BREAKFAST/ DESSERTS/ SMOOTHIES & MYLKS

Coconut Yoghurt 2 Ways

 

If you are like me and LOVE creamy delicious coconut yogurt, but are often hard pressed to find them ‘sans’ starches, stabilizers, thickeners and emulsifiers (not to mention added sugar), then read ON! I have been making coconut yogurt for a decade now and I have 2 ways of making it. The first is a greek style (thick) raw coconut yogurt made literally from scratch using Thai young coconuts! The second is made with organic canned coconut cream/ full fat coconut milk and is a fantastic option if you can’t get your hands on Thai young coconuts, aren’t confident to open them, or you are pressed for time and need an easier alternative! Well, I am ALL about making life easier and giving you options to choose from. I suggest you first locate which of the two recipes you wish to make and then READ all of the information I have provided you with for best results. I take ALL of the guesswork out of it for you. I have experimented and tested coconut yogurt made many different ways and these two I have found are the best AND the healthiest way to consume this AMAZING dairy-free delicious yogurt! Enjoy and don’t forget to tag me (I get so excited) on Instagram, or Facebook (@chefpriscillasoligo) so I can repost! x

 

 

PLEASE READ in order to get the best results!!

1. Greek Style Raw Coconut Yoghurt – Recipe Card Below

This yogurt is literally made from scratch and it’s thick! I have tried many a coconut yogurt and am hard pressed to find anything as good as this one – why? Most of them contain other ingredients such as starches like tapioca and other ‘thickeners’ and stabilizers, which aren’t as healthy as this yogurt! Also, some contain sugar and I prefer to eat to balance blood sugar, so I opt to use some Sweetleaf Vanilla Stevia drops at the end, as you will see in my recipe. To say I am beyond excited to empower you to make your own thick, gorgeous dairy-free silky smooth coconut yogurt that will have your gut-buddies loving you more than ever is an understatement! You are going to love this one! Be sure to read ALL of my directions and tips so that you get the same results.

2. Coconut Yoghurt  – Recipe Card Below

SO, for all of you who can’t get your hands on Thai young coconuts, aren’t confident to open one, or who just want to skip a few steps and make your yogurt in a PINCH this is for YOU! This yogurt is made with organic canned coconut and is also just 2 ingredients, but without having to open Thai young coconuts, or blend the meat, as it’s already done! There are a couple of caveats here;

1. You need to look for organic canned coconut that says the following: Coconut Cream, or Full Fat Coconut Milk, or have 90 – 100% Coconut extract – this varies depending on the can, where it’s made and distributed. If it doesn’t contain any one of these names then your yogurt will be more like a thin coconut milk kefir drink.

2. You MUST read your canned coconut ingredient label! Most canned coconut milks have stabilizers, thickeners, and emulsifiers in them to prevent the coconut from separating and to thicken it. Any or all of these may be present canned coconut, Guar gum (E412), xanthan gum (E415) and carrageenan (E407). I don’t feel great if all of these are in my yogurt. If it has just guar gum, I’m ok with that being low in calories and high in fiber, but it can cause digestive issues – you will have to see how you feel. The other option (and what I prefer to opt for) is 100% canned coconut cream, or full-fat coconut milk, or 90 – 100% coconut extract ‘sans’ anything else! Your canned coconut should only have 2 ingredients: coconut and water. That’s it! I prefer it clean!

This yogurt will not be as thick as my raw version, as I don’t add any starches in and prefer to buy organic coconut that doesn’t contain any thickeners or stabilizers, but I can promise you it is delicious. Also, a great HACK with this yogurt is if you leave it in the fridge for 3 days once fermentation is complete (and you’ve added in any optional extras), it will thicken. This means you will need to refrain from eating your coconut yogurt for 3 days in order to obtain a thicker consistency. When you remove it from the fridge it will have some of the liquid/ coconut water separated, simply drain it out; you can save it for smoothies, or drink it! In my opinion, pouring out little-separated water so I can scoop out my yogurt is better than having starches, stabilizers, thickeners, and emulsifiers in my yogurt. If you have guar gum in your fermented yogurt it likely won’t separate, so you should be fine to go ahead and enjoy!

