This is the easiest homemade Coconut Yogurt Recipe I have ever tried! It’s completely Vegan and of course it’s also Gluten Free, Refined Sugar Free & Delicious! Plus, it’s a fraction of the cost vs. buying the little cups in the store.
For years, I made my other Coconut Yogurt Recipe – Although my family gobbled it up, I never really cared for it because of the strong beef gelatin & honey flavor. I just wanted a basic yogurt that I could top with my favorite Raw Cereal. This new recipe does the trick & everyone loves it!
Here are the tools & ingredients used in this recipe:
- 4 Cans Coconut Milk - Full Fat (13.6 ounce cans - All Natural)
- ¼ Cup Maple Syrup (or any Natural Sugar - Honey or Date Sugar will work too, but I love the flavor of Maple Syrup best)
- ¼ Cup Tapioca Starch (aka Tapioca Flour)
- 1 Packet Vegan Yogurt Starter (my favorite is this one from Cultures for Health)
- In medium sized pot over medium heat, whisk together the Coconut Milk, Maple Syrup & Tapioca Starch & bring to 140 degrees Fahrenheit (I use this thermometer for all my baking) - This takes about 5 minutes.
- Remove pot from heat & set aside to cool until the temp is reduced to 110 degrees (this takes about 20-30 min - I place the pot on a cooling rack & whisk it frequently to cool it down faster). This cooling step is crucial so you don't kill your yogurt culture later.
- While your mixture is cooling, prepare 2 Mason Jars - Quart Sized (or 4 pints) by filling ¼ full of water (you will NOT use this water for the recipe) and bringing to a boil in the microwave (this takes about 3-5 minutes) - be sure the jars are uncovered. This will sterilize your jars to prevent bacteria growth. Remove carefully, pour out the hot water & set-aside.
- When the mixture temperature reaches 110, whisk in the packet of Vegan Yogurt Starter Culture - stir well.
- Divide the yogurt mixture into your sterilized Mason Jars and screw on lids to finger tight.
- To culture the yogurt, place the jars into your dehydrator (I use an Excalibur 9-Tray with Timer) and set the temperature to 105 degrees Fahrenheit for 6-8 hours.
- Remove from dehydrator & place immediately in the fridge. Let yogurt set overnight. Yogurt should be thick & creamy!
ALTERNATE WARMING METHODS:
If you are using a Yogurt Maker, follow the directions above for preparing the mixture, then follow the directions for your specific machine to properly culture the yogurt.
If you don't have a dehydrator or yogurt maker, warm your oven to the lowest setting (usually 170 degrees), then turn off. Place your Yogurt filled mason jars in a pot & wrap it in a large towel to insulate them & place it in your oven for 6-8 hours. You can use the oven light for added warmth during the culturing process.
FLAVOR & SERVING IDEAS:
I recommend stirring in your flavors (stevia, natural fruit preserves, chocolate, vanilla, dried fruit, etc) or toppings (granola, fresh fruit, nuts/seeds) right before you eat it. Here are some of our favorite combos:
Chocolate Coconut - Stir in Unsweetened Cocoa Powder with a little Vanilla Stevia (start with 2 drops and work up from there). Top with fresh Strawberries, Bananas or Cherries.
Black Cherry - This one is my favorite! Just add a few drops of Natural Cherry Flavoring with frozen Black Cherries & stir... Add a few Almonds & Chocolate Chips & it makes the best Frozen Yogurt!
Strawberry Swirl - Mix in a tablespoon on your favorite Strawberry preserves and serve with your favorite Granola.
Ch, Ch, Ch, Chia - Mix with Fresh Blueberries, Vanilla and a teaspoon of Chia Seeds.
Pina Colada - Mix with Strawberries and Pineapple - topped with shredded Coconut. A-L-O-H-A!
Fruit Dip - Use the Yogurt with your choice of mix-ins a a yummy fruit dip.
Frozen Yogurt - Make your favorite flavors into a yummy frozen treat or popsicle!
Sweetening - For added sweetness, try a little Maple Syrup, extra Honey or Liquid Stevia (which there are several flavor options) - but, start with just one drop and work your way up from there.
Whisk all ingredients (except Yogurt Cultures) in your pot. Heat to 140-150 Degrees – This kills off the bacteria that could compromise your yogurt cultures.
Cool Mixture to 110 Degrees.
Once Cooled, Add Yogurt Culture Starter & Whisk well.
Pour Prepared Coconut Yogurt Mixture into Prepared Jars. The mixture will be runny.
Screw Lids on lightly & Place in Dehydrator or Yogurt Maker. Set Dehydrator Temp to 105 degrees Fahrenheit for 6-8 Hours. Remove & place in fridge – Yogurt will still be runny, but thickens as it cools.
Once it chills & thickens, top with your favorite flavors & toppings… My personal favorite is Black Cherries (I buy mine frozen from Costco) stirred in with a couple of drops of Natural Cherry Flavoring – Topped with Superfood Cereal. Enjoy!