My brother got an ice cream maker for his birthday, and the person who was more excited about it was me. One of the only seemingly pointless kitchen appliances I've been to scared to ask for! Sure, it's tiny, but I'll keep it churning!
My issue, however, was that we were out of any form of canned coconut, and I couldn't make the ice cream.
So on the weekend, I got dad to take me to the supermarket and I bought $20 worth of Aroy-D (I don't care about the unlabelled potassium stuff). Walking through the dairy aisle for dad's food, I saw a little expensive container, and I said Coconut Yoghurt. Last time I'd bought a coconut yoghurt it mysteriously disappeared. I decided to buy the orange lidded pot and keep it in my sights at all times.
And then it hit me. I had all this coconut cream and all these little bacteria. Why don't I combine the two?! It made sense to me. So I hogged the oven for 24 hours and followed the recipe that's posted on Michelle Tam's site but isn't hers.
You may as well go to her site for the guest post, I haven't changed a thing.
It was pretty runny. However, if you put it in the fridge (as you should once it's ALIVE...) you'll get more creamy Greek style yoghurt on top, and a thickish probiotic coconut water underneath that you could have in smoothies or whatnot. Or toughen up and mix it together and pour it like (thin) heavy cream on your passionfruit and blueberries.
A note of... warning, however (it's not that bad). If you pour it on something cold like mango sorbet and let it sit for a bit, the delicious fat will solidify and you'll get an awesome cracked effect.