Coconut Yoghurt
Coconuts are a powerhouse of quality fats and are super gentle on digestion, so what better way to use them than to turn them into creamy and delicious probiotic yoghurt. Make sure you use quality organic coconut milk and cream, as this will make all the difference to the end result.
Makes 720 g (1 lb 9 oz/3 cups).
Ingredients 4
375 ml full-fat coconut cream
375 ml full-fat coconut milk
1 tbsp maple syrup
2 dairy-free probiotic capsules
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Method 3
In a blender, combine the , and . Pour into a bowl, sprinkle the contents of the into the mixture and whisk to combine.
Divide the mixture between sterilised jars, resting the lids on top to allow air to circulate. Leave in a warm room (between 20—25°C/70—75°F) or place in an oven on the lowest setting for 24 hours. Stir the mixture after about 12 hours.
Once the yoghurt is fermented, seal the jars and refrigerate. The yoghurt will thicken a little more once chilled.
