Coconut Breakfast Parfait

Whoa…what a way to wake up!

Ingredients for the Greek yogurt :

  • 8 cups (half-gallon) of whole, 1%, 2% or skim Pasteurized Milk. Do NOT use ultra-pasteurized
  • 1/2 cup store-bought natural plain yogurt. (Once you have made your own, you can use that as a starter)

How to:

Add the milk to a crock pot and heat 2 1/2 hours on low. Check the temperature of the milk after 2 1/2 hours. The temp should be 180 degrees. Once it has reached 180 degrees, turn the crock pot off and remove the insert containing the milk. Let it sit and cool to 105 degrees (approx 1 hour). At that temp, whisk in the store bought yogurt. At this time, you can add honey or maple syrup to sweeten if you like. Otherwise, whisk in 1/4 C honey or maple.

Cover the crock pot insert, wrap it in a towel and leave it in your oven with the oven light ON, overnight. In the morning (or 8 hours later) remove it from the oven and unwrap/uncover. Stir the yogurt slightly to see if it has thickened. It should look like very thick curdled milk.

The next step is the fun part. Refrigerate the yogurt for 3-4 hours. When finished, place some cheesecloth over the top of a bowl. Pour the mixture of yogurt over the cheesecloth. This will allow the liquid to drain out of the yogurt and create a creamy Greek yogurt. Let the yogurt drain for 1 hour. Pour out the liquid and let it drain another hour. Repeat the process until the liquid is almost all drained (approx 2-3 hours). The results will be a creamy, delicious Greek yogurt you can make your own!

Ingredients for the parfait:

  • 1 Breakfast Cookie, crumbled
  • 1 T chia seeds
  • 1 T hemp seeds
  • 1 T bourbon caramel sauce (optional)
  • 1 C Greek Yogurt

Layer yogurt, cookie crumbles, seeds and repeat. Top with caramel sauce and enjoy!