📖 Instructions

1. First things first, let's prep those bananas! Peel them and slice them into roughly 1-inch thick rounds. Don't stress about perfection here, chunky is fine!
2. Next up: the blender action. Combine the sliced bananas, coconut milk, Greek yogurt, maple syrup, and vanilla extract in a high-powered blender. Blend until completely smooth and creamy. I usually blend in short bursts, scraping down the sides as needed, to get everything incorporated evenly.
3. Now, pour the creamy mixture into your yogurt maker jars or a suitable oven-safe dish. Make sure to leave some headspace, as the yogurt will expand a little during fermentation/baking.
4. If using a yogurt maker, follow the manufacturer's instructions on how to set it up. Usually, this involves setting the temperature and the fermentation time. I typically use mine for 8-10 hours – you know, overnight!
5. For the oven method (if you don’t own a yogurt maker), preheat your oven to the surprisingly low temperature of 170°F (77°C). Place your yogurt mixture in the oven and let it bake for 6-8 hours, or until it's nicely set. You'll know it's ready when it's firm to the touch but still spoonable.
6. Once your Coco Loco Yogurt is set, it's time for the fun part – toppings! Get creative! I love adding some fresh berries, a sprinkle of granola, or even a drizzle of extra honey for that extra touch of sweetness.
7. Now grab a spoon and dive in! Enjoy your super healthy and delicious Coco Loco Yogurt. It’s the perfect treat for breakfast, a snack, or even a delightful dessert – I mean who doesn’t love a little yogurt in the evening?