Tangy and Creamy Vegan Probiotic Coconut Yogurt Recipe
Save cash and make it yourself.
*Affiliate disclosure.
This vegan coconut yogurt recipe is slightly sweet, slightly tangy, and full of probiotics. It’s not only delicious but also improving your digestive system! And it’s never a bad idea to fill up on healthy bacteria. Even though popping a probiotic pill is a great way to keep your gut health in check, there are many more exciting ways to integrate probiotics into your diet (think: sauerkraut, miso, and kombucha).
But when it comes to probiotic-rich yogurt, I have long been eager for a vegan version. Luckily, plenty of vegan probiotic yogurt products are hitting the market. The only problem is, they’re expensive! Coconut Cult is making huge waves, and for a respectable reason, but they’re $20 a pop! I don’t know about you, but that’s not a yogurt I can enjoy on the reg.
The best way to get your probiotic coconut yogurt game on is to make it yourself! The following vegan probiotic coconut yogurt recipe explains just how to achieve that thick, creamy, lightly effervescent bliss. And while it may seem like a daunting task to make, I promise you it isn’t.
What You’ll Need
Making this recipe requires a bit of foresight. First, get yourself a vegan starter. Cultures for Health has a reliable vegan version that sells for $9.99 and contains four packets of starter culture, each dedicated to one to two quarts of milk (aka, to-be yogurt).
Next, you’ll have to decide the best coconut milk to use. While canned coconut milk or tetra packs are all possibilities, the best way to avoid the guessing game concerning add-ins and BPA leaching is to simply make your own coconut milk from fresh young Thai coconut. Be prepared with young Thai coconuts on hand as well as a responsible person to crack the coconuts open in a safe fashion.
You’ll also need agar-agar, which helps to thicken the yogurt into a beloved consistency. Agar-agar is a jelly-like substance, obtained from algae. Who wants runny yogurt, anyway?
The last element is the heating device. Unless you have a yogurt making kit, you use can use an Excalibur dehydrator set at about 105 degrees. Place the containers on the bottom, away from the heating element. Another option is to use a temperature-adjustable heating pad, or put a w0-Watt bulb in the oven and keep the light on with the containers wrapped in a towel to hold the heat.
This probiotic coconut yogurt is a delicious way to enjoy yogurt, only without dairy and with incredible digestive system benefits.
Ingredients
Preparation
- Sterilize your yogurt containers in boiling water. Remove, dry, and set aside.
- In a saucepan, bring coconut milk to 180 degrees Fahrenheit and then remove from heat. Be sure not to boil the milk, but it is important that the milk reaches 180 degrees in order to prevent harmful bacteria.
- Stir in the agar agar, followed by the coconut nectar.
- Let the milk cool down to about 100 degrees Fahrenheit.
- Remove 1/2 cup of the cooled coconut milk and stir in the starter culture. Stir well and pour into the remainder of the coconut milk.
- Pour cultured milk into the yogurt jars. Cover and ferment at 105-110 degrees Fahrenheit for seven to nine hours.
- Check on the taste of the yogurt after seven hours to see if it is sour enough for your taste. Let it sit in the heat for longer if you seek a stronger taste.
- Once finished, store the yogurts in the refrigerator and once cold, enjoy the yogurt alone, with granola, or as you please!
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