Coconut Yogurt Pudding

  • Coconut Yogurt Pudding
  • Coconut Yogurt Pudding
  • Coconut Yogurt Pudding
Ranking: 2 more votes required!

Rated 4.83 out of 5 based on 3 votes

Ingredients

  • 4 x coconut cream, 270ml can ayam brand
  • 1/4 cup sago
  • 2 x vanilla bean, inch long piece
  • 1 Tbls raw sugar
  • 2 tspn chia seed, salba (white) if possible
  • 3 Tbls yogurt, natural culture

Method

Use only Ayam coconut cream (the purest on our market shelf)

Warm the coconut to 40Deg C

Whiz the sago, vanilla, sugar and chia in a spice grinder until as fine as possible.

Stir into the warmed coconut cream
3 tablespoons of natural cultured yogurt (Jalna Greek style works well)

whisk the yogurt into the coconut mixture and place all into a yogurt incubator for 8 hours

Chill

Serve with pure jersay cream and fresh fruit. Seen here with garden fresh strawberries and figs

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  • Love it, went from not being able to eat much yogurt to being able to eat as much as I want. Would work really good on meringues too!

    Reply

    by James Ayers on 24/03/2014, 15:59
    James Ayers
    • I am glad you inspired me to create this dish … a triumph for low carb and home made

      Reply

      by Helen Minns on 25/03/2014, 21:49
      Helen Minns