I’ve heard of this vegan, non-dairy yoghurt before and well I didn’t think much of it. After all yoghurt IS diary, isn’t it? Well ladies and gentlemen I was wrong! This stuff is awesome! It is delicious, “yoghurty” and packed with healthy fats.
I’m not allergic to diary, but diary isn’t exactly a big fan of me. It often makes me feel bloated and lethargic, so I do try to limit my intake. BUT limiting your intake is a tiny bit difficult when you LOVE yoghurt. Most mornings I eat a bowl of my favourite Vanilla Granola and I love topping it with a bit of yoghurt and berries. So since discovering that I can make my own Homemade Coconut Yoghurt mornings have been glorious. The coconut taste is really refreshing and smooth and not at all over powering. In fact I might just prefer this to normal yoghurt…
This recipe can be a tiny bit of a mission, but it is totally worth it and you can easily make enough to last you a week or so and simply store it in a jar in the fridge. In order to get the same benefits and flavour as normal yoghurt you have to add some probiotics, I simply used 4 capsules of probiotics I bought from the local pharmacy, you could use these.
Because the Homemade Coconut Yoghurt mainly consists of coconut milk, you need to make it thick. It is possible to use tapioca starch but for this batch I used agar agar which is similar to gelatine but made from algae. You have to be very careful with how much agar agar you add because it is pretty potent stuff and you can easily end up with Coconut Jelly as opposed to yogurt… which is what happened to me the first few times ;).
To make the Homemade Coconut Yoghurt, ensure that the first thing you do is to sterilise and clean your jars, you can simply put them in the dishwasher or place them in the oven at 120ºC. The next thing you will do is place the coconut milk in a medium pot and stir in gently until it is completely smooth. Then add the agar agar, but do not stir it in, simply sprinkle it on top as it will melt in when the milk is heated. Place the pot on the stove on medium heat and wait until it begins to simmer, at this point the agar agar will slowly begin to melt into the coconut milk. When to mixture begins to simmer, turn the heat down and gently whisk the mixture until the agar agar is completely mixed in. Then take the mixture off of the heat and allow it to cool to room temperature. When cooled add the probiotics and the xylitol or maple syrup and mix it in thoroughly.
When all the ingredients are mixed in, transfer the mixture to the jars. Turn the oven light on and place the jars in the oven overnight. The next morning place the jars in the fridge for at least another 8 hours before eating. Ensure that you keep the Homemade Coconut Yoghurt in the fridge. It should last at least a week.
*adapted from www.thekitchn.com
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