Make Dairy-Free Coconut Yogurt at Home

This plain coconut yogurt from The Moon Juice Cookbook is a staple in my fridge and a great launching point for a huge diversity of composed yogurts. It can be made in large batches that get tangier with time. I like my homemade yogurt taken to the breaking point of fermentation, at which the yogurt will look completely curdled. This plain yogurt base can be used for a variety of flavored savory and sweet yogurts, smoothies, puddings, ice creams, cheesecakes, and frostings. Blend it with fruit to make ice pops, add it to raw cake batter, or serve it for dessert with fresh berries or cacao and maca. On the savory front, you can thin it out with olive oil and use as a dip for crudites, add it to a soup, spread it as a base for avocado toast as you would mayonnaise, or flavor it with herbs. With so many diverse uses, you can see why I make this weekly.Coconut YogurtExcerpted from The Moon Juice Cookbook: Cosmic Alchemy for a Thriving Body, Beauty, and Consciousness by Amanda Chantal Bacon. Copyright © 2016. Published with permission by Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. All rights reserved.