Here is my favorite recipe for coconut yogurt. There are a lot of steps, but I promise its not as time consuming or confusing as it may seem. If you give this recipe a shot, you won’t be disappointed.
SO, here we go!
Things you will need:
- Homemade coconut milk (coconut flakes + water)about 1 1/2 quarts
- One can Coconut Milk
- Vanilla bean (one half of a pod)
- Gelatin- 3 tbsp
- Vegan Yogurt Culture from Cultures For Health
- Stevia (optional) I like Stevia Glycerite
- 3 mason jars with lids
- candy thermometer
Step 1:Make homemade coconut milk! Follow the instructions on the link.
Note: This takes a couple hours so I like to start soaking my coconut flakes early in the day. Hands on time making coconut milk is about 10 minutes!
Step 2: After your coconut milk is made transfer it to a pan, add the can of coconut milk and scrape the vanilla beans from inside the pod into the milk- throw in the pod too! Using your candy thermometer to monitor, heat to 180 degrees. Make sure you whisk occasionally so that it doesn’t burn or stick to the bottom of the pan. After your coconut milk reaches 180 degrees remove it from the heat and allow to cool to 100 degrees.
Note: This step takes about 15-20 minutes (hands on) to get to 180 and about 45 (hands off) to get to 100. You will have some free time while its cooling to go do something fun or whatever you like- I usually do my dishes. LOL!
Step 3: Once it has cooled down to 100 degrees remove the vanilla bean pod and spoon out about 3-4 tbsp into a coffee mug or similar container and add your packet of starter culture. Whisk well to make sure its fully dissolved and add back into pan and again whisk well to make sure all those good bugs in the starter culture get mixed in.
At this point I usually preheat my oven to the “warm” setting. Once its heats up I turn it off.
Step 4: Now remove about one cup worth of the cultured coconut milk and place into a mason jar. I like to use the small pint size. I do this because it makes the yogurt smoother when blended.
Step 5: Slowly, one tablespoon at a time, whisk the gelatin into the remaining coconut milk making sure that it gets dissolved well. Once its mixed really good, pour into mason jars. I usually end up with about 2 quart sized jars full plus the pint.
Step 6: Put your jars into the preheated and turned off oven and leave overnight.
Note: steps 3, 4, 5 and 6 take about 10 minutes at most!
Step 7: In the morning take out all 3 jars and put them in the fridge. This will allow the gelatin to set up. It usually takes about 3 hours or so.
Note: hands on time about 30 seconds!
Step 8: After the yogurt has “set up” in the fridge you will need to blend it to make it smooth and yogurt-like. Scoop out one of the quart sized jars and half of the pint sized jar without the gelatin into your blender. You will do this step twice, unless you have a really large blender.
If you are adding stevia, this is the time to do it. For my tastes, the perfect amount is 1 1/2- 2 drops per quart. I really like the liquid stevia in vegetable glycerin, it has a smoother taste than the powdered form or the liquid in alcohol.
Step 9: ENJOY your delicious, creamy coconut yogurt!!