Homemade (two-ingredient) Coconut Yogurt

Homemade Coconut Yogurt: I am as shocked as you are. When I read online that you could make homemade coconut yogurt with a good can of coconut milk, and probiotic capsules I thought it was too good to be true.

I am happy to report that it worked! Some recipes call for thickeners like agar agar but I’ve left it out. It’s definitely not store-bought quality as it has no thickeners or sweetener added. However, it has all of the probiotic benefit and half the price tag. Also, it takes time but doesn’t all good things. If you want it to be sweet, I’d add maybe a squeeze of honey or some sugar. In my next batch, I think I’ll add vanilla pods – let me know if you make any tweaks or changes.

You will need:

• 2x probiotic capsule (should have at least one of these: Lactobacillus bulgaricus, Streprococcus thermophilus, Bifidobacterium lactis or Lactobacillus acidophilus.)
• 1x can of good, full-fat coconut milk. I used this one.

Utensils wise:

• one very clean and sterilized glass jar
• paper towel or muslin cloth
• an elastic band (I used a hair elastic)
• a wooden or plastic spoon (no metal – probiotics don’t like metal)

Cool, so what you need to do is add your coconut milk to your jar and mix with the two probiotic capsules. Use a wooden or plastic spoon to mix it (not metal).

Leave the jar open with a paper towel or muslin cloth over and secured with an elastic. The mixture needs air in order to ferment and thicken. I left mine in a dry, warm place for just over 24 hours. It’s a long time but it’s worth it.

Check on it and if it looks fermented, give it another stir and see if it’s thickened (if it’s separated, this is normal too – just give it a good stir). If the consistency has changed, and it should have, pop it in the fridge. This is important as it will thicken more in the fridge to the right consistency.

It won’t be as thick as store-bought but definitely resembles a yogurt-like texture without the hefty price tag and the dairy.