recipe by Kylie Archer
Coconut yoghurt is expensive! With a little experimentation, you can make your own!
The cost of making this, of course, depends on the quality of your ingredients but if you buy the cheaper stuff it could be as little as $2.20 or, even if you buy all organic – around $6.20. Still cheaper than buying it!
1 400ml can coconut milk
1 400ml can coconut cream
1.5 tbsps cornflour dissolved in some water.
1/10 tsp yoghurt culture
This needs to be heated before putting in the yoghurt maker. Add the coconut milk and coconut cream to a saucepan and bring to a simmer. Be careful not to let it catch, stirring it constantly. Whilst simmering, add the cornflour mix and cook it out for 3 minutes.
The mixture now needs to cool to 40 degrees before adding the culture, otherwise you won’t make yoghurt. Put in your yoghurt maker or thermos and check after 8 hours. Each time I’ve made it, it has set between 8 and 10 hours, but it depends on the weather!
Transfer to a container and refrigerate.