I think I've finally perfected my coconut yoghurt recipe – well, to be honest I actually bought a thermometer (mine is similar to this one). I tried to wing it without one, but really, if you want to do this properly, you've got to get the temperatures right.
Firstly, why coconut yogurt?
Well, if you haven't already tried it, it's so delicious! But so expensive to buy. I've found one really good brand, CoYo in some health food shops, but it's never going to be more than a very occasional treat.
The thing with coconut yoghurt is that it's great if you don't tolerate dairy well, given that it's made with coconut milk rather than dairy. It's also a great way to get some probiotics into your diet and of course, coconut is a great source of fat.
I love this yogurt on it's own, but it's great with fruit, or frozen as a paleo desert! It would be great with a paleo no-oatmeal for breakfast too.
So here's how I make it (trust me, it's easier than it looks)…
Recipe: Homemade Coconut Yogurt
Equipment
- Glass mason jars with air-tight lids
- Candy thermometer
- Whisk
- Pan
Ingredients
- 6 cups coconut milk see my instructions to make this yourself
- 1 medium can of coconut milk
- half a vanilla bean pod
- 3 tablespoons of natural gelatin
- a live yoghurt culture
- You'll need:
- glass mason jars with air tight lids
- a candy thermometer
- a whisk
Instructions
- Prepare the Coconut Milk: Make the coconut milk the night before, following the instructions in my recipe.
- Heat the Mixture: The next day, put the coconut milk in a pan, adding in the vanilla pod. This is where the temperature becomes crucial. Put in your thermometer and don’t take your eyes off until it hits 82 degrees C (180 degrees F). You’ll need to whisk the mixture constantly during the 15 minutes or so it takes to get to this temperature. Burning and sticking to the pan does not make a good coconut yogurt!
- Cool the Mixture: Once you reach 82°C (180°F), take the pan straight off the heat and allow it to cool naturally. But keep monitoring the temperature – you’re aiming for it to cool to 38°C (100°F).
- Prepare the Oven: Preheat your oven to the lowest temperature and keep an eye on it – once it’s reached this temperature, turn it off.
- Add the Culture: Once the mixture hits 38°C (100°F), remove the vanilla pod. Pour a big size dollop of the mixture into a bowl and add in your culture, whisking it in thoroughly until it’s completely mixed in. Now, add this bowl back into the main coconut mixture, and thoroughly mix in with your whisk.
- Mix in the Gelatin: Mix the gelatin into the coconut mixture and keep whisking until you’re sure it’s totally dissolved and mixed through.
- Transfer to Jars: Spoon the mixture into your air-tight jars or bottles and put them in your (now turned off) warm oven.
- Ferment: Leave the jars in your oven overnight to let the culture do their work. The following morning, put the jars in the fridge to allow them to thicken up (the gelatin will help make this happen).
- Sweeten if Desired: If you want to add a sweetener like honey, mix it in at this stage. Otherwise, allow it to sit in the fridge for about 4 hours.
- Serve and Enjoy: Serve and enjoy your homemade coconut yogurt!
Creating this Homemade Coconut Yogurt is a fantastic way to enjoy a nutritious and delicious treat while adhering to a Paleo lifestyle. The probiotics in the yogurt are great for your gut health, and the coconut milk provides healthy fats that are essential for a balanced diet.
This yogurt is versatile and can be enjoyed in many ways. Whether you eat it plain, with fruit, or as a base for smoothies and desserts, it's a wonderful addition to your diet.
I hope you enjoy making and eating this Homemade Coconut Yogurt – I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below.
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