Thursday, October 31, 2013

HOMEMADE COCONUT YOGHURT


Today for Viva.co.nz, I share with you my recipe for heavenly home made coconut yoghurt. This luxuriously creamy and tangy yoghurt is perfectly satisfying, and makes for a wonderful dairy free option. The recipe only two simple ingredients, coconut cream and probiotics capsules. Simply combine, and then leave to sit in a warm place for a day or two.

Not only does this yoghurt taste beautiful, is is packed full of good natural bacteria, which is beneficial for good stomach flora. We live in a world where we are exposed to toxins on a daily basis, wether it be in the food or drink that we ingest, prescribed medicines we take, or simply in the air that we breathe in, the gut likes to hold on to these toxins.

By including probiotics in to our daily diet, this can truly help to look after and protect the good bacteria in our bodies. These little microorganisms are not only awesome for your stomach and skin, they also help to maintain an optimal pH balance in your body, helping to eliminate many types of disease and infection right at the root. Probiotics are also know to help reduce inflammation, making a fantastic foundation for a sustainable and healthy lifestyle.


1 can of full fat coconut cream
3 capsules of probiotic powder*
2 tbsp honey, maple or agave syrup*
a clean glass jar

*The added sweetener is not absolutely necessary, although bacteria does love to feed on sugar. I find that by adding a little natural sweetener this helps for the yoghurt to thicken really well.

*Please also note that all coconut cream brands are slightly different from one another, as are the probiotic capsules. You many need to adjust the measurements slightly to produce a yoghurt of your preferred consistency.

1. Sterilize your jar, either by boiling in water for ten minutes, or by popping it through the dishwasher.
2. Warm the coconut cream in a saucepan over very low heat, until warm to touch. You could also do this in a bain-marie.
3. Carefully pour the warmed coconut cream in to the sterilized jar, and add the powder from the probiotic pills, and sweetener if using.
4. Stir until well combined.
5. Place the jar in a sunny place for at least 12 hours, I find 24 hours is best. A counter beneath a window works well, you could also place in a yoghurt maker, in a hot water cupboard, wrapped in a tea towel, or in the oven with the light on.
6. Place the yogurt into fridge, and then chill for a couple of hours.

You will find that the yoghurt will thicken considerably once stored in the fridge, it will also become thicker and slightly tarter with each passing day. I find that it tastes amazing after 2-3 days in the fridge.

Will keep for up to two weeks stored in the refrigerator.

Makes a small jar full.

39 comments:

  1. Yum, this is fantastic. So simple and so delicious. My son is dairy intolerant and I have been sad I couldn't give him yoghurt. Thanks for sharing!

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  2. Yum!!! Where can you buy the probiotic capsules from?

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  3. Hi. I have to try this, especially as my baby daughter is allergic to dairy. Any particular probiotic capsules that you'd recommend? Do you need to use new capsules for next batch or can you use some yogurt from the previous batch?

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    1. I put this down below, but thought I would stick it here in case you didn't see my comment :)
      The brand Bio-Kult is great for making coconut yoghurt. Also, from experience you need to use new capsules with each new batch since coconut milk/cream cultures differently to dairy milk. Going for a coconut cream that has the simplest ingredients is good too, i.e. the least amount of weird ingredients for stabilizing, thickening etc but if there aren't many options, just go for the full-fat coconut cream. The lite versions don't work well.

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    2. This sounds amazing, I would love to try it. By probiotic capsules do you mean the probiotic pills we take while taking antibiotics etc? I have a jar of them sitting in the fridge, might give them a go with this recipe but do they have to be a certain strength or potency?

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  4. Aha! I've tried a few recipes, none of them have had me heating the coconut cream before adding in the probiotic. Can't wait to try this out! :D

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  5. The brand Bio-Kult is great for making coconut yoghurt. Also, from experience you need to use new capsules with each new batch since coconut milk/cream cultures differently to dairy milk. Going for a coconut cream that has the simplest ingredients is good too, i.e. the least amount of weird ingredients for stabilizing, thickening etc but if there aren't many options, just go for the full-fat coconut cream. The lite versions don't work well.

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    1. Where do you get this brand from please?

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    2. I get the Bio-Kult from Total Health Chiropractic in Wellington, but here is the link to where you can buy it online in NZ http://www.frot.co.nz/nature/probiotics.htm

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  6. Where can you buy the probiotic powder from?

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    1. Look in the aisle at the supermarket where the digestive aids are. You will see several brands, unfortunately you will have to spend some $$ to get the three that you need to try this recipe! Make sure you get a kind that comes in a capsule, not as a 'pearl'.

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  7. What brand of Coconut Cream do you use. Also if using a yogurt maker, would I still need to fill it with boiling water?

