I’m not the biggest coconut fan, I don’t even like Bounty Bars! But due to some recent lifestyle changes, I’ve reduced my dairy intake and become a convert to coconut yoghurt, and dang, that stuff is pricey. I like a thicker, tangier, Greek style yoghurt and my favourite brand is $15 a jar. I’d seen some coconut yoghurt recipes floating around Pinterest, so I decided to make my own.
It’s so super easy and the best part? It only takes two ingredients!
The key to making coconut yoghurt is a good coconut milk (I used trade aid organic which contains guar gum) and a probiotic. I used the Inner Health Plus probiotics that I had in my fridge. Each capsule contains Lactobacillus acidophilus and Bifidobacterium lactis. You also need a warm spot to keep your yoghurt for the first 24-48 hours – here in NZ the weather was finally warm enough to leave the jar on the bench.
You can really go to town on doctoring this yoghurt. I like to mix in some pure vanilla bean paste and a sprinkling of grated dark chocolate for a healthy after dinner treat, and I mix it with my granola for breakfast. You can add berries, honey, maple syrup, fruit compote – anything!
400ml can of coconut milk
5 probiotic capsules
*you’ll also need a glass jar and some muslin/cheesecloth.
In a clean bowl, whisk the coconut milk (it quite often separates in the can.)
Carefully break open each capsule and sprinkle the powder on top of the milk.
Stir well, making sure all of the powder is mixed in.
Transfer the mixture to a sterilised glass jar and cover it with muslin or cheesecloth, secured with a rubber band.
Leave at room temperature for at least 24 hours. It will get tangier as it sits, so you can leave it for up to 36 or even 48 hours.
Move it to the fridge where it will thicken up. Keep chilled for around 5-7 days.
- Barely adapted from The Minimalist Baker.
- I have not tested this recipe with other probiotics. The one I used also contain bovine colostrum so my yoghurt is not vegan.
- I’d seen a lot of posts stating that all bowls and utensils must be sterilised, and to only use plastic or wooden utensils. I didn’t have time for any of that (plus I’m lazy) and I used a metal whisk. I did sterilise the glass jar though.
© Once Upon An Egg. All images and content are copyright protected. Please don’t use my images without permission. If you want to republish this recipe, please re-write it in your own words, or link back to this post for the recipe.