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Coconut Yoghurt

My relationship with coconut yoghurt is back. A couple years ago I was eating it often and then found it was not totally loving me back. Since then, I have been intuitively guided to why this may have been. Working with a naturopath, who has become so valued to me as a practitioner and friend, and alongside an integrated GP, I have discovered some bacteria overgrowths that this beautiful yoghurt may have interrupted their environment causing them to rebel. So, the key is, slow. Go slow. I remember I went all in too quickly. Gentle and slow can sometimes be the best approach.


Plus, I have been using Kultured Wellness coconut yoghurt starter which has been really nourishing, as Kirsty Wirth has created a culture with specific strains of bacteria that are friendly for anyone with histamine intolerances, SIBO, high inflammation, autoimmune conditions, food sensitivities and leaky gut. I ordered my coconut yoghurt culture starter and fermented my yoghurt, so now have copious amounts of plain coconut yoghurt stored in my fridge. From that yoghurt you can have some fun. You can add fruits and flavours you desire and transform the plain to wonderful creations. While I love it plain and tart, these two new flavours I made up, my friends just loved! I think the cacao date flavour won over to be honest. But now you can decide what you like best.


So here are the recipes to expand out and try something a little bit different. Making food from scratch is very therapeutic for the soul. You are creating a relationship between you and the nourishment you internally take within you. Plus, a bonus is you know exactly what you are eating.


Let’s now make a start…



Version 1. Banana and Mesquite with a hint of sea salt.

270ml Ayam full fat coconut milk

1 medium ripe banana

2 teaspoons mesquite powder

¼ teaspoon sea salt

3 tablespoons fermented coconut yoghurt


Method:

1. Place the coconut milk into a sterile glass jar.

2. Chop the banana into small pieces and place into the jar along with the mesquite powder and sea salt. Stir until the mesquite is dissolved smooth.

3. Add the coconut yoghurt and stir with a clean sterile wooden spoon until combined.

4. Place the lid on tight so no air can get into the mixture and leave on the bench to ferment up to 24hours. Depending on where you live, this could take longer if cool climates.

5. Open the jar and taste ensuring it has a tart flavour if you want it sugar free, or if slightly still sweet and that is your preference, leave it be.

6. Store in the refrigerator.


Version 2. Cacao and Medjool date with a hint of sea salt.


270ml Ayam full fat coconut milk

5 Medjool dates

3-4 teaspoons cacao powder

¼ teaspoon sea salt

3 tablespoons fermented coconut yoghurt


Method:

1. Place the coconut milk into a sterile glass jar.

2. Chop up the dates into small pieces and place in the jar along with the cacao powder and sea salt. Stir until the cacao powder is dissolved smooth.

3. Add the coconut yoghurt and stir with a clean sterile wooden spoon until combined.

4. Place the lid on tight so no air can get into the mixture and leave on the bench to ferment up to 24hours. Depending on where you live, this may take longer if cool climates.

5. Open the jar and taste ensuring it has a tart flavour if you want it sugar free, or if slightly still sweet and that is your preference, leave it be.

6. Store in the refrigerator.

This yoghurt variation is very thick and enjoyed more like a thick mousse.



Both yoghurt variations should keep for about 2 weeks in the refrigerator. Just ensure to use a clean spoon every time you dip into the jar.


Now you have made these flavours, why not try a mango flavour, or maybe a pineapple?

Get experimental and find your groove.


Note: I have mentioned AYAM coconut products as these do not contain fillers and thickeners which can inhibit the fermentation process.


Enjoy.


Love from,

Tabitha Lee. Eat-Share-Love xxx


PS: ARE YOU READY??

My HEALTHY DESSERT RECIPE BOOK is just around the corner now. This is not a book to be missed. It is structured like no other. You may even say the front cover looks like a storybook cover. It is just a bit whimsical. So proud. Ever proud.


#Yoghurtrecipece #Healthydessert #Coconutyoghurt

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