Luscious Coconut Yoghurt

One of the things I love to eat at home on the Gold Coast is fresh tropical fruit salads and Coconut Yoghurt. I’ve been playing around with making my own coconut yoghurt  but wasn’t that happy with the results. The flavour was there but not the thickness. I was trying to make it without heating the coconut cream and keeping it as raw as possible. I used coconut yoghurt as a starter along with non-dairy probiotic powder. Then I tried adding Tapioca Starch – how much to use ?? It worked to a degree but the thicker the yoghurt the worse the texture. I didn’t want to use Agar Agar as I didn’t want it to have a jelly texture, like some of them do. I noticed that one brand uses Pectin as well in their recipes so off I went in search of Pectin ………….

I eventually did find some but had run out of time to try it before I left for Bali ……….

Since arriving in Bali I’ve changed my approach and decided to follow a more traditional method. The results have been awesome.

I’ve actually changed two things in my method here to get the results. One was the heating of the coconut cream and the other was the yoghurt starter. I would not normally promote the use of dairy so you can chose which way you want to go. I used a natural plain dairy yoghurt full of probiotics, along with a non-dairy probiotic powder to culture the new yoghurt. (Coconut yoghurt may work fine with the heated cream but I haven’t tried it here as it’s hard to find)

The first batch I made with the dairy yoghurt starter and then I made another batch using ½ dairy and ½ coconut from the first batch. It’s working perfectly. Eventually I will only be using my own coconut yoghurt as the starter. So I hope you enjoy making this for yourself and your family. Once the yoghurt has cultured you can try adding fruit to it or vanilla and cinnamon or whatever flavour is your favourite. I’ve even seen chocolate coconut yoghurt at home so perhaps a little cacao powder and honey will be my next adventure with this yummy ‘any time of the day’ treat :).

Fruit and Coconut Yoghurt

RECIPE:

400ml Organic Coconut Cream

120gm Natural unflavoured yoghurt (dairy or coconut)

½ teaspoon dairy-free Probiotic Powder

 
You will need a Sugar Thermometer (can make without one) and a glass jar that will hold 600ml. Once you have the hang of it you can easily double up this recipe.

Place the yoghurt and the probiotic powder in a bowl and gently mix together. Heat the coconut cream in a saucepan over medium heat, stirring often, until just before boiling or 82 degrees C or 180 degrees F. Remove from the heat. Take ½ cup of the hot coconut cream and stir into the yoghurt probiotic mix.

Cool the coconut cream by stirring until the temperature reaches 40 degrees C or 100 degrees F. If you are working without a thermometer then cool until it reaches easy drinking temperature.

While the coconut cream is cooling warm your clean glass jar with boiling water or in your oven at about 100 degrees for 10 minutes.

Stir the yoghurt mixture into the coconut cream and mix gently till it looks combined. Carefully pour your yoghurt into your warm jar and seal with the lid. You want to keep the yoghurt at this temperature about 30 degrees C for 5- 6 hours. I wrap my jar in a hand towel and place it in a bowl that keeps it all wrapped up, then leave it on the bench during the day in the warmest place (this is easy in Bali as it’s pretty warm everywhere all day long)

If you live in a cooler place you can use a yoghurt maker (like a thermos that you place your jar into) or place into your dehydrator set to 100 degrees F. You want to place the jar somewhere that it will not be bumped or moved for these hours.

Once this is done place the jar into the fridge. The yoghurt will thicken even more as it chills. This is also where you can add your flavours if you want to.

I hope you love this as much as we do. Please share your success with us by leaving a comment here or posting your pictures on the Chelles Raw Food Kitchen FaceBook page.
Enjoy,

With Love and Gratitude always

Chelle xx

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