May 3, 2014


In a hurry for a tasty, creamy snack?! this vegan coconut greek-style yoghurt delivers a natural yoghurt tartness and is the perfect with some fresh (or defrosted frozen) fruits. top it off with a little rice malt syrup and enjoy! 


1 can (270mL) of coconut cream (you could use soy or coconut milk instead for a thinner consistency)
1 tbsp. of cornflour (if you use a wheat free brand then this yoghurt will be gluten free too!)
3 tbsp. of fresh lemon juice
1 tsp. of lemon zest

Combine the coconut cream and lemon juice and allow to curdle. Add the cornflour and whisk together, ensuring there are no lumps. 

Place into the microwave and heat for 1 minute. Remove from the microwave and stir, again ensuring there are no lumps. 

Return to the microwave and heat for another minute. Remove and stir thoroughly again. 

Return to the microwave for a final minute. By this time your yoghurt should have thickened up (keep in mind that it will thicken more as it cools). 

Remove, add the lemon zest and allow to cool slightly before putting in the fridge to thicken further and cool completely. 

Enjoy on top of fresh seasonal fruits with some rice malt (or maple) syrup if you like your yoghurt a little sweeter. 

serves 4

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