🟢 Difficulty: Easy
⏰ Time: 24 hours (to ferment and set)
(Hands-on work: 5–10 minutes)

🌱 Dietary Notes

paleo, ketogenic, gluten free, dairy free, vegan, grain
free

🌟Overview

Such an easy, delicious swap for yoghurt made with dairy products!

You’ll need an appliance that can hold a stable temperature of 37°C for 8 hours, such as a slow cooker, Thermomix, or yoghurt maker.

🧂 Ingredients

• 🥥 3 × 270mL Coconut cream (Ayam brand recommended — 100% natural)
• 🥄 1 tbsp Coconut oil (organic, unrefined, cold-pressed if possible)
• ⚪ 1 tsp Agar agar powder or gelatin
• 🌾 1–3 tbsp Arrowroot starch or Tapioca starch (see note 3)
• 🍁 1–3 tbsp Maple syrup or other sweetener (not honey — see note 1)
• 💊 2 scoops/capsules of good quality probiotic powder (see note 2)

Optional:

• 🌱 Vanilla seeds
• 🌿 Cinnamon
• 🍓 Fruit pieces (add after setting in fridge)

👩‍🍳 Method

1. 🔥 Add coconut cream, coconut oil, and agar/gelatin powder to a bowl or saucepan. Mix for 5 minutes until it reaches 100°C. Whisk well to avoid clumps.
2. ❄️ Cool the mixture to 37°C. Refrigerate briefly if needed.
3. ➕ Add arrowroot/tapioca, sweetener, and probiotic powder. Mix gently.
4. 🧫 Ferment for 8 hours at 37°C. Keep the temperature steady — too hot kills bacteria; too low won’t ferment properly.
5. 🥄 After fermentation, transfer to a container and refrigerate for 5–6 hours (overnight is best) to set.
6. 😋 Enjoy your creamy, tangy coconut yoghurt!

📝 Notes

1. Sweetener: Needed to feed the bacteria. Avoid honey — it is antimicrobial and will kill probiotics. If using granulated sugar, grind it finely first.
2. Probiotic: Use one with at least 40 billion CFU and multiple strains (genus, species, strains listed).
3. Consistency: Use 2–3 tbsp starch for thicker yoghurt; 1 tbsp for a runnier texture.