Keto Coconut Yogurt Bowl with Toasted Nuts & Seeds

Follow the steps. Check them off as you go.

1. Step 1Prepare the base: If using canned coconut milk, scoop the thick cream layer and whisk until smooth. Add lemon juice, vanilla, and sweetener (if using).Use: 3/4 cup full-fat coconut milk, or 1/2 cup coconut cream for a thicker result, 1/2 tsp lemon juice, 1/2 tsp vanilla extract (optional), 1 tsp erythritol or monk fruit sweetener (optional, to taste)
2. Step 2Optional fermentation: For a tangier yogurt, mix in the probiotic capsule and let it sit covered at room temperature for 12–16 hours, then refrigerate.Use: 1 probiotic capsule (optional)
3. Step 3Toast toppings: Heat a dry pan over medium heat. Add almonds, pumpkin seeds, and shredded coconut. Toast 2–3 minutes until golden and fragrant.Use: 1 tbsp sliced almonds, 1 tbsp pumpkin seeds (pepitas), 1 tbsp unsweetened shredded coconut, 1 tbsp sunflower seeds, 1/2 tbsp chia seeds (optional), Sugar-free maple syrup or melted coconut butter for drizzle
4. Step 4Assemble the bowl: Spoon the coconut yogurt into serving bowls. Top with toasted nuts, seeds, and a drizzle of syrup or melted coconut butter.Use: Sugar-free maple syrup or melted coconut butter for drizzle
5. Step 5Serve immediately and enjoy cold.