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Coconut Yoghurt

coconut yoghurt
I have been playing around with the Omniblend high speed blender this week. It has been fun!!! One thing (and there are many) that is fabulous about it is the ability to ‘warm’ foods without actually ‘cooking’ them. This is especially useful when making yoghurt. Which is why I decided to team this review with a coconut yoghurt recipe, something I know many of you have been waiting for.
The Omniblend is very reasonably priced without compromising on functionality. Granted, I have only made a few recipes however I have so far been impressed.
I love that I can see what I am making and exactly where the recipe is at. I like that I can easily pour the ingredients out. Everything I made that I wanted to be silky smooth, was silky smooth. Isn’t that what this high speed blending game is all about?
Here is the yoghurt. Simple. Thick. Creamy. I hope you like it.

Coconut Yoghurt

2 cans full fat coconut cream (mine were 270ml each, however, 2 cups would work perfectly)

1 tablespoon honey or maple syrup (optional)

6 probiotic capsules, the powder only or a tablespoon or natural yoghurt

1 teaspoon vanilla extract*

1 tablespoon of psylium husks

Prepare either a sterilised glass jar or a thermos that is large enough to hold 600ml. I used a thermos and simply fill it with boiling water while I prepared the yoghurt.

Add the coconut cream and psylium to your blender, blend at high speed for  3 – 4 minutes or until warm. Gently mix through the sweetener and probiotic powder.

Pour the yoghurt into your prepared vessel. Leave in the oven, with the oven light on, for 8 – 24 hours. Place the yoghurt in the fridge. Leave in the fridge for several hours or overnight to thicken. Stir through the vanilla and enjoy!

*I used the singing dog organic pure vanilla extract

The fabulous team at Omniblend Australia generously supplied the blender for the purpose of this review.


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