Weekend project: Make your own coconut yogurt

I’d never had coconut yogurt until I tried the Austin-based Kokonut, which was one of the creamiest, softest yogurts I’d ever had.

I hadn’t thought about *making* coconut yogurt until I came across this recipe in “The Wholefood Pantry: Change the Way You Cook with 175 Recipes for Healthy Homemade Essentials” by Amber Rose (Kyle Books, $29.95).

You can buy coconut yogurt at retail stores, but you can also make it at home. Contributed by Nassima Rothacker.

If you start with a can of full-fat coconut milk, all you have to do is add a few capsules of probiotics to start the fermentation process to make yogurt. It takes a couple of days on the counter, but unlike other yogurt recipes, you don’t have to heat and hold it at a certain temperature.

Why go to the trouble of making your own? Rose points out that most commercial brands of coconut yogurt have tapioca starch, which can cause problems if you have a sensitive digestive system. By making it yourself, you can avoid the added thickeners in the first place.

Coconut Yogurt

3 (14-ounce) cans full-fat (and additive-free) coconut milk, chilled upside down in the fridge overnight
2 capsules of probiotics (contents only, capsules discarded)

Take the coconut milk out of the fridge, turn the cans the right way up, and open. Carefully drain off the thin liquid that forms at the top into a bowl and reserve.

What remains in each can is the hardened coconut fat, which you can spoon out into a separate clean bowl.

Using a whisk or hand-held electric beaters, whip the solid coconut fat into a soft cream. This should only take 1 to 2 minutes. If it’s too thick, you can add a dash of the reserved milk to loosen the mix. When the coconut cream has a lovely soft consistency of whipped cream, pour it into a glass jar and add the contents of the probiotic capsules, stir with a wooden spoon, then cover the jar with a breathable lid such as a paper towel fastened in place with a rubber band.

Set the jar in a warm place to ferment. The linen cupboard is great, or a warm spot in the kitchen. Leave for 24 to 36 hours. Taste it after 12 to 24 hours to see if it has reached your desired level of tangy sourness. Little bubbles will start to appear, which will tell you it is ready . Remove the cover, replace with a tight-fitting lid, and transfer to the fridge. It will last for about 10 days if kept cool, although it will harden in the fridge. To soften it, simply stir vigorously with a wooden spoon. Makes 2 cups.

— From “The Wholefood Pantry: Change the Way You Cook with 175 Recipes for Healthy Homemade Essentials” by Amber Rose (Kyle Books, $29.95)

 

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