Looking for an easy and delicious recipe for coconut yoghurt? Look no further than this recipe! This home-made coconut yoghurt recipe is perfect for those who are looking for a dairy-free alternative. Made with just four simple ingredients, this recipe is sure to be a hit with the whole family!
We make ours in the thermomix, but there are some great coconut yoghurt making kits that you can pick up at your local binn inn or from an online store.I purchase all my cultures from symbiota which I have hyperlinked for you. We use a tm5 thermomix and use the automated yoghurt function to ferment our coconut mix. This method helps keep the coconut yoghurt at a stable temperature during fermentation but if you don't have a thermomix you could simply place your coconut yoghurt in the oven with the light on, or a chilly bin with a hot water bottle in it.
Ingredients
Coconut cream (I use a 1L kara coconut cream)
1tbsp Sweetner (rice malt syrup or coconut sugar)
1 sachet of Agar Agar
Culture (probiotic capsules etc)
Method
1. Mix agar agar in 1 tbsp of water and add to coconut yoghurt in a thermomix bowl or pot if you do not have one.
2. Heat coconut yoghurt to 85 degrees for 7-10 minutes, if you do not have a thermomix you will need a thermometer for this step. Remove from heat and allow to cool to 43 degrees
3. Add a tiny bit of culture, this can either be fresh culture, a couple of probiotic capsules or a couple of tablespoons of yoghurt from a previous batch.
4. Place thermomix on automated yoghurt mode and let it ferment for 8 hours. Otherwise, place coconut mixture in sterlised jars and leave in a warm place for 12-72 hours. The longer it ferments the more sour-tasting yoghurt. Please refrigerate when the desired taste has been reached.
5. You need to place the jars in a warm place where a constant stable temperature can be maintained. You could place in the oven with the light on, place in a chilly bin with a hot water bottle in it, a yoghurt thermos or a dehydrator.
Once the desired flavour is achieved, place yoghurt in the fridge and consume within 2 weeks.
6. The yoghurt can be flavoured with fruits, nuts, vanilla and maple syrup etc.