Homemade Coconut Yoghurt (Paleo, Low Carb, Vegan)
I always thought that making a homemade coconut yoghurt is a little bit of alchemy. All the recipes sounded pretty complicated, included too many ingredients and a lot of work and I just couldn’t be bothered. But store-bought yoghurts usually contain so many unnecessary ingredients like starches and added sugars and also don’t seem to have many of the salutary probiotics which you expect from a yoghurt. And plainly they usually don’t taste very good. Well, unless you spend half of your salary on one tub. There are some very tasty coconut yoghurts out there, but their price can be too much for some of us. So I decided it’s time to give the home fermenting process a proper go.
And to be completely honest, there were definitely quite a few errors. But after all I found the simplest way to make coconut yoghurt at home without breaking my bank account. So here is my approach to Homemade Coconut Yoghurt (Paleo, Low Carb, Vegan). It has lots of the gut loving bacteria and of course lots of taste. And you need only 4 ingredients to make it. Easy peasy. And don’t worry, if you are watching your carbs, the sugar contained in the recipe is actually consumed by the bacteria during the fermentation process.
Mix with some berries, jam or Homemade Chocolate Granola and enjoy!
- 2 cans coconut cream
- 2 tbsp raw sugar
- 2 probiotic capsules (you can get them at every pharmacy or in health store or even some food stores)
- 2 tsp agar agar (for the vegan option) or good quality gelatin (I used Nes Proteins Gelatin)
- Place a small pot over medium heat and pour the coconut cream in. Heat the coconut cream until lukewarm (do not boil the cream).
- Pour a little amount of the warm cream in a small bowl and add the agar agar or gelatin and stir properly. Let it soak for 5 minutes.
- In the meanwhile mix the rest of the warm coconut cream with 2 tbs of sugar, then open the probiotic capsules and stir the content in the cream properly.
- Add the bit with agar agar/gelatin and mix everything together.
- Pour the mixture in a glass jar and seal the lid properly. Wrap the jar in a thick tea towel ( I secure it with a rubber band as well) and place it in a warm spot, which is not in a direct sunlight. I usually leave the jar on my kitchen bench.
- Let the coconut cream ferment for 48 hours (during warm days check the yoghurt after 24 hours). After that taste the cream. If it's still very sweet and not sour, then leave it fermenting for 12 more hours. It depends on the temperature of the place you'll have the yoghurt at and also on the quality of the probiotic capsules. On a warm day the yoghurt might be ready earier than 48 hours, other time it can even take 60 or more hours to get the right fermented taste.
- When you find the yoghurt sour enough it's time to stir it in the jar one more time (the liquid might be separate, but that's totally fine) and place it in the fridge for several hours before serving. It will be very liquid in the room temperature, but it will thicken up once refrigerated.
- Store in the fridge for up to 5 days.
- Enjoy for example with some fresh fruits or a with a Chocolate Granola and quick homemade jam (boiled berries with chia seeds) as on the picture.