Coconut Yogurt Thickened with Gelatin

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often less expensive.

sweetener

🥗Healthier: honey

💰Cheaper: sugar

Honey adds flavor and is natural, while sugar is a cost-effective option.

Sterilize all equipment including pot, whisk, thermometer, and yogurt jar.

Add three 400 ml cans of natural coconut milk to a pot, reserving about 1/4 cup of liquid.

Add 1 tbsp of gelatin powder to a small bowl and pour over the reserved 1/4 cup of coconut milk to bloom for a few minutes.

Add the remaining coconut milk to the saucepan.

Once the gelatin is bloomed and spongy, add it to the coconut milk in the saucepan.

Gently heat the coconut milk to between 35 and 40°C, allowing the gelatin to melt in.

Remove the coconut milk from heat and let it cool to below 43°C.

Whisk in the starter culture and 1 tsp of white sugar.

Pour the mixture into the yogurt jar and place the lid on.

Sit the jar into the base of the yogurt maker and fill the water bath to the tall line indicator.

Set the yogurt maker temperature to 38°C and the time to 12 hours, then press confirm to begin incubation.

Once complete, remove the jar and refrigerate for at least 6 hours to cool and set.

If separation occurs, blend or whisk until smooth. If a firm layer of coconut oil forms on top, remove it before blending.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens