He was just telling me how he once overdid it with MCT oil and almost hurled his oily pre-workout drink on a trail run at the scenic top of Mount Parker when he revealed a really delicious looking yoghurt from his fridge and put a bowl of it in front of me. "Try! Callie made it." Callie Goh is Mikko's girlfriend, health food chef and founder of Anything But Salads. I hope to write another blog post about her and her delicious creations in the near future.
I put the spoon in my mouth and I fell in love. It was creamy, coconutty, tart and fresh tasting. I have to admit I'm already a coconut nut: I reward myself with a coconut water post-workout, love coconut based curries and I'll have coconut ice cream as little treat.
Immediately I was trying to figure out a way how to make coconut yoghurt for myself without having to abduct Mikko's culinary gifted girlfriend. After poking Mikko with a few questions and doing some of my own research I came up with my own easy from-scratch chaos method. The result is not as sophisticated as Callie's yoghurt but it's good enough for me to have every day.