Dairy-free Yogurt Alternative

I take 2 cans of organic canned coconut milk  I use organic Thai Kitchen brand and heat it to 180 degrees  Cool down to 110 degrees in an ice bath. Then add 1/4 c. already made yogurt (the first batch I used regular milk yogurt from the store. Now I set aside 1/4 c. from every batch and use that. I’ve done this for so long I’m sure there is no dairy left in it.) and about 1 T. honey, or maple syrup. I do have a yogurt maker. I leave mine in the yogurt maker for about 12-24 hours or until it is the right taste. I didn’t use sweetener usually but I discovered that it needs to have a little bit to help the bacteria grow.

At first, I didn’t like it. But I’ve come to really like it. My little ones like it too with some real maple syrup or honey and fruit.

Here is a link to how to make it without the yogurt starter:http://angelaskitchen.wordpress.com/2008/04/05/coconut-yogurt/

It’s very easy!