Coconut Yogurt
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Yogurt topped with nuts, granola, sliced fruit, and a bit of honey was my go-to breakfast as I was becoming an adult. Forget the sugary cereals of my youth and screw the boring “adult” cereals–I wanted to start my days with something healthy and sugary! I did this for several years before starting the autoimmune protocol. And I didn’t really miss it because I was so excited about trying new things, but every now and then I come across a delectable-looking recipe that calls for yogurt. Coconut milk is often a good sub in a pinch, but after four years on the AIP, I figured it was past time I try my hand at Coconut Yogurt. Now those of you that are still in the thick of your love affair with the probiotic treat can have a dairy-free, additive-free alternative!
You should be able to use any multi-strain probiotic for this recipe (I used Kirkman Pro-bio Gold). You’ll need sterilized mason jars to accommodate about two quarts of yogurt. It may separate in the fridge because coconut milk tends to do that, so just give it a good stir before use. Enjoy!
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Coconut Yogurt
Instructions
- Divide the coconut cream and probiotic powder evenly between each of your jars and mix well, then cap the jars.
- Place in a yogurt maker or Instant Pot with yogurt setting and follow the manufacturer’s instructions for yogurt. (In the Instant Pot, this takes about 12 hours).
- Refrigerate before serving.
I find it odd that you use creamed coconut (per the link to Amazon) instead of coconut milk or coconut cream in this recipe. Can you explain? When I make creamed coconut, it’s nearly as thick as nut butter. Coconut milk is liquid and quite different than creamed coconut. I’m eager to try coconut yogurt in my instant pot, but fear this recipe wouldn’t really work??!!
The product I link to needs water added to reach the consistency of coconut cream, otherwise, yes, it’s more like coconut butter; there are instructions on the package. But you’re free to use whatever kind of coconut cream you prefer.
I am excited to try your recipe! Per 4 cups of water…how may boxes of creamed coconut did you use? Thank you!
It’s really just going to depend on how much liquid you have to add to get it to the right consistency. It will vary from box to box and depending on your local temperature. In my experience a box is usually about 1 1/2 cups after it’s been diluted. You can also use the thick part of a refrigerated can of coconut milk.
What would you do if you didn’t have a yogurt maker or instant pot?
I’ve seen recipes that just let it sit on the counter or in the oven with the light on, but I’ve never tried any of those, so I can’t say how it would come out.
Can I just use coconut milk? I use AROY-D. Hard to find coconut cream where I am.
It’d be really watery. You can stick coconut milk in the fridge and the stuff that solidifies on top is coconut cream, but you’ll have to guesstimate how many cans you’ll need as the yield varies.
What kind of probiotic capsules do you use? I have celiac disease (I think you might too, if I remember correctly?) and I’m struggling to find safe ones that are truly gluten free and dairy free , but also are the best kind to use for making yogurt. Would love to hear if you’ve found them! 🙂
These are the ones I used: http://amzn.to/2iS0jOA
Can you make this directly in the instant pot with no mason jars?
I haven’t tried it that way. If your instant pot has a yogurt setting, I’d recommend following their instructions for making yogurt.
Hi! All the other coconut milk yogurt recipes I’ve seen (and the ones I have tried) heat the milk first. Is that not necessary, and can you tell me why? I can imagine the reason they do it for cow’s milk, but is it not needed to avoid bacteria when using a nut milk or similar? Thanks! I love all your recipes I’ve tried!
Hi Kathleen! I really don’t know the science behind yogurt-making but I imagine canned coconut milks are naturally more sterile than most dairy products. None of the coconut-based yogurt recipes I researched for this required heating, so that’s the route I took, too.
Thanks!