COCONUT YOGHURT

COCONUT CULTURE
​Fermented coconuts can change your life!

Coconut Yoghurt is made by adding probiotic cultures to coconut cream and letting it ferment to bring it to life.  By adding your probiotic supplement to coconut you are essentially waking it up so that you are consuming a living food.    
 
Probiotics are extremely beneficial to gut health and we now know that the health of our guts has far reaching effects on our moods, energy levels, hormones, immunity etc. 
 
Coconut yoghurt is a great dairy free way to get the benefits of fermented foods. 
Not only is this food delicious and good for your gut but it has some additional  health benefits because of the coconut. Coconut is high in fibre and medium chain triglycerides (good fats), vitamin B12, calcium and magnesium and protective antioxidants. 
 
There are many store bought options but most contain fillers, thickeners and some added sweetener and often we can’t be certain that the cultures are still alive. It is relatively east to make on your own and can be used in many delicious ways. 
 
How to make:
 
You will need either a vegan yoghurt starter or a probiotic capsule that contains some of the strains B. animalis, B. breve, B. longum, Lactobacillus acidophilus, L reuteri. One that specifies human strain probiotics is even better.  If you are allergic to dairy or vegan ensure you get a probiotic that is totally dairy free. 
 
 
Ingredients:
 
1-2 can of coconut milk (get one with the only ingredient being coconut)
2-4 probiotic capsules or leftover coconut yoghurt from a previous batch or coconut yoghurt starter cultures

• Heat up the coconut milk to just before boiling on the stovetop and then let cool until it is still warm to touch but not hot- 65-80 degrees celsius or warm room temp. You can also make it in a yoghurt maker or an Instant Pot.  If your house is very warm you can skip the heating part and just use room temp coconut milk. 
• Open the capsules and sprinkle into coconut milk and stir well, or add the starter culture or 1-2 tbsp of leftover coconut yoghurt from a previous batch. 
• Pour into sterilized jars and cover with cheesecloth. 
• Leave on the counter for 24-48 hours. The longer you allow it to ferment the stronger the yoghurt will be. You can taste test it to see. As it ferments it will become sourer tasting and a bit bubbly. 
• Once you are satisfied with the flavour you can cover and refrigerate. It should last for about 2 weeks in the fridge. 
•  It is best to start out with eating a few tablespoons at a time to allow your gut to adjust to the probiotics. 
   
  How to use:
  
• Add fruit and nuts for breakfast
• Add to smoothies
• Eat out of the jar
• Add fruit puree to make a desert
• Add cocoa and maple syrup for a desert mousse
• Use as a base for a creamy salad dressing
• Use in place of sour cream
• As a face mask- coconut and probiotics are both nourishing to the skin and anti-inflammatory.