Prep Time:20 minsAdditional Time:1 day 11 hrs 40 minsTotal Time:1 day 12 hrsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:1 day 11 hrs 40 minsTotal Time:1 day 12 hrsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:1 day 11 hrs 40 mins
Additional Time:
1 day 11 hrs 40 mins
Total Time:1 day 12 hrs
Total Time:
1 day 12 hrs
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipe
Don’t do dairy—or just looking to take a break from it? There’s no need to miss out onparfaits,smoothiesor any of your favorite yogurt-based treats. Our Vegan Coconut Yogurt recipe is made in much the same way as traditionalHomemade Plain Yogurtand the results are a super-rich-tasting and creamy treat even nonvegans will love. And, just like regular yogurt, our vegan yogurt is made with probiotics-friendly bacteria that may boost your immunity and contribute to better gut health.
Tips for Making Vegan Coconut Yogurt
1. Gather Your Ingredients and Equipment
Our vegan coconut yogurt is made with whole coconut milk, tapioca starch, sugar and the contents of probiotics capsules—you can buy these at health-food stores, many grocery stores and online. You’ll also need a candy thermometer or instant-read thermometer and four 8-ounce jars with lids.
2. Sanitize Your Jars and Tools
Just like when you make regular yogurt from cow’s milk, the first step in making vegan yogurt is to sanitize all of the tools and jars you’ll be using to incubate your yogurt. You can sterilize your equipment inboiling wateror run it through the dishwasher (use the sanitize setting if your dishwasher has one).
3. Make the Yogurt Mixture
4. Heat the Mixture
Before adding the probiotics, it’s necessary to heat the coconut milk mixture to kill any harmful bacteria. Heat the mixture until it’s hot but not boiling, about 180°F (boiling is 212°F). Use a candy thermometer or instant-read thermometer to monitor the temperature.
5. Add the Probiotics
Remove the mixture from the heat and let it cool, stirring it occasionally, until the temperature has dropped to 100°F before adding the probiotics. If the mixture is too hot, it will kill the active probiotics. Once the mixture is cool, break open the capsules and add the contents to the mixture in the saucepan, whisking well to combine.
6. Incubate the Yogurt
Next up, divide the yogurt mixture among the jars and incubate it. Incubating just involves keeping the mixture warm (between 105°F and 110°F), and you can do it lots of different ways. You can keep the yogurt warm using your favorite yogurt maker, a dehydrator set to 110°F, in an Instant Pot or even in an oven with the light on. (If using the oven, wrap the jars in a towel to help insulate them.) Let the yogurt rest and incubate for 12 to 14 hours—the longer it rests, the tangier it will be. After incubating the yogurt, transfer it to the refrigerator and give it 24 hours to cool and thicken before eating (it will keep for a week in the fridge). Then all that’s left is to serve and enjoy!
Check Your Wallet: Traditional Yogurt vs. Vegan Yogurt
For a look at the price difference between traditional and vegan yogurt, we turned to vegan chef Jenné Claiborne (@sweetpotatosoul). While prices for store-bought yogurt vary, Claiborne notes that making a batch of our vegan coconut yogurt costs about $2 more than buying a 32-ounce container of organic whole-milk cow’s yogurt. That’s about 50 cents per serving—well worth it for this creamy yogurt, as Claiborne says.
Environmental Impact: Traditional Yogurt vs. Vegan Yogurt
Dairy actually has a bigger environmental impact than poultry or pork, when it comes to greenhouse gas emissions per gram of protein, according to research from theWorld Resources Institute, so making vegan yogurt could help lighten your personal environmental load. “Making yogurt at home also cuts down on single-use plastics,” Claiborne notes. “If you do buy yogurt, buy it in bigger containers and portion out single servings at home in reusable jars,” she adds.
Nutritional Comparison: Traditional Cheesecake vs. Vegan Cheesecake
In terms of nutritional differences, this vegan yogurt is made with creamy full-fat coconut milk, so it’s not a shock that it’s higher in calories than traditional dairy yogurt. You get 164 more calories per cup from our vegan coconut yogurt than from whole-milk vanilla yogurt. But it’s also lactose-free and has 9 fewer grams of carbohydrates than vanilla yogurt. The other big nutritional difference is that this vegan yogurt has 0 grams of protein. Dairy yogurt is actually a great vegetarian source of protein. Regular yogurt typically has about 7 grams protein and Greek yogurt has about 19 grams per cup.
