Wow busy and exciting times in this Paleo Foodie’s kitchen! I brought some CoYo the other day and it was devoured in about 2 hours, this cost $9.90! So after the kids’ responses to it I decided that this meant that I had to get started on making some.

 

Coconut Cream Yoghurt

Recipe Type: Paleo
Author: Jess Rath
Prep time:
Cook time:
Total time:
Serves: 1kg
This recipe makes a large 1kg batch of yoghurt. You can halve the recipe.
Ingredients
  • 2 400ml cans of good quality coconut milk (don’t use light or a brand that has anything other than coconut pulp/extract and water, if you do your yoghurt will be watery)
  • 2 Probiotic Capsules
  • 2 Tablespoons honey
Instructions
  1. Sterilize a large glass jar and the lid, boiling hot water in a sink with some vinegar is fine.
  2. Empty the contents of the tins and the honey into a saucepan and heat. You want to get the mixture to body heat temperature and not any more (stick a clean finger into the mix, if its too warm then let it cool).
  3. Pull open the probiotic capsules and add the power to the coconut mixture (not the shell, just the probiotic).
  4. Pour the coconut mixture into the clean glass jar and place the jar in the oven on a shelf.
  5. Turn the oven light on (light only, NO heat) and leave the yoghurt inside it for 24 hours.
  6. Do not turn on the heat! The heat from the light is perfect for culturing the yoghurt.

Finishing up:

I loved it just as it was, but the kids like it ‘pot set’ like in the stores.  I used quality gelatine (Great Lakes) to set it.  I used ½ a tablespoon dissolved in 50ml of boiling water, then whisked it through the yoghurt and placed it in the fridge.

I also pureed some mango and stirred it through, the comments from the kids “this is soooooo much better than the stuff you got from the store”…..winner!!!!

 

IMG_9627

Thicker mango flavoured yoghurt

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© Jessica Rath

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