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Veggie Coconut Yogurt: Molasses Butternut Bowl

Dairy-free yogurt with the flavors of fall.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2

Ingredients

  • 1 cup fresh coconut meat from about 1 young coconut I opened, reserve the coconut water and scrape out the white flesh
  • 1 cup cubed roasted butternut squash
  • 3/4 cup coconut water or plain kombucha
  • 4 scoops collagen peptides
  • 1/2 tablespoon molasses
  • 1 teaspoon cinnamon ground
  • 1/2 inch fresh ginger grated
  • Pinch cloves ground
  • Pinch allspice ground
  • Pinch salt

Instructions

  1. Add all of the ingredients to a blender and blend until smooth.
  2. Store in the fridge for up to one week.

Recipe Notes

Choose organic ingredients when possible.