Coconut Yoghurt Recipe with Cashew
Served with fresh fruit makes a refreshing dessert, says Angela Casley
A perfect use for a whole coconut is to make yoghurt, or you could use a can of coconut cream and add a probiotic to it. This version requires a little more effort but the result is totally divine. Served with fresh fruit it makes a refreshing dessert. Look out for a coconut shy at a local A & P show at this time of year; this is a fun way to source one!
COCONUT YOGHURT RECIPE WITH CASHEW
Makes 2 cups
• 1 coconut
• ½ cup cashew nuts
• ½ tsp salt
• ½ cup coconut water
• 1 Tbsp maple syrup or rice syrup to sweeten
1. Pierce a hole in the coconut, drain water and set it aside. Break the coconut into pieces (I smashed it on the driveway) removing the inside from the husk.
2. Shred white of the coconut using your grater or scoop out with a spoon. Place coconut, cashew, salt and water in a bowl and set aside for 2 or 3 hours to soften.
3. Blend until smooth, adding a little more water to get the right consistency if needed. Add maple syrup and stir through to sweeten.Share this: