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Figs with coconut yoghurt


  • Author: Samantha Gowing

Ingredients

You will need

4 fresh ripe figs, trimmed and cut into quarters
2 tablespoons coconut yoghurt

  • Cut figs and serve alongside coconut yoghurt

2 young Thai coconuts, opened and flesh removed to yield about 1½ cups of flesh

1¼ cups coconut water from the 2 coconuts you will open, so strain well first

1 teaspoon probiotic powder – I used 4 capsules of Metagenics Ultra Flora DF – a dairy-free proprietary probiotic blend that includes the therapeutic strains Lactobacillus acidophilus


Instructions

  • In a high speed blender, puree the coconut meat and water until it is thick and creamy
  • Stir in the probiotic and then transfer into a sterilised jar, seal and incubate in a dehydrator at 45 C for 4-6 hours
  • Remove from dehydrator, allow to cool and then chill
  • Use within 5 days
  • Yields about 500 ml or more depending on how much flesh you get from your coconuts

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