Coconut Milk Yogurt (2 recipe options!)


Coconut Milk Yogurt (2 recipe options!)

I love yogurt and am so excited to finally be making my own! This is
not only delicious, but because it’s a fermented food, it can help
improve your gut health and nervous and immune system functioning. Try
this with honey, cinnamon, berries or my Paleo Granola! I’ve tried a couple of different recipes and have
found that this one works best for me:

3 cans full fat coconut milk
2 tsp vanilla
1 Tbsp maple syrup

Pour into a pot and bring to a boil (I use my Instant Pot pressure cooker
on the steam setting). Remove from heat and add thickener, if using.

Optional Thickener:
To scalded milk add:
1 rounded tablespoon of gelatin dissolved in 1/2c boiling water.
Stir to mix.

Once milk cools down to 115 degrees or less, add probiotic capsules
(35 billion or so).

Place jars back in Instant Pot or yogurt maker and warm for 12 to 18
hours. (I have also read that you can place them in your own with the
light on to incubate. I haven’t tried this though). When done, place
in fridge for 8 hours minimum. If you like your yogurt thicker, keep
it in the fridge for a few days before eating.

Too much work? Here’s a recipe that only involves a can of coconut
milk, probiotics, and a few shakes.
**This is much easier, but I found the yogurt to be a little runnier
than I like. I would recommend using only the cream from the canned
coconut milk.

Let me know what works for you!

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