Coconut yoghurt
Coconut yoghurt is a lovely alternative if you are not tolerating dairy or just feel like something different. Many commercial coconut yoghurts have nasty fillers so why not make it yourself so you know exactly whats in it. Fermented for 24 hours to make sure it has loads of beneficial bacteria
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Ingredients
Cooking Instructions
1
Mix gelatin and water in a small bowl and let sit for 3 minutes.
2
Add coconut milk, honey, and the gelatin mixture to a small saucepan and heat to 40°C to activate the gelatin.
3
Allow the mixture to cool to 38°C. Place a small amount in a separate bowl and stir through the probiotic or yoghurt starter.
4
Add the probiotic mixture back to the remaining coconut mixture and stir well with a wooden spoon.
5
Transfer the mixture to a yoghurt maker and set at 38°C for 24 hours.
6
Once fermented, place the container directly in the fridge for at least 6 hours without stirring to set.
7
Once set, blend on medium-high speed until smooth and creamy.
