Why look! Another guest blogger! This time it’s Neely Quinn, the pint-sized dynamo who runs The Paleo Plan!
Mel, Holly, and I met Neely last fall when she attended our Do It Better! Paleo Seminar in Estes Park, Colorado. Not too long ago, she reached out to me and volunteered to guest post about making a super-simple two-ingredient dairy-free yogurt in the oven. That’s right: TWO INGREDIENTS. The technique was so novel and easy that I had to take her up on her offer. Teach us, Neely!
Luckily for me — but very unfortunately for her — my friend Cat Caruso has so many food sensitivities that she has to be creative in the kitchen.
Cat’s culinary accomplishments range from the most perfect coconut macaroons ever created, to a tender delectable crock-pot lamb roast, to coconut milk ice cream, and last but not least…coconut milk yogurt.
Obviously, her food sensitivities don’t extend to coconut.
Why had I not thought of coconut milk yogurt before!? Sometimes when she tells me what she’s just whimsically whipped up, I feel really stupid for not having done it before myself.
Not only is coconut milk yogurt a fantastic idea, it’s really delicious. It’s tangy, creamy, and satisfying like yogurt should be. One thing to note is there’s pretty much no protein in it, so you’ll have to get your grams somewhere else.