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Greek Style Organic Raw Coconut Yoghurt


  • Author: PRISCILLA
  • Yield: 2 Cups

Description

(blender, from Thai young coconut)


Ingredients

  • 448g    2 Cups Packed Coconut Meat** fresh, or frozen and defrosted (see notes below)
  • 4g        1 tsp, or 5 probiotic capsules opened use powder only*** (see notes below)
  • 1½ Cups Coconut water OR Filtered Water OR a combination.
    (Start with 1/2 Cup liquid first and gradually increase in 1/4 Cup increments)Optional:
    2g   ¼ – ½ tsp Vanilla Extract and/ or
    13 Drops Sweetleaf Vanilla Liquid Stevia 

Instructions

  1. In a blender, combine coconut meat with just enough liquid to blend for approximately 3-5 mins or until creamy smooth.

Important tip: Too much liquid will result in a watery yoghurt. If you prefer it that way, that’s fine. If using a Vitamix blender, use the tamper to get a thick greek-style consistency. After fermentation, yoghurt will become much thicker in the fridge where it will be stored and fermentation will be slowed.

Once smooth, add in your probiotic (open and pour in powder if using capsules) and blend for 10 seconds only to combine. Probiotics do NOT like to be heated, so just a quick blend to integrate, as your yoghurt is already smooth.

Transfer your silky smooth coconut yoghurt into a clean/ sterile glass bowl and cover with a plate on top.

You can ferment your yoghurt from one of the following 2 ways:

1. Ferment your yoghurt in the warmest area of your house with lid on. If you don’t have a warm area, try using the oven with the light on only (do not turn your oven on, or you will kill the probiotics!) This method will take approx 48 hours (2 days) depending on your climate.

OR

2. Place jar into a dehydrator (remove trays) covered with a small plate on top at 40C (105F) for 8 hours. This expedites the fermentation process, however not everyone has a dehydrator, which is why I have option #1 above. How to know when your yoghurt is ready: As with all ferments, look first (there should be NO weird spots, or dark colours) then smell (it should smell like regular yoghurt with a sour smell – NOT a mouldy-foul smell) If it smells strange and not like yoghurt, toss it – use your nose first! if you think it smells ok, give it a taste – it should taste just like sour yoghurt. If it needs more fermentation time and you like it to be more sour continue. If not, put the lid on and place it in the fridge where it will slow down the fermentation process and slightly thicken over night. Your yoghurt will form a firm layer on top – this is normal and a quick re-blend in your blender will integrate it into a smooth creamy yoghurt.

​When you put your yoghurt back into your blender and blend to a smooth consistency, this is the time to add in the vanilla stevia drops, and/ or vanilla extract. Place yoghurt into a clean jar with the lid on and refrigerate. It will thicken to a perfect consistency over night and will continue to thicken over subsequent days.

Notes

Probiotic Capsules***

I use, Garden of Life, Dr. Formulated Probiotics, Once Daily Women’s, 30 Veggie Caps. Any clean vegan probiotic capsules or powder will work well.

Coconut Meat Tips**

For the coconut meat you will need 3 – 4 whole Thai young coconuts (this all depends on how thick the meat is inside), however, if they are very young the meat inside will be thin and you will need more. TAKE CARE please when opening your coconuts. There are plenty of youtube videos with various methods showing you how and when I get a chance soon I will make a video.

If you cannot get your hands on fresh Thai young coconut meat, or do not want to open one do not despair! This recipe works perfect with frozen coconut meat you can buy in the frozen section of selected grocery stores. I often use frozen because I buy many, open them, remove their coconut meat and freeze ahead of time for when I run out of my delicious yoghurt. Just remember to defrost ahead of time and rinse well.

Storage: Coconut yoghurt keeps well in the fridge for up to one month in a glass sealed jar.

