Coconut Yogurt

Gluten free - dairy free - grain free - refined sugar free - egg free - nut free - vegetarian

Back in 2013, my lovely Facebook fans requested I post some gluten/dairy/sugar free breakfast ideas, so this is the first in a few to inspire you to eat more interesting breakfasts!  You can scroll through all the breakfast recipes on my blog here.

    Credit must go to Alisha - the Naughty Naturopath Mum and Essence Practitioner for originally posting how to make this yogurt on her Facebook site.  I tried it right away and have been making it since.  It is SO easy.  No special gadgets or machines - just a bowl, a whisk, a tea towel and a bench top!
    This stuff has a strong flavour!  A little goes a long way.  I use a little to top my Cinnamon Maple Cereal or Choc Avocado Mousse (recipes soon to come!).  You can put a couple of spoonfuls into smoothies.  You can add a little to fruit salad.  Just make sure you keep some aside as the starter for your next batch before you eat it all!

Ingredients

• 5 tablespoons pre-made plain coconut yogurt (I used a low sweetener supermarket brand as my starter, and then my own yogurt for each batch afterwards).
  
• 1 270ml can coconut cream
• 1 270ml can coconut milk
• sweetener of choice- honey, pure maple syrup, coconut sugar, rapadura sugar, Stevia

notes: 

1. I have made this with two cans coconut cream, but found it turned out much thicker than I like.  If you like super-thick yogurt, by all means, use all coconut cream!
2. If your cans are larger than 270ml, that's fine, it will work just the same.  Add another tablespoon of your starter for good measure.
3. I use AYAM or Honest to Goodness brands of coconut cream and milk.  I prefer to use a can that is BPA free, and has nothing but coconut in it.  Some other brands add water and then various questionable 'gums' to thicken it.  If you use a brand that adds water, I suggest using two cans of coconut cream (rather than one cream and one milk).

Method

• Shake your cans of coconut milk and cream as vigorously as you can to mix the liquids with the solids before you open them.
• In a very clean/sterile ceramic or glass bowl, whisk your starter yogurt and two tins of coconut milk/cream til all lumps are out and it's nice and smooth.
• You can sweeten it now if you choose, or after it's 24 hour fermentation. The best batch I ever made was when I sweetened it before it's 24 hour fermentation with coconut sugar.  Experiment with what ever quantity you like for your own tastes.
  
• Place a clean tea towel over the top of the bowl and leave on the bench for 24 hours.  Then it's done! 
• Whisk it thoroughly (it may have separated a little).  Don't worry if it's thinner than you expected- it will continue to thicken after you put it in the fridge.
  
• You can sweeten it now if you didn't prior to fermentation, or just add your sweetener as you use it.
• Transfer into a sterile jar, seal, and store in the fridge.  It will last a few days (mine hasn't lasted long enough yet to see how long it takes to go off!)