Vegan Coconut Milk Yogurt
User Reviews
4.6
Vegan Coconut Milk Yogurt
Description
The Vegan Coconut Milk Yogurt recipe relies on full-fat coconut milk and agar flakes to achieve a creamy base that sets into yogurt after fermentation. The agar flakes dissolve during a boiling step and act as a thickening agent. Once boiled and mixed with maple syrup, the mixture is cooled to 110-115ºF before probiotic powder is added to introduce the cultures needed for fermentation. The mixture ferments in a warm environment for 18-24 hours, developing the tartness typical of yogurt while remaining plant-based.
The flavor is tart with subtle coconut undertones, and the texture is creamy thanks to the high-fat coconut milk and gelled agar. The recipe requires sterilized equipment to prevent unwanted bacteria, ensuring a clean fermentation. Since the recipe suggests using an Instant Pot but also provides stovetop instructions, it accommodates kitchen equipment variations.
This homemade vegan yogurt can be served similarly to dairy yogurt, as a base for fruit, granola, or smoothies. Using maple syrup adds slight sweetness, balancing the tart fermented taste. The probiotic powder supplies beneficial bacteria while the agar acts as a plant-based thickener, avoiding the need for dairy-based thickeners.
Careful temperature control during cooling and fermentation is important to preserve the live cultures and proper gel formation. The notes suggest alternative warm incubation methods such as using the oven light or a yogurt maker. Overall, this recipe produces a plant-based, cultured yogurt suitable for vegans or those avoiding dairy.
Ingredients
- 2 cans coconut milk full-fat
- 1 tablespoon agar agar not powder!, flakes
- 1 tablespoon maple syrup
- 1 teaspoon probiotic powder (<-- link to the brand I use)
Instructions
- Be sure that all of your equipment is sterilized by using boiling water or sterilizing your equipment in the dishwasher. This helps prevent bad bacteria from forming on your yogurt.
- In the bowl of your Instant Pot, combine the coconut milk and agar flakes and bring the mixture to a boil. (I press the Sauté button to do this.) Use a whisk to stir, helping the agar flakes to dissolve as the coconut milk boils. Once the milk has reached a rolling boil (or has reached 180ºF on your thermometer), turn off the Instant Pot and stir well, making sure all of the agar flakes have dissolved. Stir in the maple syrup, then let the mixture cool to 110-115ºF for proper fermentation, which feels warm to the touch without feeling like the temperature will hurt your finger. You can speed the process by placing the instant pot bowl in an ice water bath, but be sure that it doesn't cool too much. Use a thermometer or a clean finger to judge when the coconut milk has reached 110-115ºF.
- Once the coconut milk has cooled to the proper temperature, add in the probiotic powder and stir well. Press the "Yogurt" button on the Instant Pot, and then use the arrows to set the amount of time you'd like the yogurt to ferment. I recommend letting it ferment for 18 to 24 hours for tartness, but you can do it in as little as 8 to 10 hours if you don't want a tart yogurt. Place the lid on the Instant Pot to help keep the yogurt clean and at the proper temperature. (The pot will not be pressurized, so don't worry about the vent position.)
- Once the yogurt has fermented, be sure to taste it to make sure it has become tart enough to your liking. The texture will still be watery and separated, with a possible cream-colored film on top, which is normal. (If there is a pink or gray colored film on top, that's a sign that the yogurt has gone bad and you should discard it in that case. When yogurt doesn't ferment correctly, it smells VERY bad and is nearly impossible to miss. Trust me on that one.) Pour the yogurt into a clean jar with a lid, and store it in the fridge to set. The yogurt will thicken when chilled.
- The coconut milk yogurt may separate a bit when stored in the fridge, so stir it well before serving. It can keep well in the fridge for at least a week, if not longer.
Notes
- Ensure all utensils and containers are sterilized before starting to prevent contamination during fermentation.
- If you don't have an Instant Pot, you can boil the coconut milk and agar on a stovetop, then ferment in a warm place such as an oven with the light on or using a yogurt maker.
- Keep the fermentation temperature between 110°F and 115°F to maintain probiotic activity without killing the cultures.
- Allow the mixture to ferment for 18-24 hours for a tangier flavor and proper texture development.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 27g | 42% |
| Saturated Fat | 24g | 120% |
| Sodium | 17mg | 1% |
| Potassium | 297mg | 6% |
| Sugar | 2g | 4% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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