Coconut Yogurt (Just like Store-Bought)
This delicious homemade coconut yogurt recipe couldn't be any easier! Just grab a yogurt maker to get started and add your favorite toppings throughout the week.
- Prep time
- 5 min
- Cook time
- 9 hr
- Yield
- 7 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp grass-fed beef gelatin (or 1 teaspoon agar agar powder)
- 1/2 cup water
- 3 (13.5-ounce cans) full-fat coconut milk
- 1/4 tsp probiotics (approx 3 to 4 opened capsules)
- 1+1/2 tbsp maple syrup
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Serve. Before serving, stir the contents of the yogurt jar as a slight film may form on top. Add your favorite toppings and enjoy!