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Vanilla Bean Coconut Yoghurt

Vanilla Bean Coconut Yoghurt

Making your own yoghurt isn’t as difficult as you may think. This Dairy free yoghurt alternative is creamy, delicious and simple to make.
When you make it at home you have the added bonus of controlling the sugar content and eliminating any additives making it a healthier choice for the whole family!

 

INGREDIENTS


1 x 400g can of Coconut Milk, preferably organic


1/4 cup tapioca flour (also known as cassava flour)


1 teaspoon vanilla bean powder, the yield of 1 vanilla bean or 1 tablespoon of vanilla extract


1 x 50 Billion IU probiotic capsule ( or the equivalent, stronger is fine)


2 tablespoons of raw honey

 

METHOD


In a small pot on the stove combine coconut milk, tapioca and vanilla. Bring to a boil, then reduce to a simmer for 10 minutes stirring occasionally.

Remove from heat for 5 minutes and let cool slightly. Empty the contents of the probiotic capsule and stir through honey.

Pour into a sterilized glass jar with a lid. Wrap the jar in a tea towel and store in a warm spot in the house or on the counter for 24 hours. After 24 hours stir yoghurt and refrigerate for a further 24 hours.
To serve, stir yoghurt and enjoy with fresh fruit, cereal, muesli or solo!

 

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