Homemade Coconut Yogurt

May 13, 2011 by Leanne Vogel September 1, 2014

Dairy-free homemade yogurt

Ingredients

• 800mL reduced fat coconut milk
• 2 tablespoon coconut butter
• 1 tablespoon pure vanilla extract
• pinch white powdered stevia – if you don’t like stevia, use 1-2 tablespoon coconut/coconut sugar or honey
• 2 tablespoon freshly ground chia seed – see note
• 8 servings of non-dairy probiotics
• Medium sized cooler + boiling water OR 1 towel + heating pad

Instructions

1. Place coconut milk, coconut butter, vanilla, and stevia in a blender. Turn on high for 8 minutes. [This should heat your yogurt to the desired temperature. If you have a weak blender, transfer to a saucepan and bring to a boil, reduce and simmer for 4 minutes before bringing back to the blender to add your chia seed]
2. Continue to blend while adding chia seed. Blend until mixed before turning blender off and removing lid.
3. Allow to cool for 5-10 minutes.
4. Add probiotics, return lid and pulse.
5. If doing the cooler version:place boiling water in cooler to the 3 inch mark. Once the yogurt has cooled, pour into 2 – 1000mL mason jars and place in the cooler for about 15 hours. You may have to change your water halfway through to ensure it’s hot enough. Refrigerate for 8 hours.
6. If doing the heating pad version: once the yogurt has cooled, pour into 2 – 1000mL mason jars and wrap in a heating pad [set on lowest setting] and a towel. Allow to sit for 15 hours. Refrigerate for 8 hours.

Notes

The chia seed is what thickens the yogurt. If you make this yogurt with other nut milks, more chia seed may be needed. For example: almond milk yogurt will need a total of 4-6 tablespoon ground chia seed. I found that anything past 4 tablespoon of chia begins to taste very chia-like. Another alternative to chia would be agar agar flakes but I would start with a small amount of 1-2 teaspoon until desired consistency is met.

Nutrition Information Per Serving