Coconut Yoghurt (Dairy & Refined Sugar Free)

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Yoghurt is one of those items that’s almost certainly on hand in our house. Not only is it such an easy addition to breakfast or dessert, but it’s a favourite of the little lady (literally half my photos of this batch featured her hands trying to grab the spoon πŸ™‚ ). This recipe in particular has been a great hit with her. It’s gulped down and smeared everywhere – a sure sign of satisfaction!

I also use this coconut yoghurt in my dairy freeΒ  Nectarine Frozen YoghurtΒ – I highly recommend giving that number a whirl some time πŸ™‚ (just make sure you give yourself enough time in your meal planning to make this yoghurt first)

The best part is that this recipe is super easy. And the results are creamy, tangy, a little sweet, and oh-so-moreish! So if you love that coconutty flavour, or are after a dairy-free yoghurt then try it out and let me know what you think

Enjoy your yoghurt making!!

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Coconut Yoghurt (makes approx 800ml)

2x 400ml cans full-fat coconut milk
1 tbsp honey (helps the culture)
2 tsp gelatine
probiotics (enough for 50 Billion+ bacteria – that equates to 2 of my capsules which I open and sprinkle in)

Set aside about 1/3 cup of your coconut milk in a small bowl. Sprinkle the gelatine over the coconut milk in the small bowl and allow to sit.
Pour the rest of your coconut milk into a saucepan along with the honey. Heat until beginning to steam (around hot-drink temperature) and the honey has melted.
Add the coconut milk/gelatine mix to the saucepan and stir through until well combined.
Remove from the heat and allow to cool to a lukewarm temperature.

Once it’s cooled to a lukewarm temp, sprinkle over your probiotics and stir/gently whisk through.

Pour the mixture into your chosen jar/container (I use a 1L glass jar which I sterilise in boiling water between uses) then place the jar in your yoghurt maker (or wrap in a tea-towel and store it in the hot-water cupboard) for 24 hours.

Transfer the jar to the refrigerator for storage. It will thicken more as it cools so best if refrigerated for about 6 hours before first eating.

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12 thoughts on “Coconut Yoghurt (Dairy & Refined Sugar Free)

    • hungrycub says:

      You’re welcome!! Yes the gelatine definitely helps it set like yoghurt and the probiotics culture give that good tangy hit; I love it if I may say so myself πŸ™‚ Hope you do too!

    • hungrycub says:

      Looks great! Let me know how you go using agar-agar. If you’re interested you can find many pasture-raised sources of gelatine. But if you’re after a vegetarian alternative then I’m sure agar-agar will be just perfect πŸ™‚

  1. katy says:

    Hi – this may be an ignorant question but do you put hot water in your yoghurt maker just as you would if you were making yoghurt from a packet?

  2. Ariane Casey says:

    I don’t have a yogourt maker. Is there a diy version? I’d like to try this recipe without investing in another appliance. Thank you

    • hungrycub says:

      Absolutely! While your yoghurt is still luke-warm (just after you’ve mixed in the probiotics) close it up, wrap it in a tea-towel and place it in a warm spot for 24 hours. It can be a little difficult in the colder months but a linen or hot water cupboard would be ideal πŸ™‚

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