Coconut Yoghurt
Making your own coconut yoghurt is so easy and cheap! Here's how.
Ingredients:
1x 400ml can Coconut Cream (not Milk)
Using this brand has been essential to my success with
coconut yoghurt. It contains no preservatives or stabilisers.
Available from Countdown in the international isle)
2x live probiotic capsules
1.5 Tbsp Tapioca flour/ starch
1x 400ml (or bigger) steralised jar
Method:
Heat the coconut milk so that the mix is not lumpy. Put the tapioca starch into a small bowl and add a couple of tablespoons of coconut milk to make a liquid paste. Allow the milk to cool a bit and keep on a low-medium heat so that it will not cook the tapioca as you add it in. Add the tapioca into the coconut milk gradually whilst stirring continually (be careful not to add all at once). Continue to stir for a 5-10minutes, until there are no lumps (you can use a whisk/ turn the heat the if necessary) Leave to cool. Once cool add two probiotics (remove from capsule), to your coconut mixture. Leave for 24hrs with lid on at room temperature or somewhere which is 20C. I put mine on
a high up shelf in my hot water cylinder cupboard. After 24hrs keep in the fridge. This is when I find it goes very thick, so much so, I have to mix it with each use to make it nice and smooth.
You can add anything you want to it. I have occasionally added high quality maple syrup to
add a little sweetness, but my newst thing to add is some Blueberry Chia Jam (recipe below).
Ingredients:
1x 400ml can Coconut Cream (not Milk)
Using this brand has been essential to my success with
coconut yoghurt. It contains no preservatives or stabilisers.
Available from Countdown in the international isle)
2x live probiotic capsules
1.5 Tbsp Tapioca flour/ starch
1x 400ml (or bigger) steralised jar
Method:
Heat the coconut milk so that the mix is not lumpy. Put the tapioca starch into a small bowl and add a couple of tablespoons of coconut milk to make a liquid paste. Allow the milk to cool a bit and keep on a low-medium heat so that it will not cook the tapioca as you add it in. Add the tapioca into the coconut milk gradually whilst stirring continually (be careful not to add all at once). Continue to stir for a 5-10minutes, until there are no lumps (you can use a whisk/ turn the heat the if necessary) Leave to cool. Once cool add two probiotics (remove from capsule), to your coconut mixture. Leave for 24hrs with lid on at room temperature or somewhere which is 20C. I put mine on
a high up shelf in my hot water cylinder cupboard. After 24hrs keep in the fridge. This is when I find it goes very thick, so much so, I have to mix it with each use to make it nice and smooth.
You can add anything you want to it. I have occasionally added high quality maple syrup to
add a little sweetness, but my newst thing to add is some Blueberry Chia Jam (recipe below).
Berry Chia Jam
A healthier take on traditional jam, but without the truck loads of refined sugar and some much quicker and easier.
Ingredients:
3 cups berries or you choice either fresh or frozen, I used frozen blueberries.
3 Tbsp Chia Seeds
500ml steralised jar
Method:
Add the berries to a saucepan and heat through until soft. Once softened, mash with a fork or potato masher. Pour into the jar and add chia seeds, mix well to combine. Place lid on and put in the fridge for a few hours to cool and set. Good for around a week.
Ingredients:
3 cups berries or you choice either fresh or frozen, I used frozen blueberries.
3 Tbsp Chia Seeds
500ml steralised jar
Method:
Add the berries to a saucepan and heat through until soft. Once softened, mash with a fork or potato masher. Pour into the jar and add chia seeds, mix well to combine. Place lid on and put in the fridge for a few hours to cool and set. Good for around a week.