Greek-style coconut soy yogurt with berries

Ingredients

• 2 containers plain, unsweetened, unflavored soy yogurt
• The solid part of 1 can of coconut milk, chilled in the fridge (about 200 g)
• ½ cup raspberries (or blackberries, currants...)
• ½ cup blueberries
• 1 teaspoon syrup per glass (agave, maple, rice...), optional

Instructions

1. Pour the soy yogurt into a thin cloth or double layer of cheesecloth, close it and let it drain for at least a couple of hours (you can hang it from the kitchen faucet).
2. Open the can of coconut milk and put only the solid part in a bowl.
3. Add the drained soy yogurt to the bowl and mix everything with a hand whisk.
4. Serve in individual glasses with the berries on top and, if you like, a teaspoon of syrup.
5. This way you can make soy yogurt in any flavor starting from plain soy yogurt: with mango and lemon juice, with a good handful of seeds...

Nutrition facts

Approximate, per serving (about 302 g). Calculated with data from USDA FoodData Central.