Looking for an easy dairy free alternative to regular yoghurt? All hail the creamy and dreamy coconut yoghurt!
Making your own coconut yoghurt can not only save you a small fortune on store bought varieties, but they also don’t contain any nasty preservatives and additives. Cultured yoghurts are a great way to introduce probiotics into your body if you are just starting on fermentedfoods.
Probiotics help to balance the microflora in the intestines essentially improving your levels of good and reducing the levels of bad bacteria in order to create an optimal functioning digestive tract.
Fermented foods are an absolute god when it comes to loading your gut with good bacteria and assisting with an optimal functioning body.
Traditionally, coconut has been used for centuries to combat common ailments from healing burns, reducing the severity of colds and flu, dampening inflammation, protecting the skin against sun damage, assisting with weight loss to eradicating fungi and yeast infections. Its high fat content will keep you feeling fuller for longer and its dairy free component will help to eliminate excess gas and bloating by skipping the dairy.
1 tin coconut cream
1 tbsp 100% pure maple syrup
1 heaped tsp of your favourite Nuferm probiotic blend
Juice of half a fresh lemon
Shake can of coconut cream well before opening. Choose a jar slightly bigger than the can and pour in the contents of coconut cream.
Stir in remainder of ingredients making sure they are combined well. Cover jar and leave on bench for 48 hours at room temperature until slightly thickened then refrigerate overnight. Refrigeration drastically slows down the fermentation process. Once mixture is very cold pour into a bowl and whip on a high speed using a high speed mixer.
Texture will be smooth and fluffy! Stores well in the fridge for up to 10 days.