Coconut yoghurt is one of my favourite desserts (and breakfasts) right now. Its wonderful to have such a tasty alternative to dairy yoghurt but unfortunately it's rarely sold in local supermarkets, and when it is it's usually quite pricey.
I have been working on making my own coconut yoghurt, and its actually quite simple. Mangos are so cheap at the moment so I have been enjoying some homemade coconut yoghurt, with local farmed honeycomb and mango every evening. Its such a great simple dessert.
Coconut Yoghurt Recipe (4-6 servings)
1 Can of Organic Coconut Milk
1 Probiotic Capsule
Mason Jar
Place the coconut milk in a large mason jar, break the capsule into coconut milk and place in the oven for 3 hours at 40-50 degrees. Move it to the hot water cupboard and keep overnight (or for a further 5 hours). Store in the refrigerator and serve in smoothies, on cereal or as a dessert. Enjoy.
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