Ingredients:
- 1 can (400 ml) full-fat coconut milk
- Option 1:
- 2 tablespoons unsweetened vegan yogurt (with live active cultures)
- Option 2:
- 1 tablespoon raw, unpasteurized sauerkraut juice or fermented vegetable juice
- 1-2 teaspoons maple syrup or agave syrup (optional, for slight sweetness)
Instructions:
- Prepare the Coconut Milk:
Shake the coconut milk can well before opening to combine the cream and liquid. Pour the coconut milk into a clean, sterile glass jar. - Add the Starter:
- Option 1 (Vegan Yogurt Starter): Add 2 tablespoons of unsweetened vegan yogurt to the coconut milk. Stir well with a wooden or silicone spoon.
- Option 2 (Sauerkraut Juice Starter): Add 1 tablespoon of raw sauerkraut juice or fermented vegetable juice to the coconut milk. Stir well to combine.
- Ferment the Yogurt:
Cover the jar with a clean cheesecloth or towel, securing it with a rubber band. Let it sit at room temperature for 24-48 hours to ferment. The longer it ferments, the tangier the yogurt will be. - Refrigerate to Thicken:
Once the yogurt reaches your desired tanginess, refrigerate for 6-8 hours to thicken further. - Store and Enjoy:
Keep the yogurt in the fridge and use it within 5-7 days. Stir before serving if the coconut fat separates.
Nutritional Breakdown (Per ½ cup serving):
- Calories: 200-220 kcal
- Total Fat: 22g (Saturated Fat: 19g)
- Carbohydrates: 4-6g
- Fiber: 1g
- Sugar: 1-2g (depends on syrup addition)
- Protein: 2-3g
- Calcium: 15-50mg (varies based on ingredients)
- Iron: ~3mg
- Probiotics: Live cultures promoting gut health from either the vegan yogurt or sauerkraut juice.
Notes:
- If you’re new to fermenting, start by checking the yogurt after 24 hours for taste and texture.
- The sauerkraut juice method may add a slight tangy flavor to the yogurt, while the vegan yogurt method results in a more neutral taste.
This coconut yogurt is perfect for smoothies, breakfast bowls, or as a snack with fresh fruit!
