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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


  1.   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.
  2. 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.
  3. 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.