Three ingredient Coconut Yoghurt
Not too long ago I started looking into gut health and why it’s all the rage. I ended up learning quite a lot about the things that help you create healthy bacteria, such as pickled vegetables (I now keep a jar of homemade pickled red onions at all times in my fridge, I even put it on sadwiches!) and a long list of products made with coconut. Coconut does not only contribute to your intestine’s health, but it’s also very fun to cook with, with a variety of recipes you can add it to or use to substitute dairy. Curry, all sorts of desserts, you can even use coconut flour in order to make gluten-free recipes.
I tried store bought coconut yoghurt and while it was ok, it was also incredibly pricey and comes with all sorts of additives in order to make it thicken. Since I don’t really mind the thickness – I really enjoy drinkable yoghurt, and even like to add it to my smoothies – I decided to investigate on how to make it at home. And when it comes down to it, you really only need three ingredients: coconut milk, sweetener and probiotics. If you want, you can even opt out of the sweetener, although it helps feed the bacteria for a better fermentation so I choose to leave it in my recipe.
Please keep in mind that I prefer naturally tart tasting yoghurt instead of sweeter versions, so this is the result you’ll get if you follow the recipe step by step. However, don’t forget to check the Bonus Tips below for other alternatives.
Here’s what you will need:
- 400ml coconut milk
- 1 tsp maple syrup (vegan) or honey (vegetarian)
- 1 daily portion of probiotics (capsules or powder)
- Heat the cocout milk in a pot with a thermometer. The goal is to reach 180ºF or 82ºC to avoid possible harmful bacterial contamination. However, be careful not to let it boil. Once it reaches the required temperature, take off the heat and add the maple syrup or honey.
- Allow to cool for a bit (30 minutes).
- Add the probiotics and stir with a plastic or wooden utensil. Metal can cause a reaction with the probiotics, which is why it is not recommended.
- Pour into sterilized glass jars, cover with a fine mesh cloth (it is important that it allows air in) and use a rubber band to secure. Then keep in a warm place for 12 to 24 hours and allow to thicken in the fridge. Eat within two weeks!
That spoon though…
- The sweetener feeds the bacteria so it can ferment well. I like my yoghurt a little bit on the tangy side which is why I’ve kept the quantity very small, but feel free to increase the amount you use according to your taste.
- I paired it with sweet mango chunks and it was great, the combination is a reminder of thai sticky rice with mango which I just happen to adore.
- Raspberry is also delicious in combination with coconut.
- Make sure you use a good quality coconut milk to make this. I used two different ones to compare results. One was made with 65% coconut, which turned out more liquid; the other one was organic and made with 73% coconut and turned out thicker.
- Ways to sterilize glass jars: pour boiling water inside each jar and either microwave or place in the oven. Alternatively if you run them in the dishwasher that should be enough.