Raspberry & Rhubarb Compote with Coconut Yoghurt
The coconut yoghurt is a great staple you can have in your fridge and you will no longer miss the dairy version and the coconut is great for those healthy fats we need for our hormone production. Many people find changing their diet much easier when they can substitute something they love – such as a dairy yoghurt for this coconut one – rather than “giving something up. I encourage you to share this recipe with someone like that! Even for someone who might be reacting the dairy, this is a great healthy option that won’t leave you congested or with a bloated stomach.
Yoghurt is one of the wonderful fermented products that help feed the gut with balancing out the bacterias we need for a healthy gut. And we want a healthy gut because studies show that there is a direct correlation between gut health and immunity and wellbeing.
It is easy to make all different flavours yourself, but with this raspberry compote it is delicious. The kids were trying to eat it straight it is that yum!
2 cups coconut milk
2 probiotic capsules
In a large bowl, whisk the probiotic capsules into the coconut milk. Place into a couple of sterilised jars and cover with cheese cloth or a light tea towel. Leave out somewhere not in direct sunlight for 24 to 48 hours to activate – this is what gives it the tangy flavour and the fermentation goodness. Place in the fridge with an airtight lid on it to cool and then serve with the below compote, with your favourite muesli or maple syrup. It can store for a week in the fridge.
450 grams rhubarb, stalks trimmed
1/3 cup coconut sugar
1/4 cup orange juice (make sure it is one with no added flavours, sugars or colours added)
2 cups fresh raspberries
Place the ingredients in a large saucepan over medium heat and cook, stirring frequently for the first few minutes until the sugar starts to dissolve and the rhubarb releases juices. Turn the heat down and cover. Simmer for around ten minutes or until the rhubarb is soft.
To serve as in the picture, place a few table spoons of the compote in the bottom of a jar or bowl. Add some coconut yoghurt on top. Sprinkle with fresh raspberry and pomegranate seeds.