Spectacular

JEAN’S COCONUT-UT-FLAVOUFLAVOUREDURRED YOGHURT

This dreamy coconut t yoghurt reminds me of blue seas and sunny days, a kind of Polynesian twist on n the European style of yoghurt. My grandson dson likes to drizzle maple syrup on his but honey or fruit go equally well with it to give you a sunshine breakfast.

INGREDIENTS

● 600ml cow’s milk* *in the supermarkett look for full-fat, ‘farmhouse’ use’ etc ● 400ml coconut cream* eam* *check the label to make sure it is all coconut cream and doesn’t have water added ● 2 heaped tbsp plain yoghurt OR ● 2 heaped tbsp Lactobacillus acidophilus culture

HOW TO MAKE

1. Mix milk and coconut cream together and warm to 37°C. 2. Add yoghurt or culture and stir gently to mix. Place in a yogurt-maker or thermos for 12 hours or overnigh overnight. ght. Do not disturb the yoghurt until il l it has had that time to culture. 3. It should be quite thick a and a bit lumpy - you can eat it now if you like the consistency or drain it throughthr rough a sterilisedmuslin-sterilised muslin-lined lined coland colander nder until it is the required thickness.s. Add a tablespoon of honey to sweeten n if desired, then refrigerate – it will keepke eep for about a week.