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 homemade 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.
1 can coconut milk (the Wholefoods 365 organic full fat one works best)
2 capsules of probiotics
Empty the coconut milk into a mason jar + stir to get rid of clumpy bits.
Open the probiotic capsules and slowly empty the content into the coconut milk whilst stirring.
Cover the jar with a cheesecloth and secure it with an elastic band.
Leave in a warm place for 48 hours and put in the fridge for 12 hours before serving.