Dairy-Free Coconut Yogurt

Thick, rich, creamy and tangy. Those are all the requirements when I am looking for a yogurt. No matter if you’re looking for a tasty parfait base or a substitute for buttermilk, or even a tangy dip I’ve got you covered!

Depending on how thick you like your yogurt you can adjust the amount of gelatin/tapioca. I personally dig a texture thats light and airy like a mousse, but substantial enough that a spoon will stand in it. Be warned, like any yogurt, its a fermented thing, so it does take time, luckily its pretty low-work, so its more of a set it and forget it kind of deal.

If you prefer a european style yogurt you can completely skip the addition of gelatin and tapioca, just keep in mind the finished product will be a very similar texture to the coconut milk you start with when it is refrigerated, though it wont be as prone to separation.

If you’re after a cream cheese substitute look no further, using a similar technique to kefir cheese, transfer the set yogurt into a cheesecloth lined strainer and let sit for several hours. This can be done on the counter or in the fridge. Countertop draining gives you a drier end product that gets a little tangier as it sits. Try it with my Grain Free Bagels!

Try it with my AIP Skillet Granola

I recommend Bio-Kult probiotic or HLC Multistrain but any quality probiotic with at least a few of the following strains will be sufficient. If you would like a 10% discount on practitioner grade supplements, including probiotics, I welcome you to shop my professional dispensary here.

• Lactobacillus Lactis

• Lactobacillus Rhamnosus

• Streptococcus Diacetylactis

• Lactobacillus Plantarum

• Lactobacillus Casei

• Saccharomyces Florentinus

• Leuconostoc Cremoris

• Bifidobacterium Longum

• Bifidobacterium Breve

• Lactobacillus Acidophilus

• Bifidobacterium Lactis

• Lactobacillus Reuteri

Ingredients

2 (13.5 oz) cans neutral flavored coconut milk, I like Native Forest or Thai Kitchen brand as it is free of gums and additives.

1-2 teaspoons Unflavored Gelatin

1-2 teaspoons Tapioca Starch

2 probiotic capsules

Bagels and Schmear anyone?

Instructions

1. Combine gelatin and tapioca starch with one can of coconut milk to let the gelatin hydrate for a few minutes.

2. Pour the coconut milk and gelatin mixture in to a small sauce pan over medium heat, whisking until the gelatin granules are dissolved and the mixture just starts to thicken.

3. Remove from heat, add the second can of coconut milk and whisk until thoroughly combined and homogenous.

4. When the temperature has reached 100f or less, it should be warm to the touch, but nowhere near hot, split the probiotic capsules and whisk in to the warm coconut milk.

5. Transfer to a glass jar with a loose fitting lid or rubber band a clean towel over the top.

6. Let sit in a warm dark place for 24-48 hours. The tangier you like it, the longer it sits. When it reaches your desired level of tang, transfer the jar to the refrigerator.

7. Once cooled overnight in the refrigerator it will be pretty firm, whisk vigorously. The more thickener added, the lighter and fluffier the finished product will be. Two teaspoons gelatin and tapioca will whip into a nice mousse like consistency.