**Update: If you find that your yoghurt separates after refrigerating, give it another whizz with the stick blender to re-incorporate the coconut cream (which will have risen to the top in a thick, hard layer) with the gelatine. Return to the fridge for a few more hours to firm up.
I LOVE my SCD coconut and cashew yogurt (recipe here), which I eat most nights after dinner, drizzled with honey. However, when my nutritionalist instructed me to start following the autoimmune paleo protocol, she said that nuts were out (sob!).
I knew this was going to be a tough transition and I especially didn’t want to give up my yoghurt. However, she did recommend that I try to eat coconut milk every day. Very quickly I decided to try to make the yoghurt without the cashews, and after a failed attempt or two, I think I’ve finally perfected it.
It has the right yogurt consistency as well as the sour tang that indicates that the probiotics are active. For some this is an acquired taste, but for me, it is reminiscent of one of my long-lost loves, cheese cake 😉
Remember to factor in 24 hours for incubating and refrigerating.
Homemade SCD/paleo coconut yogurt
- Nut milk bag, cheesecloth/muslin or a clean, unused stocking
- Mesh sieve
- Yoghurt maker
- 2 cups of unsweetened desiccated coconut
- Boiling water
- 1 x 10g sachet of gelatine powder + 1/4 cup room temperature water
- 1 tbsp vanilla extract
- 1-2 tbsp honey
- 5 probiotic capsules/ 1/8tsp live yoghurt cultures (lactose free if need be)
Place the coconut into your blender and fill with boiling water (you should aim to use about 1 litre of water).
Blend for several minutes, pulsing at first to break up the mixture (it gets quite lumpy).
Place the sieve ‘into’ the nut milk bag (so that the sieve is covered), place over a large clean pot, and pour the blended mixture through. The aim is to capture all the milk and none of the pulp.
Allow to drip until cool enough to handle, and then with clean hands, squeeze the remainder of the milk from the pulp. It will look a little like you’re milking a cow.
Mix the gelatin with 1/4 cup of room-temperature water. Allow to sponge for five or ten minutes, until firm.
Add the vanilla extract, honey, probiotics (open the capsules and pour the powder out) and gelatine to the milk, and blend very well with a stick blender.
Pour into the sterilised bowl/container of your your yoghurt maker, place it into the yoghurt maker, and allow to incubate for 12 hours.
After 12 hours, give the yoghurt a good stir as the gelatin tends to clump up. Refrigerate for at least 8 hours to set.**
Serve with grain free cereal, add to curries, soups or smoothies, or simply enjoy on its own, drizzled with honey.
** If you find that your yoghurt separates after refrigerating, give it another whizz with the stick blender to re-incorporate the coconut cream (which will have risen to the top in a thick, hard layer) with the gelatine. Return to the fridge for a few more hours to firm up.
SCD coconut yogurt