- 3 cans 270g Ayam Coconut Cream, or up to a litre of coconut cream/milk
- 1 teaspoon agar agar powder, or 1.5 tsp gelatine/1 tbs agar agar flakes
- 1-3 tablespoons coconut oil, (not essential but helps with setting and creaminess)
- 2-3 tablespoons tapioca starch, (if you like it really thick add the 3)
- 1-2 tablespoons Sugar ie maple syrup, rice malt syrup, rapadura, (darker sweeteners will tinge your yoghurt brown)
- 2 capsules Dairy Free Inner Health Plus, (40 billion or more bacteria needed)
check this video by Karen https://m.facebook.com/?_rdr#!/story.php?story_fbid=1751787284862372&id=100000933531614&comment_id=1752182324822868¬if_t=comment_mention¬if_id=1510482024115076&ref=m_notif
Add 1 heaped tsp of agar agar powder to the bowl
Add the contents of the 3 tins of coconut cream to the bowl
Add your coconut oil to the bowl
Cook 10min/100C/sp 5
Add 2-3 tbsp of Tapioca 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
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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276 CALORIES PER 100G APPROX. Its very rich so 100g is always more than enough for me and keeps be going for a few hours. Credit goes to Alexx Stuart //alexxstuart.com/coconut-yoghurt and Jo Whittons Quirky Cooking Cookbook //quirkycooking.blogspot.com.au/. I took inspiration from both of their recipes, as they were both so awesome! This is a recipe you could do after dinner or in the evening, then put in the fridge in the morning to be ready for the next evening, or vice versa. Although the recipe looks long, its just that I like details. Its literally a case of chuck your agar agar and coconut cream in, mix and cook. Add your tapioca starch, mix and cook. Allow to cool to 37 degrees (until light goes out). Add your sugar and probiotic, mix and heat. Pour in to your fermenting vessel, ferment, taste, chill, eat!
Dehydrator method - using small sterilised/heat treated jars, pop your mix in to the jars and pop them in your dehydrator for 12 hours on 46 degrees, no higher. Check at the 12 hours to see if you are happy with the tang. That yoghurt tang will develop while its chilling too.
Oven method - check out Alexx Stuarts recipe for those instructions (linked at the top of this recipe)
Thermoserver: preheat your thermoserver with boiling water for awhile ie 10mins or more. Tip the water out, give the thermoserver a moment for the metal to cool to the touch on the inside (or pick it up and wave it around a little bit to cool the inside), pour your mix in, pop your lid on, wrap in a blanket and slip into an esky bag. Leave for 12 hours then check for flavour/tang. If not ready, leave longer, up to 24 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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