Homemade Coconut Yogurt Recipes
HOMEMADE VEGAN COCONUT YOGURT
You can easily make delicious and creamy vegan yogurt at home, which has less sugar, fewer stabilizers, and requires less from your wallet than the yogurt you buy at the store. Enjoy it within 2 weeks.
Provided by ChefJackie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 16h30m
Yield 4
Number Of Ingredients 4
Steps:
- Whisk coconut milk in a large, heavy saucepan until smooth. Sprinkle agar-agar flakes on top. Let sit, undisturbed, until flakes are rehydrated, about 5 minutes.
- Heat the milk gently over medium-low heat, stirring constantly, until a thermometer inserted into the center reads 180 degrees F (82 degrees C). Reduce heat to low and cook, stirring occasionally, until agar-agar is fully dissolved, about 5 minutes.
- Remove the saucepan from the stovetop. Let milk cool, stirring occasionally, until it reaches 115 degrees F (46 degrees C). Speed up the cooling process by placing the saucepan in an ice water bath; stir continually until it reaches the correct temperature.
- Open the probiotic capsules and sprinkle the powder over the milk. Discard capsules. Stir in sugar until dissolved.
- Transfer the yogurt mixture to sterilized glass jars and cover with lids, or leave in the saucepan and cover. Let sit in a warm place, about 110 degrees F (43 degrees C), until thickened to desired consistency, 12 to 24 hours.
- Chill yogurt in the refrigerator until set, 4 to 6 hours.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 9 g, Fat 41.8 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 37.1 g, Sodium 26 mg, Sugar 3.1 g
THICK, CREAMY COCONUT YOGURT RECIPE
Homemade Coconut Yogurt Recipe is better than the few store brands you can find. Plus, it's much healthier and only uses 3 ingredients.
Provided by Madison Suttles
Number Of Ingredients 3
Steps:
- Place the Aroy-d canned coconut milk in the fridge overnight or in the freezer for 30 minutes prior to opening. Chilling the coconut milk allows the cream content to set firm at the top allowing easy separation from the fluid coconut water at the bottom.
- Open the cans and spoon only the thick, white coconut cream into your glass yogurt making jar. The bottom quarter of the can will be clear coconut water which is not required in the recipe. Don't throw it away though-coconut water is wonderful added to smoothies, chia puddings & curries. Store the coconut water in the fridge for 2-3 days or freeze for several months
- Add the starter culture or probiotic and sugar or honey and stir it in. The chilled coconut cream is quite thick so does not stir easily. Don't worry.
- Put the lid firmly on the glass yogurt jar and place the jar into your yogurt maker.
- Pour water slowly into the base. (The water must not be filled over the 'tall line' indicated on the inside wall of the maker). Then place the cover lid on top.
- Use the digital control panel to set the temperature to 38° C, the time to 24 hours and then press 'confirm' to begin incubation.
- When complete, switch the maker off and place the jar in the fridge for at least 6hours to chill and set.
- Once chilled, the coconut yogurt will be firm. It may have a small amount of separated coconut water and appear 'cracked' in places-this is normal.
- Once stirred it will aerate and become creamy. *Note: The coconut water may continue to separate in the fridge. Just stir before using to incorporate.
- Return to the fridge or serve and enjoy
HOMEMADE COCONUT MILK YOGURT
In an effort to find alternatives to dairy-based products, I developed this homemade coconut milk yogurt recipe from trial and error. The taste is mild and pleasant and can also be used in recipes in place of sour cream, cream cheese, or ricotta cheese. Serve with fruit of choice and drizzle with honey or maple syrup, if desired.
Provided by debrasloan
Categories 100+ Everyday Cooking Recipes
Time P1DT10m
Yield 16
Number Of Ingredients 3
Steps:
- Heat coconut milk in a saucepan over medium heat until an instant-read thermometer reads 115 degrees F (46 degrees C), about 5 minutes. Remove from heat and allow to cool to 110 degrees F (43 degrees C). Stir in gelatin. Add yogurt and mix well.
- Incubate the milk mixture in a yogurt maker for 24 hours. Chill in the refrigerator until set.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 6.9 g, Cholesterol 0.2 mg, Fat 28.7 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 25.4 g, Sodium 21.7 mg, Sugar 0.2 g
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4.9/5 (38)Total Time 12 hrs 15 minsCategory Diys
- To begin making the coconut yogurt, start by setting aside 1tbsp of coconut milk to mix the yogurt starter into.
- Meanwhile, heat up the coconut milk and cornstarch together over medium heat, till the mixture reaches 82ºC, stirring occasionally.
- Leave the milk to cool down till between 42-44ºC and then add in the 1 tsp yogurt starter and coconut milk combination into the heated coconut milk and mix well. -OR- If you are using a store-bought coconut yogurt, just add it to the heated coconut milk and stir well.
- This coconut yogurt mixture now needs to be 'incubated'** at around 44ºC for around 10-12 hours minimum. You can even leave it for up to 16 hours for a thicker, more tart yogurt.
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4.3/5 (12)Estimated Reading Time 6 minsServings 4
- Remove the heated coconut milk off the stove and mix the gelatin mixture and sugar into the hot coconut milk.
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4.3/5 (6)Category BreakfastCuisine North AmericanTotal Time 5 mins
- Shake the can of coconut milk then open it and pour it into a 2-cup glass jar. Twist open the probiotic capsules and empty the powder into the coconut milk. Discard the capsules.
- Stir the probiotic into the coconut milk using a plastic, ceramic, or wooden spoon. Cover the jar with cheesecloth or a piece of paper towel and secure it with an elastic band.
- Set the jar aside in a warm spot that is out of direct sunlight. After two days, move the jar to your fridge. It will take 8-12 hours for the yogurt to chill and thicken.
