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Vegan Coconut Yogurt

  • 20 m
  • 1 d 12 h
Erin Alderson
“Are you eating plant-based but missing good-for-you, probiotic-rich yogurt? This vegan coconut yogurt made from coconut milk is entirely vegan and just as creamy and delicious as dairy yogurt. Use it in place of traditional yogurt in recipes, add it to a smoothie or layer it into a fruit parfait.”

Ingredients

    • 2 14-ounce cans full-fat coconut milk
    • 3 tablespoons tapioca starch
    • 3 tablespoons sugar
    • 3 probiotic capsules (20 billion CFU; about ½ teaspoon)

Directions

  • 1 Before beginning, sterilize all tools and jars you will use for making the yogurt.
  • 2 Pour coconut milk into a medium saucepan and whisk well to incorporate. (If the cream part of the coconut milk is thick, transfer the coconut milk to a blender and puree until smooth.) Transfer ½ cup to a small bowl. Add tapioca starch to the bowl and whisk until well incorporated. Stir the mixture back into the pan and add sugar. Heat until scalding (180°F).
  • 3 Remove from heat and let cool, stirring occasionally, until the temperature has dropped to 100°F. Add the contents of the probiotic capsules and whisk to combine. Divide the mixture among 4 sterilized 8-ounce jars and cover with lids.
  • 4 Keep the yogurt warm using your preferred method: yogurt maker, dehydrator set to 110°F, or in an oven that's about 105°F (leave the oven light on until this temperature is reached). If using the oven, wrap the jars in a towel to help insulate them. Let it rest for 12 to 24 hours. (The longer it rests, the tangier it will be.)
  • 5 Transfer the yogurt to the refrigerator and wait 24 hours for it to cool and thicken before eating.
  • To make ahead: Refrigerate for up to 1 week.
  • Equipment: Four 8-oz. jars with lids
  • Learn more about how to make this vegan yogurt.
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