Coconut Yoghurt

INGREDIENTS:

• 1 – 2 cups fresh coconut meat (from young Thai coconuts)
• ½ cups coconut water
• 2 probiotic capsules opened or flat teaspoon of powder
• 1 teaspoon sugar

METHOD:

1. Place the coconut meat, water, probiotic powder and sugar in the blender and blend until smooth.
2. Transfer to a glass jar and leave on the kitchen bench in a low light area for 12 – 24 hours.
3. Store your coconut yoghurt in the fridge.

This recipe has been kindly shared by Kate Williams from:
www.www.mullenhealth.com.au/practitioners/kate-williams