Recipe

by Elle Wynne

April 2021

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Probiotic Cashew & Coconut Yoghurt

Ingredients: 

  • 1 tin organic coconut milk OR flesh of 2 young coconuts scooped out 

  • 1 cup raw organic cashews 

  • 1 tsp sugar

  • 1 probiotic capsule 

  • 1 glass jar  (oven safe)

 

Method: 

  1. Soak cashews in filtered water for at least 5 hours, drain and rinse

  2. 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. 

  3. 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

  4. Empty contents of the probiotic capsule into the blender, blend briefly to combine

  5. Pour contents into the sterilised jar and leave on your kitchen bench in low light for 12-24 hours or until desired taste.

  6. Refrigerate and enjoy!

For a nut-free version you can omit the cashews and use the coconut only 

Image by Irene Kredenets
Image by Conscious Design