I love yogurt, but gave it up when I stopped eating dairy. Yogurt cultures need lactose to ferment cow’s milk into thick, delicious, tart yogurt, but lactose is absent in non-dairy milks.
Enter coconut milk yogurt, made from the thick part of canned coconut milk. This recipe, adapted from Sweet Laurel by Laurel Gallucci and Claire Thomas, requires no cooking and uses only a few ingredients.
If you have a craving for yogurt, refrigerate a can of organic coconut milk (make sure it contains no sweeteners or fillers) overnight or for at least 8 hours. The next morning, open the can and spoon the thick coconut milk that’s hardened at the top of the can into a small glass bowl. Open a probiotic capsule and pour the contents into the bowl along with 1/4 teaspoon of honey. Stir well, cover and place in a yogurt maker (or in the oven with the light on) for 18-24 hours.
If the hardened part of the coconut milk is too thick, add the thinner coconut milk from the can 1/2 teaspoon at a time until the yogurt mixture reaches the thickness you prefer. The yogurt won’t thicken as it cultures, as cow’s milk yogurt will.
The finished coconut milk yogurt will keep in the fridge for up to three days. Add flavorings, fruit, granola, or eat it plain. I sometimes omit the honey and sweeten the yogurt with a few drops of stevia. and then serve it for breakfast with fresh fruit and granola.
Easy Coconut Milk Yogurt
Three ingredients, a covered glass jar and a yogurt maker are all you need to make this great-tasting dairy-free coconut milk yogurt.
Ingredients
- 1 can coconut milk, refrigerated for at least 8 hours
- 1/4 teaspoon honey
- 1 probiotic capsule
Instructions
Open the can and carefully spoon into a small glass bowl the hardened coconut milk that's risen to the top of the can. Leave the liquid coconut milk in the can.
Stir in the honey.
Open the probiotic capsule and empty the contents into the bowl. Mix well.
If the yogurt is too thick, add a little of the liquid coconut milk from the can, 1/2 teaspoon at a time, until it reaches the desired thickness.
Cover the glass bowl and put it into a yogurt maker or in the oven with the light on for 18-24 hours.
Take the finished yogurt out of the yogurt maker or oven and refrigerate.
Add flavorings and fruit as desired before serving.
Coconut milk yogurt will keep in the fridge for up to 3 days.
Put a can of coconut milk into the fridge overnight. When you open the can, you’ll see the thick part of the coconut milk has risen to the top of the can.
Scoop the hardened part of the coconut milk into a small glass bowl.
Stir in 1/2 teaspoon of honey.
Open a probiotic capsule and add the contents to the coconut milk and honey mixture.
If the mixture is too thick, add 1/2 teaspoon at a time of the thinner part of the coconut milk until it reaches the desired thickness. Don’t thin it too much because this yogurt will not thicken as it ferments.
Cover the bowl, label it with the time it will be finished (18-24 hours later), and put it into a yogurt maker.
Refrigerate the finished yogurt when you take it out of the yogurt maker. Eat the yogurt plain or add fruit, granola or sweeteners.
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