Homemade Coconut Milk Yogurt is a tasty addition to any breakfast or brunch table. Consequently, it is cheaper and tastier to make from scratch. Nevertheless, it makes silky, creamy, rich, and, tangy yogurt. No flavors or sweeteners are necessary. Obviously, it can be made plain, or maple, vanilla, or fruit flavored. For fruit flavored simply add a tablespoon or two of homemade jam to a container. Last but not least, it is a great way to begin your day or snack on. Furthermore, it can also be turned into a fruit dip for parties or tailgating.
Homemade Coconut Milk Yogurt
While making homemade yogurt sounds difficult it really is not. According to many coconut milk yogurt is the most digestible. Therefore, it is perfect for those with food allergies. Homemade yogurt is so versatile. In fact, think of all the different flavors that can be created. Not only can you add jam, jelly, or preserves. This dairy-free alternative is delicious and easy to make.
It is important to refrigerate the coconut milk overnight so that the coconut water and coconut milk can separate making it easier to remove just the thick coconut milk (cream).
Don’t toss away the extra coconut water as it can be used in smoothies or protein shakes.
Equipment Needed:
I use an electric yogurt maker. Indeed, many are inexpensive to purchase. Not to mention, Amazon has a large variety. Here is a link to the one I use. It will keep your yogurt at a steady temperature and allows for more than one flavor to be made at a time. Equally important, is the convenience of individual portion sizes and the ability for multiple flavors. One candy thermometer to ensure that the coconut milk is heated to 180 F.
What I Do When I Make Homemade Coconut Milk Yogurt:
Personally, I make one or two jars plain to use in dips or other savory dishes. Oftentimes, I make the remaining yogurt maple or vanilla flavored. Indeed, flavor choices and additions are endless. It is important to follow the manufacturer’s directions for the yogurt maker you have. The tartness and tanginess can be adjusted by simply processing less time. It may take a time or two before you figure out the perfect time for your tastebuds.
To make Maple flavored Yogurt add 1/8 cup of pure maple syrup to the blender. To make vanilla flavored yogurt simply add 1 tsp pure vanilla extract and two teaspoons of powdered vanilla monk fruit sweetener. Yogurt is good for 7 – 1o days in the fridge. Nutritional information is for plain yogurt.
Homemade Coconut Milk Yogurt
Ingredients:
- 2 cans of full-fat canned coconut milk
- 1/2 cup canned coconut milk (only the thick coconut milk not any water)
- 1 envelope Knox gelatin
- 2 tablespoon Liquid Probiotic Acidophilus
- 4 capsules PB 8 Probiotic
- 3 tablespoons dried coconut milk
- * 1/8 cup maple syrup
- * 1 teaspoon vanilla
- * 2 tsp powdered vanilla monk fruit sweetener see recipe on my blog
- * 1 tbsp dairy-free gluten-free protein powder
Homemade Coconut Milk Yogurt Directions;
Place 2 cans of coconut milk in the fridge for 4 – 8 hours. Remove cans of coconut milk from the refrigerator.
First, open the first can of coconut milk and remove only the thick coconut milk and place it inside a blender. Second, pour out 1/2 cup of coconut water into a pie tin. Third, pour all of the remaining coconut water into another container to be used later. Next, tear open the envelope of gelatin. Sprinkle gelatin over the coconut water in a pie tin allowing the gelatin to dissolve.
Finally, open the second can of coconut milk. Next, remove 1/2 cup of thick coconut milk. Heat this half cup of milk to simmer over medium heat to 180 F using a candy thermometer. Once it is simmering pour the gelatin water into the coconut milk. Stir until the gelatin is fully dissolved. Remove from heat and allow to cool to room temperature.
Finally open the 4 Probiotic capsules, dried coconut milk, and Acidophilus to the blender. Once the gelatin mixture has cooled to room temperature pour it into the blender and blend for approximately 3 minutes.
Important Note:
If you pour hot or warm liquids into the coconut milk liquids it will kill the probiotics and Acidophilus. Heating the milk will kill off any bacteria and creates thicker yogurt by changing the protein structure. Cooling the milk with gelatin will make it hospitable to good bacteria. Needless to say, the gelatin will also add to the thickness of the yogurt.
Higher Protein Yogurt:
To create a higher protein yogurt just add 1 tbsp of protein powder to the blender before the final blend.
From the Maker to Yogurt:
Pour into glass jars from the yogurt maker. Following the manufacturer’s directions, incubate for 6-12 hours depending on the desired flavor. Undoubtedly, the longer the yogurt incubates the tangier it will be. When the timer goes off remove your jars of yogurt. Make sure the jars are cool before placing them into the refrigerator. The yogurt will have liquid in the bottom. Refrigerate the yogurt.
Liquid In The Yogurt:
If desiring a thinner yogurt simply shake the liquid into the yogurt and refrigerate.
For a thicker consistency allow the yogurt to cool in the fridge for 1 hour. Place a piece of cheesecloth into a strainer. Place the strainer over a bowl to collect any liquid. Pour one or more jars into the cheesecloth straining off the liquid. Let the strainer sit for 20 – 30 minutes. Spoon the yogurt back into the jar or jars. Lastly, place them in the fridge.
Optional:
You can make all jars plain or vanilla it is up to you. I usually make 2 jars plain for sour cream or dips etc. After I fill the two jars I add maple syrup and vanilla to the blender and blend for two more minutes. I fill the remaining jars and place them into the yogurt maker. The longest time on your yogurt machine will give a slightly more tangy taste. Follow the manufacturer’s directions. Once the yogurt machine turns off I allow jars to cool and refrigerate. Do not add jams, jellies, preserves, or fruit until after the yogurt is made.
