Homemade Coconut Yoghurt and a Summer Breakfast Trifle

Here is my ultimate summer breakfast, packed full of ripe stone fruit, sweet banana, chia seed pudding, seeds and a delicious, creamy coconut yoghurt. Flecks of lime zest add a tropical fragrance and citrus bite to this trifle, which would be just as welcome for dessert after a spicy meal, as it is for breakfast.

When I realised how much my beloved Coyo habit was going to set me back, I set about researching how to make my own at home. I have always been really into yoghurt (and all things sour really) so stopping eating dairy has certainly been a challenge. Coconut yoghurt is sweeter and less tart yoghurt, so I find myself adding lemon juice when using it in savoury dishes so that it resembles more of a Greek-style yoghurt. In desserts it can be used as is or sweetened.

They say that 2014 was “the year of gut health”, and it’s so great to see how many people are embracing old food preserving methods like pickling and fermenting. That said, there are still people squeamish about the idea of  leaving unprepared food out at room temperature. Just remember, commercially made yoghurt is also fermented at room temperature, and the process is one of the oldest forms of food preparation. Plus, it’s so good for you!

Homemade Coconut Yoghurt and a Summer Breakfast Trifle

This easy coconut yoghurt is made using only two ingredients. You can add a sweetener like maple syrup too, but I don’t usually as I find coconut milk is slightly sweet by itself and also means I can use the yoghurt in savoury dishes too. Use the last of your yoghurt as a starter for your next batch, and you’ll cut down your costs significantly. The trifle is very adaptable to what you have on hand, see variations below the recipe. The lime zest adds an aromatic fragrance and bite, and for me is one of the highlights, but you could always substitute with another citrus or omit altogether if needed. Of course, the trifle below can also be made with store bought yoghurt of your choice.

Serves 2.

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Homemade Coconut Yoghurt

270ml coconut cream (100% coconut extract, no preservatives)
2 tbls coconut yoghurt (pre-made or shop bought; or you could substitute with the contents of 1 capsule of dairy-free probiotics)
1 tsp of maple syrup (or natural sweetener of your choice to taste; optional)

Summer Breakfast Trifle

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For the yoghurt: In a clean, sterilised jar, mix the coconut cream and starter yoghurt (or probiotic powder). If you live in a cool climate, wrap the jar in a tea towel and place in your oven. Do not turn the oven on, instead just turn on the oven light. The light will keep the yoghurt at an ideal temperature for it to ferment. If you live somewhere warm, you could alternatively just leave the jar on your bench to ferment at room temperature. Ferment for 12-24 hours (maximum 48), depending on your taste – the longer you leave it, the more sour your yoghurt will become. I generally ferment mine for 16-24 hours.

Place in your fridge for a minimum of 4 hours (you will find your yoghurt will not thicken up till you do this). Store in fridge and save some as a starter for your next batch.

For the trifle: In a small bowl, mix the chia seeds, almond milk, maple syrup and vanilla. Combine well, leave to sit, and stir again after 5 minutes to stop any lumps forming. Divide the contents into two glass jars or serving bowls.

Toast the coconut, buckwheat and sunflower seeds in a fry plan (skillet) over medium heat until lightly golden. Remove from pan to cool.

In a separate bowl, mix the lime zest into the coconut yoghurt (kind of like the song!).

To assemble, layer the coconut yoghurt on top of the chia layer, then top with the fruit, coconut and seeds. Finish with a grating of lime zest.

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Variations: Any variety of nuts and seeds can be swapped into this recipe, or try a gluten-free granola in place of the coconut and seeds. Use whatever fruit is in season – in winter, try kiwifruit and banana; stewed apple and rhubarb; or a fruit compote.