Okanagan Cherry Coconut Yogurt

Directions

• Place the coconut milk into a sterilized large (minimum 500ml) glass jar. Open one of the capsules of probiotics carefully and evenly sprinkle it on top of the coconut milk while stirring with the end of a wooden spoon. Repeat with the remaining probiotic capsule and stir the coconut milk well to evenly incorporate the probiotic.
• Cover the top of the jar with cheesecloth (or a paper towel or clean linen dishcloth) if you don’t have cheesecloth), fasten it with a rubber band or twine around the lip of the jar, and leave it at room temperature for 48 hours. It will get thick and tangy!
• Transfer the jar to the fridge (it will thicken further) for up to 5 days.
• To make the cherry compote, place the cherries and 1 tablespoon of maple syrup with a splash of water (a couple of tablespoons to prevent it from scorching) in a small saucepan on medium-low heat. Cook the cherries until they are softened, about 10 minutes, stirring frequently and adding more water if needed.
• In a small cup, mix together the cornstarch with 1-2 tablespoons of water until smooth. Slowly add it to the cherries while stirring and cook at a low boil for 1 minute, until the compote has thickened. Remove from the heat and add the almond extract if desired (it will give the compote an amaretto type of flavour, completely optional!). Refrigerate until cool.
• Taste the yogurt and add a tablespoon or so of maple syrup if desired to make it sweeter. Serve the yogurt with the cherry compote and enjoy!