From of our series of recipes from Ireland’s queen of healthy eating, the ‘virtuous tart’, Susan Jane White, we learn how to make our own coconut milk yoghurt at home. A great dairy-free alternative for breakfasts, baking and Asian cooking.
COCONUT MILK YOGHURT
Makes 6-8 servings
You can find blocks of coconut cream for less than a quid in your local Asian or ethnic grocer. At health food stores, expect to pay three times the price for organic varieties. No yoghurt-making machine required.
You can use the culture from a batch of CoYo or another natural yoghurt, but I find the probiotic powder to be more effective.
- 1 block (200g) coconut cream (aka creamed coconut)
- 1 1/4 cups (300ml) hot filtered water
- 1 teaspoon stevia
- 1/4 teaspoon or 2 capsules probiotic powder
- 1/4 vanilla bean, seeds scraped out, or pure vanilla powder
- Chop the coconut cream into small chunks, being careful not to include your fingers (the cream can be rock solid).
- Add to a blender or food processor along with the hot water and blend until smooth.
- Leave to cool for 15 minutes before adding the stevia powder, probiotic powder and the vanilla seeds or powder.
- Pour into a scrupulously clean 750ml—1 litre Kilner jar and cover with kitchen paper or a clean muslin and an elastic band. I keep mine on the warm kitchen counter draped with muslin for 24–36 hours before tasting and refrigerating. You could of course leave yours in the boiler room or airing press to achieve similar results – you’re aiming for 26°C. If it’s particularly warm, 24 hours could be plenty of time to let the culture multiply.
- Every 6 hours, or when I remember, I whisk it to ensure consistency and to prevent it from splitting.
- After a maximum of 36 hours, refrigerate and gobble within 10 days. That’s it!