Dairy-Free Coconut Yoghurt - Philips HD2237 Quick Start Manual

Dairy-free coconut yoghurt

If you're not a fan of dairy but still love yoghurt this coconut version is for you.
Makes
Preparation time
Cooking time
Refrigeration time
Ingredients
2L unsweetened coconut milk
2 sachets (5 tsp) vegetarian gelling powder
2 tbsp raw sugar
Method
1. Press SAUTÉ/SEAR LOW TEMP button, press START, do not close the lid. Pour 2 cups (500ml) coconut milk into the
inner pot.
2. Sprinkle the gelling powder over the coconut milk, whisk until combined. Bring to the boil, simmer for 1 minute. Add sugar
and vanilla bean extract.
3.
Cancel any remaining time. Add remaining coconut milk. Stir until combined. Add yoghurt.
4. Close the lid and select YOGHURT mode. Set cooking time for 12 hours and press START.
5. Once cooking is complete, transfer to suitable containers and chill yoghurt for 6-8 hours or overnight. Chill until required.
Yoghurt is best eaten within 5 days.
Flavour variations
Chocolate coconut yoghurt
For each serve, whisk 2 tbsp organic dark drinking chocolate with raw dark chocolate shavings, into 1 cup of Dairy-free
coconut yoghurt. Chill until required.
Berry bonanza
½
For each serve, purée cup raspberries, adding a little honey to taste if desired. Spoon into the base of a glass. Top with
a few blueberries and then fill the glass with Dairy-free coconut yoghurt. Swirl fruit through the yoghurt. Top with
chopped flaked almonds or pistachios. Chill until required.
Mango and maple syrup yoghurt
To serve 2, peel, chop and purée one large, ripe mango (or thaw and use 1 cup chopped frozen mango) with 2
tablespoons maple syrup. Swirl through 2 cups Dairy-free coconut yoghurt.
Cook's note
Sauté
Do not close the Set valve to "Seal"
lid during sauté. position.
Once you get into a yoghurt-making routine, save 1 cup of your own
Yoghurt
yoghurt and use instead of purchased yoghurt in the next batch.
For a creamy dairy-free Greek-style yoghurt, omit raw sugar and
vanilla. Once setting is complete, remove the lid. Place a layer of damp
cheesecloth into a large colander and place over a larger bowl. Pour
the yoghurt into the cheesecloth, gather the excess cheesecloth over
the top and secure with a rubber band or kitchen string. Refrigerate for
10 hours. Check to ensure yoghurt is not sitting in the liquid as it drains.
Discard liquid and transfer yoghurt to suitable containers. Chill until
required. Yoghurt is best eaten within 5 days.
2 tsp vanilla bean extract
1 cup (250ml) store-bought, lactose-free yoghurt, with
live cultures (see Cook's note)
19
About 2L
10 minutes
12 hours
6 hours or overnight