Fermented Coconut Yoghurt (Spring 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 just so exquisite I have made my second batch in less than a week, and improved it on the way.

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 yogurts 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. Take off the heat and pour in a bowl, pour the almond milk over to cool the mix down, continue to whisk to prevent bits 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 yogurt maker or oven (on minimum setting or 40˚c) and set timer on 12 hours.
   
6. Once ready place carefully in the fridge and wait at least 2 hours before eating. 

   

Tips:

• if the yogurt 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 sweet yogurt, add your own favourite jam at the bottom of the yogurt jar before pouring the yogurt mix (or before eating it, if you insist), or add 1 tbsp of agave syrup or brown rice syrup. 
  
• I have also tried to add coconut oil, thinking it would make the mix a lot smoother and thick; however, during the fermenting process, the oil rise to the top and creates a thick layer, which really is like eating pure coconut oil. Not quite appetising indeed.