Coconut yoghurt with stewed nectarines

Coconut yoghurt with stewed nectarines

By
From
Kenko Kitchen
Serves
4
Prep
10 mins
Cooking time
10 mins
Photographer
Elisa Watson

Coconut yoghurt is now a staple in my refrigerator. You can use it to replace dairy yoghurt for breakfasts, in your cooking or however you like. It’s smooth, creamy and beyond delicious. When served alongside stewed fruit, such as nectarines as I’ve used here, it creates the most beautiful breakfast to start your day off on the right foot!

Coconut yoghurt

Ingredients

Quantity Ingredient
750ml coconut cream
2 tablespoons liquid probiotics
45g light coconut sugar

Stewed nectarines

Quantity Ingredient
4 nectarines, stoned and sliced
2 tablespoons coconut nectar
pecans, chopped, to serve

Method

  1. For the yoghurt, in a bowl combine the coconut cream, liquid probiotics and coconut sugar. Pour into a 750 ml sterilised jar, close the lid and let sit in a warm, sunny spot for 12 hours. Then place in the refrigerator and leave overnight. In the morning it will be ready to eat! The yoghurt will thicken up more each day. Keep it in the refrigerator for up to 1 week.
  2. For the stewed nectarines, place the fruit in a small saucepan over medium heat with 80 ml water and the coconut nectar. Let simmer for 5–10 minutes until the nectarines are softened.
  3. Serve the yoghurt with the stewed fruit and chopped pecans. Enjoy immediately.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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