1 cup of coconut yogurt (homemade with Almond Cow): 1 fresh coconut, 4 cups of water, probiotic capsules
2 tbsp chia seeds
20 grams of unsweetened or stevia sweetened chocolate
1/2 cup almond milk (homemade with Almondcow)
1 tsp cocoa powder
1 tsp cocoa nibs
Optional: 1/2 cup almond pulp (leftover from homemade almond milk)
Method with Almond Cow (Coconut Yogurt)
For the coconut yogurt prepare fresh coconut. Open coconut and reserve coconut water. Cut out the coconut flesh and remove it from the brown skin. Put 1/3 of the coconut flesh into your basket. Add water and coconut water and press the button. Transfer coconut milk into a jar.
In a high speed blender add a little bit of the homemade coconut milk, the rest of the coconut flesh and the content of one probiotic capsule (discard the empty capsule). Blend the coconut flesh with just enough coconut milk (1/3 cup -1/4 cup) to make a very thick texture. Blend it until it is thick and completely creamy. Pour into clean jars and cover with something breathable like a cheesecloth or napkin. Secure with a rubber band. Now let the jars sit on your counter preferably away from the sunlight for one to two days depending on how tangy you want your yogurt to taste. Once the yogurt is cultured remove the covers from the jars and close with real lids. Let the yogurt cool down in your fridge for several hours before enjoying.
Method (Chia Pudding):
For the chia pudding add chia seeds, cocoa powder, almond milk, cocoa nibs and almond pulp (if wanted) into a small bowl. Mix until well combined and let sit for about 10-15 minutes.
In the meantime melt chocolate over low heat. Once fully melted, set aside and start assembling your parfait.
In a glass or bowl add chia pudding and coconut yogurt. Add warm melted chocolate and sprinkle cocoa nibs on top. Enjoy while chocolate still warm. If needed, parfaits can be stored in fridge for up to 4 days.