Homemade THICK & CREAMY COCONUT YOGHURT with NO ADDED THICKENER

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

sweetener

🥗Healthier: honey

💰Cheaper: sugar

Sugar is a more economical choice.

Chill the coconut milk in the fridge overnight or in the freezer for about an hour before opening.

Sterilize your yoghurt container and utensils by boiling water and pouring it over them.

Open the chilled coconut milk and spoon only the thick, white coconut cream into your container, discarding the watery coconut milk.

Add 1 sachet (3 grams) of Yogourmet non-dairy starter to the coconut cream.

Add 1 teaspoon of white sugar or 1 tablespoon of honey and stir well.

Place the lid on the glass jar and press the vacuum button.

Place the yoghurt container into the yoghurt maker base and fill the base with water to the tall line indicator.

Set the temperature to 38 degrees Celsius and the time to 24 hours, or 12-15 hours for a sweeter yoghurt.

After incubation, switch off the yoghurt maker and place the yoghurt in the fridge for at least 6 hours to chill and set.

Once chilled, stir the yoghurt if it appears cracked or has separated coconut water.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens