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Tropical Coconut Yogurt Parfaits

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Tropical Coconut Yogurt Parfaits

Images and Recipe by Flax and Sugar

Ingredients

Yogurt Ingredients:  

  • 2 cans of coconut cream 
  • 1/4 cup maple syrup 
  • 1 teaspoon agar powder  
  • 4 probiotic capsules  

Tropical Parfaits Toppings: 

  • Chopped pineapple pieces  
  • Toasted coconut flakes  
  • Chopped macadamia nuts  
  • Drizzle of agave 

Directions

  1. Set your pressure cooker to 'sauté'. Add in 2 cans of coconut cream and bring to a rolling boil uncovered (about 3-5 minutes). Once the coconut cream is boiling, hit 'cancel' on your pressure cooker. Add in the agar powder and whisk vigorously to combine. 
  2. Let the mixture cool to around 110 F. This typically takes about 30 minutes and if you do not have an instant-read thermometer, aim to make the mixture warm enough to touch without it burning you. If it is too hot, it will kill the bacteria in the probiotic capsule. 
  3. Once cooled, open the 4 probiotic capsules and pour them on the coconut cream mixture in the pressure cooker. The coconut cream will already be slightly thickened from the agar flakes. Whisk again to fully combine the probiotic capsule powder. 
  4. Place the lid on the pressure cooker and press the 'warm' button for 15-18 hours. 
  5. After 15+ hours your coconut yogurt is done! Open the lid and transfer the yogurt to jars or airtight containers to cool. The yogurt will still be on the liquidy side. Do not worry, coconut milk yogurt firms up while cooling in the fridge. 
  6. Spoon the finished yogurt into a serving dish and top with parfait toppings. Enjoy! 

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