Coconut Yoghurt

Coconut Yoghurt
The best ever thick, creamy and tangy coconut yoghurt.
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Ingredients
  1. 800g Organic Coconut Cream (2 tins)
  2. 1 Tablespoon Xylitol ( Or Coconut Syrup or Maple Syrup)
  3. 1 Tablespoon of Tapioca Flour
  4. 60-100g of starter culture (see notes)
If using a Thermomix;
  1. Pour both tins of coconut cream, xylitol or other sweeter with the tapioca flour into the Thermomix bowl.
  2. Cook for 9 mins, at 98˚, on setting 3. Then let cool to 37˚ or until all the lights have gone out.
  3. This may take a couple of hours.
  4. Then add your starter culture and cook at 37˚ for 3 mins on setting 3 until combined.
  5. Once your yoghurt has cooled or reached 37˚ turn your oven on to just the light setting. I have found this to be the perfect heat to help your cultures to grow, but check your oven first as some ovens don't go below 80˚ - If your oven isn't appropriate then you could use a yoghurt maker at this stage as the incubator.
  6. Pour the yoghurt mixture into the glass jar, put on the lid and pop into the oven over night. If you want it to taste more tangy leave it the next day too. Then simply pop in the fridge until cold. It will thicken up as it gets colder. Store in the fridge and consume within 5-7 days.
Stove Top.
  1. Pour both tins of coconut creme, xylitol or other sweeter of choice with the tapioca flour into a medium saucepan.
  2. Bring to the boil stirring occasionally so the tapioca flour mixes evenly.
  3. Then turn off the heat until it reaches room temperature, or use a thermometer.
  4. Once your yoghurt has cooled or reached 37˚, Then add your starter culture and stir thoroughly. Turn your oven on to just the light setting. I have found this to be the perfect heat to help your cultures to grow, but check your oven first as some ovens don't go below 80˚ - If your oven isn't appropriate then you could use a yoghurt maker at this stage as your incubator.
  5. Pour the yoghurt mixture into the glass jar, put on the lid and pop into the oven over night. If you want it to taste more tangy leave it all day too. Then simply pop in the fridge until cold. It will thicken up as it gets colder. Store in the fridge and consume within 5-7 days.
Sterilise a Large Jar.
  1. Always use glass to store your yoghurt. To sterilise your jar without it cracking I place it in the sink in warm to hot water before pouring in the boiled water. Some people swear by placing a metal spoon inside the jar too. I then (using oven gloves) put on the lid and turn upside down and then empty.
TIPS
  1. Starter culture - you can normally find this in a pharmacy in the fridge section. I have used Co-Yo before. Once you have made it once, I just save the last part of the jar to add into my new batch as a starter.
  2. If your yoghurt goes runny, then the temp was too hot. Good luck!
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13 thoughts on “Coconut Yoghurt

  1. Kaz Reply

    Hi, is the starter culture that you get at the pharmacy like Inner Health plus probiotic?? I asked the man at my local healthfood store last week and he was trying to sell me a whey culture?? Thanks for your help.

    1. Admin Reply

      Check the list of probiotics on the packet — you want a few of the following: Lactobacillus acidophilus, Bifidobacterium bifidum, Bifidobacterium lactis and Streptococcus thermophilus. You can also add a few tablespoons of store-bought coconut yogurt or vegan soya yogurt with live cultures.

  2. Kathryn Godfrey Reply

    The recipe says to cook at 98 degrees…how do you do that in the themy? I have been doing 90 and it is fine, just thought I might not be doing it hot enough.

    1. Admin Reply

      It’s just before you hit veroma, basically you are sterilising the yoghurt before it cooling.Bit I didn’t want it to actually boil, just get hot enough for the it to be sterile for the good bacteria to grow. If it’s working great. :O)

  3. Bex Reply

    What brand coconut cream do you use? I’ve noticed some have guar Gum and result in a thicker yoghurt, and some don’t have that gum and but are runnier yogurts.

    1. Admin Reply

      Hi we use Ayam as it has nothing else in it. 🙂

  4. Kathryn Godfrey Reply

    This is the best coconut yoghurt recipe I have tried so far…and I have tried a few! Making my second batch now and hoping it turns out the same. Thanks for the recipe.

    1. Admin Reply

      So glad you liked it! We’d love you to review the recipe by clicking on the stars on the recipe card! And don’t forget to ‘Like ‘us on Facebook!

    2. Admin Reply

      Yay! That’s fantastic! It really is delicious isn’t it? X That’s the only thing I should make a double batch as it’s not lasting the week.

  5. Donna Reply

    Big thumbs up from me for this delicious and easy to make yoghurt. I love it!
    Thanks Mel and Bendy 👍😊

    1. Admin Reply

      Fantastic! Glad you like it!

  6. Eddy Reply

    I saw a wp theme on http://www.nuttythemes.com which will look a lot better on your site. At the moment this theme does not make your site look that great in my opinion. Please correct me if I’m wrong.. what do you think?

    1. Admin Reply

      Hi Eddy, the feedback we’ve been given so far has been overwhelmingly positive but we are constantly learning. Thanks for your feedback.

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