Go with Your Gut Coconut Yogurt
Dairy-free coconut milk yogurt is a simple and delicious way to fill your body with all that beneficial bacteria. This homemade version is easy to make, especially if you have a yogurt maker or an Instant Pot (with the yogurt setting), which helps hold the yogurt at a low temperature while the probiotics do their work. Be sure to choose a probiotic capsule that you can open rather than a pill. Serve the yogurt plain, sweeten it with a drizzle of maple syrup, and/or add vanilla extract or lemon zest for a burst of extra flavor. Top it off with a variety of berries for extra antioxidants and other nutrients.
TIP: I use agar agar to thicken the yogurt because it doesn’t leave an aftertaste like other thickeners such as tapioca starch.
INGREDIENTS
*Makes about 1 quart yogurt; 4 to 6 servings
2 (13 ounce) cans full-fat coconut milk
1 tablespoon agar agar powder
1 tablespoon maple syrup or to taste (optional)
1 teaspoon vanilla extract (optional)
4 capsules probiotic powder
Dairy-free coconut milk yogurt is a simple and delicious way to fill your body with all that beneficial bacteria. This homemade version is easy to make, especially if you have a yogurt maker or an Instant Pot (with the yogurt setting), which helps hold the yogurt at a low temperature while the probiotics do their work. Be sure to choose a probiotic capsule that you can open rather than a pill. Serve the yogurt plain, sweeten it with a drizzle of maple syrup, and/or add vanilla extract or lemon zest for a burst of extra flavor. Top it off with a variety of berries for extra antioxidants and other nutrients.
TIP: I use agar agar to thicken the yogurt because it doesn’t leave an aftertaste like other thickeners such as tapioca starch.
INGREDIENTS
*Makes about 1 quart yogurt; 4 to 6 servings
2 (13 ounce) cans full-fat coconut milk
1 tablespoon agar agar powder
1 tablespoon maple syrup or to taste (optional)
1 teaspoon vanilla extract (optional)
4 capsules probiotic powder
METHOD
Pour the coconut milk into a saucepan and bring to a rapid boil over medium-high heat. Pour the coconut milk into a bowl and whisk in the agar agar until completely combined. Add the maple syrup and vanilla if using. Allow the mixture to cool to 110 to 115°F. Use an instant read thermometer to check the temperature.
Break open the probiotic capsules and add the powder to the coconut milk mixture (discard the empty capsules). Using a wooden spoon, stir in the powder.
Pour the coconut milk mixture into the clean jars of a yogurt maker or into a clean 1-quart mason jar. Seal the jar(s) with a lid. If using a yogurt maker, place the jars into the yogurt maker, turn it on, and set aside for 18 to 24 hours. If using a jar, wrap the jar in a clean kitchen towel and set aside in a warm place, ideally around 100°F (a turned off oven with the light on is a good option). Be sure not to let the temperature go above 115°F.
Transfer the yogurt to the refrigerator and let chill for at least 6 hours. The yogurt will thicken as it cools. Serve. Store any remaining yogurt in the refrigerator in an airtight container for up to 2 weeks.
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