Coconut Yoghurt


  • 2 x 400 ml cans of Coconut milk
  • 2 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, mix the cornflour with enough water to make a thin paste add the cornflour mix to the simmering coconut milk and stir well until thick. Continue stirring at a simmer 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 a minimum of 10 hours. Wanting a stronger coconut flavour? Try using coconut cream instead for richer coconut flavour.


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