There is one thing I really miss since going dairy free and that’s YOGHURT! I love it and I used to eat it a lot, especially during blueberry season. Greek yoghurt and blueberries – yummm! That tangy taste, creamy texture, melt in your mouth… I could go on and on… Anyway, I gave up dairy and found coconut yoghurt!
I could eat coconut yoghurt everyday too, but the problem is it’s really expensive. So, what can I do to feed my coconut yoghurt addiction? I make my own.
I’ve been experimenting with making my own coconut yoghurt and came up with this simple delicious recipe. I make it using only 3 ingredients: coconut milk or cream, a sweetener, and probiotic capsules (plus cacao if you want the chocolatey kind, and I do). Simply combine the ingredients and leave to sit in a warm place for a day or two. Then voila! Creamy, chocolatey yoghurt for breakfast.
You need a good quality coconut milk or cream to begin with, and also good quality probiotic capsules. All coconut cream / milk brands differ slightly, as do the probiotic capsules. You many need to adjust amounts slightly to produce a yoghurt of the consistency you like.
You Will Need:
1 can of coconut cream or milk (use the full fat variety)
3 good quality probiotic powder capsules
2 tablespoons of maple syrup or honey
6 tablespoons of cacao powder
What To Do:
- Sterilise a glass jar, either by boiling in water or heating in a low oven for 10 minutes or putting it through your dishwasher.
- Warm the coconut cream or milk in a pan over a very low heat, until warm to touch.
- Pour the warmed coconut cream or milk into the sterilised jar, and add the powder from the probiotic pills.
- Add honey or maple syrup.
- Stir until well combined.
- Place the jar in a sunny place like a benchtop, for 12 hours. Alternatively you could also place it in a yoghurt maker or in a hot water cupboard wrapped in a tea towel.
- After 24 hours, add the raw cacao powder to the fermenting yoghurt and blend it all up in a high-speed blender.
- Pop yoghurt back in your jar, screw the lid on and place in the fridge for 1-2 days. You will find that the yoghurt will thicken considerably once stored in the fridge. It will also become thicker and slightly tarter each day.
- The yoghurt keeps up to 2 weeks in the fridge, but it won’t last that long!
- After 1 or 2 days, depending on how you like it, serve and enjoy! Serve a couple of spoonfuls on top of fruit, or in smoothies or with homemade granola. I have topped my cacao coconut yoghurt with goji berries and Little Bird Cacao Grawnola. Recipe makes a small jar or bowl full of yoghurt.
The greek yoghurt kind of thickness in the picture was achieved by using 3 good quality probiotic capsules and waiting for 4 days.
