Thick & Creamy Coconut Yoghurt (paleo. keto. low carb. vegan. gf. df)

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RECIPE BY: AURORA GILBERT PHOTOGRAPHY BY: AURORA GILBERT

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Makes 400mls

Ok so what if I told you could make thick creamy coconut yoghurt at home instead on the cheap instead of store bought coconut yoghurt that cost’s a bomb and more often than not has some questionable ingredients added to it.

It’s simple!!

A couple of things that ensure you’re going to get a thick creamy coconut yoghurt every time are;

I use the Ayam brand of coconut cream, it’s got no nasties in it and it’s just coconut cream, it doesn’t spilt, you know sometimes you buy a good organic coconut cream and open it and the coconut cream is solidified on top and there’s coconut water underneath, it hasn’t emulsified which is fine it will still work but it just means most times you won’t get a thick yoghurt… so Ayam where possible and yes you could use Ayam’s coconut milk it just won’t be as thick… so you may as well buy the coconut cream and mix it with water (same thing) if you want a thinner consistency.
I have tried heaps of other brands but find Ayam never lets me down and no I’m not sponsored.

Next I use sunflower lecithin as an emulsifier, it’s also great for our cognitive function as it’s high in choline! Note: if using an alternative brand to Ayam it assist in emulsifying the coconut cream and coconut water.
BUT please don’t get sunflower lecithin confused with soy lecithin, soy lecithin is also and emulsifier it just doesn’t have health benefits that sunflower lecithin does.

I like to make mine in my pressure cooker because it means I can manipulate the fermenting time and have yoghurt ready in 6-8 hours instead of a couple of days, I have given you both methods below.

Ingredients:

1 can coconut cream - 400mls, full fat I use Ayam
1-2 probiotic capsules, dairy free
1 tsp sunflower lecithin

OPTIONAL

1/2 tsp vanilla bean powder
salt
maple syrup
coconut sugar

Method:

  1. Put all the ingredients in the blender and blitz on high for approximately 10 seconds.

  2. Pour into clean jar and place a muslin cloth over the jar with an elastic band.

  3. Allow to ferment at room temperature for 24hr to 48hrs depending on desire taste and consistency. When the yoghurt is ready it will have a tangy taste, the longer you leave it to ferment the more tang it will have.

  4. Once your happy with the taste put the lid on the jar and store in the fridge to be consumed within the week, it will thicken up in the fridge.
    If the yoghurt has spilt into a creamy part and watery part simply stir to combine before placing in the fridge.

NB. I do this in my pressure cooker, at step 2. simply pour into the pressure cooker and press the yoghurt function, once the pressure cooker has finished follow step 4.

Also you don’t have to use a probiotic as a starter for the ferment you can simply add a couple of tablespoons of your previous coconut yoghurt in place of the probiotic as your starter.

Enjoy x