I found this amazing recipe from the Minimalist Baker (I love her blog!) on how to make a simple 2-ingredient Coconut Yogurt! It’s nice and simple, uses easy-to-find ingredients, and only takes less than 5 mins to put together. Then all you have to do is to let it sit on the counter for 24-48 hours for the magic to happen!
To prepare for the homemade coconut yogurt, all you need is
- Canned coconut milk (full fat)
- Probiotic capsules
- Glass jar (sterilized in boiling water just like making jams!)
- Cheesecloth (or a clean loosely stitched towel) with an elastic band
- A spoon (non-metal is preferred, also sterilized)
The only comment I want to add to the Minimalist Baker‘s very detailed recipe is that instead of measuring probiotics by the number of capsules, convert to 50-100 billion CFUs per one 14-ounze can of coconut milk. This is because every brand of probiotic capsules contains a different amount of active bacteria so they are not created equally!
I used 100 billion CFU probiotics for 415g coconut milk and let it ferment for 36 hours before I put the yogurt in the fridge. My yogurt turned out a bit sour to my liking (perhaps it was fermented for too long on a hot day!), but the texture was perfect! Very silky, has fragrant coconut flavour and exactly the thickness that I was looking for! Separation of fat and water is normal and safe to eat. You could either strain out the liquid and get a thicker greek yogurt-like consistency, or stir it back together!
I topped the yogurt with homemade granola made with Brewer’s Spent Grain which is very high in fibre (my prebiotic dose which feeds the probiotics!) Such an easy and healthy breakfast, dessert, or any-time treat!
This video explains the process in details and there’re lots of tips on how to select the best brand for coconut milk and probiotics for a high success rate!
Look at that creamy and thick Greek yogurt -like texture!