2 - 4 servings
1 - 2 days including fermentation
Surprisingly simple, but pay attention
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: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.
