Ingredients

2 tsp Soaring Free Superfoods Baobab Powder
500ml coconut cream
2 packets of yoghurt starter (about 40g) - try .faithful-to-nature.co.za, or theprohealthshop.com
2 Tbsp agar agar - try .faithful-to-nature.co.za
1/4 cup Coconut Blossom Nectar
1/4 tsp salt

Notes:

Vanilla powder can be added to the yogurt for a more pleasant taste.
Coconut blossom nectar can be replaced with honey or maple syrup.

Toppings:

1/3 cup candied coconut sugar cashews (see how to make these under the Method section)
1/2 cup toasted oats and coconut shreds
one sliced kiwi fruit
blueberries

Method

Step 1:

Place the coconut cream in a saucepan and on very low heat warm it so that you can still comfortably hold your finger in it.

Step 2:

The cream should be lukewarm before adding in the yoghurt culture, two tsp baobab powder, coconut blossom nectar, and the salt. Whisk well and set aside.

Step 3:

Add 1/4 cup cold water to the agar-agar, warm on low heat until it becomes gel-like, remove from heat and then vigorously whisk this into the yoghurt mixture.

Step 4:

Pour the yoghurt into a sterilised glass jar container that seals well, wrap the jar in a blanket and place in a warm area for up to two days, or place the yoghurt in a yoghurt maker and follow the instructions accordingly. Be sure to check the yoghurt after a day or so to check the thickness, I added some more agar-agar after day one, just because I wasn’t happy with the consistency.

Step 5:

Refrigerate once the yoghurt is ready and oh-so-tangy.

To make the Coconut Blossom Nectar candied cashews:

Step 7:

Preheat oven to 175 degrees Celsius.

Step 8:

Place the cashews on a wax paper-lined tray and then drizzle over the coconut blossom nectar.

Step 9:

Place in the oven for 10 minutes until bubbly and golden, remove from oven to cool and then break the pieces apart.

Step 10:

To assemble the bowls, scoop out two to three tbsp of the coconut yoghurt, add fresh fruit, toasted oats and coconut shreds, and the candied coconut nectar cashews.