If you are like me and LOVE creamy delicious coconut yogurt, but are often hard pressed to find them ‘sans’ starches, stabilizers, thickeners and emulsifiers (not to mention added sugar), then read ON! This is made with organic canned coconut cream/ full fat coconut milk and is a fantastic option if you can’t get your hands on Thai young coconuts, aren’t confident to open them, or you are pressed for time and need an easier alternative! Well, I am ALL about making life easier and giving you options to choose from. I suggest you first locate which of the two recipes you wish to make and then READ all of the information I have provided you with for best results. I take ALL of the guesswork out of it for you. I have experimented and tested coconut yogurt made many different ways and these two I have found are the best AND the healthiest way to consume this AMAZING dairy-free delicious yogurt! Enjoy and don’t forget to tag me (I get so excited) on Instagram, or Facebook (@chefpriscillasoligo) so I can repost! x
SO, for all of you who can’t get your hands on Thai young coconuts, aren’t confident to open one, or who just want to skip a few steps and make your yogurt in a PINCH this is for YOU! This yogurt is made with organic canned coconut and is also just 2 ingredients, but without having to open Thai young coconuts, or blend the meat, as it’s already done! There are a couple of caveats here;
1. You need to look for organic canned coconut that says the following: Coconut Cream, or Full Fat Coconut Milk, or have 90 – 100% Coconut extract – this varies depending on the can, where it’s made and distributed. If it doesn’t contain any one of these names then your yogurt will be more like a thin coconut milk kefir drink.
2. You MUST read your canned coconut ingredient label! Most canned coconut milks have stabilizers, thickeners, and emulsifiers in them to prevent the coconut from separating and to thicken it. Any or all of these may be present canned coconut, Guar gum (E412), xanthan gum (E415) and carrageenan (E407). I don’t feel great if all of these are in my yogurt. If it has just guar gum, I’m ok with that being low in calories and high in fiber, but it can cause digestive issues – you will have to see how you feel. The other option (and what I prefer to opt for) is 100% canned coconut cream, or full-fat coconut milk, or 90 – 100% coconut extract ‘sans’ anything else! Your canned coconut should only have 2 ingredients: coconut and water. That’s it! I prefer it clean!
This yogurt will not be as thick as my raw version, as I don’t add any starches in and prefer to buy organic coconut that doesn’t contain any thickeners or stabilizers, but I can promise you it is delicious. Also, a great HACK with this yogurt is if you leave it in the fridge for 3 days once fermentation is complete (and you’ve added in any optional extras), it will thicken. This means you will need to refrain from eating your coconut yogurt for 3 days in order to obtain a thicker consistency. When you remove it from the fridge it will have some of the liquid/ coconut water separated, simply drain it out; you can save it for smoothies, or drink it! In my opinion, pouring out little-separated water so I can scoop out my yogurt is better than having starches, stabilizers, thickeners, and emulsifiers in my yogurt. If you have guar gum in your fermented yogurt it likely won’t separate, so you should be fine to go ahead and enjoy!
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2 servings per container
- Amount Per ServingCalories300
- % Daily Value *
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.