How to Make Banana Coconut
Yoghurt Sauce?
Ingredients
1
cup of Homemade or Organic Yoghurt
1/2 a cup of Freshly Shredded Coconut
2
Ripe Organic Bananas
2 tbsp of Cold Pressed Coconut Oil
1
tsp of Organic Black Mustard Seeds
2
tsp of Organic Coriander, minced
1 tsp of Sea Salt
Method
Roast the mustard seeds in the coconut oil until they pop
which takes about 30 seconds to 1 min, then add in the coconut and stir for 2
minutes, then remove the mixture from the heat and allow it to cool. Peel and
chop the banana into 6mm (1/4in) rings and add them to the cooled mixture with
the yoghurt salt and coriander and mix to combine. Allow the mixture to chill
for about an hour before serving to infuse flavors.
Keep refrigerated in a sterile, airtight, foodsafe
container, this mixture does not freeze well but can be cultured with 1 tbsp of
mesophilic culture see introduction for the method.
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