*How I Make Coconut Yogurt - Two Ways

In January I was sick for nearly a fortnight and decided to go on a course of Udos Choice Super 8 microbiotics to get back in balance and I was amazed how much better I felt after only 10 days. Poor diet, antibiotics or simply the stresses and strains of modern living can disturb the delicate microfloral environment in the digestive tract. Super 8 works to replenish ‘friendly’ gut bacteria delivering 42 Billion live bacteria per capsule to both the small and large intestines which is a lot stronger than others on the market. 

I now try and include good bacteria in my diet regularly - whether it's supplements, Kombucha or coconut yogurt. Having this in my fridge always makes me feel prepared for a good breakfast. To make the yogurt you need a strong probiotic and I use Udos Choice Super 8's which is a brand I have taken regularly over the years and really trust. It's also a great way of stretching out a jar as you only need two capsules to make enough yogurt for a few days. 

The following are my two methods for making it with both fresh young coconuts and Coconut milk. I use a little sugar to get the culture started and you can use sugar, agave or maple but note it will not work with honey as it is a natural anti-bacterial and will therefore kill the live bacteria which we need to activate so avoid using it. 

How to make coconut yogurt

 

Fresh Coconut Method

You will find fresh young coconuts in the Asia market, artisan stores and also larger Dunnes stores. They are white, not brown like the ones you see all year round, especially at halloween. 

In terms of opening the coconut there is a bit of skill to it and make sure to use an old heavy knife or cleaver as it will damage the blade of a lighter knife. This video shows how to do it. 


The flesh of 2 fresh young coconuts - approx 100g
1 cup of coconut water
1 dessert spoon of organic sugar or agave
2 Super 8 capsules


Add the coconut flesh and about 1/4 of the coconut water to the blender to process and break it down to a creamy paste. 
Add the remaining water and blend it again. You want it to be thick so avoid adding too much water. 
Add the sugar and pulse the blender lightly to disperse. Split open the Super 8 capsules and gently stir in. Pour into a sterilised mason or jam jar - ie - fresh from the dishwasher or one that you have swilled a little boiling water around to ensure you have the perfect breeding ground for your good bacteria. 

Place in a warm, ideally dark place, away from draughts with the lid slightly ajar and a muslin or tea towel secured with an elastic band draped on top to stop any dust getting in. 
A hotpress is perfect - or if you have a drawer or cupboard in your kitchen that is near the oven the heat will help it develop. 

Leave it for 48 hours and you will see bubbles will start to form. This is the microbiotic action taking place. 
Taste it and feel free to add a little lemon or sweetener depending on whether you like it more tart or sweet. 

This will keep in a fridge for up to a week. 

How to make coconut yogurt with fresh cocount

Canned Coconut Milk Yogurt Method 

I have used a lot of brands of coconut milk and found that brands differ. The best I got was from the Asia Market. Most importantly never buy the low fat version as it’s the cream you actually want. 


Ingredients


2 cans of preferably organic coconut milk. 
1 dessert spoon of organic sugar or agave
2 Super 8 capsules
1/2 a teaspoon of Arrowroot powder to thicken (optional) *See note below. 

Place your two tins of coconut milk into the fridge for a few hours. This will cause the cream to harden making it easier to separate the liquid. 
Open the tins upside down and drain out the water. Save this for adding to smoothies, my chickpea scramble, soups, casseroles, desserts - don’t throw it out! 

Scoop out the thick cream and place it into a saucepan on a very low heat. Gently warm it and stir in the sugar. Do not allow it to boil. On my hob which ranges from 1-10, I use number 3.  Remove from the heat, allow to cool and gently stir in the split open the Super 8 capsules. 

Pour into a sterilised mason or jam jar - ie - fresh from the dishwasher or swill a little boiling water around it briefly to ensure you have the perfect breeding ground for your yogurt to flourish. 

Place in a warm, ideally dark place, away from draughts with the lid slightly ajar and a muslin or tea towel secured with an elastic band draped on top to stop any dust getting in. 
Leave it for 48 hours and you will see bubbles will start to form. 
Taste it and feel free to add a little lemon or sweetener depending on whether you like it more tart or sweet. 

This will keep in a fridge for up to a week. It will also set. 

How to make coconut yogurt with fresh cocount

*As there are no stabilisers or thickeners in it it can be quite runny. Ensuring you use only the creamiest coconut milk helps this. If you would like to add in arrowroot this will help to thicken it a little. Stir it in gently after fermentation prior to setting in the fridge. 
Do not clean out the jar if you are making a new batch straight away. Just add it into the same jar and some of the good bacteria will act as extra starter for your next yogurt. 

I love this with some fresh berries, a drizzle of maple syrup and some chopped almonds. Let me know if you make it and what you think in the comments below.  Also check out my instagram  Facebook and Twitter to be in with a chance of winning a month's supply of Udos Choice Super 8's

Till next week, 

lots of love, 

 
How to make coconut yogurt with fresh cocount
 

Udos Choice Super 8 is available from health stores and pharmacies nationwide. To find your nearest location there is a store locator on their website: udoschoice.ie/store-locator

You can use the code Holly10 for 10% discount if buying them online here. 

*Thank you to Udo's Choice for collaborating with me on this feature. 

How to make coconut yogurt with fresh cocount