COCONUT YOGHURT

A lovely thick coconut yoghurt - a great alternative to dairy-based yoghurt! Made from coconut milk and live cultures, coconut yoghurt is perfect for serving at breakfast, for snacks or in other recipes.

Ingredients for  COCONUT YOGHURT
	Yield: around 4 cups
Coconut Milk or Coconut Cream*	3 1/2 cups
Raw Sugar**	2 tablespoons
Tapioca Flour	2 tablespoons	or 50g JamSetta
Guar Gum	1 teaspoon
Non-Dairy Yoghurt Culture	1 dose
*homemade or store bought, minimum 60% solids, with no thickeners for best result. ** or other natural sweetener.ie honey, maple syrup.

 METHOD:

1.  Clean jar/s and equipment by washing in hot soapy water and rinsing well before use.

2.  If using freshly made coconut milk/cream: heat to 90°C (194°F). Heat at this temperature for 10 minutes then cool to 55°C (130°F).

For other coconut milk/cream: heat to 55°C (130°F).

3.  Combine sugar and thickener in a heatproof jug. Slowly add 1/2 cup of the pre-heated coconut milk, whisking continuously. Pour jug contents into the rest of the hot coconut milk, whisking well. Heat on low until coconut milk mixture has thickened to your liking. Remove from heat and pour into your jar. Cool to 40°C/105°F. 

4.  Add non-dairy yoghurt culture and stir well to combine. Place jar into yoghurt

maker (or insulated container). Keep warm (40°C/105°F) for 12 hours (longer if you want stronger flavour).

5.  Refrigerate jar of coconut yoghurt. It will thicken further upon chilling.

6.  Consume within 2 weeks.

NOTES:

o  Non-dairy yoghurt culture is available online (store in the freezer when it arrives);

o  Sugar is required to feed the starter – add more for sweet yoghurt if desired;

o  Another thickener: use 2 teaspoons powdered gelatine, dissolved in the hot coconut milk. 

  

Author: Megan Radaich           

Image Credit: Megan Radaich            

Publication: Strawberry Preserving Guide, available HERE