Coconut Yogurt (Just like Store-Bought)
User Reviews
5
Coconut Yogurt (Just like Store-Bought)
Description
This Coconut Yogurt recipe mimics store-bought varieties by using full-fat coconut milk, a gelling agent like beef gelatin or agar agar, probiotics, and a touch of maple syrup for sweetness. The process starts by blooming the gelatin or agar in water, then heating the coconut milk to dissolve it. After cooling to a suitable temperature, probiotics and maple syrup are blended in before the mixture is incubated in a yogurt machine for 7 to 9 hours, which develops the characteristic tang and thickens the texture.
The resulting yogurt is soft yet creamy, with a subtle sweetness balanced by the natural tartness from probiotics. The use of coconut milk ensures a dairy-free base with a gentle coconut flavor that pairs well with fruits or granola.
The yogurt can be enjoyed as a snack or breakfast component and stored refrigerated for up to two weeks. The recipe yields seven 6-ounce servings and can be adjusted for firmer texture by increasing gelatin or agar agar slightly.
Ingredients
Coconut Yogurt
- 1 tablespoon beef gelatin or 1 teaspoon agar agar powder, grass-fed
- ½ cup water
- 3 (13.5-ounce cans) coconut milk full-fat
- ¼ teaspoon probiotics approx 3 to 4 opened capsules
- 1 ½ tablespoons maple syrup
Instructions
- Bloom the gelatin. Pour the water in a wide, shallow bowl and sprinkle the gelatin or agar agar on top. Let it bloom for 5 minutes.
- Heat the milk. Heat the coconut milk in a pot on medium-high heat. Gently simmer until the temperature reaches 180°F, then turn off the heat. Add the gelatin or agar powder to the pot and stir for several minutes, until all the powder has dissolved.
- Cool the milk. Let the pot cool to 110 to 115°F. This will take 30 minutes or more. Alternatively, place the pot in an ice-water bath to expedite the process.
- Add sweetness and tang. Once the coconut milk has cooled, pour 1 cup into a small bowl. Add the maple syrup and probiotic powder and whisk until there are no clumps of probiotic powder. Pour this cup back into the pot and whisk thoroughly.
- Cook and chill the yogurt. Pour the coconut milk yogurt into the jars of your yogurt machine. Turn the machine on and cook for 7 to 9 hours. The longer you cook, the more tangy the yogurt becomes. Once the coconut yogurt is done (note that it will still be fairly liquid at this stage), refrigerate it for 2 to 3 hours to firm up.
- Serve. Before serving, stir the contents of the yogurt jar as a slight film may form on top. Add your favorite toppings and enjoy!
Notes
- This recipe yields seven 6-ounce servings using a yogurt maker.
- The yogurt will keep fresh in the refrigerator for up to two weeks.
- To achieve a firmer consistency similar to Greek yogurt, increase the amount of gelatin or agar agar.
- Probiotic capsules used should be suitable for fermenting and contain live cultures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 35g | 54% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 25mg | 1% |
| Potassium | 371mg | 8% |
| Sugar | 3g | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 35mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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