Coconut yoghurt is expensive, so we’ve sourced an easy and quick DIY recipe.
The jury is still out on coconuts, but most nutritionists agree coconuts have some health benefits. They contain medium chain saturated fatty acids, which do need to be consumed in moderation but are known to ward off disease causing organisms due to antiviral and anti-bacterial properties.
Coconut oil protects against heart disease by increasing good cholesterol and lowering bad cholesterol. Coconut water is very hydrating and great to have pre or post workout.
Shredded coconut is often added to muesli, smoothies, muffins, cookies, cakes, salads and soups due to its chewy texture and great taste. Shredded coconut is a great source of iron, zinc, protein and fiber.
Coconut milk yoghurt can contain up to 15% of the vitamin A you require on a daily basis. It is also a great source of lactose-free calcium and iron which can really boost your immunity and energy levels.
Coconut milk is an ideal substitute for cow’s milk and an easy way to have probiotics in your diet. Probiotics help with the balance of good and bad bacteria in the intestines, which ultimately improve digestion.
Coconut milk yoghurt is expensive, we’ve sourced a recipe to try at home. This yoghurt is an extremely easy way to consume a number of nutrients and minerals in one hit.
What you need:
1 can of 13.5 oz full fat coconut milk (try to buy an organic brand that has as little preservatives as possible and with no added sugar)
1 tablespoon of fermented coconut water probiotic kefir
A glass jar with its lid
How to make the magic happen:
Step 1: Put your coconut milk in the fridge. (Note: Coconut milk isn’t to be mistaken for coconut water. A lot of people assume coconut milk is the white-ish liquid that comes out of the coconut once it is cracked but its not. If you prefer your yoghurt thicker, put the coconut milk in the fridge for a couple of hours before hand. )
Step 2: Mix the magic. Combine your two ingredients in a sterilized jar. Seal the jar and place it in the oven with only the oven light on and door closed.
The ingredients do not need to cook, they just need time for coconut milk to incubate. Leave the coconut milk yoghurt for 24 hours.
Step 3: Devour! Coconut milk yoghurt is great for breaky with blueberries and almond butter (which can be purchased from any health food store or regular supermarket). It is also a great dessert with poached pear and a sprinkle of cinnamon. Keep refrigerated
Lauren Walker
