How To Make Coconut Yogurt at Home

Step 1Place the cans of full coconut milk in the fridge overnight.

Step 2When chilled, spoon out the thick cream part from the top and place in a clean sterilised jam jar.

Step 3Slowly add a little of the liquid until you get the consistency you like (I added about 3 tablespoons). The more you add, the thinner your yogurt will be. (You can store the rest of the liquid you’re not using in a glass jar in the fridge and add to a smoothie or keto curry.)

Step 4Open your probiotic capsules and stir into the coconut cream until well combined.

Step 5Cover the coconut cream with a muslin cloth and secure with string or an elastic band. Leave in a warm place for 24 to 48 hours out of sunlight. (I put mine in the airing cupboard.) The temperature will affect how quickly it ferments, so make sure you check after 24 hours.

Step 6Stir and taste and it should be a touch sour with tiny air bubbles. If not, leave covered for another 12 - 24 hours.

Step 7When ready, stir through the optional vanilla and sweetener to taste.

Step 8Seal with the lid and store in the fridge for 2 - 3 days. Stir before eating. I like mine chilled so would recommend chilling for 2 to 3 hours before serving. It thickens a little more when in the fridge too.

Step 9Homemade coconut yogurt can be eaten plain or with any low-carb jam.