BAOBAB COCONUT YOGHURT

MAKES

2 - 4 servings

PREPARATION TIME

1 - 2 days including fermentation

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, maple or honey, 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 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 maple syrup or honey. 

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 cashews.

• 2 tsp Baobab Powder
• 500ml coconut cream
• 2 packets of yoghurt starter (about 40g) 
• 2 Tbsp agar agar 
•  ¼ C maple / honey / coconut nectar
•  ¼ tsp salt

Notes:

• Vanilla powder can be added to the yogurt for a more pleasant taste.
• Try Faithful to Nature for the yoghurt starter 

• ⅓ C candied coconut sugar cashews (see how to make these under the Method section)
• ½ C toasted oats and coconut shreds
• One sliced kiwi fruit
• Blueberries