1 dessert spoon of corn flour, dissolved in a little water 1 pinch spoon of ABY probiotic yoghurt culture Method Heat the coconut milk to a simmer, add the cornflour mix and stir well until thick. Continue simmering and stirring for a couple of minutes to cook out the corn flour.
Transfer into a yoghurt pot and allow to cool to 40 degrees. Add a pinch spoon (or 1/10th teaspoon) of ABY probiotic yoghurt culture to the coconut mixture and place in yoghurt maker to incubate for 8 to 10 hours. Wanting a stronger coconut flavour? Try using coconut cream instead for richer coconut flavour.