Paleo yogurt are not words that are seen together too frequently. I’m kind of fibbing a little by putting them together in the first place because this recipe does NOT require either a yogurt maker, hours of your time or live cultures. But it does act and taste just like yogurt does, in that it is a thick, creamy (coconut) milk based snack. So I’m going to go ahead and keep calling this Paleo Yogurt, because I’m way too lazy to keep typing Yogurt-A-Like over and over again. I’ve actually made Paleo Yogurt Pots before using this same method, but this time I’ve gone all out and made it a completely unsweetened recipe. Yay.
I make this Paleo Yogurt pretty often – Mr Meatified likes it with fresh fruit and topped off with some of my Banana Maple Nut Free Granola, parfait style. Imagine that: a Paleo Yogurt parfait! So how do I manage to make this no hassle, sans-cultures version of Paleo Yogurt? With my best buddy grass fed gelatin, of course! So, get this: your Paleo Yogurt fix is not only going to fix you up with fantastic healthy fats from coconut milk (this one is my favorite), but it’s also going to hook you up with some of the collagen-rich goodness of grass fed gelatin. Oh, yeah, it is!
Like I was saying, this time I mixed up the original recipe so that it doesn’t need any additional sugar. Which means that this Paleo Yogurt recipe is going to be perfect for people who are following the Autoimmune Protocol OR avoiding any added sugar as on the 21 Day Sugar Detox Program. BOOM. I got around this little sweetener issue by making this batch of Paleo Yogurt lime flavored – playing up the sour element of fresh lime juice actually also reminds me of how much I used to enjoy the tang of real Greek Yogurt.
How to make your Paleo Yogurt (a-like)
- Sprinkle your grass fed gelatin over about 1/2 cup of coconut milk. Stir to combine into a smooth paste.
- Heat your remaining coconut milk in a saucepan; just gently warm it.
- Add the grass fed gelatin paste to the coconut milk in the saucepan; whisk to combine, making sure there are no lumps.
- Now you need to refrigerate the Paleo Yogurt To Be. Leave it for at least an hour and as long as overnight in the fridge.
- When you are ready to eat, add the set Paleo Yogurt to the bowl of your food processor. Process until smooth and creamy.
- Eat your Paleo Yogurt immediately.
That last point is important: if you do not eat the Paleo Yogurt immediately after blending, the grass fed gelatin will re-set because it is cold. So make sure to make it just before you are ready to eat. I like to make a few batches of this in advance and refrigerate it overnight – that way it is ready to eat first thing in the morning. All you’ve got to do is throw it in the food processor! If you add fruit to the Paleo Yogurt before blending, the grass fed gelatin will become more diluted so that the set is less firm.
You can keep it simple and use this to top fresh fruit, or you can get fancy and make Yogurt Pots or even fancy pants Yogurt Parfaits!
Coconut and Lime Paleo Yogurt (a-like)
This coconut milk based paleo yogurt-a-like is simple, nutritious and doesn’t require either cultures OR a yogurt maker! Top it with your favorite fruit and enjoy! This is very IMPORTANT: follow the instructions on your gelatin! I used Great Lakes grass fed gelatin and my instructions reflect this.
- 2 cups coconut milk
- 2 – 3 tsp grass fed gelatin
- Juice of 1 lime
- 1/2 tsp vanilla extract
- Sprinkle the grass fed gelatin over 1/2 cup of coconut milk. Stir until the gelatin is a smooth paste.
- Add the rest of the coconut milk to a saucepan and heat gently – add the gelatin paste, lime juice and vanilla extract.
- Keep warming the saucepan and whisking constantly until all ingredients are smoothly combined.
- Pour the liquid into a container and refrigerate until chilled: at least 1 hour and up to overnight.
- When you are ready to eat, add the set Paleo Yogurt mixture to a food processor and process until smooth and creamy.
- Serve and eat immediately.
If you like your yogurt more loose, use only 2 tsp of gelatin. If the yogurt comes out too “set” for your liking, you can add water a little at a time to the running food processor to thin it down.
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Have you ever made panna cotta? For years now I’ve made a dairy free panna cotta using coconut milk. All you’d need is more gelatin to have this set up firmer and it would make a very tasty dessert
I haven’t, which is ridiculous because it is delicious! I’m totally going to do that for Christmas!
Thanks for sharing this at the AIP Recipe Roundtable! I do miss yogurt, so can’t wait to try this one myself.
This is pure genius!
Thank you so much! I’ve still not gotten around to trying out a real cultured yogurt yet because this is such a simple standby 🙂
Have you ever used almond milk and lemon for a similar product? I have family who hate lime and coconut (both together and separately). Thanks!
I haven’t, but don’t see why it wouldn’t work. You might need a little less gelatin because you don’t have the added fat from the coconut milk.