When I first gave up dairy, coconut yogurt was extremely rare to find in stores. I heard of people attempting to make their own yogurt, but ending up with thin, liquid outcomes.
Last year, I discovered Luvele. Luvele is an incredible company who creates yogurt makers with a perfectly steady temperature to foster the live, active cultures from your favorite probiotic!
Luvele offers multiple yogurt recipes on their blog to help you get started, but the one I’m sharing today uses Aroy-d coconut milk.
Many coconut milk and cream brands are either thin, or use filler in order to achieve their thick texture. Somehow, Aroy-d manages to offer a super thick cream, without any of the junk!
NOTE: If you do not have access to this brand, you’ll need to add a vegetable-based gelatin powder to the recipe in order to get the right consistency, such as Agar Agar Powder. Luvele has a great article that talks about the need of adding a thickener to plant based yogurts when not using Aroy-d coconut milk to make your coconut yogurt.
I love this recipe in particular for it’s simplicity, and no-fail instructions. It’s a guaranteed great outcome for everyone, and is SCD, paleo, AIP, vegan, and more!
Thick, Creamy Coconut Yogurt Recipe
- 3 400ml cans of Aroy-D coconut milk
- 1 tsp cane sugar or 1 Tbsp pasteurized honey
- 1 yogurt starter culture or probiotic powder
- Place the Aroy-d canned coconut milk in the fridge overnight or in the freezer for 30 minutes prior to opening. Chilling the coconut milk allows the cream content to set firm at the top allowing easy separation from the fluid coconut water at the bottom.
- Open the cans and spoon only the thick, white coconut cream into your glass yogurt making jar. The bottom quarter of the can will be clear coconut water which is not required in the recipe. Don’t throw it away though-coconut water is wonderful added to smoothies, chia puddings & curries. Store the coconut water in the fridge for 2-3 days or freeze for several months
- Add the starter culture or probiotic and sugar or honey and stir it in. The chilled coconut cream is quite thick so does not stir easily. Don’t worry.
- Put the lid firmly on the glass yogurt jar and place the jar into your yogurt maker.
- Pour water slowly into the base. (The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker). Then place the cover lid on top.
- Use the digital control panel to set the temperature to 38° C, the time to 24 hours and then press ‘confirm’ to begin incubation.
- When complete, switch the maker off and place the jar in the fridge for at least 6hours to chill and set.
- Once chilled, the coconut yogurt will be firm. It may have a small amount of separated coconut water and appear ‘cracked’ in places–this is normal.
- Once stirred it will aerate and become creamy. *Note: The coconut water may continue to separate in the fridge. Just stir before using to incorporate.
- Return to the fridge or serve and enjoy
And that’s it! This coconut yogurt is a great snack, breakfast, or added ingredient in so many recipes! I love adding it to my smoothies in the mornings, or using it as a secret ingredient in desserts.
Adding coconut yogurt to my daily diet has completely transformed my gut health, and I notice a huge difference if I stop eating it. It’s one of my favorite ways to show some love to my gut, and is an incredible source of probiotics.
Having this yogurt maker on my counter makes all the difference. I hope you’ll not only check out the yogurt maker, but consider the amazing things you can do with it. Don’t worry, we’ll have plenty more recipes joining the blog soon.