Not all of us can tolerate dairy. Sometimes the lactose free options aren’t suitable either, so where does that leave you? Coconut yoghurt is a delicious creamy alternative, but retail brands cost up to $15 for a small tub. Other supermarket brands are filled with nasty thickeners. Here is a really easy recipe that you can make at home, so you and your family can enjoy the benefits of coconut yoghurt without the hefty price tag.
Remember you need to have some protein at breakfast, so make sure you enjoy this yummy yoghurt with some nuts and seeds, muesli etc.
1 sterilised jar*
1 probiotic capsule
400 g can coconut cream (I use Macro Organic brand; try to find one in a BPA free tin)
1 tbsp maple syrup
1 vanilla bean scraped, or 1 tsp vanilla bean powder or paste or 1 tsp vanilla extract
- Pour the coconut cream into the sterilised jar. Stir in the maple syrup, vanilla and crack open the probiotic capsule and sprinkle through.
- Turn on your pilot light in your oven (no heating necessary). On my oven this is the defrost function. Place the jar with the lid resting on top in the oven for 12 hours.
- Stir after 12 hours, and then leave for an additional 12 hours. Place in the fridge to thicken up. It may separate once in the fridge but give it a good stir to bring it back together. So delicious on granola!
*I save my large pasta sauce jars. You will need to wash in hot soapy water or wash in a hot cycle in your dishwasher. Place the jar in the oven on a tray at 120°C for 30 mins to sterilise. Wait until it cools before removing – Glass gets very hot!