CO­CONUT YOGHURT

PREP + COOK TIME 15 MIN­UTES (+ STAND­ING & RE­FRIG­ER­A­TION) MAKES 4¾ CUPS

The Australian Women’s Weekly Food Magazine - - Lifestyle Vegan -

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.

SERV­ING IDEAS

Serve topped with ki­wifruit, figs, blue­ber­ries, rasp­ber­ries and ed­i­ble flow­ers. You can use any com­bi­na­tion of sea­sonal fruits you pre­fer.

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