This is much nicer than bought coconut yoghurt, and strangely satisfying to make. It takes about 2 days in the fridge for the yoghurt to fully thicken up. The probiotic capsules don’t need to be the mega-expensive ones stored in the fridge – we use OptiBac and they work fine.

200g block of coconut cream

2 probiotic capsules

• Place the packet of coconut cream still in its wrapper into a bowl of boiling water for 20 minutes, until it is melted. Open the packet and squeeze the contents out into a bowl. Whisk 350ml of boiling water into the coconut cream (don’t be tempted to add more, this is the optimum amount that the coconut can absorb), taking care to whisk out any lumps. Once cooled to hand temperature, open the probiotic capsules and stir in the powder, then divide between 4 small clean jars. Either put in a yoghurt maker or an oven on the very very lowest setting overnight. The yoghurt won’t fully set until refrigerated for 48 hours