From a dream to worldwide sensation
A SPARK of genius at 3am is making the world cuckoo for coconut.
Lying in bed on an ordinary Sunday morning, Henry Gosling wakes with a jolt.
Curiosity has caught him unaware.
After years of eating coconuts and working in the dairy industry, Henry wants to know if it is possible to create yoghurt made on coconut milk.
Teamed with his wife Sandra, Henry has done just that and through their Yandina company, CO YO, Henry is sharing his coconut milk yoghurt with the world.
Having grown up in Fiji, Henry was no stranger to using coconuts in recipes.
"We grew up on coconuts, and I used to spend my school holidays on coconut plantations," he said.
"We used to pick them and bring them home where we'd grate them and squeeze the milk out from the flesh to use in family meals."
However, it was not until he began research for the yoghurt that Henry realised the health benefits such a fruit provided.
"Coconuts have an amazing amount of goodness in terms of the immune system," he said.
"People are now using the coconut for dieting and in some overseas countries, to treat AIDs.
"I said to my mother, after all those years and it turns out this coconut is an absolute super food."
Henry said that although he was pleased with his idea's success, perfecting the yoghurt had been a team effort.
"My wife would take samples to her yoga classes up in Buderim," he said.
"Everyone there would taste the yoghurt and tell her whether it was too sweet or too sour, whether it had too much bite or if it was too thick or too thin."
After months of trial and error their hard work was rewarded with the creation of what Henry and Sandra agreed to be the "perfect yoghurt" in November.
CO YO's Coconut Milk Yoghurt was launched on to the Australian market in February 2010.
Since then, CO YO has been licensed in the UK, with Sweden, America and the Netherlands looking to adopt the product in the near future.
CO YO won a first at the Natural and Organic Products Europe Trade Show and was shortlisted in the UK Freefrom Food awards.
The company's Coconut Milk Yoghurt Natural has also gained a finalist position in the health and nutrition ingredient innovation category of the 2012 FOOD magazine awards.
Henry said their target clientele were those unable to eat dairy-products.
CO YO also sells coconut milk ice-cream.
Both products are available in health food stores and selected IGA supermarkets across the Sunshine Coast and Brisbane.
WARM SWEET POTATO SALAD WITH COYO COCONUT YOGHURT DRESSING
2 large sweet potatoes, peeled and cut into 4 lengths.
2 tbs chopped coriander
1 tb of chopped mint
2 tbs of chopped shallots
3 tbs of tamarind
3 tbs of softened dates
1 finely chopped chili (optional)
1 tb of lime juice (lemon is okay)
1 cup of CO YO Coconut Yoghurt
1. Loosely wrap the sweet potato in foil and bake in the oven until just tender.
2. Take it out of the foil, brush with oil and put under the grill for a couple of minutes to brown slightly.
3. Cut into bite-size pieces and add coriander, mint and shallots and chili, leaving a little over for garnish.
1. Make a paste from the tamarind and date by adding a little boiling water and straining through a sieve; add lime juice.
2. Slowly add coconut yoghurt to the paste until smooth and creamy.
3. Pour over the warm sweet potato and top with the remaining coriander, mint, shallots and chili.