Coconut Yogurt

People – dairy-free tart frozen yogurt is BACK! And I’m so grateful. My fantastic friend Katie has brought us another one of her genius recipes. Originally an awesome contributor to the Blueberry Pudding Cake recipe, Katie has taken kitchen experimentation to a new level and brought us an easy method for making yogurt from coconut milk.

I’m not going to delay you any longer from reunion with frozen yogurt bliss.

 

Ingredients:
3 cans (13.5 oz) coconut milk (Natural Value, no additives)
1 packet Knox gelatin (0.25 oz or ~2.5 tsp)
2 tbsp sugar
1. Heat coconut milk to 180F
2. Take one cup of hot coconut milk to bowl, add gelatin and whisk until dissolved. Once dissolved, whisk gelatin mixture into the rest of the coconut milk.
3. Let hot coconut milk cool to 110F (this takes ~1-2 hours depending on ambient temp)
4. Put mixture into yogurt maker (or your chosen method of incubation, I use the Yogourmet Multi) and incubate for ~10 hours.
5. Refrigerate (will talk 12-24 to fully set). After ~12 hours you can whip up the yogurt with a mixer, this will mix together the gelatinized liquid that separated from the coconut cream.
This ratio of gelatin to coconut milk produces a similar looking consistency to normal yogurt (will flow, not solid), but it will melt in your mouth. If you want a more solid result, you can add more gelatin. The end result is mildy tangy, slightly sweet, and creamy. Futhermore, it makes a great frozen yogurt since the gelatin provides the extra binding that you otherwise would need with eggs.
Katie's Coconut Milk Yogurt
A few more notes from Katie:
We succumbed to the siren song of the lite coconut milk (it was so much cheaper!), and that is what I used to make the batch pictured. It worked, but the limited amount of fat solidified before the gelatin set so it formed a hard shell on the top. Easy to fix, just melt the fat and mix it back into the set yogurt and let that reset. I also added hydrolyzed gelatin (collagen hydrolysate from Great Lakes) to this batch to up the protein content without thickening it, and I think it turned out well (I added ~1/2 cup to a batch with 5 cans of coconut milk).
Coconut Yogurt
Author: 
Recipe type: breakfast, snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 3 cans (13.5 oz) coconut milk (Natural Value, no additives)
  • 1 packet Knox gelatin (0.25 oz or ~2.5 tsp)
  • 2 tbsp sugar
  • ½ capsule of NOW Probiotic-10 50 billion
Instructions
  1. Heat coconut milk to 180F
  2. Take one cup of hot coconut milk to bowl, add gelatin and whisk until dissolved. Once dissolved, whisk gelatin mixture into the rest of the coconut milk.
  3. Let hot coconut milk cool to 110F (this takes ~1-2 hours depending on ambient temp)
  4. Put mixture into yogurt maker (or your chosen method of incubation, I use the Yogourmet Multi) and incubate for ~10 hours.
  5. Refrigerate (will talk 12-24 to fully set). After ~12 hours you can whip up the yogurt with a mixer, this will mix together the gelatinized liquid that separated from the coconut cream.
  6. This ratio of gelatin to coconut milk produces a similar looking consistency to normal yogurt (will flow, not solid), but it will melt in your mouth. If you want a more solid result, you can add more gelatin. The end result is mildy tangy, slightly sweet, and creamy. Futhermore, it makes a great frozen yogurt since the gelatin provides the extra binding that you otherwise would need with eggs.