This is one thing I struggled to make for a long time and finally after experimenting endlessly my cousin enlightened me with this recipe. Thank you Cushla for saving me waster another tin of coconut cream!
For this recipe you will need:
2 x Tins of Cocunut Cream, Gelatine, Yoghurt Culture and an electric Yoghurt Maker.
- Heat the Cococut Cream to approx 90 degrees celcius (whisk whilst heating)
- Whisk really fast and add 1 teaspoon of gelatine. Keep whisking until it is beaten in.
- Cool to 40 degrees Celsius.
- Add Yoghurt Cultures and make sure they are dissolved.
- Place in yoghurt maker overnight.
- After 8-12 hours pop in the fridge and the yogurt will be ready after it has cooled properly.
Note: add fruit purée to the yoghurt for additional flavor.
1. Heat to 90 Degrees Celcius
2. Add Gelatine
