Homemade coconut yogurt
Words Emma Vidgen // @emma_vee
Is there anything more delicious than fresh fruit smothered in lashing of coconut yogurt? Smooth, creamy and naturally sweet, cocoyo is the stuff breakfast (and dessert) dreams are made of.
We were going through so much of it we decided to experiment making our own, and boy, are we glad we did! Seriously, we’ll never go back to store-bought coconut yogurt after mastering this ridiculously easy recipe.
INGREDIENTS
1 x can of full fat coconut milk
2 x probiotic capsules
METHOD
Open and stir the coconut milk to combine, then pour into a clean jar.
Empty probiotic powder from two capsules into the coconut milk. Discard capsules. Stir to combine.
Cover jar with muslin cloth, pulling tight with an elastic band. Do not replace jar lid.
Leave to activate at room temperature (around 22–23ºC – do not refrigerate), for 24 – 48 hours.
After yogurt has set, replace jar lid and refrigerate. Eat within five days.
GOOD TO KNOW
I use full-fat, organic coconut milk with no added sugar.
I used Bioceuticals Ultrabiotic Pregnancy Care but any good quality probiotic should work OK.
The longer you leave it to activate, the firmer it becomes. A 48 hour activation gives a firm texture, while 24 is a little runnier.
Likewise the flavour differs depending on activation time. Twenty-four hours will give a sweeter flavour, while leaving it for 48 creates a tangier finish.
