Why, when I have access to beautiful raw milk weekly, do I still make coconut yogurt??
We love (love!) our raw milk share, but from the months of January until May our milk supply is lower so there just isn’t enough to go around. It is a great time to give our guts a little bit of a dairy break (although we still enjoy the gallon that we do get every week!), and rotate some food around.
I have made many (many!) coconut yogurt attempts. I say attempts because many of them were fails that landed themselves in the next morning’s smoothie mix up. There is just no way I can afford to buy the coconut milk yogurt on store shelves, so if we wanted to have that tangy, creamy goodness with our breakfast granola, or lunch smoothie, I was going to have to figure out how to make it myself.
This coconut yogurt has a nice, tang and a great creamy consistency. You can play around with the amount of time the yogurt cultures for more or less “tang”, and you can play around with the gelatin amount to make it the consistency you like! It is pretty forgiving, and super fast to put together.
One quick note before we get to the recipe! If you choose to use canned coconut milk, you probably won’t need/won’t want to use the same amount of gelatin as the thickener since canned coconut milk has added gum to thicken it already. Also – I have only done the coconut yogurt with the probiotic powder that I will link in the recipe – I’m sure other powders would work, but be mindful I’m not sure how the amounts will compare. The one I choose to use is a quality, pharmaceutical grade powder that my chiropractor recommends.
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- 1 ½ cups full fat coconut milk
- ½ tsp quality probiotic powder
- 1 tsp grassfed gelatin (If you want it more like a “kefir” consistency (thinner), than you can use half the amount. You could also make the consistency a thicker/pudding/custard like consistency with more gelatin. Do NOT use the cold soluble gelatin – it will not work for this project!)
- Stir the probiotic powder and gelatin into the coconut milk and put a lid on the container (I use a pint mason jar which fits this amount perfectly.
- Place the jar under the light in your oven (withOUT the stove on) overnight or 8-12 hours. You can taste for "tang" and if you want more you can go up to 24 hours under the light.
- Shake up the jar and place it in the fridge for 2 hours to finish the culturing and thicken the yogurt.