How to Make Coconut Yogurt

I use a coconut milk with no additives.

You can leave out the sweetener if you prefer however the yogurt may be less tart.

To make this vegetarian or plant-powered use agar agar in place of gelatin. I use this gelatin but any will work.

If you're making SCD coconut yogurt, GI Pro Health has SCD yogurt starters. If you're adding sweetener, only use honey for SCD yogurt.

If you prefer to leave out the gelatin or agar agar during the fermentation process, you can thicken it after it's been refrigerated by add chia seed or flaxseed to it. Another option is to drip some of the water out of the yogurt.

Servings: servings

Calories: 228kcal

Ingredients

13.5 ounces coconut milk, full-fat
1 teaspoon gelatin or agar agar
1 teaspoon sweetener maple syrup, honey, or other sweetener
1 tablespoon probiotic starter about 2 to 4 capsules, or yogurt

US Customary - Metric

Instructions

Clean your glass jars in hot soapy water or a dishwasher.
Pour the coconut milk into a saucepan and gently warm it until small bubbles form on the edges and it reaches a temperature of 180℉. Avoid simmering or boiling it.
Turn off the heat and move the saucepan to a cool location. Sprinkle the gelatin on the milk and whisk to dissolve it in the milk.
Let the milk cool until it reaches 100℉. Add the probiotic and sweetener and whisk to blend it into the milk.
Pour the milk into glass jars, lightly rest the jar cover on the top, and incubate the yogurt in a steady temperature of 105 to 110℉ for 8 to 24 hours. The longer you incubate it the tangier the yogurt will taste.
Place the yogurt in the refrigerator for 12 to 24 hours to set it.
Store the yogurt in the refrigerator for about a week.

Video

Nutrition