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Coconut Yogurt Recipe

Course: Appetizer, Breakfast, Snack

Ingredients

  • 2 14 oz cans coconut milk
  • 2 tsp 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 tbsp store-bought coconut yogurt
  • 2 tbsp raw sugar or maple syrup (the probiotics need sugar to feed them)

Instructions

  • 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.