By Chef: Callie England
Posted: January 3, 2011
A raw vegan coconut based yogurt layered with pomegranate and pineapple, chocked full of tummy loving probiotics
- coconut yogurt*
- chopped pineapple
- seeds from one pomegranate
for the coconut yogurt:
1. combine the meat of 5 coconuts + the water from 1 + about a tsp of probiotics.
2. Blend until smooth.
3. Place yogurt in an airtight container for about 12 hours at room temperature. Once fermented, place in refrigerator.
1. Layer yogurt, pineapple and pomegranate seeds. Viola, a super quick breakfast or afternoon snack – and, it’s chocked full of tummy loving probiotics.