Dairy free coconut/chia yoghurt

Makes 500ml- you could double this if you wanted.

Ingredients

270ml can ayam brand coconut cream + water to top up to 500ml of liquid in total. If you wanted all coconut you could top up with more coconut cream or coconut milk, or almond milk.

2 tbsp white chia seeds, ground up you can use a spice grinder or mortar and pestle or similar. It will work if you leave them whole but the texture won’t be as smooth

2 tsp sweetener, I used honey

2-3 dairy-free probiotic capsules. I used ethical nutrients inner health plus, dairy-free, 25 billion per cap.

Method

Sterilize your jar or container in a pot of water, bring to the boil, and then turn off.

Put the coconut cream and water in a pot and heat until it nearly reaches a boil. Take off the heat and let it cool for 10-15 mins until blood temp.

Add your chia seeds and honey and use a stick blender or food processor to blend until thoroughly combined, then open your capsules and sprinkle in your powder. Pulse briefly. Pour into your yoghurt container and put on the lid.

I use an easy yo yoghurt maker that you can buy from most supermarkets, big w, k-mart. Fill your yoghurt maker with hot water and leave for 8-10 hours, then take the water out and fill with hot water again and leave another 8-10 hours. Alternatively you can wrap in a hot wheat bag or 2 and wrap in a towel and leave in a warm place. What ever method you think of it has to remain body temperature. 

When done put in the fridge to set for a few more hours. If you put on at 11pm you refill with water at 7-9 am and then put in fridge at 3-5 pm. If it goes over time it doesn’t matter, I did mine for 22 hours and was great!