Coconut Yoghurt
Ingredients
Method 1: Probiotic Capsule
- 1 strong probiotic capsule (75 billion) OR 2 weaker ones
- 400 ml tin of Coconut Milk
Method 2: Coconut Yoghurt
- 2 tbsp coconut yoghurt
- 400 ml tin of coconut milk
Instructions
Method 1: Probiotic Capsule
- I used two probiotic capsules for my first batch, then tried another batch with one and they both worked, the batch with one capsule just took a little longer. These capsules contained a fairly high amount of bacteria (75 billion) so if you were using a lower count, then you’d probably need two capsules. The probiotic I used was this one.
- Simply add around 400ml coconut milk to a jar that is the same size as your tin of coconut milk. I used a 400ml preserving jar.
- Gently open the probiotic capsule at the join and sprinkle over the coconut milk. Shake.
- Place lid on the jar and leave at room temperature for approximately 24-48 hours
Method 2: Coconut Yoghurt (You can use coconut yoghurt as a starter for another batch of coconut yoghurt)
- Simply add two tablespoons of coconut yoghurt to a jar.
- Add 1 tin of coconut milk.
- Shake to combine.
- Place lid on the jar and leave at room temperature for approximately 24-48 hours.
Notes
- Taste your yoghurt to test if it’s ready.
- If it doesn’t work with the probiotic capsules it’s likely your probiotics are not active – aka the bacteria are all dead!!
- Make fruit flavoured yoghurt by crushing freeze dried plum slices and mixing this through the yoghurt. It adds a nice intense flavour.
- The coconut yoghurt will be runny when it’s on the bench but it will thicken up when it’s put in the fridge.
- If you want it thicker, you can buy coconut yoghurt thickener and a coconut yoghurt kit at HealthPost here (affiliate link)
- Sometimes your coconut yoghurt can seperate. This often happens if the coconut milk you buy has lots of added water. Sometimes it will seperate if it gets too warm. Mine did seperate once and I just drained out a bit of the liquid, then mixed it. It still tasted yummy!