Coconut Yoghurt Summer Pudding

Serves 250 grams
Time 15 minutes + 12 hours setting time


1 can AYAM coconut milk (approx. 240mls)
½-1 tbsp honey
1 tbsp store-bought coconut yoghurt or 2 capsules probiotic
1-2 tsp agar agar
1 punnet blueberries
½ lime zested
1 lime juiced


Pour coconut milk into a saucepan and whisk out any lumps, gently whisk through the agar agar. Bring milk to a simmer and dissolve agar agar. Leave to cool.

Add the contents of probiotic capsules or store bought coconut yoghurt and honey, whisk gently. Take care not to boil it or it will kill the cultures.

Pour the yoghurt into sterilised containers with lids, and leave in a warm environment (e.g. dehydrator or yoghurt maker) for 12 to 24 hours.

In a small bowl mix together the blueberries, lime juice and zest.

Serve the yoghurt pudding with a spoonful of blueberries on top.