Since going dairy free I haven’t had any yoghurt, or yoghurt substitutes. I wanted to change my breakfast habit (muesli and yoghurt) before trying any. Recently a friend gave me some culture grains that she uses to make her daily drink of kefir. I decided to use it to make a coconut yoghurt. After some experimentation, I found that you can vary the creaminess of the yoghurt by using coconut milk, coconut cream, or a mix of the two. This is a 50/50 mix, but you can make it more Greek Yoghurt like by adding more coconut cream
Ingredients
- 200ml coconut milk
- 200ml coconut cream
- milk kefir grains (available on Amazon.com)
- 1 mango
- 1 tsp honey
Directions
- Place the coconut milk and coconut cream in a jar. Stir to combine
- Add the milk kefir grains to the coconut milk
- Let the coconut milk mixture stand for 12-24 hours for the culture to do its magic
- Strain the yoghurt through a mesh (I use a sifter) to sift out the kefir grains. Add the grains to a new batch of coconut milk.
- Place the coconut yoghurt in a bowl in the fridge for 1 hour to cool down. It will also thicken in the fridge.
- Serve the yoghurt topped with mango and a teaspoon of honey, or use it in a curry (such as a Palak Chicken Curry) to make the dish more creamy
Music to go with it…
Listen on Spotify: Oscar and the Wolf – Entity