Dairy Free

Gluten & Grain Free

Egg Free

Low Disaccharide

Nut Free

Yoghurt with taste, and without the nasties!

Make without the sweetener for cooking, and with honey for a dessert.

Serves: 6

Prep time: 5 mins

Warming time 8-24 hours.


  • 2 can coconut cream (400mls each)
  • 1 1/2 tbsp psyllium husks
  • 2 tbsp natvia or honey (optional)
  • 2 tsp vanilla essence
  • 6-8 x probiotic capsules


  • In blender place coconut cream, and psyllium husks.
  • Beat for 3 minutes on high speed.
  • Add honey, vanilla and contents of probiotic capsules (discard outer casing) and stir gently.
  • Pour into individual glass jars in yoghurt maker, and leave overnight (8-24 hrs)
  • If no yoghurt maker available, stand glass jars in the oven with the oven light only left on, as this will create enough warmth for the yoghurt.
  • Chill in fridge for several hours to thicken
  • Serve with my rhubarb and blueberries.


Please note updated recipe published on 6.2.17, as this is an improved version.


2 responses to “COCONUT MILK YOGHURT”

  1. […] Preset oven to 180º. Grease and line a loaf tin with baking paper, Beat egg whites in bowl until stiff. Set aside. Beat egg yolks, coconut oil and honey together, then add natvia, vanilla, baking soda, cinnamon and salt and mix well. Add coconut flour, almond meal and yoghurt and stir until combined. Fold egg white mixture into batter. Pour mixture into loaf pan. Place topping almonds into blender and chop coarsely. Add all other topping ingredients and pulse until combined. Spread topping mixture over cake mixture in loaf tin. Bake 30 mins, or until skewer comes out clean when inserted. Let cool in tin for 10 mins before turning out onto a wire cake rack, Delicious served warm with my coconut milk yoghurt . […]

  2. […] with my coconut yoghurt or vanilla […]

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