Coconuts are a powerhouse of good quality fats and super gentle on digestion so what better way to use them than to turn them into creamy and delicious probiotic yoghurt. Make sure you use good quality organic coconut milk and cream as this will make all the difference to the end result.
Makes 3 cups
Prep time: 5 minutes
1 ½ cups (375ml) full fat coconut cream
1 ½ cups (375ml) full fat coconut milk
1 tablespoon maple syrup
2 dairy-free probiotic capsules
In a blender, blend the coconut cream, milk and maple syrup together. Pour into a bowl, sprinkle the contents of the capsules into the mixture and whisk to combine.
Divide the mixture between sterilised jars, resting the lids on top to allow air to continue to circulate. Leave in a warm room (between 20-25 degrees) or place in the oven with only the pilot light on for 24 hours; stir the mixture after about 12 hours.
Once the yoghurt is fermented, seal and refrigerate. The yoghurt will thicken a little more once it is chilled. If you would like a thicker, Greek-style yogurt, substitute the coconut milk for more coconut cream and use only the thickened cream part, discarding the liquid.