Luvele LPPYM300WEU Manual De Instrucciones página 7

INSTRUCTION | P12
Easy Coconut Yogurt Recipe
INGREDIENTS:
• 3 x 400 ml cans of coconut milk (Max 2L)
• 1 teaspoon of white sugar or 1 tablespoon of pasteurised honey
• Yogurt starter culture (follow packet instructions)
1
Place the coconut milk in the fridge overnight or in the freezer for 30 minutes prior to
opening. Chilling the coconut milk allows the cream content to set firm at the top allowing
easy separation from the coconut water at the bottom.
2
Open the cans and spoon only the thick, white coconut cream into your glass yogurt
making jar. The bottom quarter of the can will be clear coconut water which is not
required in the recipe.
3
Add the starter culture or probiotic and sugar or honey and stir it in. The chilled coconut
milk is quite thick so does not stir easily. Don't worry.
4
Put the lid on the glass container and place into your yogurt maker. Pour water slowly into
the base. (The water must not be filled over the 'tall line' indicated on the inside wall of
the maker). Then place the cover lid on top. Use the digital control panel to set the temperature
to 38° C, the time to 24 hours and then press 'confirm' to begin incubation.
5
When complete, switch the maker off and place the jar of yogurt in the fridge for at least 6
hours to chill and set.
6
Once chilled, the coconut yogurt will be firm. It may have a small amount of separated
coconut water and appear 'cracked' – this is normal.
7
Once stirred it will aerate and become creamy. Note: The coconut water may continue to
separate in the fridge. Just stir before using to incorporate.
!
PLEASE NOTE:
Coconut cream should be
preservative free, additive free and gluten free. Also the cans should have BPA
OTHER COCONUT CREAM BRANDS
Feel free to experiment with other additive-free brands of coconut milk to make
this recipe. Cans with a large percentage of 'coconut pulp' and a small portion of
coconut water make better yogurt.
TIPS:
24-hour coconut yogurt even when made perfectly will be thinner and runnier than
other store bough coconut yogurts you've had. This is because it doesn't have added
thickeners or additives.
An option is to add a thickener like gelatin to the coconut milk before fermenting it.
Since gelatin is beneficial for gut health, adding gelatin to 24-hour yogurt is a win-win.
To thicken your milk with gelatin, add 1 tablespoon of gelatin per 4 cups of coconut
milk before heating the milk.
Here are two of our video recipes for coconut yogurt you can checkout on our
YouTube channel.
INSTRUCTION | P13
Cocount Recipe Tips
free lining.