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Coconut Yogurt

April 20, 2012  |  Food  |  Share

This is like our third post in a week. Or it feels like it, but I hate sitting on recipes. So I had to post this before the weekend.

I was inspired to make coconut yogurt in order to give my family some healthy probiotics. When our oldest was 1 we gave him that crap coconut yogurt from the store and of course he loved it. Then I learned how bad that stuff actually was so we stopped. So here is our coconut yogurt recipe. This makes a lot. You can easily split this recipe in half. I also got most of the ideas for the recipe here. This was not something I wanted to mess with on my own.

Coconut Yogurt

1Liter of coconut milk – You can use the equivalent of canned full fat. (We use the Aroy-d brand that comes in liter tetra paks.)
1Liter of coconut cream – Same thing, you can use canned. (Also used the Aroy-d brand. No guar gum or preservatives. The milk is runny, that is why we used both cream milk.)
4teaspoons of grass-fed gelatin. You can alter this amount with some testing. We liked ours thick. We use the Great Lakes brand. Gelatin has some great benefits. More infoHere is where we order from.  Please don’t order it all. =)
2Tablespoons vanilla
4Tablespoons honey
1/2teaspoons powder probiotics. Capsules with powder inside can work too.

Excalibur food dehydrator. I am not sure if other brands have the drawers that completely come out.
Mason jars with glass lids. Not metal

In a big pot of boiling water, sterilize your tools like the mason jars, stirring spoon and thermometer. In a large saucepan bring your coconut milk to 180• very slowly. You do not want your milk to boil. Stir constantly. We have a glass top stove at home (which I hate) and this was difficult. Take your time and slowly bring to 180. Once the milk is heated add your gelatin slowly and stir. Don’t pour all of it in at once. It will clump together. Add in your honey and cover the pot. I used a clean cloth to cover it. Let the milk cool  to 95•. Then take out 1 cup of the milk and add the probiotics to this mixture. Others suggest on certain strands of probiotics to use, but we just went with a reputable dairy free brand (Klaire) and used that. Stir thoroughly then add back into the rest of the milk and mix in your vanilla. You don’t have to add flavoring now. You can wait and add berries etc. later when the yogurt is finished. Pour you mixture into your jars and add to your dehydrator that is set to 110•. You could probably use a yogurt machine, but I have no experience with one.  I also had to take the lids off of my jars to make sure they fit, so you might want to test this prior. Leave in your dehydrator 9-12 hours. I usually just toss it in before I go to bed. I like this time range because it seems to come out thicker.  When the yogurt is done it will probably need to be stirred. Toss it in the fridge for at least 6 hours then serve. My understanding is that it lasts up to two weeks in the fridge. We had ours a little after 2 weeks with no adverse affects.
Let me know if you have any questions or how you alter the recipe. We had to make it a few times to get it right, so you  might not succeed on your first try. Also, check out the photos below to help you through the process.
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  1. I tried this & was really surprised that it didn’t work. I used 2 cans of coconut milk, 2 cans of coconut cream (about 1.5 liters or 1.5 quarts), 1 1/2 teaspoons of gelatin, 3 tablespoons of sugar and 1 packet of Culture for Health Vegan yogurt starter. It was completely liquid when finished, had not set at all. I have been making dairy yogurt successfully in my crock pot for quite some time, so I used the same method (heat to 180, add gelatin & sugar, reduce to 110 & add the culture, wrapped the pot in towels & put in a thermal cooler overnight). I know it should be loose when finished, but I expected it to be set a little. My only thought is maybe I didn’t have enough if the culture, but the directions say one packet is enough for 2 quarts of yogurt. I know some people strain the yogurt, and I always do that with dairy yogurt, but it was so liquid that there was nothing to strain. I would appreciate any ideas!! Thanks!

    • My first thought was not enough gelatin. I used 4 teaspoons. I think this might be the problem. One of my first batches turned out like this even after I strained it. Then I added more gelatin the next time. I don’t think the starter would make a difference with how thick it gets. Let me know if you try it again. Sorry it didn’t work out.

      • I thought of that, but I think the temp didn’t stay consistent throughout the night. I had been making yogurt all summer, but now that it is getting colder, I think I need to come up with a new method (other than my crock pot), maybe even invest in a yogurt maker. It really didn’t culture at all, didn’t have that sour yogurt taste. And even after being refrigerated it was completely liquid. If I had strained it, it would have all gone right through the cheesecloth. I’ll try again!! Thanks!!

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