How To Make Your Own Coconut Yogurt

Rachel Morrow RACHEL MORROW

Coconut yogurt is one thing we can’t get enough of. It goes on practically everything where dairy-free substitutes are needed, and it even adds a touch of tropical flavor on the days when you need it most. But instead of buying expensive jars from the store, here’s how to get back to basics and make your own coconut yogurt.

Ingredients

  • 1 can coconut milk (preferably full-fat and organic with no added ingredients)
  • 2 capsules probiotic or a coconut yogurt starter culture (we love Kultured Wellness in Australia)

Optional Extras

  • Maple syrup for sweetening
  • Vanilla extract

Instructions

  1. Shake coconut milk well before opening, then open and pour in a sterilized jar or glass bowl.
  2. Give the coconut milk a good stir to ensure it is as smooth as possible.
  3. Empty the probiotic capsules or starter culture into the coconut milk and using a wooden or plastic utensil stir well. IMPORTANT note: Do not use metal utensils here and this can use a negative reaction with the live probiotics.
  4. Cover the yogurt mix with a cheese or muslin cloth and secure with a rubber band.
  5. Sit the yogurt on the bench in a room temperature spot, out of any direct sunlight. Let the yogurt activate for 24-48 hours. Notes below on this.
  6. Once the yogurt has reached desired tanginess and thickness, cover with a lid and store in the refrigerator, the yogurt will continue to slightly thicken in the cold. Keeps to approximately 7 days in the fridge.

Temperature notes: The longer your yogurt rests, the tangier it will become, and the warmer the climate, the tangier and thicker it will become. During warmer months you may like to rest for a shorter period of time.


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