Coconut Yogurt & Fig Berry Puree

2 Cans Full Fat coconut milk
1 tblsp Lemon Juice
2 Probiotic capsules, contents emptied, OR 1 teaspoon probiotic
Pinch Sea Salt
1 tblsp Maple Syrup, coconut nectar, or agave (or to taste). Or powder use a few drops of liquid vanilla stevia.

Place the coconut milk in the fridge overnight. In the morning, scoop out the solidified part from both cans and place it into a food processor or blender. Add remaining ingredients and blend yogurt till smooth. Add a little remaining coconut water to thin if desired. Serve with fresh berries, granola, or Sally’s Fig Berry Puree.

Fig Berry Puree

1 Pint Blackberries
5-6 Figs

In a food processor, blend figs and blackberries. Voila, you’re done. This makes a great topping, “jelly” for pancakes, breads, muffins,
scones, and yogurt.

Category: For the Kitchen, Recipes, Sally's Blog, Tips · Tags:

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Sally Kravich

M.S. Holistic Nutrition
Author & Speaker
Body & Soul Nutrition

New York + 1-212-946-1623
Los Angeles + 1-310-285-3528

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