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
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.