 

Print

Organic Coconut Yoghurt


  • Author: PRISCILLA
  • Yield: Makes 2 Cups

Description

(No blender, from canned coconut cream)


Ingredients

  • 800ml  2 Cans Organic Coconut Cream*
  • 4 Probiotic Capsules*, opened (or approx. 1tsp powder)Optional: 
    2g   ¼ – ½ tsp Vanilla Extract
    13 Drops Sweetleaf Vanilla Liquid Stevia

    Probiotic Capsules*
    I use, Garden of Life, Dr. Formulated Probiotics, Once Daily Women’s, 30 Veggie Caps. Any clean vegan probiotic capsules or powder will work well.

    Organic Coconut cream**
    ‘Coconut Cream,’ is also known as ‘organic full fat coconut milk’, or is referred to as ’90-100% organic coconut extract,’ depending on the manufacture and where it’s distributed. Read the ingredient label, look for organic where possible and make sure you are getting full fat/ cream/ 90-100% coconut extract. At best there is 2 ingredients only, coconut and coconut water, however many do contain stabilisers & thickeners such as, guar gum (E412), and often it can be accompanied by others such as, xanthan (E415), carrageenan (E407). These also act as emulsifiers preventing the coconut separating from the coconut water. Technically speaking, you can still ferment these and have a great yoghurt but I don’t want them in my body and prefer for my coconut yoghurt to be clean. The only issue here when you use pure canned coconut cream you end up with a slightly thinner yoghurt as opposed to a greek style yoghurt.


Instructions

  1. Place room temperature coconut cream/ full fat coconut milk into a clean/ sterile bowl.
  2. Add in probiotic powder (open each capsule and discard the shell). Sprinkle probiotic powder over the top of the coconut cream.
  3. Whisk in the probiotic very well for a few minutes before transferring it to a clean glass jar. Cover with lid.You can ferment your yoghurt from one of the following 2 ways:

    1. Ferment your yoghurt in the warmest area of your house with lid on. If you don’t have a warm area, try using the oven with the light on only (do not turn your oven on, or you will kill the probiotics!) This method will take aprox 48 hours (2 days) depending on your climate.

    OR

    2. Place jar into a dehydrator (remove trays) covered with a small plate on top at 40C (105F) for 8 hours. This expedites the fermentation process, however not everyone has a dehydrator, which is why I have option #1 above. 

    How to know when your yoghurt is ready: As with all ferments, look first (there should be NO weird spots, or dark colours) then smell (it should smell like regular yoghurt with a sour smell – NOT a mouldy-foul smell) If it smells strange and not like yoghurt, toss it – use your nose first! if you think it smells ok, give it a taste – it should taste just like sour yoghurt. If it needs more fermentation time and you like it to be more sour continue. The consistency will be more like a runny, thin kefir milk, but don’t worry, as this is normal and will thicken in the fridge over the course of 3 days!! If you’re happy with the taste give it another good stir/ whisk to integrate and put the lid on and place it in the fridge where it will slow down the fermentation process. 

Notes

PLEASE NOTE: This yoghurt must be left in the refrigerator for 4 days before consuming if you would like it to thicken! If you have used canned coconut (coconut & water) without any guar gum, etc and you prefer a thicker yoghurt consistency then this step is crucial, otherwise it will be a thin runny mylk-yoghurt. After 4 days it will have separated from the fermented coconut water and you will have the water on the bottom and the coconut yoghurt o the top! Simply drain out the coconut water on the bottom into a glass to drink, then stir your yoghurt to integrate well. This yoghurt is thinner than the above raw ‘greek style,’ but it’s still delicious!! If you don’t wait the 4 days then drain out the coconut water – each time you remove the yoghurt from the fridge to consume, there will be a some of the water (separation) on top to remove. This is probiotic rich coconut water, so I recommend you drink it and scoop out the delicious yoghurt and use as normal. This is the healthiest (and thickest) way to consume pure organic coconut yoghurt made from the can without the added starches, stabilisers and/ or emulsifiers. If you have fermented canned coconut that contains guar gum you likely won’t have the separation and it too will thicken over subsequent days in the refrigerator.

Storage: Coconut yoghurt keeps well in the fridge for up to one month in a glass sealed jar. 

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