Coconut Yoghurt

The recipe I have used successfully so far is as follows:


Ingredients:

a.) Two tins of thick full fat coconut milk.

b.) One tablespoon of "Symprove" probiotic, which contains
L. rhamnosus,
 E. faecium,
 L. acidophilus, 
and L. plantarum. 

c.) One teaspoon of sugar as 'food' for the yoghurt cultures.

I then placed this in the oven on the lowest heat setting (just with the fan running - I did not check the temperature, but after a few hours, the container with the yoghurt was comfortably warm to the touch, but not hot); a yoghurt maker would also do the trick. I let the yogurt gently ferment for over 10 hours.

At this stage, the yoghurt was white and creamy, but still too thin, unless you were aiming for a drinking or pouring yoghurt.

d.) I look 1 tablespoon of plain gelatine, and dissolved it in 1/2 teacup of cold water, and then fully dissolved it by microwaving it for 1 minute.

I poured the hot gelatine into the yoghurt, and stirred it in thoroughly; this thickens up the yogurt nicely after a few hours in the refrigerator.

Serve in small servings with a very small amount of fruit (e.g. four grapes per person, each grape cut into quarters, and sprinkled on top, or four or five raspberries)


Note: If it either tastes or smells off, chuck it away and start again.

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