Homemade Coconut Milk Yogurt
Homemade Coconut Milk Yogurt Recipe is a cheaper and tastier creamy treat perfect for breakfast. Can be made plain, maple or fruit flavored.
Servings 7 jars
Calories 198kcal
Equipment
1 Yogurt Maker
1 High Powered Blender
1 9-inch pie pan
1 Candy Thermometer
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).
- 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 blender
- 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
Serving: 7servings | Calories: 198kcal | Carbohydrates: 5g | Protein: 4g