Coconut Yogurt - By Request!

At last, the Coconut Yogurt!

Coconut Yogurt 

• 1 can coconut milk (NOT light)
• 1 cup cornstarch
• ½ cup soy yogurt, (it has to have live, active cultures)
• 6 cans water

• 1.Stir the cornstarch into a small part of the milk until smooth. Then add all the milk. Boil for 1-2 minutes, until thickened. Allow to cool to 105-112 degrees.

  2.Mix in the yogurt. Keep it around 105 degrees in a covered container overnight (or about 8 hours) to culture.

If you don't have a yogurt maker, yogurt can be kept warm in a dehydrator, or in a gas oven with just a pilot light on. In the summertime it can be kept warm in a hot car (not in the window!) or on a windowsill in your home.
Yogurt can be used in salad dressings or smoothies, or flavored with all-fruit jelly and/or fruit. It can also be sweetened with various flavors of pie filling.
If the yogurt looks lumpy, you can blend it lightly in a blender or food processor before adding flavorings.

Please forgive, the above picture is NOT mine, as I have misplace my picture. I'll work to either get a new one or find the few that I have (or I may use yours if you send me one). Thanks!