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Vegan Coconut Yogurt
Jamie Raftery
Live vegan pro-biotic coconut yogurt.
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Resting & Fermenting Time
1
day
d
Total Time
1
day
d
10
minutes
mins
Course
Fermentation
Cuisine
International
Servings
10
portions
Calories
20
kcal
Equipment
Weighing scales
Mixing bowl
Whisk
Spatula
Saucepan - medium size
Glass jars
Ingredients
500
ml
Coconut milk
1
teaspoon
Agar-agar
10
ml
Coconut syrup
5
g
Pro-biotic powder
5
g
Psyllium husk
(Optional )
50
ml
Coconut yogurt
(Optional )
Method
Assemble and weigh out all ingredients.
Measure the coconut milk into saucepan.
Add the agar-agar and whisk well.
Whisk to the boil on a gentle simmer and cook our for 3-4 minutes.
Allow to cool for 30 minutes, whisk every 10 minutes to make sure for even cooling and the agar-agar does not set up.
When cooled to room temperature, add the coconut yogurt, pro-biotic powder, psyllium husk and coconut yogurt if using.
Whisk well to incorporate the pro-biotics.
Pour into clean glass jar, cover and leave at room temperature for 24 hours to ferment.
Transfer to the fridge before using.
Nutrition Facts
Serving:
50
ml
Calories:
20
kcal
Carbohydrates:
3
g
Protein:
1
g
Fat:
1
g
Sodium:
2
mg
Fiber:
1
g
Sugar:
2
g
Calcium:
22
mg