Coconut cream yogurt
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Canned coconut milk cultured with kefir, kombucha or a yogurt culture into a thick dairy-free yogurt.
Ingredients
- 1 can of coconut milk preservative-free
- 2 tablespoon of culture
Equipment
- mason jars
Directions
- Stir the coconut milk and culture together in a glass jar.
- Mesophilic cultures (milk kefir, water kefir, or kombucha): leave the jar on the counter at room temperature for 24 hours.
- Thermophilic cultures (vegan yogurt, dairy yogurt, or a probiotic supplement): warm the coconut milk to 110 F (40 C), stir in the culture, and keep it at that temperature for 10 hours.
Notes
Refrigerate after fermenting. Keep thermophilic cultures at or below 110 F (overheating kills the culture; use medium, not high, on an Instant Pot). Use fresh culture each batch (vegan yogurt tubs can be portioned and frozen); probiotic supplements are often not strong enough. Canned coconut milk with sulfites may not ferment. Use a clean spoon each time you taste. Do not eat coconut milk that soured unintentionally. Discard if moldy or off-smelling. Allergy: tree nut labeling (coconut).
Nutrition
Serving: 200g | Calories: 394kcal | Carbohydrates: 5.6g | Protein: 4g | Fat: 43g | Saturated Fat: 38g | Cholesterol: 0mg | Sodium: 26mg | Potassium: 440mg | Vitamin A: 0IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 6.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 cups; of coconut milk counted as canned coconut milk (one can 400 g). Brands and portions vary, so use it only as an approximation.