Cultured Coconut Cream Cheese

• 2 cans organic full fat coconut milk

• 1 probiotic capsule (I used Klaire Labs but any refrigerated capsule with *37 billion will do)

• 1 tsp maple syrup or coconut nectar (feeder)

Place coconut milk in the fridge over night. The following day, scoop out the cream layer, leaving the water behind. Place cream in a glass bowl (metal will harm the probiotics) along with the contents of one probiotic capsule and 1 tsp of liquid sweater. Mix well with a wooden or plastic spoon (again on metal!) and leave covered in a warm-ish (70 F) place or on top of a heating pad on low for 18 - 24 hours (depending on how cultured you like it). Refrigerate and when cold, eat on well anything or stay tuned for some recipes made with this magic! 

*** If you use coconut milk with out guar gum or agar agar in it it will produce a little grittier texture (Trader Joes, Natural Value). If you desire a really smooth texture go for the Organic Whole Foods one or Thai Kitchen Organic.