Coconut Milk Yogurt recipe

[Guest guest]

I bought myself a used Yogurt Maker from a thrift store for $7.99, an old unit

with 6 glass cups in it so I made Coconut Milk Yogurt. I did attempt to make

the Coconut Milk Yogurt once before but it flopped badly so I feel better

knowing the machine will keep the right temperature for the 12 hours plus that

Coconut Milk Yogurt takes to Culture.

Coconut Milk Yogurt

1 Liter(4 cups) Coconut Milk with no preservatives

1 packet yogurt starter or 1 tbsp plain live active bacteria yogurt

3 Tbsp Tapioca Starch/flour

1 tsp. Honey

Dissolve the Tapioca starch in with a bit of the Coconut Milk. Stir into the

remainder Coconut Milk and heat till aprox. 140 degrees until the Tapioca

thickens.

Remove from heat and cool to 100-115 degrees. Pour 1/2 cup of the Coconut Milk

mix into a bowl and stir in the Yogurt or Yogurt culture.

Mix all coconut milk and culture together and pour into yogurt cups. Set the

Yogurt maker to 12 hours or longer if you like your yogurt tart.

After the desired length of time cover and refrigerate the yogurt.

When done the Yogurt will not look that thick but once refrigerated the top

layer will be harder than the bottom as it will contain the most oil. Stir and

add fruit or sweetener to taste. Canned Pineapple slightly blended = Pina

Colada Yogurt.

Coconut Milk Yogurt does not become as sour as Dairy Yogurt so if you really

prefer a tart yogurt then leave to culture for much longer than the 12 hours up

to 24 hours.

This Yogurt once stirred will be creamy like store bought stirred yogurt,

slightly tart and very delicious.

You can make yogurt without a Yogurt maker but it will be challenging since one

has to keep it warm for 12-24 hours.

Here in Canada 4 cups of this Yogurt costs me less than $3 which is a good price

for a specialty product. I have not seen Coconut Milk Yogurt here in the stores

but I can imagine this recipe would be less than 1/2 the price one would have to

pay for store bought.

Enjoy!