Homemade Coconut Milk Yogurt

Coconut milk yogurt found in the natural food stores can be spendy, some can have a lot of additives in it and they usually do not come in big containers. After taking a class through school called Whole Foods Cooking I, I decided to start making my own coconut milk yogurt at home. I wouldn’t mind trying raw yogurt with A2 milk from a Jersey cow, but I haven’t found a source yet. For this recipe, I personally go for grass-fed gelatin  for the added benefits of collagen, which is great for your joints, skin, hair, nails, and anti-aging, but you can use apple pectin in place of it if you are vegetarian or vegan.

How to Make Coconut Milk Yogurt  

Homemade Coconut Milk Yogurt

Ingredients

2 cans full-fat coconut milk

1.5 tsp. grass-fed gelatin or apple pectin

Yogurt starter (choose one):

Directions

Before pouring the coconut milk into your pot, reserve 1/4-1/2 cup. In a separate bowl mix the reserved coconut milk + gelatin + yogurt starter and set aside (I use probiotic powder bc we always have it on hand). Then, pour the rest of the coconut milk into a big pot. Using a digital thermometer, heat the coconut milk to about 180ºF. Stir frequently so as not to let it burn or get a film on the top. Once it reaches 180 degrees, let the milk cool to 110ºF. Then, take all of the contents in the bowl you set aside and add it to the pot. Whisk or stir it in. 
Incubate the mixture in sterilized glass mason jars or whatever glass storage container you choose at 108-112ºF for 24 hrs. I place my jars inside my oven with the oven off, but oven light on. Some folks like to wrap a towel around their jars to ensure they stay warm.
After 24 hrs., take your yogurt out and let it set at room temperature. Then, place your yogurt in your refrigerator to halt the culturing process. The yogurt will thicken as it chills, just give it a few hours.
You should get a nice, smooth consistency. Homemade coconut milk yogurt with probiotics, yum!
This handy gadget peaks my interest for yogurt making because you can incubate it at just the right temperature. Baby #2 is coming soon and I’m thinking this would be great to have for baby food. 
You can read more about this little gadget here: Euro Cuisine 100 Yogurt Maker

Euro Cuisine Yogurt Maker 100

 Items Used: 

  

How to Make Coconut Milk Yogurt

How-to Make Homemade Coconut Milk Yogurt

 

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10 Comments

  • Rebecca Cody says:

    So I take it the coconut milk won’t get thick without adding gelatin or another thickener. But does the culture grow, as it does in milk? I always thought thickeners were added to commercial milk yogurt to speed up the process because they didn’t culture them long enough. You know, doing it the cheap way! What do you think?

  • Matt says:

    Hi there,

    We recently featured your article on a blog post titled ’top 31 amazing things to make with coconut oil’ – you can find it here: http://www.honesthealthblog.com/31-amazing-things-make-coconut-oil/

    Please share it if it’s ok with you!

  • Jeanie says:

    Thank you so much for this recipe, I’m excited to try it!

  • Julianna says:

    I want to try the apple pectin I have on hand to thicken my coconut yogurt, but I had a question in regard to your directions. If I have to let the coconut milk cool to 110ºF before I stir in the apple pectin (and the starter culture), why does it matter that I heat the milk to 185ºF first? Actually, you aren’t specific about when to add the apple pectin…I’m just assuming that if you add the grass-fed gelatin after cooling to 110ºF then that’s when I should add the apple pectin. Sorry, hope that’s not confusing. And I know it’s been awhile since the last post on this topic. So thanks if you’re able to respond!

  • J'Marinde says:

    This may sound like a dumb question and if so , I apologize;
    Does one put covers on the jars before setting them into the oven?

  • Shawnette says:

    I have tried his recipe twice using plain yogurt as astarter and it will not set up. The first time t spoiled in the fridge. Any suggestions as to what works better?

  • S says:

    You You heat You heat the coconut milk to 180 or so because of bad bacteria must be killed before you can culture and well…because it’s a risk. Nothing to do with thickening.

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