|4people (approx. 1/4 cup servings)||10minutes|
|Cook Time||Total Time|
|1-2days (wait time)||10minutes (active time) + 1-2 days wait|
*Be sure to use a sterilized glass bowl for this recipe. I.e. ensuring the bowl has been well cleaned with very hot water. Use a wooden spoon to stir.
**If you find the yogurt too thick after chilling, you can add splashes of reserved coconut water to reach desired consistency. I prefer mine thick with no coconut water, but my husband prefers it thinner. Coconut water can also be used in smoothies or in my coconut chia pudding.
***Probiotic capsules often come in 50 billion, 30 billion and 15 billion. If you cannot find 30 billion capsules you can use two 50 billion capsules for this recipe, or six 15-billion capsules.
****The fermentation time for turning this coconut milk into coconut yogurt is typically 1-2 days. Depending on how warm or cold your house is, and whether it’s winter or summer can speed up or slow down the process. I find 36-48 hours (i.e. 1.5-2 days) is the sweet spot for a thick, tangy coconut yogurt.
See “Shop my Kitchen” section above for recommendations on quality coconut milks and probiotics to use in this recipe, also see “A few more tips,” section for more tips on this recipe.
Coconut yogurt will keep in fridge for up to one week.
Nutrition information is a rough estimate, for the coconut yogurt only.