Homemade Coconut Yogurt

This is a super simple way to get your probiotics and healthy fats all in one. This recipe makes a very thick yogurt, so after I make it, I like to mix it with the Unsweeteened So Delicious Version at the store. It gives it a nice balance. Then, I sweeten it up with a little vanilla or toffee stevia after it’s all cultured and mixed.

Coconut Yogurt

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-8
  • Difficulty: easy
  • Recipe type: Breakfast, Dessert, Snack

Ingredients:

  • 3 Bottles or Cans of Full Fat Coconut Milk
  • 3 Caps of your favorite Probiotic. I use Diana Stobo’s
  • 1/2 Packet of Culture Starter from Body Ecology
  • 1 Quart Glass Jar
  • Vanilla or Tofff Stevia, to taste
  • Toppings: Berry Compote and Crumble (both in my book) .

Directions:

  1. Mix Coconut Milk, Probiotics and Starter in a bowl.
  2. Pour Mixture into glass jar. Cover with plastic wrap.
  3. Place in a dark slightly warm place. I put mine in my culturing cooler with the heating pad set to low (under the cooler, not inside the cooler). You can also use your oven.
  4. Leave for 24 Hours.
  5. Mix well and taste.
  6. If you want it more tangy, let it sit longer. If not, remove 1/4 Cup for your next batch and place in refrigerator.
  7. In the remainder, mix in some stevia to sweeten and then refrigerate. I like to mix mine with other kinds of yogurt to change up the thick texture as well.
  8. Next time you make it: Mix the 1/4 C.that you removed after it was done, and use it as your starter, then add 1 cap of Probiotics. Mix well and repeat with 24 hours of incubation time.

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