Creamy and Dreamy Coconut Yogurt Recipe

Indulge in a guilt-free delight with our Vegan and Gluten-Free Coconut Yogurt! This creamy, plant-based treat is easy to make and yields approximately 1kg of goodness. Once you realise how simple and inexpensive it is to make, you will no longer be buying your yoghurt.

ingredients

• 2 x 400ml cans of pure *coconut cream (see 'Going nuts over coconuts').
• 2 x probiotic capsules

method

Empty the coconut cream into a pot and warm to 37oC, using a thermometer. Split open the capsules and sprinkle the contents into the cream. Whisk thoroughly.

Pour into sterilized glass jars.

Using a yoghurt incubator: follow manufacturer's instructions to incubate for 8-12 hours or

Using a dehydrator: set the dehydrator to 43oC. Incubate the jars for 8-12 hours.

OR cover with a muslin cloth. Leave at room temperature, out of direct sunlight for 24 hours.

Refrigerate to chill before serving.