 2 more minutes and stirring occasionally to prevent sticking. Throw in the garlic and red pepper flakes, sautéing 2 minutes.
  3. Finally add the sausage back in and mix together. Add more salt and pepper to taste and serve.
Sparkle Kitchen http://sparklekitchen.com/
Pork Sausage and Potato Hash

Honey Lime Hot Wings

Skip the flour, skip the deep fryer. Go straight to the oven with these tasty hot wings. You may actually use toaster oven to cook this delicious hot wings! you will surely love this!

It’s a misnomer that chicken wings are unhealthy. Traditionally they are dredged in flour and dunked into a deep fryer to make the crispiest chicken. That’s just not required. Baking at a high temperature achieves the same effect.

A trifecta of honey, lime and garlic infuses these wings as they bake. The chicken stays tender and you could even skip the sauce entirely.

Marinate the chicken overnight for the lime and garlic flavors to really come through. Just make sure to marinade for at least 30 minutes. Chicken needs a little help to keep it tender.

I use a combination of Frank’s Red Hot and Cholula Chili Garlic Hot Sauce to achieve a powerful garlic kick. We’re big garlic fans in my house (and may over use it).  Any hot sauce can be used. Just make sure it is gluten free. Take a look at this list for confirmation.

Enjoy!
Honey Lime Hot WIngs Honey Lime Hot WIngsHoney Lime Hot WIngs

Honey Lime Hot Wings
Serves 4
Hot honey, lime chicken wings roasted in the oven.
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Prep Time
35 min
Cook Time
40 min
Total Time
1 hr 15 min
Prep Time
35 min
Cook Time
40 min
Total Time
1 hr 15 min
Ingredients
  1. 3 lbs pasture-raised chicken wings
Marinade
  1. 2 tbsp honey
  2. ¼ cup lime juice
  3. 1 ½ tbsp garlic
  4. 1 tbsp salt
  5. ½ tbsp pepper
  6. 3 tbsp Frank’s Red Hot sauce
  7. 3 tbsp Cholula Chili Garlic sauce
For the Sauce
  1. 1/4 cup Frank’s Red Hot sauce
  2. 1/4 cup Cholula Chili Garlic sauce
  3. 1/3 cup grass-fed butter or ghee
Instructions
  1. In a large bowl, mix together all marinade ingredients. Toss and coat the wings. Cover and refrigerate for at least 30 minutes.
  2. Preheat oven to 400 degrees.
  3. Line a baking sheet with aluminum foil or parchment paper. Place a metal rack on top (a cooling rack for baking works well).
  4. Arrange the wings on the metal rack and bake for 40 minutes, flipping after the first 20 minutes.
  5. Remove from oven. Turn on Broil.
  6. Once fully heated, broil hot wings for five minutes until crispy.
  7. Prepare the sauce by melting the butter and hot sauce together, either on the stove or in the microwave.
  8. Toss cooked wings in sauce and serve.
  9. Enjoy!
Notes
  1. For a dairy-free version, melt a 1/3 cup of lard or coconut oil with 1/2 cup hot sauce.
Sparkle Kitchen http://sparklekitchen.com/
 Honey Lime Hot WIngs