Homemade Coconut Milk Yogurt
Equipment
Ingredients
- 2 13.66 oz of full-fat canned coconut milk
- 1/2 cup Coconut milk (only the thick coconut milk not any water)
- 1 envelope Knox Gelatin
- 2 tbsp Liquid Probiotic Acidophilus
- 4 capsules PB 8 Probiotic
- 3 tbsp dried coconut milk
- *1/8 cup maple syrup
- *1 tsp vanilla
- *2 tsp vanilla powdered monk fruit
- *1 tbsp protein powder
Instructions
Homemade Coconut Milk Yogurt Directions;
- Place 2 cans of coconut milk in the fridge for 4 - 8 hours.
- Remove cans of coconut milk from the refrigerator.
- First, open the first can of coconut milk and remove only the thick coconut milk and place it inside a blender. (This will leave only coconut water in the can).2 13.66 oz of full-fat canned coconut milk
- Second, pour out 1/2 cup of coconut water into a pie tin.
- Third, pour all of the remaining coconut water into another container to be used later.
- Next, tear open the envelope of gelatin.1 envelope Knox Gelatin
- Sprinkle gelatin over the coconut water in a pie tin allowing the gelatin to dissolve.
- Finally, open the second can of coconut milk.
- Next, remove 1/2 cup of thick coconut milk1/2 cup Coconut milk (only the thick coconut milk not any water)
- Heat this half cup of milk to simmer over medium heat to 180 F using a candy thermometer.
- Once it is simmering pour the gelatin water into the coconut milk.
- Continue stirring for 5 minutes until the gelatin is fully dissolved.
- Remove from heat and allow to cool to room temperature.
- Finally open the 4 Probiotic capsules, dried coconut milk, and Acidophilus to the blender2 tbsp Liquid Probiotic Acidophilus, 4 capsules PB 8 Probiotic, 3 tbsp dried coconut milk
- Once the gelatin mixture has cooled to room temperature pour it into the blender and blend for approximately 3 minutes.
Important Information:
- If you pour hot or warm liquids into the coconut milk liquids it will kill the probiotics and Acidophilus.
- Heating the milk will kill off any bacteria and creates thicker yogurt by changing the protein structure.
- Cooling the milk with gelatin will make it hospitable to good bacteria.
- Needless to say, the gelatin will also add to the thickness of the yogurt.
To Make High Protein Yogurt:
- To create a higher protein yogurt just add 1 tbsp of protein powder to the blender before the final blend.*1 tbsp protein powder
From The Maker to Yogurt
- Pour into glass jars from the yogurt maker.
- Following the manufacturer's directions, incubate for 6-12 hours depending on the desired flavor.
- Undoubtedly, the longer the yogurt incubates the tangier it will be.
- When the timer goes off remove your jars of yogurt.
Making Yogurt
- Pour into glass jars from the yogurt maker.
- Following the manufacturer's directions, incubate for 6-12 hours depending on the desired flavor.
- Undoubtedly, the longer the yogurt incubates the tangier and more tart it will be.
- When the timer goes off remove your jars of yogurt.
- Make sure the jars are cool before placing them into the refrigerator.
- The yogurt will have liquid in the bottom.
- Refrigerate the yogurt.
Liquid In The Yogurt
- If desiring a thinner yogurt simply shake the liquid into the yogurt and refrigerate.
- For a thicker consistency allow the yogurt to cool in the fridge for 1 hour.
- Finally to remove the liquid place a piece of cheesecloth into a strainer.
- Place the strainer over a bowl to collect any liquid.
- This liquid may be used for smoothies etc
- Pour one or more jars into the cheesecloth straining off the liquid.
- Let the strainer sit for 20 - 30 minutes while the yogurt drains off the liquid.
- Once the liquid is removed spoon it back into the jar or jars and refrigerate if not eating immediately.
Optional Information
- You can make all jars plain or vanilla it is up to you
- I usually make 2 jars plain for sour cream or dips etc
- After I fill the two jars I add maple syrup and/or. vanilla to the blender and blend for two more minutes.
- To make maple flavored yogurt add 1/8 cup pure maple syrup.*1/8 cup maple syrup
- To make vanilla flavored yogurt add 1 tsp pure vanilla extract and 2 tsp vanilla powdered monk fruit sweetener.*2 tsp vanilla powdered monk fruit, *1 tsp vanilla
- I fill the remaining jars and place them into the yogurt maker
- The longest time on your yogurt machine will give a slightly more tangy taste.
- Follow the manufacturer's directions.
- Once the yogurt machine turns off I allow jars to cool and refrigerate
- Do not add any jams, jellies, preserves, or fruit until after the yogurt is made
Notes
| Nutrition Facts For Plain Yogurt | |
|---|---|
| Servings 7.0 | |
| Amount Per Serving | |
| Calories 198 | |
| % Daily Value * | |
| Total Fat 18 g | 28 % |
| Saturated Fat 17 g | 84 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 1 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 39 mg | 2 % |
| Potassium 282 mg | 8 % |
| Total Carbohydrate 5 g | 2 % |
| Dietary Fiber 0 g | 2 % |
| Sugars 5 g | |
| Protein 4 g | 7 % |
| Vitamin A | 0 % |
| Vitamin C | 3 % |
| Calcium | 0 % |
| Iron | 3 % |
| * The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
