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Coconut Yoghurt Recipe

Ingredients

Equipment Needed

  • 1 litre glass container with glass lid as I have, pictured. Pyrex is perfect or a glass flip top lid style of jar where you just take the rubber out for the incubation time and pop loose lid on jar for that phase.
  • 1 food thermometer

Main Ingredients

  • 600 ml coconut cream (I like Ayam best as there are zero additives / thickeners to begin with. Having said that I have used Spiral Organic with 0.5% guar gum and that’s worked well too.)
  • 1 1/3 cup filtered, chlorine free water (chlorine inhibits bacteria and is a massive no no in fermentation land)
  • 2 tbsp rice malt, maple, coconut syrup, rapidura or panela (don’t skip the sugar. It’s the bacteria’s food and you will get a more successful culture with it and a negligible sugar result in the end)
  • 1 vanilla pod or teaspoon vanilla paste or powder (Do not mix until AFTER culturing is complete)
  • 1 tsp agar agar or 1.5 teaspoons grass fed beef gelatin
  • 40 billion worth of bacteria from probiotic capsules or powder (the more strains in there the better!) OR 2 teaspoons of yoghurt starter culture from your local health shop OR 1/2 cup of coconut yoghurt to get the culture going and growing.
  • 1 tbsp tapioca flour

Instructions

  • Thermomix modification for first steps is at the bottom
  • Boil a cup of water and add the agar agar / gelatin and simmer for 4-5 mins or until agar agar cannot be seen.
  • Mix your tapioca and 1/3 cup water along with your sweetener of choice (Do NOT use stevia. The good bacteria needs some sugar of some form to take hold and grow. The sweet stuff is what it eats to grow. There is a very negligible amount left at the end of the process.
  • Add the tapioca mix to the saucepan and it will almost instantly turn into a ghost busters reminiscent goopy goop of goopiness, that you should whisk constantly for a minute or two and then…
  • Just am aside. This is a Le Creuset saucepan from my mum from 1976. How’s that for long lasting investment!)
  • Add your coconut cream and heat until you just see a couple of bubbles start to pop up. Keep stir continuously until you get there.
  • Now, turn heat off and pop saucepan by the window until the heat comes down to 45C. This will take about 40 minutes so off you pop for a nice relaxing epsom salt bath or meditation – kids? what kids ?!
  • Once you get it back down to 45C approx (do not panic if a couple of degrees cooler or hotter) is the time to introduce your culture of choice. It’s also the time to preheat your oven as low as it goes. Mine is gas and 80C is it.
  • Sprinkle either the powders or plop the yoghurt in and whisk like a crazy person to combine well.
  • Now pour out into your culturing receptacle, that should be well washed and dry (no need to disinfect especially. Just soap will do)
  • Pop into your very low temp oven, with the door ajar and your jar / pyrex in the middle depth of the tray. OR pop into your yoghurt maker and set the timer and ignore the rest of these steps)
  • Test the temperature in 10 minutes to make sure it hasn’t shot up. If it has, move the yoghurt closer to the ajar oven door where it will be cooler. Test again after 10 minutes.
  • Once you know it has settled at around 45C or a couple of degrees lower, you can leave it be for around 8 hours – not less. So, ideally this is a morning project that you then leave during the day.
  • Lastly, simply take out of the oven and pop into the fridge to set as it cools – It will be liquidy at this point. Do not panic about that.Now is the time that you can mix in vanilla bean paste, powder or bean for a delicious vanilla flavour infusion by the next morning.
  • This is what you will awake to from your sweet slumber! 600ml of delicious yoghurt that costs around $5, not $15 for the equivalent store bought amount.