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Coconut Milk Yogurt

Dr. Lakshmi K

Food Scientist

1 min read

 

Ease

5

Approx. Cost

INR 300

Serves

1

Cooking Time

Min

Ingredients list

  • Full fat coconut milk: 1 can (use the cream of the freshly squeezed coconut milk)
  • Probiotic capsules: 2 capsules (for one can of full-fat coconut milk)
  • Maple syrup or vanilla extract: 1tbsp

Preparation


Step 1 :

Shake the coconut milk well. Then pour into a clean, sterilised, dry glass jar or bowl. Empty the probiotic capsules into the coconut milk and use a wooden or plastic spoon to stir.

Step 2 :

Stir until creamy and smooth, pushing the probiotic up against the side with a spoon to evenly disperse. Cover the mixture with cheesecloth or a very thin, clean dish towel.

Step 3 :

Let the mixture be for at least 24 hours and up to 48 hours in a warm place. The longer it rests, the tangier the yoghurt will become.

Step 4:

Once the yoghurt has reached the right amount of tanginess and thickness for your liking, cover securely with a lid and refrigerate until cold.

After cooling, you can add maple syrup and/or vanilla extract. UR yoghurt is now ready to enjoy!

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