In several blogs and YouTube channels of vegan girls from other countries such as Australia, the United Kingdom or the United States, I have seen many times that they use coconut yogurt as an alternative to traditional yogurt and it is a shame not to be able to find it here in Spain or elsewhere. Except I have never seen it. While in London I tried it and although it was very tasty it was too dense and greasy, so I decided to make a homemade version to my liking.
We have already shared several yogurt recipes: soy yogurt, cashew-nut yogurt and another coconut yogurt. The bad thing about the first recipe is that it is a bit labor intensive and the other two, that raw cashews and fresh coconuts are not cheap and hard to find, that’s why this recipe is perfect. Only 2 ingredients are needed: a can of coconut milk and probiotics, nothing more!
- 1 lata de leche de coco de 400 ml (14 oz)
- 3 cápsulas de probióticos*
- 2 cucharaditas de sirope de agave (opcional)
- We leave the can in the fridge overnight previous.
- Remove the lid, remove the top layer of fat that will be hard and put it in a bowl.
- We are adding the coconut water that is in the lower part little by little until we obtain the consistency that we like, stirring with a fork. I added 4 tablespoons, but the amount can vary depending on your taste or the coconut milk you use (not all brands are the same).
- Yes you want the yogurt to be with a perfect consistency and without lumps, the ideal is to beat it in the blender, but it is not necessary.
- We put the little powder that is inside the capsules and dispose of the container. Stir.
- Cover the bowl with a cloth and leave the yogurt to rest for at least 12 hours in a dark, dry place. The longer you leave it, the more acidic it will be.
- When it has fermented, we can add the syrup or any other sweetener to taste to make it sweeter. This step is optional.
- After that time, we store it in an airtight container in the fridge. It can last up to 4 days.
- If you can’t get the probiotics, you can add 3 tablespoons of any packaged non-dairy yogurt, preferably coconut. Next time you can use this yoghurt.
- To make this yoghurt you need a can of coconut milk, brick milks won’t work and I haven’t tried making it with homemade milk, but I don’t think I’m going to work.
- Look for brands that, if possible, only contain water and coconut, without additives, preservatives and others. If you can’t find it, the recipe will work for you, but it will be less healthy.
- It’s best to use a full-fat coconut milk and avoid reduced-fat ones.
- This Yogurt is quite caloric, so the ideal is to consume it in small quantities. I like to add a tablespoon or two to accompany fruit, granola, muesli or it can even be used to make salty dressings or sauces. If what you want is to eat a bowl of yogurt, I recommend that you do it from time to time.