Coconut and maple syrup yoghurt

Ingredients:

For the yoghurt: 1 L whole milk 1 starter culture

For the coconut: 60g grated coconut Maple syrup

Coconut: Bring the milk, together with the grated coconut, to the boil. Then let the mixture stand for about 2 hours.

Yoghurt: Blend the milk gently with the starter culture. Then whisk briskly and put the mixture into the glasses.

Place the glasses in the SEVERIN yoghurt maker.

Trickle the syrup over the yoghurt before serving.

For a chocolate-coconut yoghurt, add 4 tbsp of cocoa powder.

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