Homemade Coconut Yogurt
Learn how to make the most rich, creamy and delicious homemade coconut yogurt from scratch with just minutes of kitchen time.
Ingredients
- 2 cans coconut milk
- 2 tablespoon coconut yogurt starter
Instructions
- Pour the coconut milk into a saucepan over medium heat, stirring occasionally until it reaches 180ºF.
- Take the pot off heat and allow it to cool down till the temperature reaches about 108–111ºF. Stir in the probiotic powder or starter.
- Mix well and pour the mixture into a clean, sterilized glass jar to allow it to set.
- Place it in a warm corner of the kitchen for 24-48 hours or in the oven turned off for about 12 hours.
- Check if the yogurt has set. It should appear semi-solid.
- Use immediately or store for later.
Notes
- Make sure you use full fat coconut milk for this recipe, especially if you want your yogurt to have that rich, thick and creamy texture.
- You can also refrigerate the coconut milk for a few hours and only remove the top creamy portion to use for this recipe if you want it to be ultra-rich.
- If you love making your own yogurt, save a couple of teaspoons from this for your next batch of coconut yogurt.
- If you're using any flavoring agent like vanilla or honey, add them in towards the end, to make sure they don't interfere with the fermentation process.
- Make sure you choose a probiotic capsule that has at least 30 billion CFUs in active cultures and no added prebiotics or enzymes.
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