Fermented Coconut Yoghurt

First Appeared in the Spring Edition Newsletter 2015

​For a fraction of the price of a yoghurt pot in a health store, I propose to you my very own original recipe, and it is truly exquisite. I have already made my second batch and have improved it along the way.

Ten years ago, it still wasn’t as easy to find coconut yoghurt, and it was costly. Today, every store and supermarkets store several brands and different flavours. But you can still enjoy making your own.

Serving suggestion (berries from the garden 🤗)

RECIPE

For 8 yoghurts:

1 tin of Coconut Milk
200 ml Rice Cream (or Soya Cream)
250 ml Almond Milk (chilled)
1/2 tsp Arrow Root
1/3 tsp Xanthan Gum (or Agar-Agar)
PM Vanilla essence, Vanilla paste or Vanilla Powder
5-20 scoops of Probiotics powder (1tsp--1 tbsp max. = depending on how many yoghurts you plan to eat in a day)

1. Place the coconut milk together in a pan with the rice cream, arrowroot and xanthan gum, and warm gently over low heat, whisking all the time, until the first bubbles of boiling appear (if you don’t have any rice or soya cream, simple replace by almond milk = 450 ml in total). 

2. Remove from the heat and pour the mixture into a bowl. Pour the almond milk over it to cool the mix down, and continue to whisk to prevent bits from forming.

3. Incorporate vanilla gently and leave to cool; and, with the whisk, stir from time to time, making sure to dissolve any bits as they form. 

4. Once cool, add the Probiotics powder, incorporate gently, until the mix is smooth and velvety. 

5. Pour the mix in yoghurt jars and place in yoghurt maker or oven (on minimum setting or 40˚c) and set the timer for 12 hours.

6. Once ready, place carefully in the fridge and wait at least 2 hours before eating. 

   

Tips:

• If the yoghurt is too thick, then you may have to lower the dose of xanthan gum and arrowroot. 

• Adding vanilla will give a naturally sweetened taste; however, if you prefer a sweeter yoghurt, add your favourite jam to the bottom of the yoghurt jar before pouring the yoghurt mix (or before eating it, if you insist), or add 1 tbsp of agave syrup or brown rice syrup. 

• I have also tried adding coconut oil, thinking it would make the mix smoother and thicker; however, during the fermenting process, the oil rises to the top and creates a thick layer, which is similar to eating pure coconut oil. Not quite appetising indeed. 

All required ingredients…