Raspberry Coconut Yoghurt
As a nutritionist and believer in a real, whole foods diet, I am frequently irked by dairy-free food companies who claim that their products are healthier than dairy foods. Because it’s usually not true. Many dairy-free alternatives are highly processed, contain questionable additives and offer little or no nutritional value. One health food that is doing the rounds lately is coconut yoghurt. I don't recommend store bought coconut yoghurt, they're mostly just trying to mimic the consistency of yogurt with the use of thickeners (guar gum, carrageenan etc) and also contain other dubious ingredients such as stabilisers and titanium dioxide (a white coloring agent also used in paint and sunscreen). Not only does it do little for you nutritionally, but they also lacks the potent probiotics our body require for optimal gut health.
So what do I recommend instead?
It's simple. Make it yourself!
Raspberry Coconut Yoghurt
INGREDIENTS
2 cups coconut yoghurt (I use this probiotic starter culture to make my coconut yoghurt - use “jordanpie” for 10% off)
1/2 cup organic raspberries
Optional Add Ins: vanilla powder, a touch of pure maple syrup, raw honey or a few drops of liquid stevia to taste
INSTRUCTIONS
1. Blend the raspberries and coconut yoghurt together until completely smooth.
2. Add in additional extras and re-blend. Taste the mixture and adjust if needed.
3. Store in a glass jar. You can leave this out for a couple of hours to ferment to remove the sugar from the berries. Or place it in the fridge, it will slowly ferment in the fridge too.
Serving Suggestions: serve with homemade muesli, on top of pancakes, add to smoothies, chia puddings or make ice-blocks out of it!
