This is my favourite thing to add to my Chia porridge for breakfast. The taste is so vibrant and alive yet still naturally sweet and a great yoghurt tang. I use my dehydrator to incubate it but you could use a yoghut maker or even a bain marie (inside a bowl inside a bowl filled with warm/hot water and cover with a towel! It doesn’t have to be complicated just an even warm temperature for about 12 hours for this yoghurt.
1 cup of coconut meat
a drizzle to 1/2 cup coconut water/milk kefir (depending on the wetness of the meat)
Add the meat to a blender or food processor. Add a little kefir to get the yoghurt started. Blend on slow to start with and then on high adding more kefir as necessary until you reach a cream consistency (incidentally this is how I make my coconut cream). Add to your vessels- this makes about 8 portions of yoghurt (with each portion for me and my son being about 3 tbs). I put in my dehydrator at 100 degrees (Fahrenheit- because that is what the dial measures in- normally work in centigrade so its confusing to me) leave for 12 hours! This also means this is a raw yoghurt.
Store in the fridge! Delicious
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May 30, 2013 at 8:03 am
mommyhoodhk
I also used my Easiyo yogurt maker as the incubator. The first time I did it, my water was too hot (the way I use Easiyo yogurt), but then I checked in with Louise and she recommended the water temp to be just above body temperature and that seemed to work. I also didn’t leave for 12 hours…I think it’s best to check as you go along to find out what tastes best for you!
May 30, 2013 at 8:04 am
mommyhoodhk
P.S. I used a smaller container than my regular easiyo so I just made sure I put less water in the Easiyo container.
May 30, 2013 at 9:30 am
loulanatural
Thanks xx