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Today I want to talk to you about coconut yoghurt: in England you find it packed in the supermarket (my favourite brand is Coyo) and it really is the most delicious thing you can try. It’s so rich, aromatic, with a velvety texture that you marginally feel guilty eating it for breakfast since its more like a dessert rather than yoghurt. Trust me, once you try it, you’ll never go back to regular yoghurt. My friends who tried it bought boxes to take back to Greece and wonder why no one imports the product (if no one does it soon, I’ll do it). It makes a delicious breakfast, it gives an unbelievable texture to smoothies and you can easily replace cream with it on pastries (check my banoffee recipe). If you find yourself in London, definitely try it. When a crazy colleague told me that they made homemade coconut yoghurt, I rushed to get her the recipe. To make it you’ll need probiotics in capsules: probiotics are friendly bacteria for the stomach (our stomach already hosts billions) that help reduce the growth of pathogenic bacteria, strengthen the immune system and promote the good health of our digestive system. There are countless of studies that support how well probiotics are: they are usually recommended by doctors after antibiotics, as antibiotics destroy all stomach bacteria and need years to return to their normal levels. I personally haven’t had antibiotics for years, I avoid it like hell and I’ll only accept taking it if it’s a matter of life or death. Nonetheless, I still take a box of probiotics once a year to make sure I have all the micro-organisms that will keep me healthy all year round. To make yogurt, you’ll need a good brand that contains over 10 million bacteria and most of all Bio-acidophilus bacteria. Another thing you’ll need is a coconut cream block: this is not coconut milk (coming in packages or canned) but a solid mass that concentrates coconut cream without the liquid. Don’t try the same recipe with milk or cans, I tried it and unfortunately it comes out very damp and does not thicken. You will find coconut cream here.
Ingredients (for 2 jars)
– 2 jam jars with that have been sterilized at high temperature in the dishwasher
– 1 Biona coconut cream block
– 2 capsules with Bio acidophilus probiotics (> 100,000,000)
Preparation
Heat the coconut cream with its plastic casing to soften it on a deep dish with hot water.
Once it melts, pour it into a deep dish and mix thoroughly until it completely dissolves and has no chips.
Add 350ml of hot water and stir well until it dissolves.
Once the mixture has cooled down to room temperature, open the capsules with probiotics and drop the powder into the liquid.
Move the mixture in the two jars and store them in a warm place for about 12-24 hours (if it’s winter you can store it in the oven by only opening its light).
Move them to the refrigerator and leave them for a few hours until it cools down.
It can be stored in the fridge for weeks.
If you made the granola with chocolate and coconut, you can make a delicious breakfast with coconut yoghurt, a few chopped strawberries and the delicious granola on top!
In general, you can now find all healthy products you find abroad in Greece in organic shops.