If you have given up dairy products and miss having a creamy yogurt, you are in the right place! I’m going to share with you a recipe on how to prepare a delicious homemade Coconut Milk Yogurt. It’s dairy-free, paleo, probiotic, prebiotic, very thick and very very satisfying. What more could you want? A good gluten-free granola and fresh berries to go with it, of course!
Before I start I would like to comment that a homemade yogurt will hardly have the texture of a commercial yogurt. It has no emulsifiers, so the result could be somewhat less homogeneous, and you will know 100% what is in each and every spoonful.
After my trip to Bali and enjoying fresh, homemade coconut yogurt at Soulshine Hotel, I was craving it once I got home. I quickly sourced Pinterest, looking for the perfect recipe. The recipe is a result of trail and error and trying a different recipes and seven variations. The result in this one is perfect, and just what I was looking for!
Ready to dive in?
First, you’re going to need some probiotics. Probiotics are fundamental in this recipe. It uses high-quality probiotics, with a good variety of lactobacilli and bifidobacteria. I recommend that the probiotic you choose has several of the following strains in its composition:
It is essential that you also take into account the expiration date of the probiotics, if they have been at home for a long time, if they have been subjected to high temperatures, etc. If the bacteria are not alive, the fermentation will not work.
It is not necessary to buy any particular probiotic for yogurt (although you could do it if you wish), the probiotics that are sold in herbal shops, pharmacies and supplement stores work perfectly. You will also find them on Amazon, below you will see some links.
They are the same probiotics that you would take after a course of antibiotics, or simply to improve your microbiota. And do not think you're 'wasting' them, just the opposite: when you drink your yogurt they will remain active, eager to reach your intestine and enrich your own microbiota.
For myself, I was looking for one that was soy-free. Here are some probiotics that I have tried and work to ferment yogurt: Renew Life Ultimate Flora 50 billion the the one I use and recommend.
Coconut Milk From A Can
The next element you’re going to need is coconut milk from a can. This is the one that has full fat. Don’t get this confused for coconut milk that comes in a carton. What is the difference?
Coconut Milk from a can is full-fat and more so coconut cream. The milk must contain all its fat and the ingredients listed will be coconut and water, nothing else. If you have guar gum it will not work.
Coconut Milk from a carton is watered down and not 100% coconut milk. And, it probably has a ton of fillers in it.
I personally love Whole Foods 365’s Coconut Milk over other brands, but feel free to experiment with other brands. The result will be as thick as the tin can you use, and that depends on the amount of fat it contains. The quality of the ingredients here is essential!
Coconut Milk Yogurt
What You’ll Need
2 cans of coconut milk (400 ml each)*
4 and 6 capsules of probiotics (if you use capsules, add only the powder content, not the entire capsule)
1/4 cup coconut water**
1 Weck Jar
A pinch of sea salt
1/4 tsp Vanilla bean powder
honey, to sweeten to taste
* the milk has to be very thick, think that the fermentation will not change the texture, it is not like the animal milk yogurt that curdles. The coconut milk that you have to use to make this method work is liquid at room temperature and solid in cold temps.
**Ok, to omit. The coconut yogurt will simply turn out a bit thicker, almost the consistency of Greek yogurt.
What You’ll Need To Know
Pour the coconut milk, coconut water, and salt in a glass jar. Add the probiotic. Remember that if you use a probiotic in capsules you must open them carefully and add only the content, not the entire capsule.
Place the lid of the jar, close it tight and shake the jar with force
Release the lid a little and leave the jar in a cabinet at room temperature for 18-24 hours, depending on the acidity you want to achieve and according to the ambient temperature. In summer it will be enough with 16 hours, in winter better 24.
You can try it until it's your taste. After a while, stir well again and put the jar in the fridge to thicken. It is possible that the fat and water separate again, mix well before serving and it will remain fully emulsified.
Did something go wrong?
My Yogurt Has Not Fermented
Considering that we only use coconut milk and probiotics, it is clear that the problem lies in one of these two ingredients.
Possible problems with coconut milk: it contained some strange ingredient (guar gum, xanthan gum, etc.).
Possible problems with the probiotic:
It does not contain lactobacilli and bifidobacteria.
The strains are not active because the probiotic is in poor condition or expired.
My Yogurt Taste Weird
Let's define weird...
It is sour and the milk seems cut? Throw it away, it has not fermented (check the previous point above).
It is very acidic? The next time, reduce the fermentation time.
The liquid part and the fat part are separated? This is because when putting it in the fridge the two parts were also separated. Looking back at the recipe, it is important to shake the jar well before putting it in the fridge. To do this, close the lid tightly and shake it for about 15 or 20 seconds. Put it in the fridge.
It tastes like yogurt but very little:
If you have left it fermenting less than 24 hours, next time let it ferment a little more.
If you have left it fermenting for 24 hours, increase the amount of probiotic or change the brand.