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.
I have two coconut yoghurt recipes that I would love for you to try!
Check with your doctor if you are pregnant, elderly, or immunocompromised before consumption.
Simple Coconut Yoghurt Recipe
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.
Fresh Coconut Yoghurt Recipe
4 Young Thai Coconuts. (Check your local Asian stores for best prices)
Starter of choice: I personally use 2 tbsp of a live yogurt, but you can also use either 2 Probiotic Capsules (I have had success with Nature Valley probiotic 10 from Costco, or a vegan yogurt starter - I like Cultures for Health but it can be a little expensive.)
Optional: 1/2 cup berries if you want to make flavored yogurts. Blueberries and strawberries can work well.
Live yogurts* that I’ve tried and worked :
*I only have to buy this once, because once I have a batch, I just use that as a starter for my next batch, so it keeps propagating provided you make it on a regular basis - I do it every 10 days or so*
Open coconuts. Drink the coconut water, but save 1/4 cup for the yogurt. If your coconut meat is dense (i.e. if it's hard to scoop out vs soft and easy), you may need 1/2 cup.
Spoon the coconut meat from coconuts
Add the meat + the reserved coconut water, and berries if using, into a high speed blender and puree until smooth.
Pour coconut mixture into a glass jar.
Add your starter and mix thoroughly.
Make sure there is room for the mixture to expand. As it ferments, it will expand so don’t fill it too close to the top or it will be messy.
Cover tightly with lid and allow coconut yogurt to ferment for 16-24 hours on the counter or in an empty oven with the light on (for warmth)
Check yogurt after 16 hours and taste. The yogurt should be tangy.
If it’s not, allow it to ferment for another 6-8 hours and check again.
Once it’s fermented, you can sweeten with maple syrup if desired.
Store in the refrigerator and consume within 1-2 weeks. Discard if you see mold or if it tastes bad.