Coconut & maple syrup yoghurt

Coconut & maple syrup yoghurt
For the yoghurt:
A litre of full-fat milk
1 starter culture
For the coconut:
60g grated coconut
Maple syrup
Bring the milk to the boil with the grated coconut. Leave to infuse and cool for approx. 2 hours.

Carefully mix the lukewarm milk with the starter culture. Pour the mixture into the jars and place in the yoghurt maker for 8-10 hours, depending on the desired consistency. Subsequently leave to firm up in the refrigerator for 8 hours.

Drizzle the syrup over the yoghurt before serving.
Tip: add 4 tbsp. cocoa powder to the mixture for chocolate & coconut yoghurt.