There are too many iterations of this to remember but with this up-dated method, gone is:
- a 3 day wait
- need to keep "checking" on it
- cheese cloth
- inconsistent results
- watery yogurt
- failed yogurt
Delicious, super nutritious, non-dairy coconut yogurt is now super easy, yields consistent results and holds up 10+ days in the fridge.
Over the years, I have found that when coconut suppliers change their sources, the product is likely to change –– and not for the better. I'm not going to dis other canned coconut milk products, but rather offer up that I've been using WholeFoods 365 Organic Coconut Milk for over a year now and it has never failed me.
Also, after too-many-to-count trial and error probiotic attempts –– and lots of $$, I now use and recommend Klaire Labs Ther-Biotic Complete Powder. This is a non-incapsulated, multi species, high quality probiotic. It's so much easier to measure the required 1/2 tsp/per can without opening capsules –– that's huge for consistency, convenience and saving some coin.
Ther-Biotic Complete Powder is available through my on-line dispensary.
Coconut Yogurt (per serving)
13.5 oz can of 365 WholeFoods Coconut Yogurt or other full-fat coconut milk
1/2 tsp Klaire Labs Ther-Biotic Complete Powder or other good quality probiotic
1 16 oz wide-mouth ball jar w/lid
In a bowl large enough to accommodate the quantity you are making, empty the contents of each can into the bowl, making sure to scrape any thick or solids into the bowl as well. Sprinkle the appropriate quantity of probiotics over the yogurt and whisk until thoroughly blended, either by hand or with an electric hand mixer, until smooth. Pour the yogurt up to the top ring of the ball jar.
Place the cover on the jar loosely and store in a dark and moderately cool place for 24 hours. After 24 hours, cover the jar tightly and place jar in the refrigerator. Yogurt should be thick and ready to eat after it has been refrigerated for about 4-5 hours. Timing may vary dependent on products used and environmental temperatures.
Crumb Topping (optional)
1/2 cup walnuts or any mixture of nuts you choose
1/4 cup shredded coconut
1/4 tsp vanilla extract
pinch of sea salt
Using a food processor, chop the dates and walnuts together. Add the rest of the ingredients and pulse lightly to combine. Store crumble in the fridge to use on the coconut yogurt.