Coconut Yoghurt Recipe (from Sheila, SCD Feb. 2001, UC 24yrs, PCOD 23 yrs (med & symptom free 2yrs) mom of Emily and Daniel)
1.5 cups unsweetened shredded coconut
3 cups water
2 tbsp honey (optional)
Simmer coconut, water and honey for 5-15 minutes. Remove from heat, cool for ~ 5-15 minutes. Place in blender/food processor and carefully blend the mixture for 10-30 seconds (don't burn yourself!). Strain coconut milk through a coarse (large)hole mesh strainer/sieve. Next, run coconut milk through a fine (small) hole mesh strainer/sieve and ensure that all pulp has been removed. If necessary, run coconut milk through the strainer lined with a coffee filter or cheesecloth. Put coconut milk in a pot and heat to ~180°F. Remove from heat and cool to about room temperature 20-25 °C (64-77 °F). When cool add starter and place coconut milk in yogurt maker. When the temperature reaches 100°F, begin timing the yogurt for 8-12 hours.
Five minutes before removing the yogurt from the yogurt maker I dissolve one packet of gelatin in ~1/8 cup water (or reserved coconut milk) and then mix this gently into the coconut yogurt. Chill approximately 8 hours and enjoy.
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