Ingredients
Equipment
Method
Prepare the coconut milk base:
- In a small bowl, mix the tapioca starch with 20 ml of coconut milk to create a slurry.
- Pour the remaining coconut milk into a saucepan and heat it over medium-low heat.
- Slowly whisk in the tapioca starch slurry, ensuring there are no lumps.
Thicken the mixture:
- Continue heating the coconut milk mixture while whisking continuously until it thickens slightly. This should take about 5-7 minutes. Do not let the mixture boil.
Cool down:
- Remove the saucepan from the heat and let the mixture cool to about 37-38°C. It should feel warm but not hot to the touch.
Add probiotics:
- Open the probiotic capsule and sprinkle the powder into the cooled mixture. Stir gently but thoroughly to incorporate the probiotics.
Ferment the yogurt:
- Transfer the mixture into a sterilized glass jar or container.
- Cover it with a clean cloth or lid, leaving some space for air circulation.
- Place the jar in a warm, dark place (such as an oven with the light on or a yogurt maker) and let it ferment for 12-24 hours. The longer the fermentation, the tangier the yogurt will be.
Chill and set:
- Once fermentation is complete, refrigerate the yogurt for at least 4-6 hours. The tapioca starch will help it set and achieve a thick consistency.
Serve and enjoy:
- Stir the yogurt before serving. You can enjoy it plain or with fresh fruits, granola, or a drizzle of local honey!
Nutrition
Video
Notes
Recipe Variations:
- Add 1 tablespoon of Psyllium husk flakes or extra fiber and texture.
