Feb 8 2016

Coconut Yogurt Recipe


Store bought non-dairy yogurt is SO disappointing! I’ve never tasted one that I liked. And even if I did like any of them, they are all so full of sugar and unnecessary crap that I don’t want in my body. So, I finally bit the bullet and decided to make my own. What a good call that was! I can’t explain how easy and exceedingly delicious it is.

I was a little nervous about sterilizing the jars. It always seemed like such a process. Turns out it’s simple. Put the jars on a cookie sheet without their lids. Pre-heat the oven to 180 and pop them in there for 10 minutes. At the same time, boil the lids in water in a pot for 10 minutes. Use tongs to place the lids on a towel after to dry. You don’t want moisture in the yogurt making it thinner. After the jars have been in the oven for 10 minutes, remove them and cover with a towel until you’re ready to fill them. They need to cool before you add the yogurt mixture so you don’t kill the probiotics.


2 (14-ounce) cans coconut milk
2 teaspoons agar agar flakes (side note: traditional non-vegan recipes use 3 teaspoons of gelatin mixed with 1/4 milk set aside and then added to boiled milk and left to sit until milk is cooled to below 110 degrees)
2 Probiotic Capsules of 50 billion 4 tablespoons store-bought coconut yogurt
2 tablespoons raw sugar or maple syrup- the probiotics need sugar to feed them


Pour the cans of milk in a pot. Warm the milk until it’s all liquid and there are no longer clumps of coconut milk.

Sprinkle Agar Agar flakes on top and let it simmer for about 5 minutes. Then whisk together. The mixture should reach about 150 degrees, then remove from the heat. In gelatin recipes, this is when you would add the gelatin/milk mixture. For this one, just remove it from the heat and wait until the temperature goes down to 100 or below.

Break open the probiotic capsules and stir them in along with your sweetener of choice.

Pour the mixture onto your jars and place the lids on.

If you have a yogurt maker, follow the instructions and you’re done. I have a yogurt maker and I love it! If not, ¬†you can use a dehydrator on 110 for 12-24 hours. The longer it ferments, the tangier it gets. That’s why I love the yogurt maker. It gets it right every time without having to taste test.

Flavoring: If you want to flavor your yogurt, you need to wait until it’s done. You can’t flavor before you ferment. I like to do strawberry. For a batch this size, I remove the yogurt from the jars, put it all in my Vita-Mix with 8 strawberries and a little more sweetener. I blend it all up and then put it back in the jars and in the refrigerator to thicken again.


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