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.

INGREDIENTS

• 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)

OPTIONAL

• Maple syrup, stevia, or agave
• Vanilla extract or fresh vanilla

Instructions

1. 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.
2. 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.
3. 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.
4. Cover with cheesecloth or a very thin, clean dish towel and secure with a rubber band.
5. 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.
6. 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.
7. 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.
8. You did it! Ta-da, coconut yogurt you can eat at home.
9. 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.