Eat at Home: Coconut Yogurt
Last week we extolled the virtues of meal planning and eating at home. One of our favorite make-at-home snacks, and one that’s much more cost-effective when you make it yourself, is coconut yogurt. Packed with good fats, it’s hugely satisfying and can go from sweet to savory depending on your cravings. Making it requires a little bit of planning ahead (you have to wait ~48 hours before it’s ready), but the prep itself is minimal, un-messy, and gadget-free. All you need is a clean jar and somewhere warm to let the probiotics do their thing.
- 1 14-ounce can room-temperature full fat coconut milk. Thai Kitchen and Whole Foods 365 both work well. Please note that low-fat will not work and other brands have provided less than optimal results.
- 2 probiotic capsules (make sure you use capsules and not pills)
- Maple syrup, stevia, or agave
- Vanilla extract or fresh vanilla
- Sterilize a glass jar or bowl with boiling water. Let it dry completely and cool to room temperature. Make sure your vessel has a lid.
- Shake your can of coconut milk well and pour it into your prepared jar or bowl. If the coconut milk has separated, whisk until smooth.
- Empty your probiotic capsules into the coconut milk and use a wooden or plastic spoon to stir (metal can react negatively with the probiotics). Stir until creamy, being sure to evenly disperse the probiotic throughout.
- Cover with cheesecloth or a very thin, clean dish towel and secure with a rubber band.
- Let the mixture sit for at least 24 hours and up to 48 hours in a warm place. Yogurt making will go more quickly in warm climates and in the summer months.
- Once the yogurt has reached your desired level of thickness and tang, cover securely with a lid and refrigerate until cold. Refrigerating will allows the yogurt to thicken even more.
- For even thicker yogurt, line a fine mesh strainer with two layers of cheesecloth and set over a mixing bowl. Pour in the yogurt, then loosely cover with a lid or plastic wrap and let it rest in the refrigerator overnight.
- You did it! Ta-da, coconut yogurt you can eat at home.
- Store covered in the refrigerator for up to 7 days. When it starts to smell funky in a bad way, it’s time to say goodbye.
Recipe adapted from The Minimalist Baker.