I have discovered something new that I am very excited to share with all of you: homemade coconut milk yogurt! It is thick, creamy, and delicious and it will make all of you with dairy sensitivities rejoice and forget that you ever missed regular, dairy-based yogurt.
I have made this a few times now and it has been a big hit in our house, both with kids and adults alike. I usually add some fresh berries and a few drops of Stevia to flavor it, but the sky is the limit as far as what you can do with this once it’s made. You can even make a quick “ice cream” by using frozen berries instead of fresh. Happy experimenting!
Homemade Coconut Milk Yogurt Recipe
- 2 cans of organic, full fat coconut milk without additives (I use Our Compliments brand Organic at Sobey’s – guar gum is OK)
- 2 tsp. gelatin (grass fed if you can find it) or agar agar powder
- 1 tbsp. maple syrup or honey
- Probiotic capsule or powder equivalent to 25-50 billion CFUs
- 2 jars, about 1 litre each in size, with tight fitting lids; ensure they are very clean – dishwasher or hot soapy water, rinse well.
- 2 dishtowels
- 2 large elastic bands
- Food thermometer
- Oven or yogurt maker
- Heat the coconut milk and sweetener until just warm.
- Transfer to a glass bowl and let it cool to 115F.
- While the milk is cooling, dissolve the gelatin in a small amount of cold water (or hot water if you are using the agar agar powder).
- Once the gelatin is dissolved, pour into the milk and stir well to combine.
- When the milk reaches 115F, add the probiotic powder (open up your capsules if you need to) and stir again to combine.
- Pour milk evenly into your two very clean glass jars, ensuring there is room for expansion at the top.
- Seal the jars tighly, wrap a dishcloth around each jar and secure with an elastic band. This will help keep them at the proper temperature.
- Place the jars in the oven, leaving the oven off but turning the oven light on. WRITE A NOTE AND LEAVE IT ON YOUR OVEN SO YOU REMEMBER THE YOGURT IS INSIDE. You can also use a yogurt maker if you have one.
- Leave yogurt for 16-24 hours, tasting occasionally until it reaches the desired tanginess. At this point, the yogurt will still be a bit thin.
- Remove dishtowels and transfer jars to the refrigerator. The cold will halt the fermentation process and help to thicken up the yogurt.