- 900 grams coconut cream, best 100% coconut
- 1 tbsp Coconut sirup or Maple sirup, important for the bacteria
- 3 tbsp Coyo/coconut yoghurt, as a starter
- 2 tbsp Arrowroot Flour.
1h 50minPreparation 1h 50minBaking/Cooking
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Shake coconut cream tins well before opening. Add coconut cream and arrowroot flour in MB and mix for 9 min 90 degrees speed 3
let cool down to 37 degrees (takes between 60-90 minutes with lid open). This is very important so that the bacteria from the starter don't get distroyed!!!
Add sirup of your choice (eg maple sirup) and mix 4 seconds speed 3
Now add 2-3 tbsp coyo yogurt and mix 3 min 37 degrees at speed 2-3
Fill the mixture into a yogurt maker bowl and close
Fill Yogurt maker with boiling water, insert bowl and let rest between 12-24 hours.
I only tried this yogurt in a yogurt maker.
Coconut Yogurt (with yogurt maker)
Once finished you can add vanilla or fruits. I love this yogurt with muesli and fruits.
Putting the yogurt in the fridge after it is finished makes it more firm.
I usually leave the yogurt rest for 14 hours
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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