Paleo Yogurt with Berry Compote
Indulge in the creamy, dairy-free goodness of Paleo Yogurt with Berry Compote—a delicious and wholesome treat perfect for your healthy lifestyle. Made with rich full-fat coconut milk, gelatin powder, and dairy-free probiotics, this homemade yogurt is naturally sweetened with raw honey and subtly flavored with optional vanilla extract. Fermented to perfection, it boasts a tangy, probiotic-rich profile that aligns beautifully with paleo and gut-friendly diets. Paired with a luscious, quick-cooked berry compote featuring mixed berries, lemon juice, maple syrup, and honey, this recipe offers a vibrant burst of flavor and nutrition. Ready in just 15 minutes of prep time with minimal effort, this two-serving dish is perfect as a refreshing breakfast, snack, or light dessert. Garnish with extra berries or crunchy nuts for a visually stunning and satisfying finish!
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Recipe Information
Ingredients
- 400 ml Full-fat coconut milk
- 1 tbsp Gelatin powder
- 2 tbsp Raw honey
- 2 Probiotic capsules (dairy-free)
- 200 g Mixed berries (e.g., blueberries, strawberries, raspberries)
- 1 tbsp Lemon juice
- 1 tbsp Maple syrup
- 0.5 tsp Vanilla extract (optional)
Instructions
In a small saucepan, gently heat the coconut milk over low-medium heat until just warm but not boiling. Remove from heat.
Sprinkle the gelatin powder over the warm coconut milk and whisk until fully dissolved.
Stir in 1 tablespoon of raw honey and the optional vanilla extract. Allow the mixture to cool to room temperature.
Once cooled to room temperature, open the probiotic capsules and mix their contents into the coconut milk mixture. Stir gently until well combined.
Pour the mixture into a clean glass jar or container and cover loosely with a lid or a piece of breathable cloth secured with a rubber band.
Allow the yogurt to ferment at room temperature, away from direct sunlight, for 24-48 hours. Taste after 24 hours, and if you prefer a tangier flavor, let it ferment for the full 48 hours.
Once the fermentation process is complete, transfer the jar to the refrigerator for at least 4 hours to set.
To make the berry compote, combine the mixed berries, lemon juice, maple syrup, and the remaining 1 tablespoon of honey in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries soften and release their juices. Mash them slightly with the back of a spoon while cooking.
Remove the berry compote from the heat and allow it to cool completely.
To serve, spoon the paleo coconut yogurt into bowls and top with the berry compote. Optional: garnish with additional fresh berries or a sprinkle of nuts.
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 35.6 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 694 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
