Lately I was sitting in the kitchen/ workplace of Four Sigma Food's Mikko Revonniemi, sampling his latest culinary discoveries and discussing the latest body hacks, how to improve your mental and physical capabilities within the Paleo framework. Mikko reminds me a bit of a younger Finish version of Tim Ferris: A very curious, geeky mind, bright and constantly on the outlook to upgrade himself, and not shying away from self-experimentation.
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.
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.
| Equipment: Blender 1 liter glass jar Cleaver Pot | Ingredients: 1-2 young coconuts 1 1/2 or 2 400 ml or 14 oz cans of coconut milk 2 probiotics caps (I use NOW 8 Billion Acidophilus & Bifidus) up the preference: 1/2 cup of coconut water for some sweetness |
- Clean blender with hot water and the glass jar ideally with boiling water to kill all the bacteria. The only bacteria we want in there are the probiotic yoghurt starters
- The measurement of quantity is only approximate and needs to be adjusted to how you prefer the consistency of your coconut yoghurt.
- Also the yoghurt's thickness greatly depends on how much coconut flesh you add. And each coconuts has a different flesh content.
 Coconut #1: Measly |  Coconut #2: Cornucopia of the plenty |
The content of coconut #2 would have been enough for for a thicker consistency I prefer. But let's assume your coconuts are just right and let's start.
Step 1: Open the coconut with cleaver
Thanks to a very well informed friend (hello Keri M!) here's a link to a step to step guide on how to open young coconuts.
Pour the coconut water into a separate container and set aside for other use. If you like your yoghurt a tad sweeter keep 1/2 cup of coconut water.
Thanks to a very well informed friend (hello Keri M!) here's a link to a step to step guide on how to open young coconuts.
Pour the coconut water into a separate container and set aside for other use. If you like your yoghurt a tad sweeter keep 1/2 cup of coconut water.
Step 2: All coconut stuff into the blender
Scoop out the coconut flesh into the blender, Pour in the coconut milk and 1/2 cup of coconut water. Blend it all together.
If you have a small blender like me, just blend in batches.
Scoop out the coconut flesh into the blender, Pour in the coconut milk and 1/2 cup of coconut water. Blend it all together.
If you have a small blender like me, just blend in batches.
Step 3: Boil some water
Heat up 750 ml to rolling boil. Then turn off the heat.
Heat up 750 ml to rolling boil. Then turn off the heat.
Step 4: Pour and put in pot
Pour the coconut mix into the clean jar. Do not fill up to the rim. Leave 3 finger's breadth room. If you have too much mix, then fill into another jar or just have it later for dessert.
Screw lid on jar and put the jar in the pot with the still hot water. Leave jar in pot for 10 minutes. We want the jar and it's content warm not hot to the touch.
Pour the coconut mix into the clean jar. Do not fill up to the rim. Leave 3 finger's breadth room. If you have too much mix, then fill into another jar or just have it later for dessert.
Screw lid on jar and put the jar in the pot with the still hot water. Leave jar in pot for 10 minutes. We want the jar and it's content warm not hot to the touch.
Step 5: Add the magic ingredient
Twist 2 capsules and pour the powdery content into the jar mix. Throw away the capsule shells.
Put the lid back on and shake the jar gently to evenly distribute the warmth and the probiotic starters.
Twist 2 capsules and pour the powdery content into the jar mix. Throw away the capsule shells.
Put the lid back on and shake the jar gently to evenly distribute the warmth and the probiotic starters.
Step 6: Let it yoghurt rest in warm place for 12-24 hours. Then put in the fridge.
I like to let my yoghurt rest in the microwave. Just leave it off, shut the microwave door and let time and the Hong Kong climate do it's job.
Again resting time depends on how tart you like your yoghurt and the room temperature. We switch off the air conditioning in all at night. So at 25-27 °C room temp I found that I 12-15 hours are just right. I left it out for 24 h once and I found it was a bit to sour for my taste.
To stop the fermentation process just put the jar in the fridge after your goldilocks time has gone by.
I like to let my yoghurt rest in the microwave. Just leave it off, shut the microwave door and let time and the Hong Kong climate do it's job.
Again resting time depends on how tart you like your yoghurt and the room temperature. We switch off the air conditioning in all at night. So at 25-27 °C room temp I found that I 12-15 hours are just right. I left it out for 24 h once and I found it was a bit to sour for my taste.
To stop the fermentation process just put the jar in the fridge after your goldilocks time has gone by.
And there you have it: Easy peasy coconut yoghurt.
I like to eat it plain or with some berries thrown in.
Once you have your own yoghurt batch you can use it make coconut froyo popsicles, add to pancakes or make delicious smoothies.
Sky is the limit.
Send me some pics of you going coconuts!
I like to eat it plain or with some berries thrown in.
Once you have your own yoghurt batch you can use it make coconut froyo popsicles, add to pancakes or make delicious smoothies.
Sky is the limit.
Send me some pics of you going coconuts!
