• Shake the coconut milk can, open and pour into a sterilised jar or bowl. Open the probiotic capsules and empty into the yoghurt. Discard the capsule shell.
• Using a wooden spoon mix the coconut milk and probiotic powder together. Stir in the berry powder, cover the jar with a cheesecloth, muslin or a tea towel, tie with a rubber band or a string and leave in a warm spot for 24-48 hours to activate.
• Taste every 8 hours. The longer you leave it the tangier the yoghurt will be. If the yoghurt is tangy enough for you, place it in the fridge to halt the fermentation. Consume within 3 days.

To make the crumble

• Preheat the oven to 200C | Gas mark 6.
• Place the margarine, sugar, flour and oats into a bowl and rub together between your fingers until you have pea sized lumps. Stir in the chopped almonds.
• Transfer onto a baking tray and bake in the middle of the oven for 15 minutes or until golden.