How to Make Coconut Yoghurt

Coconut yoghurt is one of the simplest, most satisfying ferments you can make at home. A couple of cans of coconut cream, one Kultured Wellness Yoghurt Starter, and about 12 hours on the bench, and you have a thick, tangy, probiotic-rich yoghurt that your whole family will love.

It's dairy-free, gut-loving, and far better than anything you'll find in a tub at the supermarket. Once you've made your first batch, you'll wonder why you ever bought it.

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Everything you need to get started:

How to Make Coconut Yoghurt recipe

Ingredients

• 1 Kultured Wellness Yoghurt Starter
• 1600ml Ayam coconut cream (4 x 400ml cans)

Method

1. Blend the ingredients. Place the coconut cream and yoghurt starter into a food processor or blender and blend on the lowest speed until smooth and combined. In a Thermomix, blend for 10 seconds on REV, speed 5. Alternatively, stir together in a large ceramic or glass bowl with a wooden spoon. Avoid metal or plastic, as the cultures corrode metal and toxins from plastic may leach into your food.
2. Transfer to a glass jar. Pour the mixture into a large glass container, leaving plenty of room at the top as the yoghurt may expand during fermentation.
3. Ferment for 8 to 12 hours. Secure the lid and leave on the bench to ferment. Taste after 8 hours. The yoghurt should be tangy and free of any detectable sweetness. If it's ready, transfer to the fridge where it will thicken further. If it's still sweet, leave for the remaining ferment time.
4. Save a cup for your next batch. Keep one cup from this batch to start your next one. You can repeat this method up to 5 times before you'll need to replenish your starter from Kultured Wellness.

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Frequently asked questions

How do I know when my yoghurt is ready?

Yoghurt takes about 8 to 12 hours on the bench to ferment. It's ready when it tastes tart and you can no longer detect the sweetness from the coconut cream. In warmer climates it may be ready sooner; in colder climates it may need a little longer. Taste as your guide.

What brand of coconut cream should I use?

We recommend Ayam Coconut Cream as it produces the most consistent results. Many other brands contain fillers and preservatives that affect the quality of your ferment.

How do I make my yoghurt smooth and creamy?

Stirring with a wooden spoon works perfectly well, but blending using a food processor, Thermomix, or stick blender gives the most consistent results. If using a Thermomix, use the reverse function for 10 seconds on speed 5. With a stick blender or food processor, use the lowest speed and don't blend for too long as you don't want the cream and water to separate. Avoid letting the mixture sit in contact with metal implements, as this can affect the cultures.

Where should I store my cultures?

Once your cultures arrive, pop them straight in the fridge where they'll keep for up to 3 months, or in the freezer for up to 6 months.

More gut-loving recipes you'll love

• Overnight Cultured Oats with Banana is a fermented breakfast that reduces the carb impact of oats and pairs beautifully with a dollop of this yoghurt.
• Strawberry Pancake Muffins are soft, gut-loving muffins that are even better served warm with a spoon of coconut yoghurt on top.
• Blissful Berry Ice Blocks are a simple, refreshing treat that's even better made with your homemade coconut yoghurt.