By The Green Parent

04th April 2014

I’m still on that “creamy foods” kick and so, I got to thinking… there must be a way to make yoghurt without dairy. And as it happens, coconut milk is an excellent substitute. Coconuts are so versatile, there’s nothing they can’t do when it comes to cooking! Simple to make and healthier than your average supermarket yoghurt, coconut milk yoghurts are packed with pro-biotics which are great for supporting a health gut and immune system. They’re also very easy to add favour to. Simply blend up with your favourite fruit/s or add a little honey to sweeten. You can even add cocoa for an anti-oxidant boost that will leave the kiddies wanting more.

By The Green Parent

04th April 2014

By The Green Parent

04th April 2014

Ingredients:
• 1 tin coconut milk
• ½ tsp gelatin
• Yoghurt starter (pre-bought or 3 tbsp yoghurt from a previous batch)

Method:
1. Heat the coconut milk to 46C then remove from heat
2. Sprinkle in the gelatin and mix through
3. Once cool, add the starter and mix through then incubate the mixture at 42C for approximately 8 hours.
4. Chill in a refrigerator for 6 hours, sometimes more – the mixture will thicken once fully cooled and ready.

To add flavours, blend through after the process has completed. For children, you can fill reusable yoghurt pouches to put in their lunch boxes – making coconut yoghurt accessible to dairy intolerant children.

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