Ingredients:
1 can coconut milk (chilled overnight)
2 cups Greek yogurt
¼ cup maple syrup
½ tsp vanilla extract
1 cup unsweetened shredded coconut
Directions:
Heat oven to 325℉.
Line a baking sheet with parchment paper, set aside.
Open chilled coconut milk from the bottom of the can. Pour out the liquid (save and use for later).
Spoon the solid coconut cream into a bowl, and beat until thickened.
Put yogurt, maple syrup, and vanilla extract into another bowl and combine. Add the coconut cream and mix until fully combined.
Store in an airtight container and refrigerate.
Pour shredded coconut onto a baking sheet and bake for 3 to 5 minutes (watch carefully, it will cook quickly). Remove and let cool completely.
To serve, spoon yogurt into bowls and top with toasted coconut. This toasted Coconut Yogurt recipe will yield 4 to 6 servings.
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Doug Kaufmann developed his diet after years studying the clinical effects of pathogenic fungi on the body. Fungi and yeasts can become parasitic organisms on and inside our body, causing health problems that can be difficult to diagnose. Learn more about the Kaufmann Diet, change your life and know the cause.
We encourage all visitors to this site to take some time and study these technical articles prior to initiating lifestyle changes, including dietary changes and to do so with their physician’s awareness and approval. The articles posted in this link are scientific and with few exceptions are taken from medical journals familiar to healthcare workers.
Looking for help assembling antifungal Kaufmann Diet approved recipes for breakfast, lunch or dinner? We have several videos, books and recipe write ups here on Know the Cause that will help your health journey. The recipes in this section are so good, you’ll feel like you’re indulging. No sacrifice needed! Enjoy.
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