Some of the easiest things I know how to do around the kitchen revolve around coconut.
Making coconut butter? As simple as tossing coconut into the high-speed blender.
Making coconut milk? Again, with the blender.
Making coconut flour? Into the oven and it’s made.
So is it any wonder homemade coconut milk yogurt is no different?
Why Coconut Yogurt?
First, coconut is amazing. Whoever invented it is a genius. Well, He’s way more than that. . . but you know what I mean. 😉
Coconut is antiviral, antifungal, antibacterial, anti-parasitic, boosts metabolism, gives energy, regulates insulin levels…. and so on and so on. And it’s dairy-free if you have to avoid dairy, or if you’re just out of regular milk! It’s just peachy. Like peaches, with coconut yogurt.
Coconut yogurt, you say?
Why yes, don’t mind if I do.
Homemade Coconut Yogurt
There are several methods to making homemade coconut yogurt – some simple, some a little more complex, and each have their merits. I’ll show you how I do it around here. I like to keep things very simple, so simple it will be.
You will need:
- 1 can coconut milk – I’ve doubled the recipe in these stellar photos 😉 – you can find BPA-free coconut milk here
- *You can also use canned coconut cream, which will produce a thicker yogurt
- Probiotic powder – I use around 50 billion when making yogurt (where to find high-quality probiotics)
- glass jar with lid – mason jars work great
1. Pour the canned coconut milk into the jar.
2. Add probiotic powder to the jar and stir well. I like using this to whisk.
3. Cover the jar and place in your oven, close to the oven light. Leave the light on in your oven. Let the yogurt ferment for 24 hours.
4. Pat yourself on the back for doing something so healthy and super easy. And go find some fruit.
This method of making homemade coconut yogurt produces a lighter yogurt and will not have the thickeners added to commercial coconut yogurt. I think that’s good! And I don’t mind the thinner yogurt myself, since I always eat it with fruit or in smoothies. I sometimes add shredded coconut too, like I did in the pics. If you like thicker yogurt, try using canned coconut cream instead of canned coconut milk.
I tried this with my homemade coconut milk recipe and it was a BIG FAT FAIL. Don’t waste your time. 🙂
You can use 1/4 cup of this yogurt as a starter for your next batch of yogurt. Mmmm!
Peace, love, and yogurt (dairy-free),
P.S. Love fermented foods like I do? Oh Lardy’s Guide to Fermenting Fruits and Vegetables has just been released! For a limited time, you can use coupon code FERMENT30 to receive 30% off the price.
P.P.S. Also for fermentation lovers – be sure to follow my Fermenting board for great new fermentation adventures!
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