Recipe
by Elle Wynne
April 2021
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Probiotic Cashew & Coconut Yoghurt
Ingredients:
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1 tin organic coconut milk OR flesh of 2 young coconuts scooped out
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1 cup raw organic cashews
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1 tsp sugar
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1 probiotic capsule
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1 glass jar (oven safe)
Method:
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Soak cashews in filtered water for at least 5 hours, drain and rinse
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Sterilize glass jar by washing in hot soapy water, rinse (dont dry) and place in the oven on 160-180 for 10-15 minutes. Let the jar cool completely.
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Place coconut milk and soaked cashews in a high power blender and blend until combine; the mixture should be smooth with no chunks of cashews
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Empty contents of the probiotic capsule into the blender, blend briefly to combine
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Pour contents into the sterilised jar and leave on your kitchen bench in low light for 12-24 hours or until desired taste.
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Refrigerate and enjoy!
For a nut-free version you can omit the cashews and use the coconut only

