The following is adapted from my co-authored recipe with naturopathic physician, Dr. Carla Cashin, 24 Hour Yogurt. Low In Lactose, Full Of Probiotics
By Hayley Stobbs R.Ac & Dr. Carla Cashin, ND
Coconut yogurt is a fermented dairy-free product that is created by adding beneficial bacterial cultures to warm coconut milk. With temperature control and time the natural carbohydrates in coconut milk and the added maple syrup serves as a source of food for the introduced beneficial bacteria, which transform the natural sugars into tart tasting lactic acid.
It is estimated that 1/2 cup of yogurt contains around 350 billion CFU, several times greater than most over the counter probiotic supplements. That means it is best to try small amounts of the yogurt first before eating a large serving.
According to Chinese medicine coconut milk is neutral in temperature, sweet in flavour, enters the heart meridian, tonifies yin, and counteracts cold. Coconut milk is an excellent source of manganese, contains small amounts of copper, magnesium, iron, phosphorus, and trace amounts of B vitamins.
Preparation Time: 20 minutes
Fermentation Time: 10 - 12 hours
Setting Time (Refrigeration): 8 hours
Makes: 1 litre (4 cups)
1 thermometer (should read to as low as 100F)
1 freestanding oven thermometer
1 medium pot
Oven, Instant Pot, or yogurt maker
1 litre sterilized glass mason jar, or 2, pint glass mason jars
1 litre Aroy-D full fat coconut milk or coconut cream, *can be found at your local Asian food store
1 tablespoon maple syrup
20 billion PFU multi-strain probiotic powder (can open up capsules)
2 - 3 teaspoons grass-fed gelatin, *only if using full fat instead of coconut cream
Turn oven light on to bring oven temperature up to 100-110F (double check with a free-standing thermometer placed in the oven). The oven at this temperature will act as an incubator for yogurt making. If you are using a yogurt maker instead, turn it on.
Pour 1 litre of full fat coconut milk or cream into a clean medium sized pot, and bring to 180F temperature on medium heat. To prevent burning of milk, whisk milk while heating. Bringing the coconut milk to a temperature of 180F will kill off any unwanted bacteria.
Once the coconut milk has gently boiled at this temperature for 1 minute, take pot of milk off heat source and let cool to 100F. You can place the pot in a cold water bath (sink filled with cold water) for a few minutes to speed up the process.
Once the coconut milk has reached a temperature of 100F, whisk in the maple syrup, probiotics, and optional gelatin. This step introduces the beneficial bacteria which allows the transformation of milk into yogurt to occur.
Place aluminum foil over pot, and place into 100F oven or transfer to a yogurt maker or Instant Pot with yogurt maker option.
The yogurt will remain within its incubator (oven or yogurt maker) for 10 - 12 hours.
At this time your yogurt is complete and you can transfer to clean mason jars and place in the refrigerator to set (thicken) for 8 hours. After setting you can blend with the optional additions to increase nutrition value, such as calcium citrate and collagen protein.
Coconut yogurt keeps for up to 2 weeks.
*An alternative to the method above is to use a small insulated cooler as the incubator. Pre-heat the insulated cooler by filling it with hot water to reach a target temperature of 110F. Proceed with steps 2 - 7 as outlined above.
If you’re interested in nutrition and acupuncture I’d be happy to guide you along. Please visit www.vcaspa.com to book online or call 250-590-4341. To learn more about my acupuncture practice, follow @hayley_stobbs on Instagram.
Wishing you love & vitality,
Hayley Stobbs, R.Ac, CNC