Bridget's Homemade Probiotic Coconut Yoghurt
Gluten-free | Sugar-free | Dairy-free
Makes: 800 ml (1.6 pints)
Cusine: Bridget's Healthy Kitchen
Course: Breakfast
Prep time: 5 minutes
Cook time: 10 hours
Difficulty: Easy
Sadly, as much as I love yoghurt, dairy does not agree with me. So I've spent some time working on a homemade dairy-free yoghurt alternative.
I love the texture, smoothness and versatility that yoghurt brings to many dishes, but I wouldn't say I like the side effects of the dairy kind. My homemade coconut yoghurt is a fantastic alternative! It's effortless for our bodies to digest and is the perfect healthy choice for those of us that are lactose intolerant.
My recipe is sugar-free, dairy-free and free from preservatives. It is also a probiotic, making it extremely healthy for our guts!
You can enjoy my coconut yoghurt with berries and nuts like I have done in the image, or you can make my coconut tzatziki dip - recipe in my eBook, Bridget's Healthy Christmas. It's also fantastic in curries and as a replacement for sour cream.
Use my coconut yoghurt in sweet and savoury recipes. Your imagination only limits its versatility!
Hints, Tips & Tricks
The easiest and safest way to make homemade yoghurt is with a yoghurt maker, as it can hold the perfect temperature for yoghurt to ferment. I use an Easiyo Yoghurt Maker, which is super simple to use.
Before you start this recipe, a word of caution, make sure all your utensils and equipment that you are using is scrupulously clean. Yoghurt sits for 8-10 hours in a warm environment, and any harmful bacteria that may be present through dirty hands or utensils will multiply rapidly. The harmful bacteria will turn the yoghurt sour and make it extremely dangerous to eat, so be vigilant with your hygiene.
Once you've made your first batch, keep aside 4-5 tablespoons of coconut yoghurt to create a new batch.
Recipe
Ingredients
- 800 ml (27 fl oz) coconut milk, best quality your budget allows
- 4 tbsp tapioca starch or flour
- 4 probiotic capsules or 4 tbsp store-bought probiotic unsweetened coconut yoghurt
Method
Before you start this recipe, a word of caution, make sure all your utensils and equipment that you are using is scrupulously clean. Yoghurt sits for 8-10 hours in a warm environment, and any harmful bacteria that may be present through dirty hands or utensils will multiply rapidly. The harmful bacteria will turn the yoghurt sour and make it extremely dangerous to eat, so be vigilant with your hygiene.
- Pour 600 ml (1.2 pints) of the coconut milk into a heavy-bottomed saucepan and whisk well to ensure it is lump free and place on low heat.
- Whisk in the tapioca starch or flour with the remaining coconut milk until smooth, and then whisk into the saucepan. Continue to heat the coconut milk and tapioca gently, occasionally whisking for about 10 minutes or until it thickens to a thin yoghurt consistency.
- Allow the coconut milk to cool to lukewarm or blood temperature (approx 37C or 98F). Ideally to use a metal food thermometer to measure the temperature perfectly.
- Empty the contents of probiotic capsules or whisk in the store-bought coconut yoghurt into the milk and pour the milk into the container that goes into your yoghurt maker.
- Leave the yoghurt to ferment for 8-10 hours or overnight as per the manufacturer's instructions on your yoghurt maker. The yoghurt is ready when it has slightly soured and thickened a little. Homemade coconut yoghurt tends not to be as thick as the store-bought variety and if you would like yours thicker, add an extra tablespoon of tapioca starch next time you make a batch.
- Chill the yoghurt and store it in the refrigerator for up to 5 days.
- Serve with your favourite yoghurt toppings! I served mine with fresh berries, pistachios, coconut flakes and a sprinkle of inulin powder for an added nutritional boost. I also love to serve my coconut yoghurt with my homemade bruesli (Bridget's muesli) and as a worthy replacement for sour cream.
- Always keep aside 4-5 tablespoons from your current batch of coconut yoghurt to make a new batch.
Note: If the yoghurt discolours on the top, immediately discard it as it has spoiled.