VEGAN | GLUTEN FREE | Makes 1kg approx
ingredients
- 2 x 400ml cans of pure *coconut cream (see 'Going nuts over coconuts').
- 2 x probiotic capsules
method
Empty the coconut cream into a pot and warm to 37oC, using a thermometer. Split open the capsules and sprinkle the contents into the cream. Whisk thoroughly.
Pour into sterilized glass jars.
Using a yoghurt incubator: follow manufacturer's instructions to incubate for 8-12 hours or
Using a dehydrator: set the dehydrator to 43oC. Incubate the jars for 8-12 hours.
OR cover with a muslin cloth. Leave at room temperature, out of direct sunlight for 24 hours.
Refrigerate to chill before serving.
* You must use full fat coconut cream as the skim version will not give you a quality yoghurt. We recommend a natural coconut cream with no additives and a fat content of around 24g/100g.