This post is a part of Sprig & Vine’s #100daysofSummer program: your warm weather guide to eat well, drink up, cool down, and chill out. Expect easy breezy recipes, hydration 101, wellness tips, and healthy living ideas all summer long.
Ok, I made coconut yogurt at home and you can too!
When my quest for finding coconut yogurt in India ended in disappointment (I could not find it anywhere, in stores or online), I figured, how hard can it be to make it at home? I mean, Indians have been making regular dairy yogurt at home for centuries, right? Well this is different. After tons of research online I saw the one thing that was common for all recipes was that it required probiotic capsules which did not contain any PREbiotics. Another thing that is extremely hard to find, and not really a part of a regular kitchen pantry.
I almost gave up the idea of making coconut yogurt, when I figured why not try to make it the same way regular yogurt is made — using the starter from a previous batch of yogurt! And it worked. I made the most delicious, rich, tangy, and creamy pot of yogurt. The texture was just perfect, and the longer it set in the refrigerator, the creamier and thicker it got, almost like Greek yogurt.
Full disclosure — this coconut yogurt is not 100% dairy free because it uses regular yogurt as a starter. However, it has a very small amount of lactose, which means it will be much easier to digest for those with lactose intolerances. It’s also great for you if you’re trying to eat less dairy (and prefer to reserve your dairy intake for more important things like cheese). Or, if you’re like me, it’s great as a change and for when you want something creamy and indulgent as a treat.
I prefer it plain, but for those of you who find it too tangy, a little bit of sweetener like agave or maple syrup goes a long way. You can also make fancy flavoured yogurt at home! Add 1/2 teaspoon of vanilla extract for vanilla yogurt, or blend it with the pulp of a sweet fruit for other flavours – mango, strawberries, blueberries, bananas, peaches are all great options. I mean, mango and coconut are a match made in tropical heaven, and this treat will cost you way less than some brands that cost a BOMB.
My favourite way of eating coconut yogurt is as a snack or in a breakfast bowl — with seasonal fruit, and with a generous sprinkling of granola. Layer it with chopped fruit in a mason jar to make a parfait on the go. This would also be delicious blended into smoothies, or on top of pancakes, muffins, and banana bread!
- 400ml full fat coconut milk
- 4 tablespoons regular full-fat yogurt
- 2 tablespoons maple syrup or agave, optional
- Warm the coconut milk on medium heat until it comes to a gentle simmer. The idea is to warm the milk and not boil it. Take it off the heat and let it cool down to room temperature.
- Pour the warmed then cooled coconut milk into the container you want the yogurt to set in. Add the regular full fat yogurt to it and mix well using a spoon. Cover the container with a muslin cloth and hold it in place using a rubber band, and leave it set on the countertop overnight. Note: In warm climates and during the summer this works, but if you live in a cooler climate you might need to find a warm spot for the yogurt to set in. Try the inside of the oven (with the light on but the heat off).
- Once the yogurt has set on your countertop for at least 8 hours, transfer the container to the fridge for another 6-8 hours to allow it to chill and completely firm up. If you want it further thickened (like Greek yogurt), you can transfer the yogurt to a strainer lined with a cheesecloth, set over a container to catch the excess water, and leave it to drain in the fridge for another few hours.
- Coconut yogurt is naturally tangy, and if you enjoy the taste as it is, skip the sweetener. If you prefer something slightly sweetened, add in some agave or maple syrup to taste. Store in the refrigerator, and consume within a couple of days.
Coconut yogurt is tangy, but if tastes extremely sour to you or smells weird, something has probably gone wrong.
Did you make this recipe?
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Love the way you make non vegetarian stuff vegan