Coconut Yogurt Recipe

Coconut yogurt is a great dairy-free alternative to normal yogurt

A delicious dairy-free ferment that needs only 3 ingredients and minimal preparation, coconut yogurt is a perfect fertility food. Being a non-dairy food, it is more easily digested for the 75% of the population who have lost the ability to digest milk.

A 170 gm serving delivers:

• probiotics

• Saturated fats

• Mainly medium chain triglycerides which help control weight

• Reduced risk of atherosclerosis

• Immunity boost

• Calcium

• Magnesium

• B12 & Vitamin D

• Fibre

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How to make your own coconut yogurt

Ingredients  

2 x 400gm cans of coconut cream 

2 probiotic capsules (look for a multi-probiotic containing several strains) 

Chia seeds (my favourite) or psyllium husks can be added after fermentation but will give a different consistency.  

Method 

1. Chill coconut cream in fridge overnight or several hours before using 

2. Combine coconut cream, probiotic powder   

3. Stir well then pour into a sterilised jar (rinsed out with boiling water or from the dishwasher), then seal lid 

4. Turn oven light on, and place in oven overnight. The light provides sufficient heat to incubate yoghurt. In the morning, place on a bench for a few hours before placing in fridge. An Easy-Yo thermos is also perfect for the fermentation process. Aim for a 24 -48 hour fermentation to allow for maximum bacteria produced. 

5. Add chia seeds or psyllium seeds to achieve your desired consistency

6. Yoghurt will continue to thicken in fridge  

7. Coco yogurt will last between 5-7 days 

Notes 

• Always use wooden spoons, glass bowls and jars. Cultures corrode metal and toxic plastics may leach into food 

• You can use 1 Tablespoon of yoghurt as a starter for next batch instead of probiotic powder 

• If it tastes sour or stops becoming thick, start again