Coconut Yogurt Recipe
Coconut yogurt is very rich and the thickness will vary with the fat content of the milk.
Homemade coconut yogurt is cost effective and easy to make although it does need an added thickener to ensure a smooth and creamy yogurt without separation. Our Culture Cupboard Plant Based Starter contains everything you need to ensure this happens, with your own choice of milk.
Plant Based Yogurt Starter
27 oz (800ml) (2 cans) coconut milk or cream with over 5% fat content
Sterilize all equipment.
Pour the milk into a pan or bowl and add the big base sachet from our plant based starter pack. Blend vigorously with a stick mixer or whisk as you heat the milk to 185°F (85°C). If using a microwave, blend thoroughly before and after heating.
Cool milk to 113°F (45°C) (5-10 minutes in a sink of cold water cools it quickly).
Add starter culture (smaller sachet) and blend it in very well before filling the prepared jar and putting the lid on.
Culture for 8 hours with the lid on the maker
Remove and refrigerate for at least 6 hours before eating. It will thicken further with chilling.
Eat within 7 days of making and if it is too thick, stir the chilled yogurt to get a silky, spoonable texture.
The nutritional information given is for a coconut yogurt made with coconut cream with a high fat content.
This basic recipe can be used for any brand of coconut milk/cream as long as it has over 5% fat content.
Calories 175, Carbs 3.5 grams, Fat 17.5 grams, Protein 0 grams, Fiber 0 grams, Sugar 0 grams