• Laura Warren

Client Request Recipe: Coconut Yoghurt



Coconut yogurt is made on a weekly bases at my house. This deliciously creamy and tangy yoghurt is so satisfying and makes for a great dairy-free option.Not only does this yoghurt taste yummy but it is packed full of good bacteria, which are beneficial for gut flora.

‘Pro-biotics’ means pro life! There is a wealth of information about these amazing organisms but for a brief run down they are vital for reducing inflammation, maintaining an optimal pH balance in our bodies, vital for digestive system to function at optimum and help to eliminate many illness and infection right at the root. They make a foundation for a happy and healthy body.

COCONUT YOGHURT

Makes 540ml

Ingredients: 2 cans of full-fat 100% coconut cream (I use Ayam brand – found in countdown international isle for those who are wanting to know where to source) 2 capsules of probiotic powder – it is important to source high quality and preferably a high bacteria count – I’m talking 20-50 billion per capsule. Whatever the strains of probiotic are in the capsule are what you are growing and multiplying. Most probiotics contain Lactobacillus and Bifidobacterium species. Look for diversity in species as different bacteria help in different ways. 2 tsp raw honey A clean glass jar

Method:

1. Sterilize the jar by boiling in water for 10 minutes, or running through a dishwasher cycle.

2. Warm the coconut cream in a stainless steel saucepan over very low heat, until warm to touch.

3. Pour the warmed coconut cream into the sterilized jar. Add the powder from the probiotic capsules and raw honey if using.

4. Stir until well combined.

5. Place the jar in a warm place like a hot-water cupboard, a yoghurt maker or in the oven with the light on for 12 hours.

6. Place in the fridge for at least 3 hours and it will thicken considerably. It becomes thicker and slightly tarter each day. I always use within a week.

Note:

The honey is not absolutely necessary, but the probiotic bacteria love to feed on the sugar and this creates a thicker yoghurt. The sugar is pretty much all eaten by the time you consume it.

Please also note that all coconut cream brands are slightly different, as are probiotic capsules. If the brand you are looking at has other ingredients beside coconut cream I would give it a miss.

Serving suggestions:

You can substitute coconut yoghurt anywhere you would usually have yoghurt like in smoothies, with muesli, in soups, on dessert crumble. You will find you need less though as the fat content is way higher, so a smaller amount hits the spot.

One of my favourite treat’s at night is to have a couple of tablespoons of

coconut yoghurt mixed with 1tsp of beetroot powder. So satisfying and the beetroot powder adds sweetness, antioxidants and beautiful colour!