18 Dec RECIPE: Homemade Coconut Yoghurt
I can’t express in words how much I dig coconut yoghurt! However, I find it hard to find a store bought brand that doesn’t cost an arm and a leg or that is filled with either sugar, additives, thickeners and preservatives. This easy to make recipe takes no time at all and only includes 4 ingredients. Additionally, this recipe contains wonderful probiotics that are very good for your gut.
Gluten, dairy and sugar free. Paleo, keto, vegetarian and vegan friendly
Preparation time: 10 minutes prep time and 48 hours to set
Makes 550ml of yoghurt
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For a thicker yoghurt…
- 1 x 270ml can Ayam brand coconut cream
- 1x 270ml can Ayam brand coconut milk
Or – for a less thick mixture
- 2 x 270ml cans Ayam brand coconut milk
- 1 tspn ‘Natvia’ brand stevia (other brands can be too sweet and/or powdery)
- 1 tspn vanilla paste/pod
- 1 x yoghurt starter culture (I used Mad Millie Brand – but any will do!)
- In a blender, blend the coconut milk/cream with natvia and vanilla. Add more of vanilla to suit your taste if you desire.
- Add the yoghurt starter culture and the coconut cream /milk mixture into a clean glass jar that is at least 700ml and close the lid tightly
- Place the jar on a shelf in the pantry (or somewhere in your kitchen) and allow it to culture for 2 days. After 2 days taste it, if it still tastes too sweet allow it to ferment for another day or two, or until it’s ready. You will know when it’s ready as you will see bubbles forming and there shouldn’t be any sweetness left as the beneficial bacteria from the starter culture feeds on and eats away all the sugar in the coconut and vanilla.
- When it’s ready, place it in the fridge
Serve with fruit, granola or as a side to a healthy dessert.
Your yoghurt will last for 6 months in the fridge or freezer.
PDF Downloadable Version: Homemade Coconut Yoghurt