I adore cultured coconut yoghurt and eat it almost every day!
It is just so damned versatile, yet, so damned expensive. At my local supermarket, it’s over $20 a kilo for the organic coconut yoghurt.
Fortunately, with some preparation and time, you can make organic cultured coconut yoghurt at home for about a quarter of the cost and it is delicious.
Get a Cultured Gut!
Cultured coconut yoghurt is alive. ALIVE! There is so much evidence to support how cultured and fermented foods are beneficial to our health. In the context of a healthy diet, foods like yoghurt supply our gut with active probiotic flora which can improve digestion, help protect against disease, and enhance our immune systems.
pot set coconut yoghurt
Many coconut yoghurt recipes I found online used probiotic capsules, which are also expensive, and animal sourced. When I was vegetarian, I used to make yoghurt the old-fashioned way, by mixing a few tablespoons of one batch of cultured yogurt to warmed milk.
The great news is, this method works with coconut milk too!
Choosing Your Coconut Yoghurt.
This recipe begins with two heaped tablespoons of store-purchased coconut yoghurt. I choose a brand that is pot-set, “live” cultures. Choose unsweetened, natural yogurt without any flavourings for this recipe.
Endless Cultured Coconut Yoghurt!
Once you make your own yoghurt, you are set for the rest of your life! The active cultures continue to flourish with each batch.
You can make this yoghurt with organic coconut cream or organic coconut milk.
Obviously, the coconut cream will yield a much thicker, richer product than the coconut milk. Coconut milk is my preference, I do blend it with a little arrowroot powder to have it ‘set’ a thicker consistency without the extra saturated fat.
Look for coconut milk that has very few additives. My favourite has a little xantham gum, but no added sugar.
How to Make Cultured Coconut Yoghurt
You will need:
- 2 heaped tablespoons of shop purchased organic, live culture coconut yogurt
- 1 x 400g tin of organic coconut milk or organic coconut cream
Optional: 1 teaspoon of arrowroot or tapioca powder
Pour your coconut milk into a saucepan and heat over medium heat to warm the coconut milk through, but do not boil as it may split, which will ruin your yoghurt.
If you want a thick pot set-style coconut yoghurt, whisk in the teaspoon of arrowroot powder to your warmed coconut milk and stir until no lumps remain.
Remove from the heat, cover with a tea towel and leave the coconut milk to cool until itʾs warm to touch.
Add a few tablespoons of the cooled coconut milk to your coconut yogurt and stir to an even consistency. Pour into the remaining warmed coconut milk and stir through.
Pour your just-mixed warmed coconut yogurt into a sterilised jar and place in a warm spot for at least 6 hours. In the summer, I just leave it on the benchtop!
But in our cool winter, I wrap it in a tea towel and tuck it into an insulated grocery bag with a couple of hot water bottles to keep it warm. The longer you leave it, the thicker it gets and coconut yogurt will firm as it cools in your fridge too.
If you want a sharper taste, leave it to culture up to 24 hours.
Place your yogurt in the fridge after it has cultured and consume within 5-7 days.
This recipe is easily doubled if you wish to make a greater volume of yoghurt.
You can continue to use your yoghurt to make fresh batches!
Repeat the process using your homemade yogurt. Enjoy cultured coconut yogurt for the rest of your days!
I use my coconut yoghurt in so many dishes! It adds that sharp, creamy mouthfeel to complement savoury meals like curries, chilli’s and also sweeter dishes like overnight oats and smoothies. I love this yogurt served with fresh blueberries and a drizzle of sweet-sour pomegranate molasses. Try it!
Stir through fruits, or flavourings as you wish, yet always save a few plain spoonfuls for your next batch.
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I hope you try this recipe, it is unfussy, yet produces consistent, delicious results!