Raspberry Coconut Yogurt

• Produce

  • 1 1/2 cups Raspberries

• Canned Goods

  • 2 1/2 cups Young thai coconut meat, fresh or frozen

• Condiments

  • 2 1/2 tsp Lemon juice, fresh
  • 3 tsp Maple syrup, pure

• Baking & Spices

  • 1/8 tsp Sea salt
  • 1 tsp Vanilla extract, pure

• Liquids

  • 3/4 cup Coconut water, fresh or bottled

• Other

  • 1/4 teaspoon probiotic powder, optional

Found on veganhuggs.com

Ingredients

• 1 1/2 cups raspberries, or your favorite berries (fresh or frozen)
• 1 teaspoon pure maple syrup
• 2 1/2 cups young Thai coconut meat, fresh or frozen (thawed)
• 3/4 cup coconut water (fresh or bottled)
• 2 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon probiotic powder (optional)
• 1/8 teaspoon sea salt
• 2-3 teaspoons pure maple syrup
• 1 teaspoon pure vanilla extract

Directions

• Mash the raspberries and 1 teaspoon of maple syrup in small sauce pan, over medium heat. Set heat to medium-low and lightly simmer for 2-3 minutes. Remove from heat and let cool.
• Add the remaining ingredients to a blender. Blend until smooth and creamy. Add more coconut water, if its too thick. (tablespoon at a time)
• Pour the yogurt into your favorite glass. Then put the raspberry sauce on top. Put in fridge to chill for 30 minutes.

Nutrition