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.