Probiotic coconut yogurt

Recently I’ve been parting with £3 to get my hands on just 350g of coconut yogurt. It’s delicious, but indulgent and I cannot keep up that kind of habit.

Gratefully, I discovered that it can be made at home – for half the price and double the fun.

Thick and creamy, gut-lovingly good, with some natural sweetness, I’m enjoying it for breakfast with sliced banana or seasonal berries.

Half the price and double the fun

Probiotic Coconut Yogurt

  • 200g creamed coconut (check for no added ingredients)
  • 300ml freshly boiled water
  • 2 probiotic capsules (choose one with several different strains of bacteria, I used these here)
  • heatproof sealable jar (min. 500ml capacity)
  • blender (could be done with a whisk, but requires more elbow grease)

You will need to sterilise the jar to make your yogurt in – I do this by filling the jar to the brim with freshly boiled water and leaving for 10 minutes. While that’s happening, you can whizz up your yogurt in no time at all.

Makes approximately 500g of yogurt.

Method

  • My (very lazy) method is to put the block of creamed coconut into a blender along with the boiled water, and blitz. The blender might struggle a bit with the solid block, so you may need to wait until it softens up in the hot water.
  • Blend until smooth
  • Leave to cool down (around 20 minutes. If the mixture is too hot before adding the probiotics then the bacteria could not function as well or simply die off)
  • Open and empty the 2 probiotic capsules into the mixture
  • Pulse the blender to mix in the probiotic powder
  • Pour into the sterilised jar, close the lid
  • Leave in a warm spot (next to a radiator for example) for around 12 hours – the bacteria will get to work and thicken it up over this time
  • Pop in the fridge and enjoy over the next 2-3 days

Freshly made ‘coyo’

Footnote

Out of interest, having really enjoyed the taste and texture of my own coconut yogurt, I thought I’d buy some ready made, just to check that I was on the right track. Thankfully, the homemade version won hands down – so much more flavour and texture – and of course, the bonus of no added stabilisers and cornflour.

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