Coconut yoghurt is a lovely alternative if you are not tolerating dairy or just feel like something different. Many commercial coconut yoghurts have nasty fillers so why not make it yourself so you know exactly whats in it. Fermented for 24 hours to make sure it has loads of beneficial bacteria

Ingredients

• 400ml can Ayam coconut milk
• 1 heaped teaspoon grass fed gelatin
• 2 tablespoons filtered water
• 1/2 tablespoon honey
• 1 probiotic capsule or yoghurt starter

Method

Mix gelatin and water in a small bowl and let sit for 3 minutes

Add coconut milk, honey & gelatin mix to a small saucepan and heat to 40 degrees C to activate gelatin

Allow to cool to 38 degrees C, place a small amount of mixture in a small bowl and stir through probiotics or starter. Add back to remainder of coconut mixture and stir well with a wooden spoon

Place in a yoghurt maker and set at 38 degrees C for 24 hours

Once fermented place container directly in the fridge for at least 6 hours without stiring to set

Once set mix in a blender on medium-high speed until smooth and creamy