Today, I am so excited to introduce you to the wonderful cookbook, ‘the whole coconut cookbook.’ from the talented, Nathalie Fraise. I have admired Nathalie’s principles about food from her blog, vanille verte, for so long, and I am so glad she has given all of us her secret to be healthy & nutritious via her newly launched cookbook. Besides, it just happens that the launch of this wonderful cookbook coincides with my birthday, so I take it as a sign of celebration for being older, healthier and happier.
I was growing up with coconut products in Thailand, and yet, once I read ‘the whole coconut cookbook,’ I was stunned by how much I didn’t know about this superfood. The author & recipe developer (& my friend), Nathalie Fraise, explains in detail how beneficial coconut is to our body & soul, and I especially love the way she arranges the recipes in the book so that you can follow along from sunrise to sunset. I love the cookbook so much I intended to make every recipe from it starting with this coconut yogurt for my breakfast. With permission, Nathalie let me share this recipe from the cookbook with all of you today. Lucky us, right?
There are tons of recipes using this superfood in the book; breakfast, lunch & dinner recipes are ready for you to explore. I hope you check out her book very soon. Enjoy.
- 3 cups coconut milk, use full-fat such as Aroy-D
- 1 tablespoon coconut palm sugar or coconut nectar
- 2+1/2 teaspoons agar agar powder or grassfed beef gelatin
- 1 packet vegan yogurt starter culture or 1 teaspoon probiotic powder
- any fresh fruit, nut & honey, to serve
- To make the yogurt, add the coconut milk and coconut palm sugar to a medium saucepan. Bring to a low boil over medium heat, then turn off the heat. Whisking vigorously and continuously for a couple of minutes. Add the agar agar powder little by little and allow to dissolve. Let it rest and cool down to 110F. (use a thermometer) You want the milk to be warm, not hot.
- When the milk reaches 110F, add the yogurt culture and mix well. Transfer the milk to a yogurt maker and proceed as instructed. OR pour the milk into a very clean mason jar, cover with a kitchen towel secured with a rubber band, and place in an oven with only the light on. The light in the oven is usually enough to keep it at the ideal culturing temperature of 90F - 110F.
- Allow the yogurt to culture for about 8 hours, then taste it. If you prefer a stronger cultured flavor, leave it to ferment for a couple more hours. Once it reaches your desired flavor, refrigerate for at least 8 hours. This will stop the fermentation process and allow the yogurt to thicken.
- Serve with any fresh fruit, nut & honey you prefer.
- Check out the cookbook for compote recipe Nathalie created for you
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