In an effort to find alternatives to dairy-based products, I developed this homemade coconut milk yogurt recipe from trial and error. The taste is mild and pleasant and can also be used in recipes in place of sour cream, cream cheese, or ricotta cheese. Serve with fruit of choice and drizzle with honey or maple syrup, if desired.

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Recipe Summary

prep:
5 mins
cook:
5 mins
additional:
1 day
total:
1 day
Servings:
16
Yield:
2 quarts
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat coconut milk in a saucepan over medium heat until an instant-read thermometer reads 115 degrees F (46 degrees C), about 5 minutes. Remove from heat and allow to cool to 110 degrees F (43 degrees C). Stir in gelatin. Add yogurt and mix well.

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  • Incubate the milk mixture in a yogurt maker for 24 hours. Chill in the refrigerator until set.

Cook's Notes:

It takes longer to incubate non-dairy yogurt. Don't worry if the yogurt is runny; it will set up.

You can also put the mixture in a canning jar, wrap in a dish towel, and place in an insulated cooler to incubate if you don't have a yogurt machine to put it in.

Nutrition Facts

281 calories; protein 3.6g; carbohydrates 6.9g; fat 28.7g; cholesterol 0.2mg; sodium 21.7mg. Full Nutrition
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