Banana Cream Pie Yogurt (Recipe)

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Banana Cream Pie Yogurt is one of my favorite yogurt recipes in this book, and also one of the quickest to prepare. It tastes so close to banana cream pie filling, but in contrast to banana cream pies, this yogurt is healthy. The coconut milk really brings out the “cream” part of this recipe, adding richness, although this yogurt is delicious without the coconut milk as well.

Because bananas oxidize very quickly and their flavor changes along with oxidation, it is best to eat this yogurt on the same day it is made. While other yogurt recipes in this book can easily be doubled or tripled to keep the flavor on hand, I recommend only making what will be consumed quickly, lest you end up with brown yogurt that has the flavor of overly ripe bananas. This recipe comes together in seconds and is delicious by itself or with granola or even on top of hot oatmeal!

Ingredients:

• 1 cup Greek yogurt (page 181)

• 1 ripe banana

• 2 tablespoons coconut milk (full-fat kind recommended)

• 2 teaspoons agave nectar or honey (or to taste)

Instructions:

1. In a bowl, mash the ripe banana.

2. Mix in the coconut milk and agave, stirring well to combine.

3. Add the yogurt and mix until combined.

4. Serve soon after preparing (banana will oxidize and turn brown if stored in the refrigerator for more than half a day).

5. Enjoy the yogurt by itself or with granola or on top of hot oatmeal.

This recipe has been adapted from “Delicious Probiotic Drinks: 75 Recipes for Kombucha, Kefir, Ginger Beer, and Other Naturally Fermented Drinks” by Julia Mueller. To buy this book, click here.