SIMPLE DAIRY-FREE COCONUT YOGHURT

 In My Blogroll, My Little Book of Recipes, Sweets
I’m well used to making vegan alternatives to dairy products (rice milkalmond butter, etc) but surprisingly enough, this is the first time I’ve attempted to make my own yoghurt!
The base for this recipe literally has three ingredients. Coconut milk, agave nectar syrup and 2 probiotic capsules. Don’t worry about finding the probiotic capsules – all health food shops will have a wide selection to choose from. I picked the cheapest, unflavoured capsules of acidophilus.

 The reason I’m putting up this recipe now is so that later when I experiment with turning this into Froyo and adding various flavourings, I can just refer back to this little post.

Plus the yoghurt is absolutely delicious by itself and deserves to be recognised for a simple creamy alternative to the many commercial brands out there! Trust me, this holds its own against any yoghurt, dairy-free or otherwise.

INGREDIENTS

One can of coconut milk = one jar of coconut yoghurt. Add more to the recipe if needs be!
1 400ml tin of coconut milk
2 probiotic capsules
1.5 teaspoons of agave nectar (can also use honey if non-vegan)
1 teaspoon vanilla essence (can also use vanilla pods if you have them!)

METHOD

STERILISE THE JAR THAT YOU INTEND ON USING BEFORE BEGINNING TO MAKE THE YOGHURT. THIS IS IMPORTANT IN ORDER TO ALLOW THE PROBIOTIC BACTERIA TO WORK!

1.Open the tin of coconut milk and spoon out the creamy coconut layer into a bowl, leaving the coconut water behind.

2. Whisk the creamy coconut milk until it has a thicker and creamier texture. An electric whisk is handy for this.

3. Once the coconut milk has thickened, break open two of the probiotic capsules and stir their powdery content into the coconut milk.

4. Add the agave syrup and the vanilla to the mixture.

5. Place the mixture in the (now cooled down) sterilised jar and cover with a lid. Leave for 24hrs in a nice warm place such as the hot press.

6. Once 24hrs has passed, take the yoghurt out of the hot press. It’s not unusual for there to be a separation of the ingredients in the jar – there will probably be an oil-like base separated from the creamy yoghurt above. Just give the yoghurt a stir!

7. Place in the fridge for several hours (I’d recommend eight) so that it can cool and thicken further.

Ideally leave overnight and just serve with some granola or fruit for breakfast in the morning!

Note: I know it seems strange leaving yoghurt in a warm place when usually we keep them in the fridge at home, but this is an important step in the process to allow the milk to get its creamy yoghurty texture. If you’ve ever made pizza from scratch, you’ll know what happens when you place the pizza dough in a warm place – the yeast will do its job and make the base expand! This is the same for coconut yoghurt… kind of. It needs warmth to work. You’ll see what I mean afterwards, just trust me.

Sorcha x

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