Breakfast. Fruits. Homemade coconut yogurt.

Look around you. Nothing is ordinary…

1 can of coconut milk, chilled for 24 hours

1 probiotic capsule (50 bln)

1 tbsp of coconut sugar

Rasberries, kiwis, chia seeds

Open the can and pour the coconut liquid into a glass. Put the coconut cream into a separate bowl, add coconut sugar, the content of the probiotic capsule and the coconut liquid (control the amount of liquid, don’t use more than a half of the liquid from the can). Mix together, cover with cling film and let the yogurt ferment at room temperature for 24 hours.

Chill before serving. It will be a mild sour coconut taste. Mix it with raspberries, kiwis and chia seeds (for me this combo is great).

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