Coconut yoghurt is something that we now can get in most supermarkets. While making it from scratch is a tad time-consuming, it is so worth it for the much-improved flavour.
- For the Coconut Yoghurt
- 150 g (5 oz / 1 cup) cashews
- 250 ml (81/2 oz / 1 cup) coconut water
- meat of 1 young green coconut (buy ready to use or open a coconut and scrape it out yourself)
- 1/2 probiotic capsule
- Start by soaking the cashew nuts for 2 hours; just put them in a bowl and cover with water.
- Open up the coconut with a coconut opener or with a cleaver at a 90-degree angle. Be careful if you have not done this before.
- Drain and reserve the water, then scrape out the coconut meat, cutting off any brown parts that come away from the bottom of the coconut.
- Drain the cashews and tip them into a blender with the coconut meat, coconut water and probiotic, then blitz until you get a smooth texture. If you are doing this in a high-speed blender, make sure you don’t overheat the mixture as this will kill off the probiotics.
- Once blended, transfer to a glass or plastic container. Do not use a metal container as the mixture won’t ferment. Leave outside the fridge for 24 hours with a tea towel or muslin cloth (cheesecloth) on top so that the mixture can breathe.
- After 24 hours your mixture will be slightly fizzy and bubbly, which means it has fermented. Give it a good mix, put a top a on the glass container and leave in the fridge for later use. It will last for up to 7 days in the fridge.
- Pimp your yoghurt with lemon zest, vanilla, orange zest or sweetener of choice. I personally love a squeeze of maple syrup and a drop of vanilla extract.
- Tip: If you would like a quick coconut yoghurt, skip the probiotic and fermentation step and use the mixture straight after blending it into a silky smooth texture.