The ‘health’ industry appears to be a rich kids’ game. Forgive me that StudyLink is all a girl’s got going right now – amirite?
I’m determined to eat well (booze aside), but every time I step into the supermarket I reconsider the nutritional value of the dust lurking on my bedroom surfaces. I’m not talking about fruit, veg and legumes, but rather the ‘fashionable’ stuff you see in the ponsy aisle that costs the value of a black market kidney – I’m looking at you, kale chips.
Coconut yoghurt unfortunately falls into that category, well, perhaps not, but when the government only throws you $176 survival funds a week, $10 yoghurt makes me choke. Not sure if you’ve ever had it, but it’s the tits - cream of the dairy-free cream, so to speak.
There are hundreds of recipes lurking around Pinterest, alas I don’t have the budget of your average “Pinterest Mom” so I had to rummage to find the goods. This recipe calls for tapioca starch, save your pennies and get it from Bin Inn.
I’m 100% white girl obsessed RN, I get $15 worth of yoghurt for about $5, which will just about save ya a six pack o’ diesels. Holla.
Adapted from thekitchn.com
Makes about 900mLs
Ingredients
- 2 tins of coconut cream
- 2 ½ tablespoons of tapioca starch
- 4 tablespoons of dairy-free yoghurt (soy is cheapest, just buy the smallest tub)
- optional: honey / brown sugar / maple syrup to sweeten
Method
- Grab some old glass jars, rinse and put them in a cold oven
- Preheat the oven to 150°C with the jars inside, when the oven is at temperature your jars will be good to use
- Turn oven off
- Shake the cans to combine the contents and pour all but about a third of a can in a large pot
- Stir tapioca into the remainder of the cream and add to the rest
- Gently heat until it starts to simmer, turn the heat down and leave it, stirring occasionally, for about 10 minutes until thickened
- Leave to cool
- Stir in the store-bought yoghurt and pour the mix into the jars. I used two old peanut butter jars and a slightly smaller one.
- Put in the oven with the oven light on for 12-24 hours and then put in the fridge to cool for at least six hours.