Coconut Yogurt Recipes
HOMEMADE VEGAN COCONUT YOGURT
You can easily make delicious and creamy vegan yogurt at home, which has less sugar, fewer stabilizers, and requires less from your wallet than the yogurt you buy at the store. Enjoy it within 2 weeks.
Provided by ChefJackie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 16h30m
Yield 4
Number Of Ingredients 4
Steps:
- Whisk coconut milk in a large, heavy saucepan until smooth. Sprinkle agar-agar flakes on top. Let sit, undisturbed, until flakes are rehydrated, about 5 minutes.
- Heat the milk gently over medium-low heat, stirring constantly, until a thermometer inserted into the center reads 180 degrees F (82 degrees C). Reduce heat to low and cook, stirring occasionally, until agar-agar is fully dissolved, about 5 minutes.
- Remove the saucepan from the stovetop. Let milk cool, stirring occasionally, until it reaches 115 degrees F (46 degrees C). Speed up the cooling process by placing the saucepan in an ice water bath; stir continually until it reaches the correct temperature.
- Open the probiotic capsules and sprinkle the powder over the milk. Discard capsules. Stir in sugar until dissolved.
- Transfer the yogurt mixture to sterilized glass jars and cover with lids, or leave in the saucepan and cover. Let sit in a warm place, about 110 degrees F (43 degrees C), until thickened to desired consistency, 12 to 24 hours.
- Chill yogurt in the refrigerator until set, 4 to 6 hours.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 9 g, Fat 41.8 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 37.1 g, Sodium 26 mg, Sugar 3.1 g
COCONUT "YOGURT"
There's something satisfying about cracking open a coconut to use in this simple recipe. To learn how it's done, read below.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Puree coconut meat and water and lemon juice in a blender until smooth. Top with blueberries and drizzle with honey.
Nutrition Facts : Calories 47 g, Fiber 1 g, Protein 1 g, Sodium 36 g
LIME COCONUT YOGURT
I love the hint of coconut flavor in this plant-based yogurt with an extra citrus kick of lime. Nothing else necessary! I think it is perfect spooned onto granola for an instant breakfast bowl.
Provided by Food Network
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- Mix all the ingredients together in a large bowl. Keep sealed in fridge for up to 5 days.
COCONUT YOGURT RECIPE BY TASTY
If you're looking to save money on store-bought dairy-free yogurt, give these homemade versions a try! With gut-healthy probiotics and a delicious tang, you won't believe how easy these are to make.
Provided by Rachel Gaewski
Categories Snacks
Time 12h5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Transfer the coconut milk to a clean 16-ounce (455 G) glass jar. 1 at a time, open the probiotic capsules and pour the powder into the coconut milk, stirring well with a non-metal utensil after each addition to evenly distribute.
- Loosely cover the jar with cheesecloth and secure with a rubber band or kitchen twine. Leave the yogurt to ferment in a cool, dark place for at least 12 hours, up to 24 hours. The longer it ferments, the tangier the yogurt will be.
- Stir in any mix-ins of your choosing.
- Transfer the yogurt to the refrigerator to cool completely, about 2 hours. Store in the fridge for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 197 calories, Carbohydrate 2 grams, Fat 21 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
More about "coconut yogurt recipes"
HOW TO MAKE COCONUT YOGURT | EASY RECIPE | TWO SPOONS
2019-05-14 Open and scoop only the solid contents of the coconut milk into a clean* glass mixing bowl. (Make sure bowl is big enough for the coconut milk …
From twospoons.ca
Ratings 1Calories 460 per servingCategory Breakfast, How-To, Snack
From twospoons.ca
Ratings 1Calories 460 per servingCategory Breakfast, How-To, Snack
- Using chilled, canned coconut milk. Open and scoop only the solid contents of the coconut milk into a clean* glass mixing bowl. (Make sure bowl is big enough for the coconut milk to double in size, as it will expand). Reserve coocnut water in can for later.**
- Open three 30-billion probiotic capsules*** over your bowl, and add the powdered contents to coconut milk. Using a wooden spoon stir together to combine.
- Try your best to stir the coconut yogurt into a smooth consistency, breaking up any clumps with your spoon. (It's okay if it isn't completely smooth, it will get smoother as the yogurt warms and ferments).
- Cover bowl with cheesecloth and secure with a rubber band. (You can also use a clean dish towel, or bees wrap). Leave bowl in a warm, draft free area (like your oven turned off), for 24-48 hours.**** The longer you wait, the tangier it becomes. Check on it from time to time, stir and break up any clumps with a wooden spoon.
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Heat remaining 2.5 cups of coconut milk in a saucepan with the calcium water. Heat up to 140 degrees Fahrenheit. Add reserved coconut milk and pectin. …
From probioticscouncil.org
Estimated Reading Time 6 mins
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Estimated Reading Time 6 mins
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HOW TO MAKE COCONUT MILK YOGURT WITH JUST 3 …
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HOW TO MAKE COCONUT YOGURT IN AN INSTANT POT, OVEN …
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