Homemade Coconut Yogurt
makes about 2 cups
OK. Fermenting things sounds hard. And maybe kind of messy? But this coconut yogurt is probably the easiest first fermenting project out there. And the final result is yummy, decadent and you can’t really find it in stores. A couple tips: 1) coconut milk has more fat and less protein than dairy so it will not thicken as much naturally and you’ll want to serve yourself a smaller portion. Try serving this in 1/4 cup servings with lots of berries. 2) Agar is a gelling-thickener made from seaweed—look for it in the international aisle. The agar is totally optional. Coconut milk has less protein than dairy, so you won't get that thick consistency with just fermentation. Skip the agar if you don’t mind a thinner final yogurt.
1 15-ounce can coconut milk
1 teaspoon agar flakes
2 probiotic capsules (use the ones you take or I bought P8 brand)
2 8-ounce mason jars (lids and jars boiled in water and left to air dry)
1. Preheat oven to 100 degrees. Pour coconut milk into a small pot and whisk until smooth. Add agar flakes (but don’t stir). Put over heat and bring to a simmer. Whisk to dissolve agar and continue at an almost-simmer (5-10 minutes) until agar is dissolved. Let cool to just above body temperature.
2. Open probiotic capsules and pour contents into coconut milk and whisk. Pour mixture into mason jars and seal.
3. Turn off oven and place mason jars on a sheet tray inside oven. Leave for 12-24 hours. Remove from oven and chill for 6 hours. Now you have yogurt!