The most delicious and creamy dairy-free homemade coconut yoghurt recipe. It tastes better than the store-bought stuff and costs a fraction of the price. Make it vegan by using a vegan setting agent.

MAKES APPROXIMATELY 600G

Homemade Coconut Yoghurt Recipe

Ingredients

  • 1 can (400ml) of full-fat coconut milk*.
  • 1 can (400ml) of full-fat coconut cream* (optional: replace with coconut milk if you find the cream to rich).
  • 1 tsp. rice malt syrup (or sugar of your choice).
  • 2 tbs. tapioca/arrowroot starch/flour.
  • 2 tsp. gelatin powder (or enough gelatin to ‘set’ 500ml of liquid according the manufacturers instructions), or 1/2 tsp. agar-agar powder (not flakes) for a vegan/vegetarian.
  • The powder from one capsule of probiotics (optional - for a probiotic coconut yoghurt)

Instructions

  1. Place 300ml of the coconut cream into a saucepan.
  2. Whisk the tapioca/arrowroot starch and rice malt syrup into the cream, and mix well.
  3. Sprinkle the agar-agar powder/gelatin into the cream and allow it to soften for 5 minutes.
  4. Heat the mixture over a medium heat, whilst whisking constantly, until the cream reaches 90°C (if you don’t have a thermometer, wait for it to boil).
  5. Take the cream off the heat, whisk in the remaining cream and all of the coconut milk and pour the mixture into a glass jar (1L) capacity, or multiple smaller glass jars.
  6. If you have a thermometer, check that the temperature is within 40–50°C, then add the Probiotic Starter Culture and stir it through for 20 seconds. If the temperature is above 50°C allow it to cool to below 50°C before adding the Starter Culture.
  7. The yoghurt needs to be incubated (kept warm) for 16 hours, to allow the probiotic bacteria time to ferment the sugar. The optimal incubating temperature is 43°C, however as close to this temperature as you can achieve is adequate. A warm spot in the house, an oven on ‘warm’ setting, a thermos, or placing the jars in a sealed esky with some hot water around them, are all viable options.
  8. After 16 hours, transfer the yoghurt into the refrigerator and chill for at least two hours before serving. Eat and enjoy.

Notes

*Note: We recommend choosing a coconut cream/milk that contains coconut kernel extract (greater than 60%) and water only (preferably). In Australia the Ayam brand available at Coles and Woolworths is our preference.

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