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Coconut milk yoghurt

This recipe comes from Danielle Walker’s ‘Against All Grain’ cookery book.


2 cans unprocessed coconut milkCoconut yoghurt

3 teaspoons unflavoured gelatine

2 tablespoons raw honey

1 x 50-billion probiotic capsule


  1. Place 1/4 cup of the coconut milk in a small bowl.  Sprinkle the gelatine over it and set it aside for 10 minutes.
  2. Heat the remaining coconut milk in a pan over a medium heat until it reaches 150°F/65°C.
  3. Remove from the heat and whisk in the gelatine/coconut milk mixtureand the honey.  Make sure it is thoroughly dissolved
  4. Allow the milk to cool to 110°F/43°C (you can submerge the bottom half of the pan in cold water to quicken the process), then whisk in the contents of the probiotic capsule in.
  5. Pour the mixture either into your yoghurt maker or your sterilized jars.  Ferment for 18-24 hours.
  6. The yoghurt will still be liquid and the coconut cream may have separated at this point.  Place the yoghurt into the refridge for 4 hours to allow the gelatine to set and the yoghurt to thicken.
  7. Once it is set, whisk vigorously to blend the yoghurt or pulse in a blender a few times for aun ultra-smooth consistency

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