MAKES ABOUT 1¾ CUPS · VEGAN, GF, DF
My friends Stephanie and Willow from C&J Nutrition taught me this easy DIY coconut yogurt recipe. I have yet to find a great coconut yogurt in my local markets and I love having a dairy-free option in the fridge, since I try to limit the amount of dairy I eat. The flavor of this yogurt is just barely coconutty and has the slight tartness you would expect from a cultured product. Probiotics are important for gut health! Note that if you are using purchased coconut milk, you don’t want the coconut beverages in the refrigerator section. Use the pure coconut milk you find in a can or, in the case of Aroy-D, small Tetra Pak boxes.
14 ounces full-fat culinary coconut milk (either homemade, here, or I prefer Aroy-D brand)
1 probiotic capsule (You can use whatever you like, but VSL#3 gives the best result)
1. Pour the coconut milk into a clean glass jar with a tight-fitting lid.
2. Open the probiotic capsule, using your fingers, and pour the contents into the coconut milk. Stir well. Using a fork helps break up the clumps of powder.
3. Place the lid very loosely on top of the jar. Don’t screw it on at all; you want plenty of air to get to the mixture within, but you want to cover it from any dust or dirt.
4. Let sit on the countertop, out of direct sunlight, for 24 hours undisturbed.
5. After 24 hours, stir the mixture again (it should be starting to thicken) and let sit for another 24 hours, undisturbed.
6. After 48 hours total, the yogurt should be able to coat the back of a spoon. If you refrigerate it now, it will be the consistency of regular yogurt. If you let it sit for another 12 to 24 hours, it will become even thicker.
7. Store in the refrigerator with the lid tightly sealed for up to 5 days.