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From minimalistbaker.com
Ratings 356Calories 120 per servingCategory Breakfast, Side, Snack
- SEE NOTES ABOVE FOR MORE TIPS! It's important to select a coconut milk that's creamy and smooth (not grainy or clumpy) to ensure that the yogurt is creamy and smooth. Our favorite brands are: Savoy Coconut Cream, Aroy-D Coconut Milk, and Whole Foods 365 full fat (BPA-free). Native Forest Full Fat (BPA-free) isn't as creamy, but it still makes tasty yogurt. We would not recommend Trader Joe's (BPA-free), which was recently reformulated and is now chunky/grainy.
- Shake your coconut milk well. Then open and pour into a clean, sterilized, dry glass jar or bowl. You can easily sterilize clean jars by rinsing throughly with boiling water and letting dry completely. Just let them cool back down to room temperature before adding ingredients. For jars, I like this one from Weck. Sometimes the coconut milk is separated, so after adding it to the jar, I stir with a whisk to get it completely smooth.
- Empty your probiotic capsules (see brand recommendations below) into the yogurt and (important:) use a wooden or plastic spoon to stir, not metal, as a metal spoon can react negatively with the probiotics. Stir until creamy and smooth, pushing the probiotic up against the side with your spoon to evenly disperse.
- Cover the mixture with cheesecloth (or a very thin, clean dish towel - something that lets air in but keeps bugs out) and secure with a rubber band.
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- 1. Place the coconut milk in the fridge overnight. In the morning, scoop out the solidified part from both cans and place it into a food processor or blender.
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5/5 (9)Calories 253 per servingCategory Breakfast
- Pour the coconut milk in a medium saucepan over medium-low heat. Heat gently, stirring occasionally, for 5-7 minutes, until bubbles form around the edges. (Time can vary significantly depending on your pan material - mine was a cast iron saucepan like this.) Do not simmer or boil.
- Pour the cream mixture into the sterilized jars. Let the jars sit at room temperature for about 20 minutes, until the mixture is below 110 degrees F (43 degrees C), but still above 100 degrees F (37 degrees C). This is critical - a temperature that is too high will kill the probiotic cultures, but one that’s too low won’t activate them.
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- Let the milk cool to 110F. This is important--- the temperature has to be warm enough to allow the cultures to grow, but if it is too hot they will be killed off.
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4.5/5 (207)Total Time 5 minsCategory BreakfastCalories 172 per serving
- Open your coconut milk can and scoop out the solid cream. Depending how thick you like your yogurt, add more or none of the coconut water.
- Place coconut milk in a clean jar or glass container. Stir the milk to combine, then take your probiotic capsules, open them up and add the contents to the milk (discard the leftover capsule).
- With a clean ceramic spoon, stir in the probiotics. Do not use a metal spoon. Cover the jar with a clean cheese cloth or thin dishtowel, tighten with an elastic band and leave to sit on the counter for 24-48 hours (depending how warm your house is). Keep away from direct sunlight.
- Our coconut yogurt was ready in about 24 hours. You can give it a taste during the process, to make sure when your yogurt is done - look for the distinctive tangy yogurt taste.
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From meghanlivingstone.com
4/5 (1)Estimated Reading Time 6 minsCategory Breakfast
- Add your coconut milk to your jar. The cream and liquid may be separated in your can of coconut milk, in which case simply scoop out all the contents (cream + liquid) into your jar and whisk thoroughly until very smooth.
- Pop open your probiotic capsule and pour powder into jar. Using a wooden spoon, stir the mixture thoroughly to make sure there are no clumps.
- Cover with a thin, clean dish towel or cheese cloth and secure with an elastic band. Do not cover with a tight lid.
- Let your container sit somewhere at room temperature for 48 hours. Alternately, place jar into your UNUSED oven with the light on to create a warm environment. But do not forget it's in there, and DO NOT turn on the oven!
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From poppyswildkitchen.com
5/5 (1)Category Breakfast, Condiment, Side DishCuisine Cultured Foods, Plant-Based
- Place young coconut meat in a Vitamix (preferred) or high speed blender. Add thawed coconut milk and blend on high speed until very smooth. This may take a few minutes. Stop short of mixture getting warm. Temperatures above 105 degrees can kill culture.
- Add coconut water from drained coconut meat as needed so that yogurt turns freely in blades. Your mixture should be thinner than you want your finished yogurt to be. I aim for a melted ice cream consistency. Yogurt will thicken after it is chilled.
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From ohsheglows.com
4.6/5 (20)Total Time 5 minsCategory Vegan, Fruit & VegetableCalories 130 per serving
- Add all ingredients into a high speed blender and blend on low, gradually increasing the speed to high, until super smooth. Keep blending until it’s not grainy anymore. Adjust sweetness to taste by adding sweetener if desired and blending again. I add a tablespoon of cane sugar and blend on high to pulverize it in my Vitamix.
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- Scoop out the coconut creme that’s separated in the can. To do that, flip the cans of coconut milk over from how they were stored—usually the coconut water and coconut cream will separate with the cream on top. Open the cans and pour off the coconut water. Reserve the coconut water for a smoothie or other recipe.
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- Turn your can of coconut milk upside down and place it in the fridge to chill. This allows the cream to separate from the water and solidify at the top.
- When you’re ready to make your coconut yogurt spoon off the coconut cream and use this part only. You can save the water for adding to smoothies or oatmeal etc.
- !! If you’re anxious to try this recipe and don’t want to wait for your can of coconut milk to chill then go ahead and use the whole can, it will be fine but probably not as thick :)
- Open up the probiotic capsules and add the contents along with the coconut milk and meat to a blender.
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