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Raw Coconut Yoghurt

Vanilla ice cream with coconut and caramel sauce, selective focus

Preparation: Sterilize all equipment in hot water (80˚C) for 1 minute.

Ingredients:  

  • 1 litre raw coconut milk (see Raw Coconut Milk Recipe)
  • Yoghurt starter (see preferences below)
  • Fruit or honey to sweeten (optional – to be added after fermentation, not during incubation) Unlike nut milks, coconut milk does not require honey to feed the fermentation process as the coconut milk has it’s own sweetness to feed this process.

Yoghurt Starter Options

  • Dairy free cultured yoghurt starter powder (measure as per product instructions)
  • Two Dairy free probiotic capsules per litre of milk
  • 1/3 cup of yoghurt as a starter per litre of milk

Equipment

  • Yoghurt Maker: I suggest the Wholesome ‘me’ Yoghurt Maker as it is specifically designed for GAPS.

Instructions

  1. Add your yoghurt starter to the raw coconut milk mixture and blend. Please refer to the yoghurt starter options.  If you are using a powdered starter or probiotic, be sure to first stir the powder into 15mls of milk in a separate sterilised cup to ensure that the starter does not clump when added and stirred well into the rest of the milk.
  2. Stir the mixture well and pour the mixture into the yoghurt maker jars or glass dish and place into the yoghurt maker.
  3. Set the timer for the desired incubation period and ferment the yoghurt for 24 – 36 hours at a temperature range between 38˚C and 45˚C. The Wholesome ‘me’ yoghurt maker will ferment up to 36 hours.
  4. When the fermentation is complete, transfer the yoghurt to the fridge to set for 6 hours before consuming.

FLAVOUR: Fruit and honey are good natural sweetener options to add flavour. *Be sure not to add any fruit to the yoghurt before fermentation as this may allow mould or harmful bacteria to proliferate.

Keeps for up to one week in the fridge.