COCONUT YOGURT

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Not all of us can tolerate dairy.  Sometimes the lactose free options aren’t suitable either, so where does that leave you?  Coconut yogurt 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.

You will need:

1 x sterilised jar *

400gm can coconut cream (I use Macro Organic brand)

1 probiotic capsule

1 tbsp maple syrup

1 vanilla bean scraped, or 1tsp vanilla bean powder or paste or 1tsp vanilla extract

Method:

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 only in the oven on a tray at 120 degrees for 30 mins to sterilise.  Wait until it cools before removing.  Glass gets very hot!

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