Today for Viva.co.nz, I share with you my recipe for heavenly home made coconut yoghurt. This luxuriously creamy and tangy yoghurt is perfectly satisfying, and makes for a wonderful dairy free option. The recipe only two simple ingredients, coconut cream and probiotics capsules. Simply combine, and then leave to sit in a warm place for a day or two.
Not only does this yoghurt taste beautiful, is is packed full of good natural bacteria, which is beneficial for good stomach flora. We live in a world where we are exposed to toxins on a daily basis, wether it be in the food or drink that we ingest, prescribed medicines we take, or simply in the air that we breathe in, the gut likes to hold on to these toxins.
By including probiotics in to our daily diet, this can truly help to look after and protect the good bacteria in our bodies. These little microorganisms are not only awesome for your stomach and skin, they also help to maintain an optimal pH balance in your body, helping to eliminate many types of disease and infection right at the root. Probiotics are also know to help reduce inflammation, making a fantastic foundation for a sustainable and healthy lifestyle.
1 can of full fat coconut cream
3 capsules of probiotic powder*
2 tbsp honey, maple or agave syrup*
a clean glass jar
*The added sweetener is not absolutely necessary, although bacteria does love to feed on sugar. I find that by adding a little natural sweetener this helps for the yoghurt to thicken really well.
*Please also note that all coconut cream brands are slightly different from one another, as are the probiotic capsules. You many need to adjust the measurements slightly to produce a yoghurt of your preferred consistency.
1. Sterilize your jar, either by boiling in water for ten minutes, or by popping it through the dishwasher.
2. Warm the coconut cream in a saucepan over very low heat, until warm to touch. You could also do this in a bain-marie.
3. Carefully pour the warmed coconut cream in to the sterilized jar, and add the powder from the probiotic pills, and sweetener if using.
4. Stir until well combined.
5. Place the jar in a sunny place for at least 12 hours, I find 24 hours is best. A counter beneath a window works well, you could also place in a yoghurt maker, in a hot water cupboard, wrapped in a tea towel, or in the oven with the light on.
6. Place the yogurt into fridge, and then chill for a couple of hours.
You will find that the yoghurt will thicken considerably once stored in the fridge, it will also become thicker and slightly tarter with each passing day. I find that it tastes amazing after 2-3 days in the fridge.
Will keep for up to two weeks stored in the refrigerator.
Makes a small jar full.