DAIRY-FREE, DELICIOUS, AND SO MUCH BETTER (AND CHEAPER) THAN STORE-BOUGHT!
I love coconut yogurt! It’s wonderful with berries as a little dessert, mixed into smoothies, drizzled over sweet potato with some nut butter and cinnamon, or used as a replacement wherever regular yogurt is used.
I make my coconut yogurt based on what I have on hand, and below I have provided how to make it with canned coconut milk and with fresh young coconut milk. Both turn out fantastic but if you are looking to replace the yogurt in a savory way, to make riata or dairy-free tzatziki for example, I would go with the canned coconut milk version. If you are using it for a sweeter preparation, say in a parfait or to have simply with some berries, then try the fresh coconut version which tends to be naturally a bit sweeter.
- A word on canned coconut milk. You want to ensure the milk you use is nice and creamy with a good amount of fat. Don’t use a light version and don’t use any that are grainy or oily. Your coconut milk just won’t work.
Step 1 of the fresh coconut version
covering the coconut milk & probiotic mixture with a thin cloth
Once fermentation is done! Those air gaps are a good sign (this tends to happen more with the fresh coconut method)