How Vegans Can Get the Nutrients They Need
Vegan coconut yogurt can stand in for traditional yogurt in many dishes. We like to serve it in a tropical smoothie bowl with sliced banana, pineapple, pumpkin seeds, chia seeds, sliced almonds, dried cranberries and toasted coconut. Or try it with any fruit that’s in season—it’s lovely with berries, peaches and apples.
Cook Mode(Keep screen awake)Ingredients2 14-ounce cans full-fat coconut milk3tablespoonstapioca starch3tablespoonssugar3 probiotic capsules (20 billion CFU; about 1/2 teaspoon)
Cook Mode(Keep screen awake)
Ingredients
2 14-ounce cans full-fat coconut milk
3tablespoonstapioca starch
3tablespoonssugar
3 probiotic capsules (20 billion CFU; about 1/2 teaspoon)
DirectionsBefore beginning, sterilize all tools and jars you will use for making the yogurt.Pour coconut milk into a medium saucepan and whisk well to incorporate. (If the cream part of the coconut milk is thick, transfer the coconut milk to a blender and puree until smooth.) Transfer 1/2 cup to a small bowl. Add tapioca starch to the bowl and whisk until well incorporated. Stir the mixture back into the pan and add sugar. Heat until scalding (180 degrees F).Remove from heat and let cool, stirring occasionally, until the temperature has dropped to 100 degrees F. Add the contents of the probiotic capsules and whisk to combine. Divide the mixture among 4 sterilized 8-ounce jars and cover with lids.Keep the yogurt warm using your preferred method: yogurt maker, dehydrator set to 110 degrees F, or in an oven that’s about 105 degrees F (leave the oven light on until this temperature is reached). If using the oven, wrap the jars in a towel to help insulate them. Let it rest for 12 to 24 hours. (The longer it rests, the tangier it will be.)Transfer the yogurt to the refrigerator and wait 24 hours for it to cool and thicken before eating.To make aheadRefrigerate for up to 1 week.EquipmentFour 8-oz. jars with lidsOriginally appeared: EatingWell.com, June 2018
Directions
Before beginning, sterilize all tools and jars you will use for making the yogurt.Pour coconut milk into a medium saucepan and whisk well to incorporate. (If the cream part of the coconut milk is thick, transfer the coconut milk to a blender and puree until smooth.) Transfer 1/2 cup to a small bowl. Add tapioca starch to the bowl and whisk until well incorporated. Stir the mixture back into the pan and add sugar. Heat until scalding (180 degrees F).Remove from heat and let cool, stirring occasionally, until the temperature has dropped to 100 degrees F. Add the contents of the probiotic capsules and whisk to combine. Divide the mixture among 4 sterilized 8-ounce jars and cover with lids.Keep the yogurt warm using your preferred method: yogurt maker, dehydrator set to 110 degrees F, or in an oven that’s about 105 degrees F (leave the oven light on until this temperature is reached). If using the oven, wrap the jars in a towel to help insulate them. Let it rest for 12 to 24 hours. (The longer it rests, the tangier it will be.)Transfer the yogurt to the refrigerator and wait 24 hours for it to cool and thicken before eating.To make aheadRefrigerate for up to 1 week.EquipmentFour 8-oz. jars with lids
Before beginning, sterilize all tools and jars you will use for making the yogurt.
Pour coconut milk into a medium saucepan and whisk well to incorporate. (If the cream part of the coconut milk is thick, transfer the coconut milk to a blender and puree until smooth.) Transfer 1/2 cup to a small bowl. Add tapioca starch to the bowl and whisk until well incorporated. Stir the mixture back into the pan and add sugar. Heat until scalding (180 degrees F).
Remove from heat and let cool, stirring occasionally, until the temperature has dropped to 100 degrees F. Add the contents of the probiotic capsules and whisk to combine. Divide the mixture among 4 sterilized 8-ounce jars and cover with lids.
Keep the yogurt warm using your preferred method: yogurt maker, dehydrator set to 110 degrees F, or in an oven that’s about 105 degrees F (leave the oven light on until this temperature is reached). If using the oven, wrap the jars in a towel to help insulate them. Let it rest for 12 to 24 hours. (The longer it rests, the tangier it will be.)
Transfer the yogurt to the refrigerator and wait 24 hours for it to cool and thicken before eating.
To make ahead
Refrigerate for up to 1 week.
Equipment
Four 8-oz. jars with lids
Originally appeared: EatingWell.com, June 2018
Rate ItPrint
Nutrition Facts(per serving)364Calories31gFat17gCarbs
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
