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    Nourished Kitchen » Grass-fed Dairy » Yogurt and Kefir Recipes » Coconut Yogurt

    Posted: Dec 7, 2020 · Updated: Dec 7, 2020 by Jenny McGruther · This post contains affiliate links.

    Coconut Yogurt

    Coconut yogurt has a sweet, tart flavor with an utterly creamy texture. It pairs well with berries and tropical fruit as well as a little swirl of honey or maple syrup for added sweetness.

    Jump to Recipe | What is it? | What's in it? | Tips | Variations

    coconut yogurt in a bowl, garnished with blueberries, honey and bee pollen

    What is it?

    Coconut yogurt is a dairy-free alternative to yogurt. As with traditional milk-based yogurt, coconut yogurt is inoculated with a starter culture that contains beneficial bacteria and then allowed to culture. As a result, some of the coconut's natural sugars are transformed into acids, giving the food a pleasant sweet-tart flavor.

    What's in it?

    This coconut yogurt contains three fundamental ingredients: coconut meat, coconut water, and starter culture.

    While many recipes call for coconut milk in lieu of coconut meat, it tends to produce a thin yogurt that needs a thickening agent such as starch, gelatin, or agar agar. By using coconut meat, the yogurt will be naturally thick and have a fresher flavor and improved texture.

    Tips for making yogurt

    Making yogurt is an easy process, provided you have a way to keep a consistent temperature for a period of several hours. The best way to keep that consistent temperature is to use a yogurt maker; however, you can also culture coconut yogurt in any place that is consistently between 108 F and 112 F. Here are some more tips to keep in mind:

    • Use coconut meat, not milk. The meat from young, green coconuts produces a better texture and flavor than coconut milk which typically requires an additive for thickening. You can find frozen young green coconut meat in the freezer section of well-stocked health food stores and online.
    • Coconut water gives a little sugar to feed the beneficial bacteria in your starter, and it helps loosen the coconut meat for blending. You can also substitute water.
    • Keep your temperature consistent. The best way to do this is to buy a yogurt maker which is designed to keep a consistent, slightly elevated temperature that yogurt requires to culture effectively. You can also put your yogurt into a mason jar and allow it to culture in a dehydrator set to 110 F, or in the oven with a pilot light on; however, these methods may produce inconsistent results.
    Rate this Recipe

    Coconut Yogurt Recipe

    The most luscious coconut yogurt isn't made from coconut milk; rather, you make it from coconut meat. This ensures a sweet, lively flavor and a texture that is beautifully thick and creamy.
    Prep Time5 mins
    fermentation6 hrs
    Total Time6 hrs 5 mins
    Servings: 4 servings (1 quart)
    Print Save Recipe Saved!

    Ingredients

    • ½ cup coconut water
    • 1 package vegan yogurt starter culture
    • 1 pound coconut meat (from young green coconuts)

    Equipment

    • High-Speed Blender
    • Yogurt Maker

    Instructions

    Warming the coconut water.

    • Warm the coconut water on the stove to 110 F, and then stir in the yogurt starter culture.
    • Poor the inoculated started culture into a blender, and then add the coconut meat. Blend until completely smoothe.

    Cultureing the yogurt.

    • Spoon the coconut meat mixture into a quart-sized jar, seal tightly, and transfer to a yogurt maker. Culture the yogurt at 110 F, for 6 to 8 hours or until pleasantly tart with a touch of sweetness. Transfer to the fridge and eat within 1 week.
    Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!

    Variations

    Make it with coconut milk. If you can't find coconut meat, you can substitute 1 quart coconut milk to make a cultured coconut milk. To thicken it, consider adding agar agar or gelatin.

    To increase the coconut flavor, consider swirling some coconut extract into the finished product.

    Add vanilla extract to the yogurt, for a subtle floral quality.


    Try these other recipes next:

    • Homemade Coconut Milk
    • Coconut Flour
    • Raw Milk Yogurt
    • Yogurt Panna Cotta

    Previous Post: « Homemade Coconut Milk
    Next Post: Rosemary Shortbread »

    Reader Interactions

    Comments

    1. Pat says

      December 11, 2020 at 6:34 am

      Does it work well as starter for subsequent batches?

      Reply
      • Jenny says

        December 11, 2020 at 8:29 am

        I recommend using a fresh starter each time, but you can experiment and see what works for you.

        Reply

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    Hi, I'm Jenny! I'm a nutritional therapist, herbalist and the author of three natural foods cookbooks. You'll find nourishing bone broths, simple herbal remedies and loads of fermented goodness on this site.

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