It's no secret that I am ever so fond of coconut EVERYTHING so it was only a matter of time before I yoghurted it.
I have been told that CoYo is really delicious and the only reason I haven't spent the big bucks on all the tubs yet is that I just haven't come across it in a store yet. BUT this was all before I found out how ridiculously easy it is to make your own. It took all of a quick internet search and literally two ingredients (that I already had at home) until I was counting down the hours (yeah sorry, make sure you start a day ahead) to yoghurt time.
I made my yoghurt using natural cow's milk yoghurt so it's not vegan but you can grab yoghurt starter at health shops if you wanted to go down that path. I also made a batch using half coconut cream and half coconut milk, then strained it and it came out super thick which I ended up using in my smoothies. To eat, I prefer the lighter, runnier, unstrained yoghurt I have outlined below but again, choose your own adventure.
The next step is obviously frozen coconut milk yoghurt because frocoyolo. Yes? Yes.
Coconut Milk Yoghurt
- 400ml tin Coconut Milk
- 1½ tbs Natural Yoghurt
Turn the light in your oven on without turning on the heat. Sterilise a glass jar large enough to fit a tin of coconut milk and wrap with a tea towel.
In a saucepan, gently heat coconut milk to 43°C (or 110°F). If you don't have a thermometer, it should be warm to touch, not hot or boiling. Stir in yoghurt then transfer glass jar, screw on lid and place in the oven for 12 hours. After 12 hours put in the fridge for at least another 12 hours. The longer you leave it the thicker and more tart(or yoghurtier) it will become.
If you find it too thin after this time, you can strain it through a tea towel to get rid of some of the liquid.