I’M IN BALI! It’s my third day here (my 4th time in under two years, because, obsessed) and I’m sitting at my beloved Crate cafe, the only place in Canggu that’s open at a jet lag appropriate time of 6am, doing a little work and just feeling full body happy. Side-note: I don’t know what it is but my digestion is so good in Bali.
This morning I announced my next Waihi winter retreat, which you can read more about here. And it got me thinking about the food I made on that retreat.. Everything was plant-based and mostly made from scratch by me. And the ladies gave great feedback (I actually severely burnt my hand on the first day of that retreat which was not the best start, lol.)
After finding a recipe online I attempted to make it and it was a raging success, so I’ve decided to share the recipe with you. I feel like more and more people are going back to the simplicity - and virtuosity - of making things from scratch, and I love it.
It’s so easy, cheap and delicious, not to mention vegan and gluten-free too. And, you can add whatever flavours tickle your fancy.
4 tablespoons store-bought coconut yoghurt (I used Raglan Coconut Yoghurt but any brand is fine)
2 cans coconut cream (use organic if you can)
Pop the coconut yoghurt into a large mixing bowl, stir in the coconut cream making sure to remove any lumps. Cover with a tea towel or other cloth, and store somewhere warm for 24-28 hours. Either a sunny corner of a room, or on top of your fireplace (once it’s gone out, with a towel underneath the bowl to protect it). Depending on how thick you like your yoghurt will determine how long you leave it. The longer the thicker. NB: you can also make this recipe using probiotic capsules rather than store-bought coconut yoghurt. I tried it with not great results, but it may have been the temperature..
Why home-made coconut yoghurt?
Store-bought yoghurts can contain added extras like thickeners, sugars and sweeteners. I prefer to know exactly what is going into what I’m eating. Plus, it’s a lot more affordable to make your own. Once you’re running low on your home-made batch, simply add more coconut cream and start again. Why wouldn’t you?
How to use
Coconut yoghurt is a ‘choose your own adventure’ type of snack. Add crunchy granola and fresh berries, or stewed fruit, serve alongside buckwheat pancakes in place of cream, or add a dollop to a veggie curry.
I’d love to know if you end up making this recipe! Post a pic on Instagram and tag me so I can see xo