Servings: 3
Ingredients
- 1 13.5 oz can full-fat coconut milk
- 1 tsp sugar
- 2 Tbsp inulin
- 1 tsp guar gum
- 2 Tbsp plain store-bought coconut yogurt with live cultures (starter)
Instructions
Mix the Base
- Pour the coconut milk into a clean glass jar. Add the sugar, inulin, and guar gum. Whisk very well, or use an immersion blender to fully combine and prevent clumping.
Add the Starter
- Stir in 2 tablespoons of coconut yogurt and mix gently until incorporated.
Ferment
- Cover the jar loosely (so air can escape). Ferment at 105°F (41°C) for about 24 hours, or until it reaches your desired tanginess.
Chill
- Refrigerate for several hours to fully thicken before serving.
Video
Notes
-Fermentation temperature may need to change based on the strains being fermented.
-The sugar feeds the probiotics and helps them multiply during fermentation.
-Inulin supports fermentation and improves texture.
-The yogurt will thicken more after refrigeration.
-To make your next batch, use 2 tablespoons of your homemade yogurt as the starter instead of store-bought. At some point, your starter will reach its limit, and you will need to restart from scratch.
Nutrition
Calories: 8kcal | Carbohydrates: 2g | Protein: 0.01g | Fat: 23g | Saturated Fat: 0.1g | Monounsaturated Fat: 0.003g | Sodium: 0.3mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.003mg | Calcium: 0.1mg | Iron: 0.03mg
Nutrition values are approximate and may vary.
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