DIY Coconut Yoghurt

Serves: 3.5 cups |Prep: 15 (+18-30 hours setting time) min

Yoghurt made from coconut milk is fast gaining popularity. It’s an excellent choice for children with dairy allergies or intolerances. However, many of the quality brands at healthfood stores come with a hefty price tag. Here is a great recipe for anyone wanting to make their own. It’s easy to make and can be flavoured according to your children’s preference, great options include adding fresh fruit, using it as a layer in parfaits, or using as the base of frozen home-made popsicles.

Ingredients

Method

800mls of organic coconut milk
2-3 tbs tapioca starch
4 tbs store-bought coconut yoghurt or 4 probiotic capsules

1.	In a medium-sized saucepan, add coconut milk and whisk until smooth.
2.	Add tapioca and whisk to combine.
3.	Heat over medium heat until it starts to simmer.
4.	Cook for 5-8 mins over low heat.
5.	Allow to cool, then whisk in the coconut yoghurt or probiotic capsules.
6.	Pour into clean jars, put lid on top and place in oven for 12-24 hours, with oven light turned on to keep the environment warm.
7.	Refrigerate for at least 6 hours before serving.

Tip:

If your oven light doesn’t work, just wrap the jar into a tea towel to keep the temperature even. If you prefer a thicker consistency try using coconut cream instead of milk. You can use 4 tbs of this yoghurt as a starter for your next batch.