We’ve had some unseasonably warm winter days here in Texas, and I know those of you down under have been suffering through one heck of a summer lately, too. I’ve been meaning to create an AIP-friendly version of everyone’s favorite warm-weather threat for a long time, and now that I have an Instant Pot in which to make yogurt, I dedicated a good portion of my holidays to perfecting this recipe.
You’ll need sterilized mason jars to accommodate about two quarts of yogurt (you can use two one-quart jars or four one-pint jars). You should be able to use any multi-strain probiotic for this recipe (though I’d stay away from soil-based ones). Coconut milk tends to separate in the fridge, so if you find your yogurt is thick on top and nothing but liquid on the bottom, just give it a good stir before use. I love to top mine with fresh fruit — mango, strawberry, banana, even avocado. You can also add a quarter cup of toasted carob powder along with the honey for “chocolate” fro-yo.
- 4 cups coconut cream *(scooped from the top of 4 cans of coconut milk)
- 2 capsules probiotics (any non-soil strain will do)
- ⅓ cup honey
- Divide the coconut cream and probiotic powder evenly between each of your jars and mix well, then cap the jars.
- Place in a yogurt maker or Instant Pot with yogurt setting and follow the manufacturer's instructions for yogurt. (In the Instant Pot, this takes about 12 hours).
- Refrigerate until cool.
- Stir the honey into the yogurt and then run through an ice cream maker according to the manufacturer's instructions.