Peeps, I have been wanting to share this recipe as soon as I got it to “work”. I have been making it non-stop since. For several years, I have been trying different brands of non-dairy yogurts, but have never found one that has the fluffy and super creamy texture that some dairy yogurts have – like Greek yogurts, or Siggi’s…until now! After seeing Coconut Cult yogurt popping up all over Instagram, I decided I needed to try it! It looked as creamy as my favorite dairy yogurts! I went to go buy it online and it was $72 for 2, 16 oz jars (GASP!)! I am ALL about supporting new and budding American-born businesses, but I live pretty comfortably and still could not justify spending almost $75 on 2 jars of yogurt, even if it was the best. Over the course of the next several months, I went back to their website a few times, maybe there was a sale? maybe they lowered their price? maybe they’re selling it closer by and I can just buy one jar…?? Maybe someday I will get lucky enough to try some Coconut Cult!
After researching a few recipes on yogurt making, it seemed like something I could do without too much effort. I figured I already had the 2 necessary ingredients, and if it didn’t work, all I’d lose was a can of coconut milk/cream and a few probiotic capsules. But it WORKED! I did lots of recipe testing to get this one right for you guys, and for me 😉 ! It is so so creamy and delicious and tangy and FULL of gut-happy probiotics! I don’t have a ton of experience with fermentation so I was afraid I would end up with a lumpy, smelly, moldy mess, but even with my “worst” batch, that wasn’t the case!
You read that right…all you need is a can of coconut cream + 2 probiotic pills! There are a few caveats to that to reach utmost creaminess and tangy yogurt taste, I’ll share those below.
- 14 oz (ish) can coconut cream (WITH guar gum)
- 2 probiotic capsules
- 1 very clean glass jar
- Enough cheese cloth to cover jar opening
- Add full contents coconut cream can and contents of probiotic capsules to very clean blender just until smooth.
- Pour cream/probiotic mixture into glass jar.
- Cover jar with cheese cloth and secure with string or rubber band
- Allow to sit in a warm and dark place, for 24-48 hours
- Put in refrigerator after fermentation and enjoy within a week!
*Adapted from Minimalist Baker
- If you want to make it even more creamy, you can line a strainer with cheese cloth and let it drain for a few hours. What gets strained out is probiotic coconut water, that can be consumed by itself or added to something else. What is left over is just the coconut cream without water.
- You can use full fat coconut milk, it will just be a bit runnier, unless you strain it out using the above method. I’m all about simplification and coconut cream is basically the coconut meat with the water already mostly removed.
- If your house is >70F, you can just leave the jar to ferment in a kitchen cabinet, or other dark spot. If your house is <70F, you can put the jar in the oven with the oven light on.
- Brand matters!
- I tried this without guar gum coconut cream and I personally thought it was disgusting. >_< Guar gum acts as a thickener/stabilizer, so without it the coconut cream/milk will separate in the jar while it’s fermenting. Some other recipes I found online said it was fine it you stirred/strained it, but I was grossed out by the lumpiness and consistency. I ended up composting mine because I was grossed out. The coconut cream brands I’ve used that have worked beautifully are – Native Forest and Thai Kitchen. I am not sure if these are BPA free. Thai Kitchen does not currently have organic coconut cream. Whatever you choose to use, I recommend ensuring the ingredients are coconut, guar gum, and maybe water.
- It’s important to use a probiotic that has lots of live and active cultures. You’ll quickly find out whether that’s true if your yogurt doesn’t ferment or smell tangy (like yogurt!). I happened to have medical grade probiotics that I bought online – VSL 3 . I also read Silver Fern probiotics work well. You’ll likely need to use probiotic capsules that you can open and empty out, rather than probiotic tablets. I have not tried to crush up tablets, so I don’t know if that works.
- You’ll know when your yogurt is ready because it will have that delicious slightly sour, pungent smell that all plain yogurt has. Although I haven’t experienced it, if, at the end of the fermentation period, you yogurt has any mold or discoloration or other funky smells, throw it away – or even better, compost it!
I would LOVE to hear how you all are enjoying this delicious, dairy-free, raw coconut yogurt!! Also share any tips, or fails :), that you have!