Vegan Coconut Yoghurt
Making vegan coconut yoghurt at home is easy, delicious and so much cheaper than buying it from the shop. In exchange for 10 minutes of hands on prep and a little patience, you'll be rewarded with a creamy, rich and satisfying vegan yoghurt that tastes delicious enough to be eaten on its own.
1 tin full fat, good quality coconut milk (60% coconut or more)
2 capsules vegan probiotics
1 tbsp tapioca starch
Shake the tin of coconut milk well, and then open it.
Pour the coconut milk into a small saucepan. Heat over low heat until creamy. Remove 2 tbsp of coconut milk from the pan, add it to a small bowl along with the tapioca starch and stir to combine. Once combined, add it back to the rest of the coconut milk.
Pour all of the coconut milk into a clean bowl and let it cool for 15 minutes. Letting the coconut milk cool is important as high heat can kill the good bacteria in the probiotics.
In the meantime, sterilise a jar by rinsing it thoroughly with boiling water and let it air dry.
Empty your probiotics on the yoghurt, and use a wooden spoon to stir the probiotics into the yoghurt until it’s smooth.
Transfer the yoghurt into the sterilised jar. Cover the jar with a cheesecloth/nut milk cloth and wrap the sides with an elastic band to secure the cloth in place.
Let the yoghurt sit for at least 24 hours in a warm place. Use a wooden spoon to taste the yoghurt at this stage, and if you’d like a tangier yoghurt, cover it with the cloth and let it sit for another 12-24 hours.
Eat the yoghurt straight away or cover the jar with a lid, refrigerate and store for up to 3-4 days.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.