Homemade Coconut Yogurt Recipe
User Reviews
4.9
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Prep Time
5 mins
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Total Time
5 mins
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Servings
4 servings
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Calories
261 kcal
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Course
Breakfast
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Cuisine
North American
Homemade Coconut Yogurt Recipe
Description
This recipe shows how to make dairy-free coconut yogurt by fermenting canned full-fat coconut milk with probiotic powder from capsules. The mixture is covered with breathable cloth and left in a warm place to ferment, resulting in a thickened, tangy yogurt that is stored refrigerated afterward. The use of probiotic capsules packed with good bacteria ensures successful fermentation and tangy flavor development.
The accompanying simple strawberry chia jam is created by gently boiling chopped strawberries with lemon juice and chia seeds, optionally sweetened with maple syrup. The chia seeds help thicken the jam as it cools, providing a fruity topping to complement the creamy coconut yogurt.
Maintaining cleanliness during preparation is essential to prevent contamination. Ideal fermentation temperature is about 23°C (73°F); cooler or hotter conditions affect fermentation speed and safety. Signs of spoilage like mold or off smells mean the batch should be discarded. The yogurt can be served plain, sweetened with maple syrup, or topped with the strawberry chia jam for extra flavor and texture.
Ingredients
Homemade Coconut Yogurt
- 15 ounce coconut milk see notes, can, full-fat
- 3 probiotic capsules dairy-free, if needed
Simple Strawberry Jam
- 1 cup strawberries chopped, fresh or frozen
- 1 teaspoon lemon juice
- 1 teaspoon chia seeds
- maple syrup optional; 2 tablespoons
Instructions
- Shake the can of coconut milk and then open it and pour it into a 2-cup glass jar. Twist open the probiotic capsules and empty the powder into the coconut milk. Discard the capsules.
- Stir the probiotic into the coconut milk using a plastic, ceramic, or wooden spoon, ensuring the probiotics are completely mixed with the coconut milk.
- Cover the jar with cheesecloth or a piece of paper towel (it needs to breathe) and secure it with an elastic band.
- Set the jar aside in a warm spot out of direct sunlight. It will take 24-48 hours to thicken and develop a tangy flavor. Once it's tangy to your liking, give it a good stir, cover the jar with a lid, and put it into your fridge. It will thicken further as it cools.
- Serve your coconut yogurt on its own, with a little maple syrup, or with the chia strawberry jam.
Chia Strawberry Jam
- Place the chopped strawberries, lemon juice, chia seeds, and (if using) the maple syrup in a small pot. Bring the pot to a boil over high heat then reduce the heat and simmer for 5 minutes. Remove from the heat and let the jam cool.
- Store in a clean jar in your fridge for up to one week.
Notes
- Use full-fat coconut milk without additives like guar gum for best fermentation results.
- Maintain cleanliness by washing hands and sterilizing equipment before starting fermentation.
- Ferment in a warm spot around 23°C (73°F); cooler temperatures slow fermentation, warmer can cause spoilage.
- Discard the batch if you see mold, discoloration, or unpleasant odors indicating spoilage.
- The yogurt thickens further once refrigerated after fermentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1 serving = ½ cup with the optional maple syrup | |
| Calories | 261kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 16mg | 1% |
| Potassium | 340mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 25mg | 28% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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