Itse tehty kookosjogurtti, mansikkaa, basilikaa ja manteleita
While I was in Berlin I became completely addicted to Harvest Moon‘s coconut yoghurt. I actually posted how good it was in my Instagram story and they messaged me back saying they would be launching in Finland in a month or so! In the mean time, to plug my coconut yoghurt craving, I thought I would try making some myself. While the results weren’t as creamy and convenient as Harvest Moon, they were surprisingly good.
I served my finished yogurt with some mashed strawberries, chopped almonds and a little fresh basil – simple but fresh and fragrant.
One note. This is the milk and probiotic I found that work together. You may need to experiment as I have discovered not all milks and probiotic capsules work so well.
Click here for more ideas with yoghurt – Kid’s Yoghurt ‘Garden’ Bowls and Roasted Pears, Yoghurt and a Sweet Hazelnut and Pistachio Dukkah,
Homemade Coconut yoghurt with strawberries, basil and chopped almonds
1 x tin 400 ml coconut milk
2 x probiotic capsules
a handful of strawberries
a couple of sprigs of basil
a handful of toasted almonds
Open your can of coconut milk and pour into a clean bowl. If your milk has separated, whisk until it has become smooth and creamy.
Open the probiotic capsules and sprinkle onto the milk. Stir thoroughly with a wooden spoon (metal may adversely effect the probiotic).
Cover with a cheese cloth, or I use my nut milk bag. You want to use something that allows air to enter, but will keep out bugs or foreign objects.
Leave in a warm place for at least 48 hours. If you prefer a tangier yoghurt, leave it for a little longer. Your milk should have thickened. If it has separated at all, use a wooden spoon to mix it together again.
Place in the fridge for at least 12 hours and it will thicken a little more.
Serve topped with the mashed strawberries, a little chopped basil and a sprinkle of chopped almonds.