With so many people choosing coconut yogurt over the dairy variety, I thought I would offer up an even simpler recipe. The first coconut yogurt recipe requires thickening and recommends an organic brand of coconut cream that is difficult to find in stores. This recipe is fast and cheaper to make – truly bringing homemade coconut yogurt to the masses!
I’ve started to bake more and more with coconut yogurt recently - yummy, cultured coconut cream desserts that are dairy free! These deserts require delicious coconut yogurt but don’t work well with gelatin or agar agar in the mix.
This yogurt recipe uses Ayam Coconut cream, which is readily available in supermarkets and half the price too. Ayam coconut cream (the green tin) is super thick and creamy to begin with so the result is equally as lovely. (Yay no thickener required!) It also, doesn’t set with a layer of coconut oil on top.
In traditional dairy milk yogurt the bacteria in starter culture thrive on the sugar content (lactose). Alternative milks naturally have less sugar than dairy milk, so it is necessary to add some sugar with the starter culture to promote fermentation. One teaspoon of sugar or one tablespoon of pasteurised honey is enough to kick start fermentation. Raw honey may have an antibiotic effect and is therefore not suitable for making yogurt.
3 – 4 cans of Ayam coconut cream (depending on your yogurt maker capacity)
1 teaspoon of white sugar or 1 tablespoon of pasteurised honey
Yogurt starter culture or multi-strain probiotic
Thoroughly wash or sterilise your yogurt container and whisk with boiling water.