Two long years.
That’s how long it took Anita Shepherd to perfect Anita’s Creamline Coconut Yogurt ($10 for 16 ounces).
It involved two years of testing various cultures, trying out different kinds of coconut milk and tweaking the recipe. And reach pure coconut-y goodness she did—all without the thickeners, sweeteners and preservatives that make other non-dairy yogurts inferior.
Shepherd, a self-taught vegan chef and baker, hits a tasty trifecta with her product: It tastes good, it has a thick consistency and the tangy acidity of a true yogurt. That’s because Anita’s is pure organic coconut milk and organic coconut water, along with a healthy dose of the probiotic bacterias, L. acidophilus and S. thermophiles.
“Vegans are only a small percentage of those who love [my yogurt],” says Shepherd. There are people with food allergies, followers of the Paleo diet, people who are adventurous cooks and people who are fans of fermented foods…”
Personally, we like to eat it plain out of the pretty brown-and-blue container, stirred into pasta sauces for richness and as a topping for nachos or baked potatoes. We’ve already earmarked our next container to use in mac ‘n’ cheese, like Shepherd does.
Over the next couple months, Shepherd will launch individual-sized containers of yogurt spiked with raw fruits. We’re predicting they will be this year’s hottest (and most delicious) summer accessory.