Homemade thick coconut yogurt recipe - two ways

This thick homemade coconut yogurt is so easy to make and so delicious! The best part is, you know exactly what's in your yogurt and you can use a couple of tablespoons of it for your next batch.
You can make this in your yogurt maker, Instant Pot, dehydrator, oven with the light left on or just keep it at room temperature.
Homemade Thick Coconut Yogurt
VERSION 1 (without thickener)
Coconut cream from one tin of coconut milk (chill the coconut tin in the fridge overnight)
Powder from 2 probiotic capsules (make sure there are no pre-biotics in the the capsules)
OR
2-3 Tbsp of store bought coconut yogurt
Add the coconut cream to a disinfected glass jar, mix in either the yogurt or the probiotic powder well (if your coconut cream is really set, you might need to melt it slightly in a pot first), cover it with a muslin cloth and a rubber band and leave to ferment at 40 degrees Celcius for 12 to 18 hours or at room temperature for at least 24 hours. Once the yogurt has reached your desired tanginess, put a lid on a jar and store it in the fridge.
VERSION 2 (with full tin of milk and a thickener)
Coconut milk from a tin (needs to be at least 60% coconut milk)
1 to 2 Tbsp of corn, potato or arrowroot starch (depending how thick you want the yogurt)
Powder from 2 probiotic capsules (make sure there are no pre-biotics in the the capsules)
OR
2-3 Tbsp of store bought coconut yogurt
Add the coconut cream to a pot, add the starch and mix well, then heat the coconut milk up until boiling and the mixture thickens up. Then let it cool to about 40 degrees Celcius (just warm to the touch) mix in either the yogurt or the probiotic powder well. Pour the mixture into a disinfected glass jar, cover it with a muslin cloth and a rubber band and leave to ferment at 40 degrees Celcius for 12 to 18 hours or at room temperature for at least 24 hours. Once the yogurt has reached your desired tanginess, put a lid on a jar and store it in the fridge.
This is how I make my soy yogurt:
• How to make a thick so...
You can buy good probiotic capsules here:
amzn.to/3qFaI35
Lots of vegan love,
Inga
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[@Scrapitydoodah]

I will have to give this a try. I would be interested to see you make yogurt with the milk from your soyabella as I haven’t had good success. It’s very thin and watery. I’ve had to continue buying the Alpro milk to make it. I use a yogurt maker and I’ve left it for about 14 to 15 hours

[@HealthOrigins]

Yes, I will try making yogurt with the soy milk I make in Soyabella. It's very important to soak the soya beans just the right amount, about 12 hours seems the best amount of time, as if you oversoak them what you get is mainly water and not soy milk as it fails to properly filter through the metal strainer. And to use the lowest measurement of water possible, I think 800ml which is the minimum mark on Soyabella.

[@Scrapitydoodah]

@@HealthOrigins I do soak for 12 hours. The milk seems fine but I will take on board to try the lower measurement as I have been using the higher one. The milk never seems as thick as the Alpro. Maybe they add some thickener like you did in your video above. Anyway I would be very interested to see how yours would turn out

[@HealthOrigins]

I have made yogurt with the organic soya Alpro milk that is just beans and water, so there should be no thickeners involved, and it worked well. Yes, try with less amount of water to make the milk, it should work better.

[@jvallas]

For regular yogurt, I wrap in a towel and place it in a thermal bag (after heating the milk). It only takes 6-10 hours, but I guess the coconut yogurt would require more time.

[@HealthOrigins]

A great idea, that will work for any plant based yogurt too.

[@jvallas]

Is it ok to use either homemade or store-bought regular Greek yogurt (not coconut flavor) as the probiotic? (I always have that available.)

[@HealthOrigins]

Yes, you can use a plain dairy yogurt as a probiotic, but of course the finished product will contain some dairy in it and would not be suitable for vegans or people that have dairy intolerance/allergies.

[@blueandbanana]

I used tried 2 versions. I used one full can of coconut cream. 1 TB sugar. 1 TB arrowroot vs 1 TB agar agar. 1/4 TS probiotic 24 hrs Pressure Cooker. The one with agar agar had green mold and the one with arrowroot tasted like it had sand. Why does it taste gritty/sandy? Does tapioca or corn starch make it taste smoother less sandy bits? What does the sale do?

[@HealthOrigins]

I would not recommend adding sugar at the start, you can sweeten it after with sugar or maple syrup, I think that's where it went wrong. Also, when using agar agar, did you heat the mixture to the boiling point before cooling it down and adding the probiotics? The quality of your coconut milk can make an impact on the finished texture - some coconut milks have more gums and thickeners in them. Also, make sure your probiotics do not have added prebiotics as that could start the mould growth.

[@blueandbanana]

@@HealthOrigins the probiotics had no prebiotics. I cooked the agar with coconut. I will try it without sugar. Thank you.

[@HealthOrigins]

You're welcome.

[@shirasezan]

hi thanks can i add the starch cook it like you do if i make it with fresh the real coconut with the shell ?

[@HealthOrigins]

I explain in my video, you add it to the cold coconut milk before heating.

[@shirasezan]

@@HealthOrigins thanks BUT the question was about fresh real coconut the one that is with the shell ?

[@HealthOrigins]

If it's young coconut flesh, it might work, but it would be too much fibre with a mature coconut. However, you could always make coconut milk with the fresh mature coconut flesh, and then boil it up to evaporate more water to turn it into coconut cream. That will just add lots of additional steps for you, but always interesting to experiment! 🙂

[@shirasezan]

@@HealthOriginstrue , i will try thanks

[@pegz.3959]

The more tangy the yogurt, the more bacteria there are which is the whole point of eating yogurt in the first place 🙂