Homemade Coconut Yogurt Recipes

COCONUT YOGURT RECIPE BY TASTY

Coconut Yogurt Recipe by Tasty image

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

Ingredients

1 can full-fat coconut milk
2 vegan probiotic capsules, minimum 50 billion CFUs
mix in of choice

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

HOMEMADE VEGAN COCONUT YOGURT

Homemade Vegan Coconut Yogurt image

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

Ingredients

2 (14 ounce) cans coconut milk
2 teaspoons agar-agar flakes
4 probiotic capsules
3 teaspoons white sugar

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

HOMEMADE COCONUT YOGURT

Homemade Coconut Yogurt image

Provided by Katherine Sacks

Categories Low Fat Vegetarian Kid-Friendly Yogurt Lunch Coconut Healthy Low Cholesterol Small Plates

Yield About 3 cups

Number Of Ingredients 6

Ingredients

3 1/2 cups unsweetened coconut flakes
2 teaspoons pectin powder (such as Pomona's)
4 tablespoons store-bought coconut yogurt with live cultures
1 teaspoon vanilla extract (optional)
Special Equipment:
3 (8-ounce) or 2 (16-ounce) glass jars with lids

Steps:

Working in 2 batches, purée coconut and 4 1/2 cups hot water in a blender on high with vent open or lid slightly ajar covered with a towel (hot liquids can splatter) until smooth, 4-5 minutes. Pour mixture through a fine-mesh sieve set over a large bowl. Using a small ladle, spatula, or wooden spoon, press as much liquid from coconut as possible. You should have approximately 3 1/2 cups of milk. Discard solids or reserve for another use (see headnote). Rinse blender.
Blend pectin and 1 cup coconut milk in blender until smooth, about 1 minute. Heat the remaining coconut milk in a medium saucepan over medium-high until an instant-read thermometer registers 140°F. Stir in pectin mixture and return to 140°F. Remove from heat and cool until thermometer registers 110°F. Whisk in coconut yogurt and vanilla, if using, pour into jars, and seal.
Fill a large stockpot with water and heat until thermometer registers 115°F. Remove from heat, carefully place sealed jars in pot, and check water level-the jars should be submerged enough to cover all of the yogurt. Cover pot and let culture at least 12 hours and up to 1 day. Transfer jars to the refrigerator and chill at least 6 hours-the yogurt will become thicker as it chills.

COCONUT "YOGURT"

Coconut

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

Ingredients

1 cup coconut meat (from 1 young green coconut)
3 to 4 tablespoons fresh coconut water
Juice of 1 lemon
2 tablespoons blueberries
2 teaspoons raw honey, for drizzling

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

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