Coconut Yoghurt
From Stonesoup
makes a little over 3 cups
Coconut milks and creams vary hugely in their fat content which really tells you how much water has been added. I’ve used unsweetened coconut ‘cream’ that has about 20% fat. Higher fat coconut cream will give a thicker, richer yoghurt. And of course you’ll get a less thick yoghurt with a lower fat coconut milk.
Don’t stress about it too much but you might need to try a few different brands before you find one you’re happy with.
2 cans coconut milk or cream (400g / 14oz), approx 20% fat
40g (1.5oz) egg white powder
1 teaspoon yoghurt culture
1. Combine coconut milk/cream and egg white powder in a medium saucepan. You’ll have some lumps.
2. Gently heat to 43C (110F).
3. Place 1 tablespoon coconut mixture in a clean cup. Add the culture powder and stir until it forms a (lumpy) paste. Add a little more coconut milk then stir the culture into the main saucepan.
4. Pour into glass jars and top with a lid.
5. Place in a chiller bag or esky and leave in a warm place for about 12 hours.
6. Pop in the fridge and leave for another day before eating.
Variations
no egg white powder? – You should be able to find it online or a cake decorating supplier. Whole egg powder would be fine, although it will change the flavour. Don’t use fresh egg whites as they may contain salmonella. The yoghurt is still lovely without it, just a lot less thick.
vegan – skip the egg white powder and be prepared for a runnier (but still delicious!) yoghurt
short on time? – the yoghurt can be eaten after the first 12 hours, but the flavour and texture are thicker and more yoghurty after the extra day in the fridge.
using powdered coconut milk? – mix it up with boiling water then cool to 43C (110F). Then add the egg white powder and proceed as per the recipe.
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Add to my Old Favourite Recipes
Jules can you set my paranoid little mind at rest? It *is* safe after it’s been sitting in a yogurt maker for 14 hours, despite containing egg white powder? I’m assuming that because the eggs are heat-treated, it’s no more dangerous from a food safety standpoint than any other homemade yogurt? Plus I know you have a microbiology background, so you understand this kind of thing! But I’d feel safer if I’d heard it direct from you! 🙂
Oh Carina!
Always good to be sure.
Yes because the egg white powder has been completely heat treated there’s no chance of any salmonella surviving to grow in the yoghurt so it’s completely fine.
Hope that makes you feel better 😉
Jx
Hi Jules, any tips on where to get the yoghurt culture? Does it have to be coconut yoghurt culture in particular? Looks yum!
I order mine online Hannah
I’ve also seen it in my health food store.
I use the same culture as my regular milk yoghurt. The lactic acid bacteria aren’t too fussy!
It’s totally worth making yourself 🙂
Jx
Yikes! I followed the instructions and it is runny! I so hoped the egg whites would thicken the yogurt. Any suggestions?
It’s the nature of the beast I’m afraid Mary… I’ve seen recipes using tapioca starch to thicken but haven’t explored myself because it would significantly increase the carbs. Sorry!