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Coconut Yogurt (clone)


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Ingredients

10 portion(s)

Creamy Coconut Yoghurt

  • 2 cans 400g coconut cream, or up to a litre of coconut cream/milk
  • 1.5 teaspoon gelatin
  • 2 tablespoons coconut oil, (not essential but helps with setting and creaminess)
  • 2-3 tablespoons corn flour (pure), (if you like it really thick add the 3)
  • 1-2 tablespoons Rice malt syrup
  • 2 heaped teaspoon powdered probiotics, (40 billion or more bacteria needed)
  • 1 can passionfruit pulp, (optional)
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Recipe's preparation

  1. Add 1.5 tsp gelatin the bowl

    Add the contents of the 2 tins of coconut cream to the bowl

    Add your coconut oil to the bowl

    Cook 10min/100C/sp 5

     

    Add 2-3 tbsp of Corn Starch - If you like your yoghurt very thick, add the 3.

    Cook 5min/37C/sp 5

     

    Remove bowl from machine, remove your lid from the bowl, cover with a cloth, walk away for 2 hours or so OR if you have room in your fridge, you can pop your bowl in there for a while.

    Check if the temperature is down below 37C by putting the bowl back on the machine. A temp light will show where the temperature is at. (I got impatient after 2 hours so mixed on 3 for a few minutes until the light went out. It seemed to add to the creamy texture and removed heat from the mix quickly)

     

    Once you no longer have any lights lighting up when you place the bowl back on the machine, you are ready to put your starter in.

     

    Add contents of probiotic capsules plus sugar/sweetener

    Mix 20 secs/sp 5

    (If you cooled your mix in the fridge, or let it go way past 2 hours and feel that the temp is way lower than 37 degrees, you can mix for 5 min/37C/sp 5)

    Scrape and mix for 5 secs/sp 8

    (optional)  pour passion fruit into baffle then add yougurt mixture on top.

     

     

    Boil kettle and pour boiling water in to your Easiyo up to the first line, then put your baffle in. Don't let the hot water go up high enough to touch the yoghurt.

     

    Pour yoghurt mix in to Easiyo yoghurt cannister, (should be between 800ml to 1000mls of yoghurt) put the lid on, put it in the Easiyo, put the lid on.

    Leave for 12-24 hours (The longer you leave it, the sourer/more yoghurty it tastes, and less sweet. Taste it at 8 hourly intervals with a clean spoon or spatula as if its not tasting tangy at all, its not ready).

     

    Once incubation time is up, take the cannister out and leave in the fridge for 12 hours. (I checked it a few times in this time and it wasn't thick until the 12 hour mark) Please note: As this is not dairy yoghurt, it doesn't thicken much at all until its been chilled. It will still be runny before chilling so don't panic when you find its still runny. Its not ruined. Its how its meant to be.

     

    Now enjoy! You could add vanilla at this point or any flavour your like.

     

    IMPORTANT LAST STEP AFTER CHILLING: If you feel the texture is too thick, not creamy enough or even seems a little grainy, or want to mix something through evenly, just scrape it all back in to your thermomix and give it a good blitz for 30 secs/sp5. Pop it back in your storage vessel and pop it back in the fridge.

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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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