Coconut Yoghurt

This is my favourite thing to add to my Chia porridge for breakfast. The taste is so vibrant and alive yet still naturally sweet and a great yoghurt tang. I use my dehydrator to incubate it but you could use a yoghurt maker or even a bain marie (inside a bowl inside a bowl filled with warm/hot water and cover with a towel! It doesn’t have to be complicated just an even warm temperature for about 12 hours for this yoghurt.

 

Ingredients

1 cup of coconut meat

a drizzle to 1/2 cup Coconut Water Kefir or any Milk/Water Kefir (depending on the wetness of the meat)

Add the meat to a blender or food processor. Add a little kefir to get the yoghurt started. Blend on slow to start with and then on high adding more kefir as necessary until you reach a cream consistency (incidentally this is how I make my coconut cream). Add to your vessels- this makes about 8 portions of yoghurt (with each portion for me and my son being about 3 tbs). I put in my dehydrator at 100 degrees (Fahrenheit- because that is what the dial measures in- normally work in centigrade so its confusing to me) leave for 12 hours! This also means this is a raw yoghurt.

Store in the fridge! Delicious

 

7 thoughts on “Coconut Yoghurt”

  1. I also used my Easiyo yogurt maker as the incubator. The first time I did it, my water was too hot (the way I use Easiyo yogurt), but then I checked in with Louise and she recommended the water temp to be just above body temperature and that seemed to work. I also didn’t leave for 12 hours…I think it’s best to check as you go along to find out what tastes best for you!

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