If you love the coconut yoghurt you buy at the store, you are going to love making your own for so many reasons… It tastes delicious, it’s a whole lot cheaper and it’s lovingly made by you!
My delicious recipe for coconut yoghurt pairs sensationally with the rose petal jam and of course with the Raw Granola in the A Delicious Bunch Book.
Have you seen my short video on how to make Rose petal Jam? Click here to see it. You will want to plant a dozen fragrant roses and make this jam I promise you.
1 x 400gram can coconut milk*
1 dessertspoon coconut oil
½ teaspoon (2 grams) Agar**
1/2 teaspoon guar gum
½ cup coconut water or filtered water
1 capsule dairy free probiotic powder
30 ml lemon juice
Using a spoon, blend the coconut milk, coconut oil, agar and guar gum in a saucepan. Make sure you have no lumps. Bring to a gentle simmer, and hold that heat for 30 seconds to activate the agar. Remove from the heat and cool to 36 degrees C. Once its at the temperature specified, pour the coconut milk mixture into a blender jug.
Open the capsule and add the contents of the probiotic capsule to the coconut milk mixture. Blend a couple of seconds on low speed until combined. (The blending also smooths out any lumps from the cooking of the coconut milk and thickeners.) Add the lemon juice to the mixture and blend a few more seconds.
Pour the mixture into a clean glass or ceramic bowl and cover. (I use a sheet of greaseproof paper held in place with a rubber band). Cover with a towel and sit it in warm spot for 12 hours to culture. I use the dehydrator turned onto 36C for the warm spot, but you may have a yoghurt maker.
After 12 hours, remove the towel and cover the container with beeswax or other lid to keep it airtight. Refrigerate.
Serve with Cornflower granola from my book A Delicious Bunch, growing and cooking with edible flowers. Buy Book Here
Coconut yoghurt will store in the fridge for about 10 days. Discard if it changes colour at all.
*Coconut yoghurt may also be made with the blended flesh and water from a young coconut.
**There are a number of different thickeners you can use for this yoghurt including Guar gum and Tapioca flour. I prefer agar for the texture. If you use gelatine, the yoghurt will not be vegetarian.