🟢 Difficulty: Easy
⏰ Time: 24 hours (to ferment and set)
(Hands-on work: 5–10 minutes)
🌟 Coconut Delight
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
- 🔥 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.
- ❄️ Cool the mixture to 37°C. Refrigerate briefly if needed.
- ➕ Add arrowroot/tapioca, sweetener, and probiotic powder. Mix gently.
- 🧫 Ferment for 8 hours at 37°C. Keep the temperature steady — too hot kills bacteria; too low won’t ferment properly.
- 🥄 After fermentation, transfer to a container and refrigerate for 5–6 hours (overnight is best) to set.
- 😋 Enjoy your creamy, tangy coconut yoghurt!
📝 Notes
- Sweetener: Needed to feed the bacteria. Avoid honey — it is antimicrobial and will kill probiotics. If using granulated sugar, grind it finely first.
- Probiotic: Use one with at least 40 billion CFU and multiple strains (genus, species, strains listed).
- Consistency: Use 2–3 tbsp starch for thicker yoghurt; 1 tbsp for a runnier texture.