Delicious Super 8 Yoghurt


Susan Jane White says “It’s time to nosedive into that apron and baptise this delicious coconut Super 8 yoghurt recipe! 

Super 8 Coconut Yoghurt

If you’re looking for dairy-free alternatives, this Super 8 yoghurt is nothing short of celestial. You can find blocks of creamed coconut for €1 in your local ethnic grocer. At health food stores, you’ll find fabulous organic varieties too. No yoghurt-making machine required – just giddy fingers and a sense of adventure.


1 block (200g) creamed coconut

1 & 1/4 cups (300ml) warmed coconut water

1/4 teaspoon vanilla bean extract

2 capsules Udo’s Choice Super 8

>  Chop the coconut cream into small chunks. Tip into a high-speed blender, along with the coconut water and vanilla. Blend until sumptuously smooth. Leave to cool in a scrupulously clean jar for 10 minutes. Now open and add the contents of an Udo’s Choice Super 8 capsule. I use a plastic or wooden fork to stir it through.

> Cover with kitchen paper or a clean muslin and an elastic band. I keep mine on the warm kitchen counter draped with muslin for 24 hours before tasting and refrigerating. You could leave yours in the airing press to achieve similar results – you’re aiming for 26°C. If it’s too warm, 24 hours could be plenty of time to let the culture multiply. It should taste refreshingly tart, as natural yoghurt does. Every six hours, I whisk it to ensure consistency and to prevent it from splitting.

> When you achieve your preferred level of tartness, refrigerate and gobble within seven days. We love serving cool creamy clouds of this yoghurt alongside buckwheat granola and chewy dates.