For a while now I have been experimenting with making different kinds of dairy-free yoghurt. One of my favorites is definitely coconut yoghurt made from coconut milk.
Inspired by this recipe and this recipe I have tried different methods and ingredients and so far this was the one that has worked best for me. But if you ever try this, don't be shy, experiment, and let me know what works for you. There's a gazillion of factors that influence how your yoghurt turns out, so don't freak out if yours turns out slightly different. Keep experimenting!
- 800 ml (2 cans) of coconut milk
- 3 tbsp tapioca starch + 120 ml of water
- 1 tsp agar agar + 460 ml water
- 2 tbsp coconut blossom sugar
- 1 sachet of probiotic powder (important: it has to be suitable for soy milk, I used the my.yo probiotic yoghurt starter)
- seeds from one vanilla bean (optional)
- simple yoghurt incubator (I use a styrofoam box in which I place the yoghurt jar, something like this)
- yoghurt jar with lid
- Mix the tapioca with the water and set aside.
- Using a saucepan, mix the agar agar with the water and bring to boil, keep stirring so the agar agar dissolves.
- Add the tapioca and sugar to the saucepan. Let simmer another two minutes, stirring occasionally.
- Add the cans of coconut milk, mix well and heat just until steam rises. Add the vanilla (optional). Now using a thermometer let it cool down until you reach about 35°C.
- In the meantime sterilize your yoghurt jar by either placing it in the hot oven (100°C should be enough) or by boiling it in a pot of water for a couple of minutes. As I am using a non-electric styrofoam incubator I now fill the jar with hot water and place it in the incubator in order to preheat it.
- When your coconut milk mixture has reached 35°C add the probiotic yoghurt starter and stir well until everything is dissolved. Empty your jar and fill in the yoghurt. Place the jar back into the styrofoam box and put it somewhere where it can rest for eight hours without being moved.
- After 8 hours you can take the jar out of its box and put it in the fridge overnight. The next morning you can enjoy fresh homemade coconut yoghurt. It will be a bit like jelly, but if you give it a good stir before using it will be super creamy and smooth.
Coconut yoghurt is a great dairy-free alternative to yoghurt, it's mellow, not too sweet and provides a lot of healthy nutrients (such as potassium and magnesium). I like to combine it with some homemade almond butter and whatever fruit is seasonal or I can get at the market at the time. This time I used fresh blueberries and a few slices of pear and sprinkled on some chia seeds, roasted coconut flakes and a splash of lime. The acidity of the lime goes really well with the coconutty flavour. So if you have any fruit that adds a little acidity such as passionfruit or even pineapple they would be great too.
Thank you to my dear friend from Kilda Nordic Interior for providing these beautiful breakfast bowls and decorations.