I would have started making plant-based yoghurt much sooner if I’d known how easy it is to make at home. The secret is in selecting a coconut cream that contains mainly coconut. You might think they all do, however you need to examine the ingredients on the label to be sure; sadly, some brands of coconut cream contain the essence of coconut as the main ingredient with a large proportion of water; you should avoid these.
Even if you are not a huge coconut fan, I highly recommend trying the two recipes I’m sharing here. The process I describe for making coconut yoghurt can be applied to any plant-based milk. Once you master these two base recipes you will be able to create your own flavours.
Plant-based yoghurt can be used in the same would you’d use yoghurt, a swirl in a soup, in a dip or with your morning granola.
Coconut Yoghurt
Ingredients:
- 400ml coconut milk
- 200ml coconut cream
- 15g tapioca flour
- .2g or 1/8 tsp probiotic powder
- optional – agave syrup or date syrup
Method:
In a medium pot, whisk tapioca flour into ¼ cup coconut milk, then add the rest of the coconut milk and coconut cream, stir over low heat until the mixture boils and thickens.Remove from heat and leave to cool, use a cooking thermometer to check when the temperature has cooled to 43ºC before adding the probiotic powder (and sweetener if desired).
Pour into warm sterilised jars and seal immediately.
Keep at room temperature for 12 hours then refrigerate for a further 24 hours or until the coconut yoghurt thickens. The flavour will improve each day and it keeps in the fridge for a few weeks.
Coconut yoghurt is delicious with a swirl of raspberry ripple or your favourite fresh berries.
Cashew and Coconut Yoghurt
Ingredients:
- 130g cashew pieces
- 250ml oat milk
- 200ml coconut cream
- pinch sea salt
- 8g tapioca starch
- .2 g / 1/8 tsp probiotic powder
- optional – sweeten with maple syrup and vanilla essence to taste
Method:
Soak cashew nuts in oat milk (or favourite plant-based milk) overnight. Add coconut cream, tapioca flour and a pinch of salt and blend until smooth.
Pour into a medium pot and stir over low heat until the mixture boils and thickens.
Remove from the heat and leave to cool, use a cooking thermometer to check when the temperature cools to 43ºC before adding the probiotic powder.
Pour into warm sterilised jars and seal immediately.
Keep in at room temperature for 12 hours, then refrigerate for a further 24hours or until the cashew and coconut yoghurt thickens. The flavour will improve each day and it keeps in the fridge for a few weeks.
I made this recipe to suit my allergies and preferences. Replace cashew nuts and oat milk with an equal amount of other nut and plant-based milk of your choice and create your own unique flavour. For example hazelnuts with oat milk and cocoa powder or melted dark chocolate for a nutella flavoured yoghurt.
Chef’s tip – If the yoghurt becomes too thick once it has fermented, add a little plant-based milk to thin. If it becomes too aerated, stir before using.
Allergens and substitutes – these recipes is contains a tree nut – cashews, coconut (a rare allergy) and oat milk. If you need to avoid these you could try this super simple homemade soy based recipe.
