Coconut Yoghurt with Blueberry Chia Jam


  • 400ml Kara Organic Coconut Milk
  • 2g dairy-free yoghurt starter
  • 2 cups fresh blueberries
  • 1 teaspoon agave syrup
  • 1 teaspoon chia seeds


  1. In a medium pot, heat Kara Organic Coconut Milk until it reaches a temperature of 82 degrees Celsius.
  2. Remove from heat and set aside to cool till 40-44 degrees Celsius.
  3. Prepare the yoghurt starter powder in a small dish and spoon the cooled coconut milk into the dish to dissolve the starter.
  4. Mix well into the remaining cooled coconut milk in pot before transfer to a clean large jar.
  5. Place the jar in a warm environment of about 40 degrees Celsius for about 24 hours to allow the yoghurt starter to activate.
  6. To make the blueberry jam, simply add blueberries, agave and chia seeds into a pot and cook till it becomes a jam like consistency.
  7. Transfer the jam into 2 clean smaller jars, filling up ¼ of each jar, and store in fridge.
  8. After 24 hours, taste to see if yoghurt has reached the desired tanginess.
  9. Pour the yoghurt into the 2 small jars filled with jam and refrigerate overnight to thicken further.
  10. Ready to be served the next morning, where you can add toppings of your preference.


Source & Credits: @healthyfoodlady

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