There are several methods to making homemade coconut yoghurt this is the most simple recipe. This method of making homemade coconut yoghurt produces a lighter yoghurt because it doesn’t have thickeners added to it like commercial coconut yoghurt. It is great in your smoothie, with fruit or to soak your oatmeal overnight mix with chia seeds cinnamon or vanilla. Add some fruit maple syrup or honey to sweeten, you can also add shredded coconut, dried fruit and nuts. If you like thicker yoghurt try using coconut cream instead of coconut milk. Remember to save 1/4 cup of this yoghurt as a starter for your next batch of yoghurt.
500ml coconut milk
Probiotic powder – I use around 100 billion when making yogurt
Glass jar with lid
To Thicken – 2 Tbsp coconut flour or coconut cream or agar agar powder heated in water to create a thicker yoghurt (optional)
Pour the coconut milk into the jar, don’t forget to sterilize your jar, by boiling or using it right out of the dishwasher. Add sweetener (optional) then add probiotic powder to the jar and stir. Cover the jar and place in your oven close to the oven light or at 40 degrees Celsius, or place it on your counter to ferment for 24 hours, if it is warm weather it can take less time 8-12 hours, in cold weather it could take longer. You can taste it and notice that it is getting sour like yoghurt. When it has reached the sourness you like, place the finished yogurt into fridge. It will thicken and become more tart each day.
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