If you follow me on Instagram (@discoveringbalance_), you’ll know my latest obsession; homemade coconut yogurt. I’ve finally figured out how to make super thick coconut yogurt, without the hefty price tag.
I am not opposed to eating yogurt made from dairy, however I actually prefer coconut yogurt, and considering my congestion issues and allergies, I just try to stay away from dairy when I can. However, when first trying different brands of coconut yogurt I found the yogurt to be super runny, or too sour for me. I did find a coconut kefir that I loved! It was super thick, the right amount of sour and sweet and it was $23.99 a jar… but it was totally worth it. Until, about the fourth or fifth jar, and I was like, ok, I’ve spent $100 on yogurt… it was time to try and make my own.
Let the trials begin.
I had read plenty of homemade coconut yogurt recipes online, and they were all very similar. 1 can full fat coconut yogurt, probiotic pills opened, stir with wooden spoon (not to contaminate probiotics) and cover with cheese cloth, let it sit for two days and voila! You should have thick coconut yogurt. Seemed easy enough, right? Wrong. I must have tried this recipe 7-8 times, and no bueno. I did all the tricks, in the oven with the light on, in the sunlight by a window, using different brands of probiotics, and still runny, milky “coconut yogurt”.
Savouring The Flavouring became my saving grace.
Finally I found a post by Savouring The Flavouring blog, which had a few different things added to the recipe. I tried two different versions, and got the best results from the second one I tried. With a little altering and playing around I have finally found the perfect combination for me! I like it super thick, and with a hint of sweetness. Keep in mind this recipe is no sugar added, however you can always make it sweeter by adding maple syrup or honey on top when you consume. This is the closest thing I could get to the $23.99 coconut kefir, for a fraction of the price!
Thick & creamy coconut yogurt.
So, let’s get to it. Get you some thick and creamy coconut yogurt!
What you’ll need:
This is for a large batch, 1L mason jar. If you want less, simply cut the recipe in half.
- 2 can full fat coconut milk (I use the Thai brand)
- 2 probiotic capsules, cracked open (I use Genuine Health 50 billion)
- ½ cup cashews
- 1 large mason jar (1L)
- Cheese cloth
Put the coconut milk and cashews in a high speed blender, blend for 2 minutes on high. While that’s blending, open the probiotic capsules and pour into your mason jar. Add the coconut milk and cashews to the jar. Mix well with a wooden spoon (not metal, will apparently contaminate the probiotics from fermenting, a theory I have not tested myself). Cover with cheese cloth and elastic band. Place in room temperature area, on counter, and let it sit for 24 hours. For the last 4-5 hours, I like to add a piece of fruit to get the probiotics really fermenting! I usually use a slice of orange. Remove the fruit, put a lid on the jar and store in the fridge up to 2 weeks!
I like to top mine with fruit, nuts, granola, and seeds! This recipe is fermented, you can find out about importance of fermented foods here. Enjoy my loves!