Homemade Coconut Milk Yogurt
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.
Recipe Summary
Ingredients
16
Original recipe yields 16 servings
Directions
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
Per Serving:
281 calories; protein 3.6g; carbohydrates 6.9g; fat 28.7g; cholesterol 0.2mg; sodium 21.7mg. Full Nutrition