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    1. I'm also wondering if I need to add the boiling water in my Easiyo - will it be too hot and kill the probiotics?

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    2. I have been recommended when using my Easiyo (when not using the packets) to only fill to the bottom of the red insert with hot water, not to the top. This means the the tub of yoghurt is not sitting in boiling water. :)

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  8. Delicious! Does coconut cream have a lot of calcium in it for those with a dairy intolerance? Also - Elanor, I was wondering why I don't often see Stevia in your baking... Is that for a particular reason? I'm so interested in cutting sugar at the moment and using Stevia as a replacement.. thanks! x

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  9. This is brilliant! I've tried commercially available coconut yoghurt but have never seen a home-made recipe before :)

    Out of curiosity, has anyone tried using a small amount of leftover coconut yoghurt as a starter culture for the next batch? If so, did it work as well as the capsules?

    X
    Amelia

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  10. I love the idea of this recipe, but when I tried it my coconut cream split and I was left with water, fat and some bubbly white coconut milk (which didn't thicken) inaccessibly sandwiched in between. I used eight-strain probiotic capsules from the health food store and left it in my electric yoghurt maker for 24 hours. Any ideas what might have gone wrong?

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    1. me too, no luck i used clinician probiotic and also did another batch with ethical nutrients inner health plus and no luck, both lots stayed runny

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    2. I used the ethical nutrients brand also... the coconut cream didn't thicken or become tart in flavour

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    3. I have just made this again and it worked very well. I used Kara brand coconut cream that comes in the 1 litre carton. The cream in the carton doesn't have any water and is 99% coconut, hence why I chose that one. I used 750 mls that I warmed to about 38 degrees C and mixed in two Bio-Kult probiotic capsules. I then put it in my chilli bin wrapped in a wool blanket with a hot water bottle on the bottom of the chilli bin. I use hot water, not boiling water. I have found this to be the best method as it maintains the most stable temperature. I have tried my easiyo yogurt maker many times with all different temperatures of water, and I have to say that I have never had a successful batch. It always overcooks the yogurt (causing seperation and bubbles) or it doesn't culture properly. The batch I have just made is beautifully tart but still has that gorgeous coconut sweetness to it. I didn't add any sweetener to mine. Just coconut cream and probiotics. Hope that is helpful.

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    4. Thank you Bonnie :) Will definitely give your method a try!

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    5. Thanks Bonnie for your tips, but, the listed ingredients on the Kara brand coconut cream include E 466 - carboxymethylcellulose, indicated as a possible cancer risk, and E435 polyoxyethylene sorbitan monostearate, which are nearly always from vegetable oils, but possibly also from animal fat ( pork)
      Sounds gross. Not sure if I want to use this brand now!

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    6. Buy Kara in the carton not the can, they seem to have different thickeners, the carton has 'natural' coconut cream on it, from memory I don't think the can claims that.

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    7. Yum, I love coconut yoghurt in a smoothie with banana and almond milk.

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  11. Thankyou for this recipe, it looks amazing! Just wondering what volume tin of coconut cream you use?

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  12. I guess this would work just as well in a yoghurt maker.

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  13. If you freeze this will the probiotics be okay?

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  14. I just bought a new yogurt maker and I'm looking forward to trying this. Should be an interesting experiment. I definitely agree with you on adding sugar (maple syrup, honey) for the probiotics to feed on, but I'll definitely have to play with the amount of probiotics since I can't seem to find a consistent amount per cup of milk! Thanks for the recipe!

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  15. I love this food stuff! This is really great to know! I actually keep hearing about probiotic drinks like Yakult Milk. It’s good to learn through research that probiotics do have positive benefits for children!

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  16. hi! after a couple of failed attempts, my yoghurt separated and remained really liquid, i would love to know what brand coconut cream you used please! thanks so much :)

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  17. Please could I have an answer to whether to add boiling water to the ezi-yo?

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    1. Bonnie said she does NOT use boiling water - she uses warm water.

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  18. Do you think culture starter would work instead of probiotic capsules?

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    1. Bonnie says above that culture starter does not work well with coconut cream.

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  19. My yogurt didn't set then seperated... Any suggestions of how to change what I did?? I put it in the yogurt maker for 12 hours...

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    1. Bonnie mentioned above that her yogurt maker gets too hot to use for coconut cream yogurt (though perhaps yours does not).

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  20. Sounds like a fabulous recipe. What size of can are you referring to? Looking forward to trying this out!! *does happy dance*

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  21. Hello, so i tried this recipe using coconut cream and Lifestream Advanced probiotic capsules and it didn't thicken at all and separated :( ...because my house is cold I put it in the slow cooker filled with water on 'warm' for 24hrs then fridge for 24hrs. Could the slow cooker have been too hot? Also now I have a litre of smelly coconut milk, is it still safe to use?

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