My Favorite Coconut Yogurt

Name: My Favorite Coconut Yogurt
Cuisine: World Cuisine
Ingredients: 1 14oz can Aroy-D coconut milk; 1 14oz can Savoy coconut cream; 4 tsp tapioca starch; Vegan yogurt culture or yogurt from previous batch.

7 steps

The best thick, creamy and delicious coconut yogurt made with vegan yogurt culture (Cultures for Health is the best). I use the Instant Pot for this.

Updated at: Sat, 02 Nov 2024 00:54:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1627.2 kcal (81%)

Total Fat164 g (234%)

Carbs35.7 g (14%)

Sugars0 g (0%)

Protein8 g (16%)

Sodium202.6 mg (10%)

Fiber0 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 x 14 ozcan coconut milk

1 x 14 ozcan coconut cream

4 tsptapioca starch

vegan yogurt starter

or yogurt from previous batch

Instructions

Step 1

Add coconut milk without liquid and all coconut cream to pot on medium heat. Whisk tapioca starch and a little coconut milk in small bowl.

Step 2

Whisk in tapioca mixture.

Step 3

Whisk off and on and as soon as it begins to boil remove from heat immediately. It will feel thicker when whisking.

Step 4

Let sit a couple minutes and whisk.

Step 5

Let cool to 110 degrees and add in culture. (About 5 "smidgens" (yes these are actual spoon names) if using starter culture or 4 tsp yogurt from previous batch.)

Step 6

Place in instant pot on yogurt setting for 8 hours. 108 degrees.

Step 7

Let sit an hour or two at room temperature. Then place in fridge overnight.