I’ve been meaning to share this for a while. It’s too delicious for words to describe. I’m not a fan of dairy, or store bought yogurt. I don’t care much for the taste or the sugar content. So I’ve been experimenting and have found a recipe that’s easy, super economical and great for my gut…and don’t forget, too delicious for words! I add chi seeds for a couple reasons. One is for their thickening effect and the other is nutrient content, mainly protein and fiber. Not to mention, chia seeds have more omega 3’s than any other plant we know of, though the canned coconut has plenty healthy fats already. Don’t be scared of the fat content though. It gives lasting energy and brain power throughout the day if you eat it for breakfast! I eat about a 2/3 cup serving.

2 Cans Organic Coconut Milk-Unsweetened
1 Heaping Tablespoon of Honey (local and untreated if possible)
2-4 Probiotic Capsules
1/4 Cup Chi Seeds

Add the contents of both cans (fat and water) into pot and heat on stove-top to just before boiling. Stir in the honey and Chi seeds. Let it cool (I use a thermometer) to 115 degrees. Once cooled, dip out a portion, about a 1/4 cup, and whisk the probiotic powder (empty contents of capsule, don’t add capsule) into that and then add it back into the lager batch. Pour entire batch it into a sterilized glass jar big enough to hold the contents. Place cap on top and put in oven with only the oven light on for a minimum of 4 hours, or a max 8 hours. The longer you let it sit the more tart it tastes. I prefer less tart, so I usually try to get it a 4-5 hours. Refrigerate…it will thicken up as it gets cold but the consistency is thinner than regular yogurt.

This is the recipe I enjoy but I encourage you to search for and try others. After you make it the first time it’s quick and easy to do again, and again, and again 🙂


Dr. Smith

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