Every time I have some extra yogurt that needs using up, hung yogurt is my go-to option. I know it’s something that takes a good few hours of ‘hanging’ time for most of the whey to seep out from it, but it’s a simple enough task to do before bedtime – tie up the yogurt in a cheese cloth suspended over a bowl and weighed down with a mortar or something heavy and you will have the creamiest, most delicious breakfast the next morning. Zhuzh it up with fresh fruit, granola, leftover crumble topping (always make a bigger batch than you need and freeze the rest for days, well, like these), or my favourite, roasted stone fruit.
This coconut variation I’ve never made before, and it was inspired by a recipe for coconut yogurt and fruit. I toasted the coconut flakes in a dry pan until it got nutty and aromatic and used all of it for myself (the recipe below is for two servings). Not shown in picture lest you think I’m a glut or something. Too late?
- 500 ml full-fat yogurt
- 6 ripe plums
- Seeds from half a vanilla pod or ¼ tsp vanilla extract
- 2 tbsp honey (plus 1 tbsp for plums)
- 1/4 cup desiccated or grated coconut
- 1/8 tsp free-flowing salt
- Cheese cloth or muslin
- Medium-sized bowl
- Place the colander in the bowl. Place the cheese cloth in the colander with its ends hanging over.
- Dollop the yogurt into the center of the cheese cloth and bring the ends of the cloth together into a knot. Note: make sure the colander is placed at least a few inches from the bottom of the bowl, so that the whey that collects at the bottom doesn’t touch the cheese cloth.
- Place something hard (like a mortar or a brick?) on top of the yogurt and refrigerate for at least 6 hours (can be left overnight). The hung yogurt can be dolloped into a jar and refrigerated at this stage for up to a week. If using right away, add the hung yogurt to a bowl and stir in salt, vanilla, and honey.
- Halve the plums lengthwise and place in a baking tray. Drizzle over some honey and bake in a preheated 160 C oven for 15-20 minutes.
- Toast the coconut in a dry pan until golden and aromatic. To serve, divide yogurt between bowls and top with roasted plums and toasted coconut. Serve immediately.
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