PREP + COOK TIME 15 MINUTES (+ STANDING & REFRIGERATION) MAKES 4¾ CUPS
You’ll need to start this recipe 3 days ahead to allow time for fermentation. The yoghurt mixture is poured into sterilised jars to set.
Before you start this recipe, see information on sterilising jars below. ¼ cup (30g) tapioca flour
(see tips on page 70)
800ml can coconut milk (see tips) 400ml can coconut cream (see tips) 3 probiotic capsules (see tips) 1 tablespoon pure maple syrup fresh fruit and edible flowers, to serve
(see serving ideas) 1 Sterilise jars (see cook’s notes).
2 Whisk tapioca flour and ¼ cup of the coconut milk in a small bowl until smooth and combined.
3 Pour tapioca mixture into a medium saucepan; whisk in remaining coconut milk and the coconut cream until combined. Stir mixture over low heat for 10 minutes or until it boils and thickens. Remove pan from heat; place a cooking thermometer in the pan, then stand until mixture cools to 43°C. Once cooled, open probiotic capsules; add the powder and maple syrup and stir to combine.
4 Transfer mixture to warm sterilised jars; seal immediately. Stand in a warm place for 12 hours or until cultured (the mixture will taste slightly sour) and thickened slightly. Refrigerate for 24 hours or until coconut yoghurt thickens further. Coconut yoghurt will keep refrigerated for up to 2 weeks.
Serve topped with kiwifruit, figs, blueberries, raspberries and edible flowers. You can use any combination of seasonal fruits you prefer.