We considered creating a coconut yogurt recipe involving pots and pans, temperature gauges, and a complicated method, but that’s really not our style. And we’re all busy. This Super Easy Coconut Yogurt is perfect – three ingredients*, two minutes preparation time and one tasty end result. We hope it satisfies your need, and if you’ve been buying store bought coconut yogurt, saves you a small fortune. This recipe costs less than $4 and makes 400g. (Just quietly, we actually can’t believe we ever paid $9.95 for that much yogurt, no matter how delicious it is!).
- 1 x 400ml can full fat coconut cream
- 1 probiotic capsule**
- 1 tablespoon tapioca/arrowroot flour
- Firstly, chill your coconut cream in the fridge. We usually pop mine in overnight, but a few hours will do.
- Combine coconut cream, powder from inside of probiotic capsule and tapioca in a sterilised jar. Stir well and seal the lid.
- Turn your oven light on and leave the jar in overnight. Do not turn the oven on. The heat from the light is sufficient to incubate the yogurt and allow it to thicken. The longer you leave it, the thicker it becomes.
- Remove from the oven and leave on the bench for another few hours. Store in the fridge for a week.
- Delicious with our Sugar Free Breakfast Cereal and just perfect with our 80s Chocolate Souffle. Enjoy.
*For a sweeter yogurt, add 1 tablespoon of rice malt syrup.
**We use Orthoplex Multiflora. Inner Health Plus will do, but we suggest you speak to your Naturopath or Pharmacist for a good quality, practitioner brand.
FAQs – Directions
- Oven light?! How do I turn it on?
To turn your oven light on, you may need to turn the oven setting on and leave the temperature gauge at zero. This will depend on your specific oven of course.
- But my oven light is broken?
Well get it fixed! Just kidding, this should work on a warmish day by simply leaving your sealed jar out for a day or two. Avoid direct sunlight – provided it’s not winter, the kitchen bench will do. Standard yogurt is made in exactly the same way, so please don’t worry about it being unrefrigerated as yogurt is technically “off” anyway.
- Mine turned out runny! What went wrong?
Firstly, please check that you followed the method precisely. Do not use low-fat coconut cream. Secondly, be patient. It may just take an extra day to thicken, depending on your oven and how long you left it out for. Lastly, it is probably temperature and/or climate related, so check your oven, and when leaving it out on the bench, do so on a warmer day.
- Can I use my yogurt maker?
We haven’t tried this method, but please give it a try and report back on how it went.
FAQs – Ingredients
- Do I have to use full fat coconut cream?
Absolutely. Low-fat products belong in the bin. Read Fats: the truth! to learn more.
- What’s tapioca flour?
It’s basically a gluten free starch. Tapioca and arrowroot are one and the same and can be purchased from the baking aisle of the supermarket. It acts to thicken the yogurt, but you can omit it. Please use the flour and not the pearls.
- Do I have to use tapioca flour?
No. But it’s the easiest way to thicken in our opinion.
- Will chia seeds work instead?
Kind of, but you end up with clumpy yogurt and it’s nothing like the original version.
- Can I use one batch of yogurt to get the next one started, or do I have to keep buying probiotic capsules?
Yes, as long as you make it every 5-7 days to keep feeding the bacteria. If it tastes sour or stops becoming as thick, start again!
FAQs – Other
- Where do you buy your lovely jars?
They’re mason jars my mjlso. Google will help.