Coconut Yogurt
3 (14-ounce) cans coconut milk
4 probiotic capsules (I use Progressive HCP 70) or choose a dairy free probiotic if desired
3 tablespoons raw sugar
Run the storage jars through the dishwasher on the hottest cycle if possible. Alternatively, Fill the jar(s) you’ll use for storing the yogurt with boiling water to sterilize them. Let stand a few minutes, then pour the water out.
Turn the first two cans upside down and open the bottom of the can with a can opener.
Pour the liquid off leaving the cream.
Scoop out the remaining coconut cream into a mixing bowl.
Add the entire contents of the third can of coconut milk to the bowl.
Add the probiotics: Twist open the probiotic capsule and pour the contents over the milk and whisk to combine. Note: Discard the capsule’s casing
Add the sugar. Whisk together well.
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Oven Method:Turn oven on and heat to 100°F and then turn it off. Turn on the Oven Light and place the jars on the racks and close the door.
Dehydrator Method: Remove the racks in the dehydrator. Set the temperature to 110°F and let it run for 24 hours.
Yogurt Maker: Use according to operating instructions.
After 12- 24 hours, place the jars in the refrigerator and cool for at least 6 hours.
When cooled, Open the jar and stir. Note: The yogurt will become thicker as it cools and sometimes it separates. Don’t worry. Place the contents the jar in a blender and blend until smooth and pour back into the jar.
Keep coconut yogurt refrigerated and use within 2 weeks.
Recipe Notes
Do not eat if you notice that the yogurt has developed a pink or grey discolouration on its surface. It means that it has been contaminated with bad bacteria.
