Easy Homemade Coconut yoghurt with strawberries, basil and chopped almonds


Homemade coconut Yoghurt 

Itse tehty kookosjogurtti, mansikkaa, basilikaa ja manteleita

While I was in Berlin I became completely addicted to Harvest Moon‘s coconut yoghurt.  I actually  posted how good it was in my Instagram story and they messaged me back saying they would be launching in Finland in a month or so!  In the mean time, to plug my coconut yoghurt craving, I thought I would try making some myself.  While the results weren’t as creamy and convenient as Harvest Moon, they were surprisingly good.

I have had varying degrees of success making yoghurt, but found Pirkka full fat coconut milk and Bioteekin  probiotic capsules worked to make a thicker yoghurt.

I served my finished yogurt with some mashed strawberries, chopped almonds and a little fresh basil – simple but fresh and fragrant.

One note. This is the milk and probiotic I found that work together. You may need to experiment as I have discovered not all milks and probiotic capsules work so well.

Click here for more ideas with yoghurt – Kid’s Yoghurt ‘Garden’ Bowls and Roasted Pears, Yoghurt and a Sweet Hazelnut and Pistachio Dukkah,

Homemade Coconut yoghurt with strawberries, basil and chopped almonds

1 x tin 400 ml coconut milk

2 x probiotic capsules

a handful of strawberries

a couple of sprigs of basil

a handful of toasted almonds

Open your can of coconut milk and pour into a clean bowl.  If your milk has separated, whisk until it has become smooth and creamy.

Open the probiotic capsules and sprinkle onto the milk.  Stir thoroughly with a wooden spoon (metal may adversely effect the probiotic).

Cover with a cheese cloth, or I use my nut milk bag.  You want to use something that allows air to enter, but will keep out bugs or foreign objects.

Leave in a warm place for at least 48 hours. If you prefer a tangier yoghurt, leave it for a little longer.  Your milk should have thickened.  If it has separated at all, use a wooden spoon to mix it together again.

Place in the fridge for at least 12 hours and it will thicken a little more.

Serve topped with the mashed strawberries, a little chopped basil and a sprinkle of chopped almonds.




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