Raw With Chef Yin - Coconut Yoghurt Parfait With Mango & Dragonfruit
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Raw With Chef Yin - Coconut Yoghurt Parfait With Mango & Dragonfruit

Posted

25 April 2017

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As a teenager, I used to eat yoghurt regularly as part of my breakfast. I would watch my dad make it very simply by just using store bought yoghurt as a starter and then adding milk powder and warm water and merely setting it on the kitchen counter to let it turn itself into yoghurt the next day. And then after that he would just continue using a bit from that batch to make the next one.

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He would tell me, “This has GOOD bacteria!!”. I didn’t quite understand it as in my mind I thought bacteria was bad but I ate it anyway as I was told it was good for me.

It was only much later that I realised there’s good bacteria and bad bacteria. When I was in my “Fermentation Phase”, I started fermenting almost everything in sight and experienced the goodness of good bacteria - better digestion and clearer skin.

Now that I’m raw vegan, I wonder whether making yoghurt from milk powder was actually really good for me? Hmmmm….

But the good thing is, we have an alternative! Coconut yoghurt :) And did you know you can easily make it at home?

I had initially used Shannon Lim De-Rooy’s recipe ever since I got her book Asian Raw Food Kitchen last year and loved that version. However, that one requires probiotic powder. So I’m excited to share this recipe that doesn’t need a trip to the pharmacy to buy probiotic capsules. It’s a 2-ingredient recipe! Credit goes to Pamela Nowicka of Vegan Invasion who shared her original recipe on Facebook. I tried it out a few times, figured out the exact proportions that worked for me and shared the recipe with my raw food students who also made them successfully. Thank you Pamela for the inspiration.

And then I was inspired to turn it into a beautiful parfait, because I believe food should look good! I had initially put up short videos of the entire process on my Instagram stories (www.instagram.com/rawchefyin) but since it was only up for 24 hours and I had many requests for the recipe, here it is! If you do happen to make it, please tag PurelyB and Raw Chef Yin on your social media channels, ya? We would love to view them.

Raw Vegan Coconut Yoghurt Parfait

Serves 2

Ingredients

  • 1 batch of coconut yoghurt (see recipe below)
  • 1 mango - peel skin, discard seed and cut flesh into cubes
  • 1 dragon fruit - peel skin, and cut flesh into cubes
  • ⅓ cup of almonds - soaked and dehydrated
  • ⅓ cup of sunflower seeds - soaked and dehydrated
  • ⅓ cup of pumpkin seeds - soaked and dehydrated

Method:

  • Place almonds, sunflower seeds and pumpkin seeds into food processor. Pulse until you get chunky bits. Don’t over process as you still want some crunch.
  • Layer fruit, nuts and coconut yoghurt alternately in a glass to create a pretty parfait.

Here’s what I did:

  • First layer: dragon fruit cubes
  • Second layer: nuts and seeds
  • Third layer: coconut yoghurt
  • Fourth layer: mango cubes
  • Fifth layer: coconut yoghurt
  • Toppings: dragon fruit, mango, nuts and seeds

Coconut Yoghurt (2-Ingredient Recipe)

Ingredients:

  • 150 g young coconut flesh
  • 60 ml coconut water

Method:

  • Remove any brown husk that is stuck to the coconut flesh to ensure you have all white, creamy coconut yoghurt.
  • Place coconut flesh and coconut water in blender. Blend until you achieve a creamy consistency.
  • Pour mixture into a glass jar. Ensure it’s no more than two-thirds full as you need to allow some space for expansion and fermentation.
  • Cover with a cotton cloth secured by a rubber band. This allows the bacteria in the air and on the surface of the coconuts to multiply and ferment.
  • Allow it to culture for 8-12 hours at room temperature. Do a taste test at 8 hours and decide whether it suits your tastebuds or you prefer it to be tangier. I would recommend no longer than 12 hours. I love my yoghurt tangy as I remember that’s how I used to have it as a kid.
  • Chill in fridge for 12 hours. It will thicken once chilled.
  • Serve with your favourite grawnola or make a parfait.

Note: This recipe works in Malaysia as we have warm weather all year round. It may take longer if you live in a cooler climate. Also best to use non-metal spoons (wood or plastic would work great) so it won’t interfere with the culturing process.


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