I don’t have a Workout Wednesday or a Food Friday post for you this week. I’m preparing a survey to see what content readers are most interested in. I’m also working on something big for the site, which I’ll share more about in the future. For today, I have a recipe for you.
I love regular, full-fat greek yogurt, but sometime I have a hard time tolerating the dairy. As I’m trying to get more fermented and probiotic foods in my diet, I wanted a foolproof coconut milk yogurt recipe. I’ve finally settled on this one.
I do have a few helpful hints before we begin:
- If you love yogurt, you might consider purchasing a yogurt maker. I have one very similar to this one that is currently less than $20 at Target (here’s the link). Homemade yogurt is very easy and tastes better than store-bought.
- You can easily make this with regular milk. Just follow the directions that come with your yogurt maker.
- Some recipes call for preparing this in a mason jar in the oven with just a light on (if you don’t have a yogurt maker). I only had success with this method in Germany. It has failed me 100% of the time in the U.S, but you can try it if you would like.
- Some recipes call for using the contents of probiotic pills. I have also never had luck with this method. I recommend either using store bought yogurt as your starter or purchasing a yogurt starter at either Cultures for Health or at your local health-oriented grocery store.
- Coconut milk yogurt needs a thickener or else it will come out runny. I have the best luck with gelatin powder, but you can find recipes online for other thickeners.
Coconut Milk Yogurt
- 3 cans full fat (not lite) coconut milk (Look for one that only has only coconut and water or coconut milk, water, and guar gum. Some of the other thickeners give them really odd tastes. I recommend Native Forest brand or Whole Foods’ store brand, but you can see what there is in your area.
- 1 Tablespoon gelatin powder
- 1/2 cup coconut yogurt (unflavored, unsweetened) (You can use your own yogurt a few times for this, but after about 2-3 times I find it is best to use store-bought coconut yogurt again.)
Pour one can of the coconut milk into a small saucepan.
Whisk in the Tablespoon of gelatin.
Add one more can of coconut milk to the mixture (you’ve now used 2 out of 3), stir again, and place the pot on the stove and warm the mixture up over medium heat. You want it to be to the point where tiny air bubbles are coming to the surface (right before a simmer). Stir occasionally.
While you are doing that (or after you have removed the mixture from the heat and set it aside), pour the final can of coconut milk into a mixing bowl. You can whisk it a bit.
Now add the 1/2 cup of yogurt to the mixing bowl and whisk to combine.
(Note: I normally use plain unsweetened, but I couldn’t find it so I had to use unsweetened vanilla.)
Now combine the two mixtures in the mixing bowl, whisking well to combine. Now you are ready to pour the mixture into the yogurt jars.
Plug in your yogurt maker and set the timer to 12 hours. You can do this for as little as 8 or as much as 24, but I find 12 is a good starting place. Leave it longer if you like it more tart.
Enjoy your homemade dairy-free yogurt!