Simple 2 Ingredient Coconut Yogurt
Makes 400g/1.5 cups of thick, plant-based yogurt
Ingredients
- 400 ml coconut milk (full-fat)
- 2 vegan probiotic capsules (that can be opened and the powder poured out of)
Optional add-ins, to taste:
- 50 g mango (pureed)
- 3 tbsp chia jam
- 1 tbsp maple syrup ( for sweetening)
- 1/2 tsp vanilla extract
Instructions
- Shake your coconut milk can vigorously to remove any lumps (you can later whisk or press any remaining lumps out while stirring with the probiotics).
- Pour the coconut milk into a clean jar (we sterilised ours by rinsing them with boiling water then cooling them).
- Open your probiotic capsules and pour them into the coconut milk. Stir together, pressing against the sides of the jar to ensure it is all evenly distributed (avoid using a metal spoon as metal can react negatively with probiotics, we use a silicone spatula
- Cover with a thin cloth and secure using a rubber band (cheesecloth or a thin tea towel work, something that can still allow the yogurt to breathe).
- Leave the yogurt to ferment for 24-48 hours depending on the temperature of your house and your preferred level of yogurt tang (test using a wooden or silicone spoon. Also warmer temperatures will require around 24-30 hours and cooler temps in the winter may need 48-56 hours even). If your house is very cold you can also place the yogurt in the oven with the light on (not turned on!)
- Once at your desired level of tang, cover with a lid and place in the fridge to set and thicken. Then add any extra additions like chia jam or mango puree and enjoy!