Homemade Coconut Yoghurt

An exceptionally healthy fermented food, that feels more like dessert than something so good for you. A great alternative for those of you who are dairy free. I love it drizzled with passionfruit pulp and a handful of toasted coconut flakes. Or with some cacao mixed through it for a chocolate version. Flavours are endless! Enjoy....

Ingredients 2 cans of full-fat coconut cream (see note below) 3-4 probiotic capsules (or 1/4C of yoghurt from previous batch or store bought coconut yoghurt) 2 Tbsp honey or maple syrup (optional)


Instructions 1. Warm the coconut cream in a saucepan over very low heat, until warm to touch. 2. Pour the warmed coconut cream into a sterilised jar, add the powder from the probiotic pills and sweetener if using. Stir until well combined. 3. Place the jar in a warm place for at least 12 hours, preferably 24 hours. You could place in a yoghurt maker, in a hot-water cupboard, wrapped in a tea towel, or in the oven with the light on. 4.Chill in the fridge for a few hours at least. The yoghurt will get thicker and better in taste after 2 or 3 days.

The yoghurt will last approximately 10-14 days in the fridge.

Notes: 1. All coconut creams are different so you may need to play around a bit until you get the right consistency. I use Ayam or Trade Aid coconut cream as they seem to give the thickest yoghurt. 2. The sweetener isn't necessary but will provide some food for the bacteria (probiotics) and as a result give a thicker yoghurt. 3. Once you have made one batch you can use 1/4C of yoghurt as the starter for the next batch, instead of probiotic powder.

Nutritionist Cambridge
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