Do you guys love vegan coconut-milk yogurt as much as I do?! You’ve probably noticed that I’ve used it in several of the recipes on the blog, including my Strawberry Lime Overnight Oats with Coconut Yogurt, my Mango Lassi, and the Roasted Eggplant with Date Almond Quinoa and Minted Coconut-Milk Yogurt. It also works great in the Strawberry Coconut Trifle with Coconut Almond Energy Balls! If you like coconut, you’ll love coconut yogurt! ;-)

The only thing is that coconut yogurt is not cheap – which is what motivated me to experiment with making my own. Today, I’ll show you how I found the perfect method. :-)

Porridge with Sautéed Cinnamon Bananas and Coconut Yogurt

Ingredients and equipment:

  • 1 liter coconut milk
  • 4 teaspoons arrowroot starch* or locust bean gum* (as binder or thickening agent)
  • Yogurt starter* (or 50 g dairy yogurt)
  • Yogurt maker* OR oven

The base for homemade coconut yogurt is coconut milk, of course. You can make it yourself – as I explain here – or purchase it.

You’ll need to add bacterial cultures to your coconut milk in order to make the yogurt. There are two possibilities:

  1. Dairy: add a small amount of store-bought dairy yogurt to the coconut milk.
  2. Vegan: add yogurt starter (freeze-dried microorganisms – you can get these online or at the health food store) to the coconut milk. Be sure to pay attention to the manufacturer’s instructions!

Strawberry Lime Overnight Oats with Coconut Yogurt

Directions:
  1. In a saucepan, bring 400 ml of coconut milk to a boil and add the arrowroot starch* or locust bean gum,* stirring constantly. Add remaining coconut milk and briefly let boil.
  2. Remove saucepan from stove and let mixture cool to 38°C (I recommend using a thermometer). This step is very important, since the yogurt cultures will die off at higher temperatures! Once the mixture has cooled to 38˚C, whisk in the yogurt starter or dairy yogurt.
  3. Pour mixture into an airtight container and let ferment in the oven at 50°C for 4–6 hours OR in the yogurt maker for 5–6 hours. Set in the fridge for another 8–12 hours before consuming.

Keep in mind that making yogurt in the oven eats up a lot of electricity! I highly recommend using a yogurt maker instead. :-)x

Tip: To make more yogurt in the future, save a small portion (approx. 50 g) of coconut yogurt instead of purchasing another starter.

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