By popular demand I’m bringing you another coconut yogurt recipe. It’s dairy free, vegan and Paleo.
With so many people choosing coconut yoghurt over the dairy variety, I thought I would offer up an even simpler recipe. The first coconut yoghurt 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 yoghurt to the masses!
I’ve started to bake more and more with coconut yoghurt recently - yummy, cultured coconut cream desserts that are dairy free! These deserts require delicious coconut yoghurt but don’t work well with gelatin or agar agar in the mix.
This yoghurt 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 so it’s ideal for smoothie bowls and raw dairy-free desserts.
In traditional dairy milk yogurt the bacteria instarter 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 yoghurt container and whisk with boiling water.
For other non-dairy yogurt recipes please try this organic coconut yoghurt recipe thickened with gelatin, our famous date sweetened coconut and cashew yoghurt or homemade superfood almond milk yoghurt.