2 - 4 servings
1 - 2 days including fermentation
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.
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.
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.
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.
Refrigerate once the yoghurt is ready and oh-so-tangy.
TO MAKE THE COCONUT BLOSSOM NECTAR CANDIED CASHEWS:
Preheat oven to 175 degrees Celsius.
Place the cashews on a wax paper-lined tray and then drizzle over the coconut blossom nectar.
Place in the oven for 10 minutes until bubbly and golden, remove from oven to cool and then break the pieces apart.
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.
- 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
- Vanilla powder can be added to the yogurt for a more pleasant taste.
- Coconut blossom nectar can be replaced with honey or maple syrup.
- 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