Coconut cream yogurt

Course Side Dish

Cuisine American

Keyword coconut recipe, dairy-free yogurt, fermented food, vegan yogurt

Prep Time 5

Total Time 5

Servings 2 cups

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

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

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.