Coconut yoghurt is suddenly so popular it’s sprouting up everywhere! However, it often seems to be exorbitantly priced, so it’s a good thing we can make it economically at home. Like the cow’s milk original, it has so many uses in both sweet and savoury dishes, from breakfasts, smoothies and desserts to dips, sauces and dressings. But unlike the original, it’s great if you are lactose intolerant, paleo or vegan ... or perhaps you just want to give the cows a break. This version is particularly thick and creamy, replicating a Greek-style yoghurt. Special thanks to my mum Janene for becoming the doyenne of coconut yoghurt – she’s tested every conceivable method and variation, and this is the version that consistently comes out on top.
Makes 800g
+ gluten free
+ vegetarian
+ vegan
Ingredients
Canned coconut cream
Pure maple syrup
Probiotic capsules, powdered contents only
Method
This recipe can be found on page 24 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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