When I changed to a plant-based lifestyle, the last thing I thought I would miss was yoghurt. Growing up I couldn’t stomach yoghurt, especially the kind with chunks of soggy fruit in it, but as I grew older, yoghurt became a source of much-needed probiotics and drinking yoghurt was a quick and easy breakfast on the go…never mind the fact that tzatziki is pretty much heaven, right?
Well fast-forward to now and I have found many other ways of getting those necessary probiotics! I regularly make my own Kombucha and Kefir water and I pick up a jar of Sourkraut from the local health shop as often as I can. However, coconut yoghurt has been popping up all over the show, so unless you have been living under a rock you would have heard of it! So because I like to make things from scratch and I also like to know what is in my food, I decided to try and make my own coconut yoghurt. I tried and I succeeded!
This coconut yoghurt is beyond easy to make! I have made it as simple as possible, using only 2 ingredients. This is just a base coconut yoghurt recipe that can be mixed with honey, maple syrup, fruits or used to make my personal favourite…tzatziki!
You will need:
2 tins coconut cream
5 probiotic capsules (I used this one)
1 console glass jar
3-4 days of patience
Yes, that is pretty much all you will need! It is hardly a recipe, more like a “combo”! So now that you have got your supplies, let’s get going! The first thing you will need to do is open your probiotic capsules and empty them into a small dish, then discard the actual capsule part!
Next up, open your two tins of coconut cream and empty them into your glass jar. Now, there are two ways of doing this, the one method (the one I use!) is to empty the whole tin of coconut cream into the jar, coconut water and all! The second method is to refrigerate the tins of coconut cream overnight and then scoop the hard coconut cream into your jars, leaving behind the liquid. This second method makes much thicker yoghurt, but I find the first method perfect (and less wasteful).
Now that you have the coconut cream in the jar, add in your probiotic powder and mix thoroughly – I use a little whisk. This is where I find the room temperature coconut cream far easier to deal with, it is not solid and it is really easy to mix. Wipe the edges of your jar so it doesn’t go all weird and then place your jar in a spot out of direct sunlight. I find the best place for me is on my kitchen shelf, it is just near enough the stove to be warm, but not baking hot!
Time to be patient, your coconut yoghurt is going to start the fermentation process and this can take anywhere from 2 to 4 days…depending on how “yoghurty” you want it! I personally go for 4 days because by this time the coconut yoghurt has a medium flavour and has thickened up nicely. Once you are happy with your yoghurt, place the lid on and put it in the fridge overnight. Don’t panic if it looks like it has separated slightly; just give it a little stir before refrigerating it!
There are many fun and interesting ways to use coconut yoghurt, so please leave me a comment and let me know what your favourite way is. If you want to see more of what I get up to on social media please take a look at my Facebook, Instagram, Twitter. If you want to catch peaks of cakes, cats, selfies, step-by-step vegan recipes, bits of Durban and lots of delicious food keep an eye on my Instagram story! OH! Please DO subscribe on the right.