Experience the creamy delight of homemade plain coconut yogurt. With just two ingredients—rich coconut milk and a dash of probiotics—you can create a velvety, dairy-free yogurt that’s perfect for a wholesome breakfast or a versatile ingredient in various recipes. Follow this simple recipe and embrace the goodness of homemade goodness.
- 2 cans (800ml) of full-fat coconut milk
- 2 tablespoons of yogurt starter or 2 probiotic capsules
- Start by sterilizing all utensils and equipment that will come in contact with the coconut milk to maintain cleanliness.
- In a saucepan, gently heat the coconut milk over medium heat until it reaches a temperature of about 110°F (43°C). Use a kitchen thermometer to check the temperature.
- Once the coconut milk has reached the desired temperature, remove it from the heat and let it cool down to around 105°F (40°C).
- Open the probiotic capsules (if using) and empty the contents into a small bowl. If using yogurt starter, measure out the recommended amount according to the instructions on the packaging.
- Add a small amount of the cooled coconut milk to the probiotic powder or yogurt starter and mix well until the powder has dissolved.
- Pour the mixture back into the remaining coconut milk and whisk it thoroughly to ensure even distribution of the probiotics or yogurt starter.
- Transfer the mixture to a clean glass jar or a yogurt maker container if you have one.
- Cover the jar with a clean cloth or the lid of the yogurt maker, but don’t tighten it completely to allow air circulation.
- Place the jar in a warm spot, ideally around 105°F (40°C). You can use a yogurt maker or simply keep it in a turned-off oven with the oven light on, as it provides a slightly warm environment.
- Let the coconut milk sit undisturbed for about 8-12 hours to allow the fermentation process to occur. The longer it ferments, the tangier the yogurt will become.
- After the fermentation period, the coconut yogurt should have thickened. If it’s not thick enough for your liking, you can let it ferment for a few more hours.
- Once the yogurt has reached the desired thickness, refrigerate it for at least 4 hours to cool and set further.
- Your homemade plain coconut yogurt is now ready to be enjoyed. You can add sweeteners, fruits, or other flavorings if desired.
Note: Save a small amount of the homemade yogurt to use as a starter for the next batch. The yogurt will keep in the refrigerator for up to a week.
Remember, the consistency of homemade coconut yogurt may vary slightly compared to store-bought options, but the flavor and goodness make it worth the effort.
Veronica is dedicated and experienced nutritionist and certified health coach who specializes in functional medicine, She's a published author, nutritional instructor, WBFF professional figure athlete, and both the brains and beauty behind all that Makeover Nutrition offers.
Veronica is also the President & CEO of a BC based health and wellness association; Pacific Alliance of Body Care.