Creamy Coconut Yogurt Parfait

Ingredients

Homemade Coconut Yogurt

• 15 ounce can full-fat coconut milk, see notes
• 3 probiotic capsules, dairy-free
• 2 TBS arrowroot powder

Simple Strawberry Jam

• 1 cup fresh strawberries
• ½ cup fresh blueberries
• ½ cup fresh rasberries
• 1 teaspoon lemon juice
• 1 teaspoon chia seeds
• Optional: 2 tablespoons maple syrup

Easy Granola

• 1 cup sliced almonds
• 3 cup oats
• 1 cup raisins
• 1/3 cup chia seeds
• 1/3 cup pumpkin seeds
• 1/3 cup flaxseed
• 1 tsp ground cinnamon
• 1/3 cup shredded coconut
• 1/4 tsp ground cloves
• 1/2 tsp sea salt
• ½ cup coconut oil
• 1 TBS agave

Directions

Coconut Yogurt

1. Mix together 1 TBS coconut milk with dairy-free probiotic capsules.
2. Empty remaining coconut milk into a clean glass jar or bowl.
3. Using a wooden or plastic spoon to stir because, a metal spoon can have a negative reaction with the probiotics, add in the arrowroot powder and the 1 TBS yogurt starter and coconut milk combination into the heated coconut milk and mix well.
4. This coconut yogurt mixture now needs to be incubated in a warm place for at least 24 hours and up to 48 hours. The yogurt becomes thicker and tarter the longer it sits.
5. Cover the mixture with cheesecloth or a very thin, clean dish towel to let air in and keep bugs out. Secure with a rubber band. You can then store your coconut yogurt in a sterilized glass jar in the fridge for about 5-7 days.

Easy Granola

1. Preheat oven to 350F.
2. Mix together almonds oats, pumpkin seeds, shredded coconut, chia, flaxseed, cinnamon, cloves, and sea salt in a large bowl.
3. Add coconut oil and agave to saucepan on medium heat. Stir until melted and combined. Then pour over granola mixture and stir until well combined.
4. Line a baking sheet with parchment paper. Pour granola onto baking sheet and spread evenly. Bake for 20 minutes, or until granola is golden, rotating pan halfway through baking to ensure it is baked evenly.
5. Let granola cool completely. Break any large granola chunks with your fingers when cooled.

Chia Berry Jam

1. Place the chopped strawberries, blueberries, raspberries, lemon juice, chia seeds, and maple syrup in a small pot.
2. Bring the pot to a boil over high heat then reduce the heat and simmer for 5 minutes.
3. Remove from the heat and let the jam cool. Store in a clean jar in your fridge for up to one week.

Assemble the components

Place the berry jam, granola, and coconut yogurt in alternating layers in a small bowl or mason jar.

Grab a spoon and enjoy this delicious breakfast parfait!

Notes

• To effectively incubate the mix, a yogurt incubator is optimal but, in case you don’t have one, you can wrap it in warm blankets and keep in a warm area of your house.
• Arrowroot powder helps make the yogurt thicker, a non-dairy yogurt, in general, has a thinner consistency than dairy yogurt. Instead of corn starch, you can also use tapioca powder or corn starch, which are all natural thickeners.