Homemade Coconut Yogurt
A creamy, dairy-free yogurt made from fresh coconut milk and cultured with live probiotics. This homemade version uses coconut flakes blended with water to create a rich base, thickened with pectin and fermented to perfection.
Ingredients
- •3½ cups unsweetened coconut flakes
- •2 teaspoons pectin powder
- •1 teaspoon vanilla extract
- •3 pieces glass jars with lids
Cooking Instructions
- 1.
Working in 2 batches, purée coconut and 4 1/2 cups hot water in a blender on high with vent open or lid slightly ajar covered with a towel (hot liquids can splatter) until smooth, 4-5 minutes. Pour mixture through a fine-mesh sieve set over a large bowl. Using a small ladle, spatula, or wooden spoon, press as much liquid from coconut as possible. You should have approximately 3 1/2 cups of milk. Discard solids or reserve for another use (see headnote). Rinse blender.
10 min
- 2.
Blend pectin and 1 cup coconut milk in blender until smooth, about 1 minute. Heat the remaining coconut milk in a medium saucepan over medium-high until an instant-read thermometer registers 140°F. Stir in pectin mixture and return to 140°F. Remove from heat and cool until thermometer registers 110°F. Whisk in coconut yogurt and vanilla, if using, pour into jars, and seal.
20 min
- 3.
Fill a large stockpot with water and heat until thermometer registers 115°F. Remove from heat, carefully place sealed jars in pot, and check water level-the jars should be submerged enough to cover all of the yogurt. Cover pot and let culture at least 12 hours and up to 1 day. Transfer jars to the refrigerator and chill at least 6 hours-the yogurt will become thicker as it chills.
1080 min
