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HUNG YOGURT WITH ROASTED PLUMS & COCONUT
Servings
2
Ingredients
  • 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
Equipment:
  • Cheese cloth or muslin
  • Colander
  • Medium-sized bowl
Servings
2
Ingredients
  • 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
Equipment:
  • Cheese cloth or muslin
  • Colander
  • Medium-sized bowl
Instructions
  1. Place the colander in the bowl. Place the cheese cloth in the colander with its ends hanging over.
  2. 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.
  3. 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.
  4. 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.
  5. 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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