This makes just under 1 litre of coconut yoghurt, You might need to make sure your coconut cream is chilled, so you can scoop just the cream from the can. We don’t have to worry about that in Stratford, we have solid coconut cream and coconut oil pretty much all year round!
Ingredients
3 tins ‘essentials’ brand coconut cream (from countdown) or any coconut cream that lists only one or two ingredients: coconut extract, water.
1L glass jar or container (washed well with very hot water)
2 teaspoons probiotic powder (from a capsule or from a powdered probiotic)
1 Tablespoon sweetener (I use maple syrup)
what to do
Scoop the cream from the coconut cream and put into a small saucepan. Heat gently just to remove all the lumps and make it all smooth.
Take off the heat, make sure its only just luke warm. pour it into your jar or container. Then add the sweetener and probiotic.
Put the lid on and shake it. Place the jar in the oven with the oven light on, for 12 hours or overnight, this keeps it at a nice steady temp that’s not too hot or cold. (Make sure you tell the other family members about this or you might get up in the morning to find your coconut yoghurt has spent a long lonely night alone, in a cold, dark oven, when a well meaning spouse turns the light off before bed!)
Take it out and put straight in the fridge, it is ready to eat in another 6 or so hours when its properly chilled. Enjoy!
If you don’t have an oven light that works well (it turns out i might be quite privileged to have one of these?) then a hot water cupboard or a yoghurt maker will also work. With the yoghurt maker you need to make sure the water isn’t too hot and might need to change it once, after 6 hours in the winter.
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