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coconut yoghurt in a jar with a spoon on top
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Homemade Creamy Thick Coconut Yoghurt

Total Time 40 minutes
Servings 5 serves

Equipment

  • 1 Small eski
  • 1 large glass jar with lid
  • 1 large pot
  • 1 wisk
  • 1 blender

Ingredients

  • 2 cans of coconut cream
  • 3 tsp agar agar
  • ½ Pro-biotic capsules

Instructions 

  • Bring coconut milk and agar gar to a rolling boil, stirring frequently (do not stop stirring!)
  • Let lightly boil for 8-10 minutes to ensure the agar is activated.
  • Take off heat. Stir intermittently until temperature drops to below 35 degrees
  • Get your probiotic capsules, and snap open. Empty the contents into your mix and stir through.
  • Add your mix into sterile glass jars ad close the lid.
  • Fill small esky with warm water up to the top of the coconut yoghurt container (not over)
  • Add in your container of coconut yoghurt into the warm water bath eski. Leave for 12-24 hours to set.
  • Once set take out and blend til smooth with a high power blender. You can add small amounts of coconut cream/milk if needed but don't overdo it as your yoghurt can split. Refrigerate and enjoy!
Course: Condiments
Keyword: Condiments