I’ve spent some time trying to perfect a simple coconut yoghurt. I’ve attempted multiple times using tapioca starch however I’ve found that if you don’t use enough it yields the yoghurt too runny and if you use too much the sediment settles on the bottom and it becomes thick and gluggy.
The best results I’ve found are also the simplest.
- 1 x 400ml tin/13.5 fl oz can organic coconut cream
- ½ teaspoon grass fed gelatin (if you use too much the yoghurt sets and the consistency is less appealing)
- contents of two probiotic capsules
- OPTIONAL sweetener: stevia (equivalent 1 teaspoon) or half a tablespoon of honey/maple syrup/coconut nectar/rice malt syrup (whichever you prefer)
Turn on your oven light.
Heat the coconut cream and sweetener if you’re using one (personally, I prefer not to as the yoghurt has a delicious, slightly sour flavour without it) over a low heat until it starts to bubble then remove and place into a sterilised glass jar. Allow to cool about half way, then add the probiotic powder and stir in well.
Mix the gelatin in about a tablespoon of cold water, stirring the whole time (otherwise it sets) and as quickly as possible add it to the coconut cream mixture.
Place a lid on the glass jar and put it in the oven (with the light left on) and leave overnight – ideally for about 12 hours. The yoghurt will be runny at this stage. Remove and place in the fridge. Once the yoghurt chills it will thicken and may set slightly, if so simply stir before serving.
Note, this yoghurt is quite rich. As such, I prefer to enjoy a couple of tablespoons over a fruit salad rather than eat a big serve by itself.
Makes 4 – 6 portions and keeps in the fridge for about 5 days.