How to make coconut yogurt


Makes 3 cups :
- 2 cans (13.66 fluid ounce per can) of Thai Kitchen lite coconut milk
- 3 tablespoons instant Kraft Minute Tapioca
- 1 packet of Yogourmet Freeze Dried Yogurt Starter
- 1 tablespoon Stevia Extract in the Raw


Step 1: Pour coconut milk into a saucepan.
Add tapioca and stevia to the coconut milk. Mix thoroughly with a whisk or spoon.
Heat mixture to 170 to 180 degrees F.

Step 2: Remove from heat and let cool down to 110 degrees F.

Step 3: Mix in yogurt culture starter to coconut milk.
Pour into yogurt container(s) and place into your yogurt maker.

Step 4: Heat for six hours or until you have the desired consistency and taste. (The longer it cooks, the more sour it will taste and the firmer it will be.).

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