DELECTABLE COCONUT YOGURT

Your gut will appreciate the probiotics and tangy goodness!

I am a massive lover of yogurt, therefore I'll end up making every form of yogurt there is! Healthy fermentation is so good for you.

Icelandic Yogurt is my favorite of all, (checkout my how-to make: Rich & Creamy Icelandic Yogurt) however I've moved over to the dairy-free side. For the most part that is! I still sneak in Icelandic yogurt from time to time. Then of course there's that all out cheat / comfort-food / “why did I do that,” scoop of ice cream! Not often though, not often!

If you've ever had non-dairy store bought yogurt you may find the texture isn't too appealing, and at a much higher price point. So that brings us to this yummy coconut yogurt!

WHAT YOU NEED

2 (13.66 oz) cans Organic Coconut Milk (Full fat only) – I use this brand Thai Kitchen (6 pk)

*Let me say this….not all coconut milk is created equal. I have tried several brands and didn't get the consistency I was looking for when using this method. I know for sure Thai Kitchen (6 pk) this brand works!

Organic honey or organic grade A or B maple syrup – about 1/2 TBL

4 capsules Probiotics – I recommend probiotics that have to be refrigerated. You want live active cultures. Some companies claim they don't have to be refrigerated, but I believe the good probiotics do. You can check out my blog THE SENSATIONAL BACTERIA – PROBIOTICS to get a list what I know works!

Wooden spoons or
silicone spatuals
glass bowl or jar

LET'S MAKE COCONUT YOGURT!

Make sure all your utensils are squeaky clean. For this yogurt making method, I don't use any metal. Use wood spoons, silicone spatulas, and glass containers.

Grab the two cans of coconut milk, put them in the fridge for at least 12 hours. This is going to separate the coconut water from the coconut cream.

After 12 hrs it's time to look at the magic! Turn the cans upside down and open from the bottom. You'll see the coconut water on top. Pour in a jar for other uses. What's left is very thick coconut cream. I open the other end of the can and push the cream out with a wooden spatula.

Once you've emptied both cans of the coconut cream into a glass jar or glass bowl, zap it in the microwave for 45 secs. Probiotics thrive in warmth!

Now empty 4 probiotic capsules in the warm coconut cream, stir with a non-metal utensil. Probiotics also like a little “sugar” to get going. I use a little organic honey or organic Grade A or B maple syrup. Put in about 1/2 TBL. I've made this without adding the sweetness, and it worked just fine!

After you've added all the goodies, cover the jar or bowl with a cotton cloth and secure with a rubber band. I also wrap the jar with a dish towel to keep it warm. Now put in a dark, warm place for 12 to 48 hrs. I know, I know, that's a big difference in timing! I normally check it after 12 hrs. Taste to make sure it's getting tangy, give it a stir and cover it again. I like tangy so I let it “cure' for about 18 – 24 hrs.

I like my yogurt really creamy, so I whip it with a mixer just before I refrigerate it. Store in a glass container in the refrigerator.

Enjoy the yumminess!

This post may contains affiliate links for items that I use and stand by. Although the links have no added cost or affect on you, I wanted to provided a disclosure for your trust and comfort level, should you use any links that I have provided. Click to read: Affiliate Disclosure