How to Make Coconut Milk Yogurt with Canned Coconut Milk
The only kind of coconut milk I can recommend buying is Native Forest Organic because it is BPA-free. This is really important because the coconut milk is high in fat and can leach a lot of BPA from aluminum cans (as much as tomtoes do).
Another option I’ve heard of people using is Aroy-D Tetra Packs, although I think this is harder to find.
You’ll need the following supplies:
- A stainless steel or glass pot
- a yogurt making thermometer
- a yogurt maker or other way to incubate yogurt
- 2 cans of Native Forest unsweetened coconut milk (not lite)
- 1/4 teaspoon of vegetal starter
Open the cans and pour the coconut milk into a glass or stainless steel pot. Heat the coconut milk on medium high heat while stirring. Warm the milk to 110 degrees. Check the temperature before adding the starter because if it is hotter than 110 the heat can damage the culture. .
It will take 6-8 hours and needs to be kept at a temperature of about 100-110 degress (just like regular dairy yogurt).
The Vegetal yogurt starter from Cultures for Health is dairy-free. Not only is it suitable for vegetarians, vegans and people with dairy sensitivities, but it actually works better then a dairy starter for coconut milk.
The bacteria in this starter are different then the strains in a dairy starter that feed on lactose. These bacteria don’t need lactose they are happen with plant-based milks like coconut, almond, rice or seed milks.
Ways to Use Coconut Milk Yogurt
Coconut milk yogurt is very sweet and rich. It is perfect for smoothies and desserts. It is a bit much to eat by itself.
Coconut milk is incredibly high in saturated fat. I am okay with this. It’s fat from a great food source, but I don’t need a lot of it.
We like to mix ours up with frozen pineapple and bananas to make a pina colada smoothie.
If you make your own coconut milk yogurt and want to share a picture, your are welcome to post it on my facebook page .