Coconut yogurt

Coconut yogurt

Oh beautiful summer.. The weather here in Germany is soo nice and sunny for weeks now. We are absolutely not used to this. The last years we never had more than a few nice days in a row before it was cloudy/rainy or cold again. With these summer vibes I feel like eating all those tropical fruits, berries and everything with coconut.
Coconut yogurt is just thick and creamy tropical greatness in a pot. I love it so much as you can eat it with literally everything: fruit, granola, porridge, curry, chili, wraps, turn it into a dip or eat it pure. So you can have it for breakfast, lunch, snacks, dinner and dessert. How amazing is that?

The only downside of this coyo addiction is that the store bought version is quite expensive. So I looked for some recipes to make it myself without the use of a yogurt machine. It took a few trials and the combination of several recipes to get there. The taste is as great as the storebought version, the consistency is slightly thinner which I don’t mind at all. You can use more agar agar if you like it thicker. The sourness depends on the time you let the yogurt sit. The longer you leave it the more sour it gets.

coconut yogurt

To get the fermentation process going you need either probiotic capsules which you can get at the pharmacy or in Germany even in the drug store like DM. Or you take a few tablespoons of a store bought coconut yogurt. Instead of a yogurt machine, an oven with the light turned on can do the work. Agar agar, coconut milk, glass jars and you are ready to get started. You can add a sweetener of choice or spices like vanilla depending on what you want to eat it with. I leave mine mostly plain to being able to have it with everything.
As you can use agar agar and the probiotic capsules for many batches it gets super cheap in comparison to the storebought yogurt.

Have you ever tried coconut yogurt? What is your favourite food to eat it with? I would love to hear how your yogurt turned out 🙂

Coconut yogurt
Coconut yogurt is just thick and creamy tropical greatness in a pot. I love it so much as you can eat it with literally everything: fruit, granola, porridge, curry, chili, wraps, turn it into a dip or eat it pure.
Write a review
Print
Prep Time
15 min
Total Time
12 hr
Prep Time
15 min
Total Time
12 hr
Ingredients
  1. 500ml coconut milk
  2. 4 probiotic capsules or 4 tbs store bought coconut yogurt
  3. 2 tsp agar agar
  4. sweetener of choice (optional)
  5. vanilla or other spices (optional)
  6. Glass jars with lids, for storage
Instructions
  1. Sterilize the jars by filling them with boiling water. Let stand for a few minutes and pour the water out.
  2. Carefully open the capsules and mix the probiotics with 100ml of the coconut milk. Set aside.
  3. Slowly heat the rest of the coconut milk with agar agar in a pot but make sure it does not boil. Give it a good stir and let it cool to not more than about 38 degrees. If you don't have a thermometer (like me), you can test the temperature with your finger. It should be warm but not burning. If it is still too hot, the probiotics will not survive.
  4. Mix the lukewarm coconut milk with the part with probiotics and fill into your glass jars. Top with lids but do not fully close them.
  5. Place jars into your oven with just the light turned on and leave for 8-12 hours. The longer you leave them the more sour the yogurt will become. I leave mine for about 10 hours mostly.
  6. When it's done give it a good stir and refrigerate to stop fermentation and let it get a firmer consistency.
Notes
  1. It will keep in the fridge for about one week.
Yogi Food Love http://www.yogifoodlove.com/



Leave a Reply

Your email address will not be published. Required fields are marked *