Coconut Yogurt (probiotic, dairy-free, vegan)
 
Prep time
Cook time
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Your very own home-made coconut yogurt!
Author:
Recipe type: non-dairy
Cuisine: dairy-free, vegan
Serves: 2 cups
Ingredients
  • 400 ml coconut milk or cream (1 can of coconut milk or the cream of 2 cans)
  • 1 tablespoon of cane sugar/ coconut sugar or honey in case you're not vegan
  • 1 scant teaspoon of agar powder
  • 2 probiotic capsules
  • very, very clean glass jars
Instructions
  1. Mix coconut milk/cream and sweetener and heat until almost boiling.
  2. Prep thickener: dissolve agar powder in hot, gelatine in cold water.
  3. Wait until coconut milk is approx. 50 C / 115 F hot. (You should be able to hold on to the dish and feel that it's significantly warmer than your hands.)
  4. Pour thickener and probiotic powder of the two capsules into coconut milk, mix well.
  5. Transfer yogurt-to-be into glass jars and store in a warm place for 8, 16 or 24 hours - the longer the time, the tangier the yogurt. The ideal climate for this is around 50 C / 115 F - I used the thawing function of my oven.
  6. Taste check every couple of hours to see how your yogurt is doing. It's going to be sweet in the beginning due to honey and get more and more tangy over time. Once you think you're done, put your yogurt for at least 6 hours in the fridge for the fermentation process to stop and the thickener to work.
  7. When using canned coconut milk, that would separate in the can, it will separate as yogurt, too. Before placing it in the fridge take a very, very clean spoon, stir it well and put your yogurt in the freezer for approx. 30 minutes. This way the thickener will set more quickly and keep the yogurt from separating.
Notes
I don't use honey/ cane sugar/ coconut sugar as a sweetener in this recipe, as it's not recommended on sugar-free, low glycemic/diabetic diet: it's sole purpose is to keep the beneficial bacteria happy and well fed in this yogurt. :)
I tried coconut milk and cream, too: the yogurt made from coconut milk had the consistency of a yogurt to drink or kefir, the one made from coconut cream turned out much thicker and scoopable, like Greek yogurt, but it also had a lot stronger coconut flavor.
Nutrition Information
Calories: 330 kcal/cup Carbohydrates: 6-8g CH/cup
Recipe by Nora's Ingenious Cooking at http://www.ingeniouscooking.com/coconut-yogurt-probiotic-dairy-free-vegan/