Coconut Milk Yogurt

Thick, tangy, probiotic-rich yogurt made entirely from full-fat coconut milk. Set it overnight and refrigerate. It behaves exactly like dairy yogurt — thick enough to spoon, creamy, alive with good bacteria.

What You Need

• 2 cans full-fat coconut milk (not light)
• 2 probiotic capsules
• 1 tbsp tapioca starch or arrowroot (optional — thickens it considerably)

Method

1. Open coconut milk cans without shaking them. Scoop the thick cream into a clean glass jar, leaving the watery liquid behind for thinning if needed.
2. If using starch, whisk it into the coconut cream until smooth.
3. Warm the mixture to 110°F — no hotter, or you will kill the probiotics.
4. Open the probiotic capsules and sprinkle in. Stir gently.
5. Cover loosely with a cloth. Leave in a warm spot — oven with light on, or dehydrator at 110°F — for 12–24 hours.
6. Refrigerate when it smells pleasantly tangy. It thickens considerably when cold.

Tips & Notes

• The longer it cultures, the tangier and firmer it sets. Start checking at 12 hours.
• Full-fat is non-negotiable — light coconut milk won't set properly.

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