Coconut Milk Yogurt (dairy-free, Paleo, Keto, vegan)

Coconut Milk Yogurt is an excellent option for those of us that are dairy-free and still desire the flavor and texture of yogurt. My Coconut Milk Yogurt is very simple to make. It is made very similar to the way my regular yogurt is made, with a few changes. Since yogurt made with coconut milk does not thicken on its own, I add a small amount of gelatin and that does the trick.

I love my Coconut Milk Yogurt plain, without any added sweetener, and I do suggest you try it this way before adding sweetener yourself.  Coconut milk has a gentle sweetness all to its own. This sweetness may even be enhanced with the addition of vanilla extract or vanilla powder. If you find you would really prefer more sweetness, try adding a few drops of liquid stevia to your serving bowl.

One of my favorite ways to enjoy homemade Coconut Milk Yogurt is by adding in a small serving of my grain-free granola. Eating this way makes for a fully balanced meal, high in healthy fats, moderate protein, and fairly low in carbohydrates. You can actually enjoy a modified typical breakfast knowing you are staying within your dietary guidelines.

My children love this yogurt with a handful of fresh berries on top as an occasional dessert. They do enjoy the addition of vanilla and stevia too.

Yield: 6

Author: Yvonne Tomlinson

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Coconut Milk Yogurt

Prep time: 10 MinCook time: 18 HourTotal time: 18 H & 10 M

Ingredients

• 2 cans coconut milk, full-fat
• 2 probiotics capsules Multi-strain, good quality. See notes for substitute options
• 1 Tbsp. grass-fed beef gelatin or 2 Tbsp. tapioca starch, for a vegan option
• 1 tsp. vanilla powder optional

Instructions

1. In a medium-sized pot, heat one can of coconut milk to just under 180 degrees, do not let it boil.
2. Sprinkle in the gelatin. Whisk or mix well until fully dissolved.
3. Add the second can of coconut milk and make sure it is cooled to between 105-113 degrees.
4. Once it has cooled add in the powder from the probiotic capsules (open up the capsules). Mix into the coconut milk.
5. Pour the mixture into mason jars or a yogurt maker. You may also use a slow cooker.
6. Keep the yogurt mixture above 100 degrees (preferably 105-113) for 18-24 hours. It may even sour more if left to incubate for 36 hours. It works well to keep the yogurt in an oven with the warming light on if you do not have a yogurt maker. You can also use an Instant Pot.
7. Once the yogurt is soured to your liking, place the yogurt containers into the fridge for 4 hours. It will thicken once it has cooled.

Notes

Substitute options for probiotic capsules- Instead of probiotic capsules, you may use ¼ cup of coconut milk yogurt from a previous batch, ¼ cup of store-bought unsweetened coconut yogurt, or 1 packet of non-dairy yogurt starter culture, or 1 tsp. of powdered probiotics

Nutrition Facts

Calories

335

Fat

32

Sat. Fat

28

Carbs

13

Fiber

3

Net carbs

9

Sugar

5

Protein

4

Sodium

62

Cholesterol

0