COCONUT YOGHURT

Difficulty level: Easy

Time: 24 hours (to ferment and set)

(the work required by you is about 5-10 minutes)

Such an easy delicious swap for yoghurt made with dairy products!

You will need an appliance for this recipe that is able to hold a stable temperature of 37 degrees for 8 hours, whether that be a slow cooker, thermomix or similar appliance or yoghurt maker.

3 x 270mL Coconut cream (I like Ayam brand because it's 100% natural coconut cream and nothing else)

1 tbsp Coconut oil (Organic, unrefined cold-pressed, if possible)

1 tsp Agar agar powder or gelatin

1-3 tbsp Arrowroot starch or Tapioca starch (see note 3)

1-3 tbsp Maple syrup or other sweetener (Not honey! - see note 1)

2 scoops / capsules of good quality probiotic powder (see note 2)

OPTIONAL

Vanilla seeds

Cinnamon

Fruit pieces (add after it has been set in fridge)

Add 3 tins of coconut cream, coconut oil & agar/gelatin powder to your bowl/saucepan. Mix for 5 minutes until it reaches about 100 degrees. If you are using a saucepan method on the stove, use a whisk for this part. This step helps to form consistency in your mix without any coconut cream/oil clumps.

You will then need to reduce the temperature of the mix to reach about 37 degrees. You may need to put your mix in the fridge to cool quicker if you are in a hot climate.

Once at 37 degrees, add in your arrowroot/tapioca, maple syrup/sweetener and probiotic capsules/powder.

You will now need your yoghurt to ferment for 8 hours at a steady 37 degrees. You will need to ensure that whatever appliance you are using, you are able to keep it at this temperature. Going too high in temperature will kill the bacteria and too low won't allow it to ferment enough to be considered 'yoghurt'.

Once this has fermented for 8 hours, you can put it in a yoghurt tub and put it in the fridge for about 5-6 hours (or overnight is best) to set.