Coconut Yoghurt is yummy, packed full of probiotics and so versatile for numerous breakfast, snack, pudding experiences. It’s dairy free, vegan, sugar-free, hell it’s kinda free of everything! You can purchase coconut yoghurt at most health food stores and plenty of supermarkets these days. Or simply make it yourself using this method.
While shopping, flip your can of prospective coconut milk or cream around and read the label. We have an option at my local supermarket that says 53% coconut! Madness. There is also one that says ‘INGREDIENTS: COCONUT KERNEL EXTRACT (100%)’ – which is the one I choose. ‘Ayam’ brand in this case.
Coconut Milk or Coconut Cream?
Let me break this down…for the brand mentioned above
- Coconut cream – INGREDIENTS: COCONUT KERNEL EXTRACT (100%)
- Coconut milk – INGREDIENTS: COCONUT KERNEL EXTRACT (82%), WATER
- Coconut cream (light) – INGREDIENTS: COCONUT KERNEL EXTRACT (62%), WATER, VEGETABLE GUM (415), COCONUT FLAVOUR
Did I mention they are the same price? So basically you could buy the coconut milk and pay the same price for less product + water. Crazy.
How to make Coconut Yoghurt
- 1 can coconut milk/cream
- 2 probiotic capsules
Empty your can of coconut cream into a sterile jar and tip the powder from your two probiotic capsules into it. Give it a good shake and leave it on the bench for 1-2 days (depending on how hot it is where you live). Test to see if it’s ready by smelling it. Your trying to detect the sour smell, then you know it’s ready. At that point, put it in the fridge. Because we’ve used coconut cream it will be pretty thick. You won’t need any thickeners like agar, arrowroot, tapioca etc but if you want it thinner, just add water or coconut water.