Easy Coconut yoghurt

coconut yoghurt

EASY COCONUT YOGHURT

We LOVE coconut yoghurt – it is delicious, dairy-free and full of fermented goodness.

However, they are expensive to buy and I’ve never had any success with home made ones… the consistency was just no good, watery, clumpy. (I’ve never used a yoghurt maker however, always my instant pot on the  yoghurt function). So after a few tries, I stopped! But I came across this recipe from Minimalist baker and thought – I’ll give it another go! And Bingo! it worked this time!!!

The actual time to prep is only 5-10 minutes… and then you just let the mixture culture in a warm place for 36-48 hours – it is SO SO EEEEASY!

The yoghurt was creamy, tangy and delicious!

What I found was that the brand of coconut milk you use to make the  yoghurt is very important – choose a really creamy consistency and I used the Wholefoods 365 organic coconut milk which worked well.

There’s no need to buy expensive yoghurt cultures – just use probiotics. I used Nature’s Bounty Probiotic 10 (you can buy them from Costco at a good price esp when on offer) which contains 20 CFU and I use two capsules per can of coconut milk.

coconut yoghurt
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Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 can coconut milk a creamy one will help the yoghurt 'set'
  • 2 capsules probiotics
  • 2 tbsp water kefir this can be omitted if you don't have. I add this to make the yoghurt a bit more runny

Instructions

  1. open and stir the coconut milk, and empty into a mason jar

  2. break up the 2 probiotic capsules and add the powder into the coconut milk

  3. stir well

  4. add 2 tbsp of water kefir. This can be easily omitted. I use this to sweeten the yoghurt, add a bit more friendly bacteria and to make the final yoghurt a bit more runny (we prefer runnier consistency). However, for your first go, I recommend doing without the kefir and seeing how the consistency ends up

  5. cover the top with a cheesecloth

  6. put in a warm place for 24-48 hours. I normally do 36-48 hours. I like it quite tangy. 

  7. after culturing for 36-48 hours, put in fridge to set. ready to eat after 4-6 hours!

Recipe Notes

Make sure to look for mould and also the color and smell of the mixture to make sure it is not contaminated or gone bad. I've made about 20 batches now and (touch wood) not had it go bad yet, but I know it can happen if care is not taken. Due to the fact it is hard to control bacteria growth/cross contamination, if you are pregnant/have compromised immune system/young children, speak to your doctor before eating home-fermented foods

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