HOMEMADE COCONUT YOGURT RECIPE
If you love thick, rich yogurt, you will adore this recipe! It’s a perfect topper for many desserts, or have some on its own with fruit for breakfast. Note that it does contain more fat than conventional yogurt, so you may want to use a smaller portion! This recipe can be doubled.
1 can (12 ounces/400 ml) full-fat organic coconut milk (Thai Kitchen or Native Forest are good), at room temperature
1-4 probiotic capsules with live cells (you want a total of at least 50 billion live cells)
INSTRUCTIONS:
The milk should be liquid at room temperature. If it’s too cold (and the cream has separated from the coconut water), heat over lowest possible heat until it liquefies again. Allow to cool until barely warm or room temperature (if it’s too hot, it will kill the probiotic cultures).
Pour the milk into a clean glass jar and empty the probiotics into it. Close the jar and shake well to combine. Set aside at room temperature (I put mine in the corner of the kitchen counter) for one to two days, shaking gently every 12 or 18 hours, until the yogurt has the familiar “tangy” flavor of regular cultured yogurt. It should taste fresh and tart, but not in any way yeasty or unpleasant. Timing will depend on how warm your kitchen is; warmer kitchens will take less time, while cooler ones will take more (I’ve left mine up to 48 hours at times).
Place the yogurt in the refrigerator and consume within 4 days. Makes about 1-3/4 cups (400 ml).
Recipe ©Ricki Heller, rickiheller.com. For personal use only. Please do not share, reproduce, print or distribute without express written consent from Ricki Heller.