Coconut yoghurt with cashew

Babiche Martens

A perfect use for a whole coconut is to make yoghurt, or you could use a can of coconut cream and add a probiotic to it. This version requires a little more effort but the result is totally divine. Served with fresh fruit it makes a refreshing dessert. Look out for a coconut shy at a local A & P show at this time of year; this is a fun way to source one!

Ingredients

1	Coconut (Main)
½ cup	Cashew nuts (Main)
½ tsp	Salt
½ cup	Coconut water
1 Tbsp	Maple syrup, or rice syrup to sweeten

Directions

1. Pierce a hole in the coconut, drain water and set it aside. Break the coconut into pieces (I smashed it on the driveway) removing the inside from the husk.
2. Shred white of the coconut using your grater or scoop out with a spoon. Place coconut, cashew, salt and water in a bowl and set aside for 2 or 3 hours to soften.
3. Blend until smooth, adding a little more water to get the right consistency if needed. Add maple syrup and stir through to sweeten.