The coconut milk cans should not be chilled overnight as is the case with some recipes. That is because if you chill them, the solid fat will seperate from the liquid and in this recipe, you want them blended.Shake up the room-temperature can, pour into a blender, along with other yogurt ingredients. To add the probiotic, break open the capsule and add it. Do not just throw the capsule in your blender.
Blend until smooth, and store yogurt up to two days in refrigerator. I make it well before I make parfaits so the yogurt I serve is cold.
NOTE: If you want to allow this yogurt to become real and not faux - meaning you would allow it to ferment and let the cultures expand giving the yogurt more gut-support-power - then make these changes to the process:
1. Mix the yogurt in a sterilized bowl - not a blender. The bowl can be straight from a dishwasher, or washed with very hot water and soap.2. Hand mix the yogurt in that bowl, and cover bowl with a clean dish cloth. Put covered bowl in a warm-ish, dark corner in your kitchen - in a corner of the counter maybe? It is really fermented in 24 hours and at that point you can stir it some more and then store it in the refrigerator for use. You could wait 48 hours and the yogurt will be tangier and nearly effervescent, however, you run the risk of mold growing on the surface, so check for that if you go this route.
Make the Smoothie
Prepare the yogurt first. Layer it on the bottom of a jar.Blend up the pink smoothie ingredients, and pour the smoothie on top of the yogurt. Serve very chilled and with a glass straw (to reduce plastic and avoid hormone-disruptors found in plastic straws).