Pot Set Coconut Yoghurt
This coconut yoghurt recipe is super easy to make. All you need is some store bought coconut yoghurt, a can of coconut cream and some gelatin. The store bought stuff acts as the 'starter' and contains the right bacteria to get it going. Just make sure your store bought yoghurt contains live cultures (check the ingredients list). The gelatin helps to give it a lovely texture.
Pot Set Coconut Yoghurt
Makes 400ml
Gluten free, dairy free, nut free, egg free
Ingredients:
1 x 400ml can coconut cream (final texture will vary depending on brand)
2 tablespoons store-bought coconut yoghurt
1/2 teaspoon gelatin powder
1 tablespoon coconut sugar (optional)
Instructions:
Pour the coconut cream into a saucepan and sprinkle over the gelatin. Leave for a minute to bloom then heat gently to dissolve the gelatin.
Add the coconut sugar if using and stir well.
Take off the heat and once it’s cool enough to put your finger in, whisk through the coconut yoghurt until well combined.
Pour the mixture into a clean jar and cover with lid. Leave in a warm spot to culture for 12-24 hours or until thickened slightly and taste is to your liking.
Put in the fridge for a few hours before serving to allow to thicken even more.
Serve as you wish - straight out of the jar, in smoothies, with granola, fruit etc.
Notes:
Save 2 heaped tablespoons of this batch to start the process again. Repeat up to 3-4 times or until you notice a drop off in quality of the finished yoghurt i.e. less thick and tangy. Then start again with fresh yoghurt.
You can double the recipe to make a larger quantity.
The thickness of this yoghurt will vary slightly depending on the brand of coconut cream used. To get a thicker result you can experiment with different brands of coconut cream or slightly increase the amount of gelatin used.
