Homemade Non-Dairy Coconut Milk Yogurt
Author: Emily Kyle | EmilyKyleNutrition.com
Delicious Homemade Lactose-Free Coconut Milk Yogurt can be made at home using the traditional method of combining liquid with ‘cultures’, or bacteria with coconut milk. This leads to fermentation, where the bacteria convert the sugar into lactic acid, giving the yogurt the traditional thickness and tang of yogurt.
Ingredients
- 14 ounces full-fat coconut milk
- 2 each probiotic capsules
- 1/2 teaspoon maple syrup
- 1/8 teaspoon sea salt
- 2 scoops unflavored collagen protein powder, optional
Instructions
- Sterilize a mason jar or other glass container with a tight-fitting lid by submerging it in boiling water. This will kill any pathogens that may potentially infiltrate your yogurt.
- Add the can of full-fat coconut milk to the sterilized container and shake or still until well combined and smooth.
- Carefully twist the probiotic capsules until the end caps come apart, sprinkle the contents into the mason jar.
- Shake or stir vigorously until well combined.
- Allow the jar to sit on the counter, covered with a mason jar lid, for 24-48 hours to allow the fermentation process to activate. Shake occasionally.
- After 24-48 hours, put the mason jar into the refrigerator. This will allow the mixture to thicken to your desired consistency.
- Stir in the maple syrup, sea salt, and collagen peptides if using. Refrigerate for up to 7-days.
Notes
Using the right probiotic capsule will make or break this recipe. You want a high-quality probiotic capsule that contains probiotics in the billions, ranging from 10-50 billion. Ensure your capsule does not have any other added ingredients or prebiotics.
*Omit the maple syrup if using the coconut milk yogurt for savory applications.
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