No yogurt, instead did 1 can coconut milk and the remaining liquid/yogurt volume in almond milk (total 4.5 cups).
3x batch of base with liquid modification above, into 5 mason jars (16oz wide mouth) about 3/4ths full. Added 1 tablespoon maple syrup to each, then put on lids and refrigerated. Ready for additional almond milk and toppings in the morning.
Accidentally did 1/2 tsp salt so hopefully it’s not awful. TBD, grabbed the wrong measuring spoon.
Update: added salt did not have negative impact, was still very lovely. Will plan to do this amount of salt in the future per request from cake recipient :)
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