What You Need
- Ingredients2 (14-ounce) cans coconut milk
- 2 teaspoons agar agar flakes, or 2 tablespoons tapioca starch
- 4 probiotic capsules, or 4 tablespoons store-bought coconut yogurt
- 2 tablespoons raw sugar or maple syrup, optional
Instructions
- Warm the oven for about 5 minutes, until it reaches about 100°F, then turn off the heat — leave the light on to help keep the oven warm.
- Fill the jar(s) you’ll use for storing the yogurt with boiling water to sterilize them. Let stand a few minutes, then pour the water out. Alternatively, you can run the jars through the dishwasher.
- Pour the coconut milk into a saucepan:Shake the can of coconut milk, open it, and pour it into a medium pot. Whisk until the milk is smooth and uniform.
- Add the thickener:If you’re using agar agar, sprinkle 1 teaspoon of agar agar flakes into the pot over the coconut milk — but don’t stir! If you’re using tapioca starch, scoop out roughly 1/3 cup of the coconut milk and transfer to a bowl with the starch.
- Whisk this together until the starch is dissolved, then pour back into the pot.
- Warm the coconut milk: Place the pan on the stove over medium heat and warm until the coconut milk starts to simmer. (The agar agar will also start to melt together.)
- Whisk the milk and turn down the heat to low. Continue cooking on low, whisking occasionally, for 5 to 10 minutes, until the agar agar flakes are fully dissolved or the tapioca starch has thickened the mixture.
- Cool the milk:Cool the milk until it’s just warm to the touch, about 100°F.
- Add the probiotics: Twist open the probiotic capsule and pour the powdery contents over the milk (discard the capsule’s casing). Whisk to combine. Alternatively, whisk in 4 tablespoons store-bought coconut yogurt.
- Add the sugar or maple syrup. Whisk together well.
- Pour into jar(s) and allow the yogurt to set for 12 to 24 hours:Pour the coconut milk into the sterilized jar(s) and screw on the lid(s). Place into the oven — turn the oven light on to keep the environment warm. Alternatively, use a yogurt maker or place into a dehydrator at 110°F. Leave for 12 to 24 hours without disturbing.
- Chill the yogurt: Place the set yogurt into the fridge and chill for at least 6 hours. The yogurt will become thicker as it chills. After this stage, you might find that the mixture has separated with a yellowish, translucent layer at the bottom and a thicker white layer on top. Stir to recombine or scoop off the top layer for thicker coconut yogurt.
- Keep coconut yogurt refrigerated and use within 2 weeks.