What happens when you pair a health-conscious, vegan mother of two who has her own diet business with a husband and children who sometimes have other ideas? This blog is a chronicle of my journey to eat and live in a life-affirming way!

Tuesday, May 24, 2011

Chocolate coconut yogurt with lots of toppings!

I have a confession to make. Until the last few years when I have truly become a vegan, I used to be absolutely addicted to frozen yogurt. You would think that a health-minded person like me would think, no, frozen yogurt is NOT a substitute for a meal but line up out the door to get a cup I did!

But, when New York City gets hot and sunny as it did today, my cravings for something sweet and creamy emerge.

Luckily, a few days ago I made vanilla and chocolate coconut-based yogurts. Of course, you can buy coconut yogurt's such as the ones by So Delicious but the homemade ones are so easy to make and so much better tasting!

So, today I had a Chocolate yogurt with vanilla cream, shaved coconut and lots of chocolate chips!!! Dairy-free, sugar-free, packed with nutrients and antioxidants and bursting with healthy probiotics, I felt light as a feather and so energetic afterwards...

Here are the two yogurts I made a few days ago:

4 cups coconut meat (you can open fresh or buy prefrozen from Exotic Superfoods)
Coconut water (or regular filtered water)
4 capsules of probiotics (I used Innate probiotics- by FAR my favorite brand)

For the chocolate yogurt:
3-4 tbsp unsweetened chocolate powder (I used raw cacoa powder)
3-4 tbsp agave nectar

For the vanilla yogurt:
2 tsp vanilla bean
1 tbsp agave nectar


1) I always believe in doing things in the easiest way possible, so blend all of the coconut meat first. You will need to add water very slowly just to get enough water in there so that the mixture blends smoothly. The less water you put in the thicker the yogurt and I personally love my yogurt thick!

2) Blend in the powder from the probiotic capsules

3) Take 1/2 of the mixture out and set aside.

4) In the blender with 1/2 of the coconut meat mixture, blend the vanilla beans and agave nectar. Place this mixture in a mason jar and cover and put in your dehydrator or a very warm place overnight.

5) With the remaining 1/2, place it back in the blender (hint: if you do the vanilla first, you don't have to clean the blender!) then add the chocolate powder and agave nectar. Add this mixture to another mason jar. This is your chocolate yogurt. Place this mason jar in your dehydrator or a warm place overnight with the other jar.

6) In the morning, refrigerator the jars and THAT'S IT!

A few months ago, I my Easy Peasy Vanilla Yogurt and topped it with shaved coconut, blueberries and Oh Alaska chocolate syrup- yum! The choices are endless and limited only by your imagination!

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