Creamy Coconut Yogurt
So, why was I so bold as to try to make my own? After going dairy-free a few years ago, I had to cut out yogurt. Occasionally I’d drink kefir or eat a little slice of goat cheese, but yogurt and all its lactose was always a no-no for my stomach. Prior my dairy-free days, yogurt was a staple in my fridge. I used it as a nutritious snack and also an easy on-the-go breakfast (as well as all the ways mentioned above). Of course I tried all the dairy-free brands out there, but (as it goes with gluten), the products were unimpressive for twice the price or decent for triple the price of regular, dairy yogurt. Thus, I stopped eating it.
While waltzing around Whole Foods earlier this week, inspiration struck. Their organic coconut milk was on sale, and the refrigerated section of probiotics was fully stocked. I grabbed myself some milk and a little container of probiotic capsules and was off on an adventure.
The result? A shockingly easy to make, creamy, tart, versatile, and extremely thick coconut yogurt. Just as I hoped, this coconut yogurt has made the best snacks and easy breakfasts. I love topping mine with fruit, granola, chia seeds, and my favorite nut butters. Similarly, this simple recipe is an awesome source of probiotics (which are so good for your gut!) and I enjoy adding a dollop of it to the top of my smoothie bowls for that extra nutrient boost.
Friends, give this recipe a try. Do not be intimidated. You’ll surprise yourself by how easy it is. And when you’ve whipped it up and indulged, be sure to leave me a note, letting me know what you think! Happy yogurt-making everyone!
- Shake your can of coconut milk super well, open it, and pour contents into a clean and dry jar (I just used a 16-ounce mason jar). If the cream is still separated, stick a whisk in your jar and stir until smooth.
- Crack open your probiotic capsules by twisting them a bit with your fingers and empty them into your coconut milk. Stir with a wooden spoon or something plastic. DO NOT use metal as it could hurt the active probiotics. Continue to stir until the probiotics are mixed evenly, scraping the spoon on the walls of the jar as needed. This may take a few minutes.
- Cover your coconut milk mixture with a very thin town or (ideally) a cheese cloth. Secure with a rubber band.
- And that is it! Let your jar rest in a warm place (ideally somewhere at or above 75 degrees - I’ve read that putting your coconut milk in the oven with the light on can also work, though I have not tried this method).
- At the 24 hour mark, taste your mixture for flavor (be sure to use a wooden or plastic spoon). If it is tangy enough for you, cover with a lid and move to the refrigerator, otherwise, give your yogurt some more time. I found 40-48 hours to be just right for me. In the refrigerator, your yogurt will thicken up some more (Mine is like greek yogurt!). Once it is chilled (around 6 hours) it is ready to eat!
- Top your yogurt with desired toppings and enjoy. It will last in the refrigerator for about a week.
**I used 20 billion probi capsules. If yours are higher, you should be able to make this recipe with only two capsules.
Recipe inspired by the amazing food bloggers:Minimalist Baker and Oh Lady Cakes