Ah, coconut yoghurt making has eluded me for a long time. I have tried various recipes, wasted too much coconut milk and eventually gave up. My heart sinks even further whenever I find myself standing in the middle of the dairy isle face-to-face with the deadly price tag of ready made ones – $15 for a small tub! It is an extortion that leaves me unable enjoy my favourite yoghurt in abundance for the rest of my life. Boo!
Well, not for much longer. I came across this brilliant recipe by LovingEarth recently and is a total game changer! I leapt with joy when I tasted my first ever spoonful. Thick and creamy yet delightfully light and subtly sweet and tangy. Too perfect. My favourite part about this recipe is its sheer simplicity. There’s none of the mucking and fiddling around with thickening agents and trying to achieve and maintain the right temperature with a water bath or oven at the lowest setting bla bla. It also lacks the sickly heaviness, unwanted additives, and that slightly odd aftertaste that you get with canned coconut cream or milk.
Oh, so many happy days ahead. I can now swim and smother myself from head to toe with the best non-diary invention ever. But I won’t. Instead, I’ll use my precious yoghurt in berry popsicles, smoothies and, and, AND mango lassi (recipe coming soon).