Easy Homemade Coconut Yoghurt

Easy Homemade Coconut Yoghurt

Posted 2017-03-30 by Naomi follow
[Image1 Coconut yoghurt is easier than you think to make]

Easy, tasty and budget friendly this coconut yoghurt can be made at home without a yoghurt maker and for a portion of what it would cost at the shops. This delicious yoghurt can be eaten alone or combined with fresh fruits or muesli for a delicious breakfast or snack. It lactose and gluten free.

Preparation Time: 10 minutes
Cooking Time: 12 hours (including time to set)
Serves 400ml

400ml can coconut milk
1 tablespoon maple syrup
1 tbsp of gelatine
12 probiotic capsules, powder only (I use Inner Health Plus)

  • Turn on the oven light. Sterilise a 400ml capacity airtight container or jar.
  • Pour the coconut milk into a microwave safe container and heat for 45 seconds in the microwave.
  • Check the temperature of the milk using a thermometer. If the temperature is between 28-32 degrees reserve 1/4 cup in a microwave safe bowl and pour 1/2 of the coconut milk into a airtight container. If the temperature is too high (above 32 degrees) set aside and check the temperature every 2 minutes until the temperature drops within the range. If the temperature is too low (below 28 degrees) reheat in 10 second bursts until the temperature is reached.
  • [Image2 The coconut milk needs to be between 28-32 degrees to activate the ingredients]
  • Add the maple syrup to the coconut milk in the airtight container and stir until combined.
  • Break open the probiotic capsules and sprinkle the powder from 6 probiotic capsules into the coconut milk and stir until combined. Add the powder from the remaining 6 probiotic capsules and stir until combined and without lumps.
  • [Image3 Sprinkle the probiotic powder evenly over the milk to reduce lumps]
  • Sprinkle the gelatine evenly over the reserved 1/4 coconut milk and microwave for 15 seconds. Stir until gelatine is dissolved.
  • Add the gelatine to the coconut milk mixture in the airtight container and stir until combined. Add remaining coconut milk and stir until combined.
  • Put lid on and place the airtight container in the oven for 8 hours with the light on.
  • [Image4 The oven light will make the oven the right temperature]
  • Gently invert the coconut yoghurt to mix the yoghurt if it has split into layers and place in the refrigerator for 4 hours or until set.
  • Serve and enjoy.
  • [Image5 Coconut yoghurt tastes delicious]
  • For a lighter option use light coconut milk.
  • For a creamier yoghurt use coconut cream.
  • Plan ahead and cook meals that do not require the oven.

  • For more of my recipes visit [Link http://recipeyum.com.au/cookbook/108127/ Naomi's recipes]


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