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Baobab Coconut Yoghurt Superfoods Recipe

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A prebiotic feast for your gut flora, this no-dairy yoghurt is a delicious creation

Ingredients:

2 tsp Soaring Free Superfoods Baobab Powder
500ml coconut cream
2 packets of yoghurt starter (about 40g)
2 Tbsp agar agar
1/4 cup Coconut Blossom Nectar
1/4 tsp salt

Method:

STEP 1:
Place the coconut cream in a saucepan and on very low heat warm it so that you can still comfortably hold your finger in it.

STEP 2:
The cream should be lukewarm before adding in the yoghurt culture, two tsp baobab powder, coconut blossom nectar, and the salt. Whisk well and set aside.

STEP 3:
Add 1/4 cup cold water to the agar-agar, warm on low heat until it becomes gel-like, remove from heat and then vigorously whisk this into the yoghurt mixture.

STEP 4:
Pour the yoghurt into a sterilised glass jar container that seals well, wrap the jar in a blanket and place in a warm area for up to two days, or place the yoghurt in a yoghurt maker and follow the instructions accordingly. Be sure to check the yoghurt after a day or so to check the thickness, I added some more agar-agar after day one, just because I wasn’t happy with the consistency.

STEP 5:
Refrigerate once the yoghurt is ready and oh-so-tangy.

TO MAKE THE COCONUT BLOSSOM NECTAR CANDIED CASHEWS:
STEP 7:
Preheat oven to 175 degrees Celsius.

STEP 8:
Place the cashews on a wax paper-lined tray and then drizzle over the coconut blossom nectar.

STEP 9:
Place in the oven for 10 minutes until bubbly and golden, remove from oven to cool and then break the pieces apart.

STEP 10:
To assemble the bowls, scoop out two to three tbsp of the coconut yoghurt, add fresh fruit, toasted oats and coconut shreds, and the candied coconut nectar cashews.

Time: 15 minutes

Feeds: 2 people

Author: Zander Bester
Website: https://superfoods.co.za

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