Description
This Vegan Coconut Yogurt Recipe is the EASIEST homemade yogurt recipe! Plus, it’s Gluten Free, Tastes Amazing & Saves Money! Top it with your favorite granola, fruit, nuts or flavors & enjoy!
Ingredients
Scale
- 4 Cans Coconut Milk – Full Fat (13.6 ounce cans – All Natural)
- 1/4 Cup Maple Syrup (or any Natural Sugar – Honey or Date Sugar will work too, but I love the flavor of Maple Syrup best)
- 1/4 Cup Tapioca Starch (aka Tapioca Flour)
- 1 Packet Vegan Yogurt Starter (my favorite is this one from Cultures for Health)
Instructions
- In medium sized pot over medium heat, whisk together the Coconut Milk, Maple Syrup & Tapioca Starch & bring to 140 degrees Fahrenheit (I use a cooking 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 1/4 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, you have a few options: You can use your oven; a yogurt maker; InsantPot; or dehydrator. If the weather is really warm, you can even leave the jars out to culture. Oven Instructions: Warm your oven to the lowest setting (usually 170 degrees), then turn oven off. Place your Yogurt filled mason jars in a pot & wrap it in a large towel to insulate them. Place everything in your oven for 6-8 hours – Use the oven light for added warmth during the culturing process. Dehydrator Instructions: Place the jars into your dehydrator (I use an Excalibur 9-Tray with Timer) and set the temperature to 105 degrees Fahrenheit & culture for 6-8 hours. If using a Yogurt Maker or Instant Pot please consult your user manual & follow the instructions for culturing yogurt.
- Once the yogurt has cultured 6-8 hours, place the jars immediately in the fridge. Let yogurt set overnight. Yogurt should be thick & creamy!
Notes
Recipe can easily be halved or doubled! Just be sure to adjust the amount of Yogurt Starter you use.
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.
Nutrition
- Serving Size: 6 ounces
- Calories: 75