Today’s recipe is Dairy Free Strawberry & Banana Yoghurt and it is so tasty you’d never guess it was dairy free – or so quick and easy to make!
Yoghurt has always been one of my go to snack options. Up until a few years ago, I would always have tubs of low fat fruit yoghurt in the fridge. Even after I found out I was lactose intolerant, I found that I was able to eat yoghurt (it has to do with how the bacteria in yoghurt kills off the lactose).
While I was studying, I researched journal articles which detailed the full fat vs low fat debate, and found that full fat is the much better option – as the low fat varieties of most foods tend to have a lot more sugar and additives which compensate for the loss in flavour. I also learned that eating full fat from dairy and meat does not mean that you will get fat.
When I started on my healthy eating and lifestyle journey, I swapped the low fat fruit yoghurt for greek full fat yoghurt and would add banana or nuts or granola with a small amount of honey – and that’s still a great option compared to most yoghurt products.
These days, I don’t eat too much dairy at all, as there are links to a number of other potential health problems, so I decided to make a dairy free version and am really impressed with the taste, consistency and overall deliciousness.
It is really easy to make and you can keep it in your fridge for a couple of days. I would suggest only making smallish batches at a time. So, if you are after a easy, go to snack, then you must try my Dairy Free Strawberry & Banana Yoghurt. Also, check out my Raspberry Vanilla Mug Cake, Easy Chocolate Mousse and Caramel Chia Pudding for more easy snack recipes.
- 1 x 270 ml can coconut cream
- 1 cup fresh strawberries
- 1 banana
- 1 -2 tablespoons maple syrup or raw honey
- Place coconut cream can in the fridge overnight or a minimum 6 hours.
- Remove cream from the can and place in the blender, with strawberries, banana and maple syrup and blend for approximately 2 minutes on high until smooth.
- Place in the fridge to thicken, approximately 2 hours.
You can store in the refrigerator for up to 3 days.