Dairy Free Pumpkin Spice Yogurt
Ingredients
4 cups coconut cream (around 4, 12 oz cans)
½ cup pumpkin puree
3 tbsp maple syrup
2 tsp gelatin
½ tbsp vanilla extract
1 tbsp pumpkin pie spice
¼ tsp salt
4 probiotic pills
Directions
In a pot, add coconut cream, pumpkin puree and maple syrup and let it come to a simmer on the stovetop
In a small bowl, add gelatin and cold water to cover. Let the gelatin soak up the water and whisk so there are no lumps. Add this to simmering coconut cream and whisk in until smooth
Add vanilla, pumpkin pie spice, and salt
Remove from the heat and let cool for 30 minutes
After 30 minutes, take the contents of the probiotic pills and dump them into the mixture and whisk
Pour the yogurt into mason jars and seal the lids. (If you are using a yogurt maker, transfer the mixture to the yogurt jars)
Transfer to an oven that is off, and turn on the light. Let them sit for 12 hours with the light on. This allows for the fermentation process at the right temperature, just warm enough from the light. If you are using a yogurt maker, turn the yogurt maker on and let them sit for 12 hours
After 12 hours, transfer the yogurt to the refrigerator to set. It will take a couple of hours to set, but once they are cooled and firmer like yogurt, enjoy!
