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April 30, 2018 3 min read

COCONUT YOGURT MADE WITH AYAM COCONUT CREAM.

By popular demand I’m bringing you another coconut yogurt recipe. It’s dairy free, vegan and Paleo.

With so many people choosing coconut yoghurt over the dairy variety, I thought I would offer up an even simpler recipe. The first coconut yoghurt recipe requires thickening and recommends an organic brand of coconut cream that is difficult to find in stores. This recipe is fast and cheaper to make – truly bringing homemade coconut yoghurt to the masses!

I’ve started to bake more and more with coconut yoghurt recently - yummy, cultured coconut cream desserts that are dairy free! These deserts require delicious coconut yoghurt but don’t work well with gelatin or agar agar in the mix.

This yoghurt recipe uses Ayam Coconut cream, which is readily available in supermarkets and half the price too. Ayam coconut cream (the green tin) is super thick and creamy to begin with so the result is equally as lovely. (Yay no thickener required!) It also, doesn’t set with a layer of coconut oil on top so it’s ideal for smoothie bowls and raw dairy-free desserts.

FEED THE BACTERIA SUGAR!

In traditional dairy milk yogurt the bacteria instarter culture thrive on the sugar content (lactose). Alternative milks naturally have less sugar than dairy milk, so it is necessary to add some sugar with the starter culture to promote fermentation. One teaspoon of sugar or one tablespoon of pasteurised honey is enough to kick start fermentation. Raw honey may have an antibiotic effect and is therefore not suitable for making yogurt.

Ingredients

3 – 4 cans of Ayam coconut cream (depending on your yogurt maker capacity)
1 teaspoon of white sugar or 1 tablespoon of pasteurised honey
Yogurt starter culture or multi-strain probiotic

Preparation

Thoroughly wash or sterilise your yoghurt container and whisk with boiling water.

Method

  1. Open the cans and spoon the coconut cream directly into your yoghurt making jar. Note: Depending on the weather and the temperature of your home the coconut cream will vary in consistency. On a hot day, the coconut cream will be runny while in cool weather you will need to spoon it out.
  2. Add the sugar/honey and the amount of yoghurt starter culture that your product recommends (probiotic capsule if using) and whisk until well combined.
  3. Put the lid firmly on the glass yoghurt jar and place into your yoghurt maker. 
  4. Pour water slowly into the base. (The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker). Then place the cover lid on top. 
  5. Use the digital control panel to set the temperature to 38° C, the time to between 12 - 24 hours. (depending on your desired tartness - a longer fermentation will have more friendly bacteria and then press ‘confirm’ to begin incubation. 
  6. When complete, the yoghurt will be warm, runny and separated. Place the jar in the fridge for at least 6 hours to set. 
  7. When chilled, stir to combine the water or for a thicker consistency, pour out some of the fermented coconut water. Don't throw it away though - fermented coconut water will stay fresh for up to 3 weeks in the fridge and is perfect to add to smoothies. 

For other non-dairy yogurt recipes please try this organic coconut yoghurt recipe thickened with gelatin, our famous date sweetened coconut and cashew yoghurt or homemade superfood almond milk yoghurt.

PIN THIS RECIPE

LOOKING FOR MORE NON-DAIRY YOGURT INSPIRATION?


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