This creamy, dairy-free yoghurt alternative is a cultured food, packed with digestive supporting probiotic enzymes. It is wonderfully smooth and creamy and lends itself well as a base. I often add spices like cinnamon, ginger and cardamom, or vanilla.
- Blend the thick coconut milk in a high-speed blender to achieve an even consistency.
- If you are using the flesh of a young coconut to make the yoghurt, add a little of the coconut water to the blender along with the flesh.
- Start with 100ml and add the coconut water gradually.
- The amount you add will depend on the thickness you want to achieve.
- Once the coconut milk (or flesh and water) are smoothly combined, add the starter culture and give the mixture a stir through.
- The starter culture is what turns the coconut mixture into a yoghurt.
- Pour the mixture into a sealed jar and keep at room temperature for 48 hours to allow the cultures to develop and then store it in the fridge.
- It should last between 3–4 days.
Extract from The Naked Diet by Tess Ward (Quadrille, £14.03)