INSTRUCTION | P13
INSTRUCTION | P12
1
Open the cans and spoon the coconut cream directly into your yogurt making bowl. Note:
Depending on the temperature of your home the coconut cream will vary in consistency.
On a hot day, the coconut cream will be runny while in cool weather you will need to spoon
it out.
2
Add the sugar and your preferred starter culture, gently whisk it in.
3
Put the lid on and place into your yogurt maker. The coconut cream is now ready to begin
fermentation.
4
Set the temperature to
38°C | 100
°
F,
and time to 24 hours.
5
After 24 hours the fermentation is complete. Switch the yogurt maker off and remove
the yogurt bowl. Straight from the warm maker, the yogurt will be runny and the coconut
cream will have separated with coconut water at the bottom. This is normal. In the fridge, the
coconut cream will set firm.
6
Place the tub in the fridge for at least 6 hours to chill and set.
7
Thoroughly stir the yogurt to incorporate the cream and coconut water before serving. For
extra thick coconut yogurt, pour out some of the coconut water before stiring. Don’t throw
it away though - fermented coconut water is perfect added to smoothies or may be used as a
probiotic milk alternative.
Easy Coconut Yogurt Recipe
OTHER COCONUT CREAM BRANDS
Feel free to experiment with other additive-free brands of coconut cream to make this recipe.
Cans with a large percentage of ‘coconut pulp’ and a small portion of coconut water make
better yogurt. .
INGREDIENTS:
• 4 cans of coconut cream, refer to note!
• 1 teaspoon of sugar
• Yogurt starter culture
(follow packet instructions)
!
PLEASE NOTE:
Coconut cream should be
preservative free, additive free
and gluten free. Also the cans
should have BPA free lining.
Recipe Tips
TIPS:
24-hour yogurt, even when made perfectly, will be thinner and runnier than other
yogurt you’ve had. This is because it doesn’t have added thickeners and because it
hasn’t been ‘dripped.’ If you want thicker yogurt, the first option is to drip it.
Dripping is what turns plain yogurt into ‘Greek yogurt.’ It’s the process of removing the
whey, which is liquid. Dripped yogurt is also higher in protein per serving than
regular yogurt. Dripping yogurt is easy to do, just strain the yogurt through a
cheesecloth. The excess whey (liquid) will drain away, leaving you with a thicker
yogurt.
Another option is to add a thickener like gelatin to the milk before fermenting it. Since
gelatin is beneficial for gut health, adding gelatin to 24-hour yogurt is a win-win. To
thicken your milk with gelatin, add 1 tablespoon of gelatin per 4 cups of milk before
heating the milk.
