Ok, so I won’t judge you for not having the same dairy yoghurt obsession as I. I do understand, really I do. In support of those of you who seek alternatives to dairy (out of taste bud preference – heaven forbid – or of course, dietary requirements), this little post is for you.
Many of us are fully aware of a delightful dairy free coconut yoghurt on the market (CoYo) that is damn tasty but can be a little on the steep side financially, with huge variations between one store and another. For many this yoghurt is to be considered a rare treat. So why not create your very own coconut yoghurt from home? Save your hard earned pennies, know exactly what you’re getting (with every mouthful) and have it on tap if you can.
Coconut Yoghurt Recipe
This simple and delish recipe has been adapted from Lesh, The Mindful Foodie’s coconut milk yoghurt recipe. We particularly love Lesh’s resource as she explains how to prepare this yoghurt both with and without a Thermomix. Thank you Lesh!
Some notes to consider before you begin:
- If you chose to use canned coconut milk, purchase a full fat variety.
- The composition of coconut milk is different to dairy, so you will need to add a natural thickener and sweetener (if desired) to reach your desired yoghurt texture and flavour.
- Live cultures can be sourced from your local health food store, or a good quality probiotic may be used. Alternatively you may use a couple of spoonfuls of a natural yoghurt with live cultures (eg CoYo). Save a few spoons of your yoghurt once it’s complete so that you can start the process again next time.
- You will need a kitchen thermometer.
Thermomix , OR a stainless steel saucepan and a food grade thermometer
Small sterilised jug (not plastic)
Thermos (with a wide mouth, such as the Thermosaver)
2 x 500ml sterilised glass jars with lids (sterilise in boiling water and then dry the jars in an oven on low heat)
900ml coconut milk
2 tablespoons arrowroot or tapioca starch (more if you like a thicker yoghurt)
1 tablespoon maple syrup
Live yoghurt culture or probiotic capsules
Combine arrowroot and coconut milk in the Thermomix bowl. Cook at 90C for 9 minutes, speed 3 (this helps to sterilise, as well as to cook the starch). Allow the mix to cool to 37C (this will take about 1.5 to 2 hours). Then add the maple syrup and stir for 4 sec, speed 3. Pour about ½ a cup of the milk mixture into the sterilised jug and add the culture (if using probiotic capsules, pull them apart and pour the contents into the milk). Gently stir the culture into the milk and pour the mix back into the Thermomix bowl. So that the culture is mixed evenly and the temperature is at 37C, cook for about 3 mins on Speed 2, 37 degrees.
Whilst the yoghurt is heating, fill your thermos with hot boiling water and place the lid on (this helps to sterilise and warm the thermos). Then empty the water from thermos, and pour in the yoghurt. Put the lid on the thermos, and wrap it with some tea towels. Place it into an esky, and leave undisturbed for 12 hours. Then pour into containers and refrigerate for another 12 to 24 hours before eating. This helps the yoghurt to set and thicken.
Stove top instructions:
Combine the arrowroot and coconut milk in a saucepan. Cook on gentle heat for about 9 minutes so the starch thickens. Stir continually. Then turn off the stove and allow the mixture to cool to 43C. Leave your thermometer in and keep checking it periodically. Once cooled to 43C, stir in the maple syrup. Pour about ½ a cup of the milk mixture into the sterilised jug and add the culture (if using probiotic capsules, pull them apart and pour the contents into the milk). Gently stir the culture into the milk and pour the mix into pot. So that the culture is mixed evenly and the temperature is at back at 45C, reheat and stir until you have the temp back to 43C. Then turn the stove off and follow the latter half of the recipe above.
To make a thicker coconut yoghurt you may like to try adding the following:
- agar agar
- egg white powder
- coconut meat
- Or simply drain excess liquid from the mix.
Now go make some yoghurt. And have fun with it! Be sure to report back with any tips to share!