Homemade Coconut Yogurt is a great dairy-free plant-based alternative. Gluten-free, vegan and low carb, this yogurt only uses 2 ingredients!
I can’t tell you how excited I was to make this recipe ever since I first saw a video about it on youtube. There are many, many bloggers writing about it, so I’m just gonna write about my experience making this coconut yogurt.
To say I was skeptical about trying this process out is an understatement. It couldn’t possibly be easy, right? But then again, it does take only 2 ingredients: coconut milk and probiotics.
I had some regular coconut milk in my pantry, and I had some kind of probiotics as well. Might as well try it out, right?
Well, my first experience was a major no-no. As soon as I opened the can, it smelled a bit funny. Like, it was coconut milk, but kind of gross?
Since I had already opened it, I decided I might as well try the recipe out. I took a probiotics capsule, stirred it in the coconut milk, covered the container…. And the next day, it smelled sour, like spoilt milk. I thought I was on the right path, right? Then, the top of the milk started turning pink (??) and I got separation. I was unsure, but I bravely tasted it again.
Oh, hell no. Now, this sure can’t be right! I tossed everything away, there was no way I was eating that. I was sure I did something wrong. And well, it turned out, I did.
I am not one to give up so easily, so I turned to Google for an answer. I read other people’s experiences and concluded, the capsules may ONLY contain probiotics, and no other enzymes or prebiotics.
I checked our medicine cabinet again, and hidden away found 2 leftover capsules of strong vegan probiotics. I checked the brand online to be sure it contained no prebiotics. All looked good.
So I got myself some really good organic coconut milk. I opened it up and it smelled DELICIOUS. Like freshly opened coconut. Could eat it by the spoon! Perfect! I took a jar and cleaned the shit out of it. Once I was done with it, it sparkled.
I carefully poured in the coconut milk. Stirred. Opened my precious probiotics and added them to the milk. I stirred them in with a clean ceramic spoon. Covered with a clean thin dishtowel. Stored on the countertop, away from sunlight.
I checked it, oh, about every hour. Was it developing? Was it separating? Are there any pink hues? Does it smell sour?
And friends, 24 hours later… PERFECTION. A jar of perfectly tangy, creamy and delicious coconut yogurt without sugars or additives. Completely natural, dairy-free, plant-based. How perfect is that?
I closed the jar with a lid and put in the fridge overnight. When I was ready to use it, it was thick, firm and airy, light and delicious!
So if I could do it, you too can make yourself some natural dairy-free coconut yogurt right at home, with just 2 ingredients and no fancy yogurt maker!
Why make your own coconut yogurt?
First of all, I LOVE coconut yogurt. Out of all the plant-based yogurts I tried, coconut yogurt is the one I like the best. But, for me, finding coconut yogurt is a major task. I have to go out of my way for it, visit specific stores that may or may not stock it.
Yogurt is also healthy, with probiotics cultures, but store-bought often contains additives or sugar, or it just doesn’t taste how I would like it. So I mostly wasn’t even eating yogurt (plant-based or regular due to my allergy).
When you make your own, you can be sure of the ingredients you use, and only use a sweetener if you want to.
Plus, homemade coconut yogurt is simply DELICIOUS! (And healthy. And versatile!)
To make your own coconut yogurt you’ll need strong probiotics and coconut milk. I checked the brand I use and it contains guar gum as a thickener, so you may need to adjust for it.
- 1 can full-fat coconut milk
- 2 probiotic capsules
- Open your coconut milk can and scoop out the solid cream. Depending how thick you like your yogurt, add more or none of the coconut water.
- Place coconut milk in a clean jar or glass container. Stir the milk to combine, then take your probiotic capsules, open them up and add the contents to the milk (discard the leftover capsule).
- With a clean ceramic spoon, stir in the probiotics. Do not use a metal spoon. Cover the jar with a clean cheese cloth or thin dishtowel, tighten with an elastic band and leave to sit on the counter for 24-48 hours (depending how warm your house is). Keep away from direct sunlight.
- Our coconut yogurt was ready in about 24 hours. You can give it a taste during the process, to make sure when your yogurt is done - look for the distinctive tangy yogurt taste.
- Once done, place a lid on your container and place the yogurt in fridge for a couple of hours to thicken and firm. Keep refrigerated and consume in a couple of days.
* we used organic coconut milk with guar gum as thickener and Waya Forte probiotics that contain up to about 10 billion colonies, so 20 billion in total.
Nutrition Information:Serving Size: 100 g
Amount Per Serving: Calories: 171.5 Total Fat: 17.7g Saturated Fat: 15.7g Sodium: 10.2mg Carbohydrates: 4g Fiber: 0.8g Sugar: 3.8g Protein: 1.4g
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