If you love thick yogurt, are vegan or lactose intolerant, you’ll become seriously addicted to this non-dairy yogurt. It’s very rich, filling and delicious. But even better, this fermented coconut cream yogurt will give your immune system a boost of over 30 billion live probiotics, magnesium, B vitamins, folate, vitamin K, electrolytes, enzymes and antioxidants.
Coconut Cream Yogurt Recipe
MAKES: about 3 cups
INGREDIENTS:
1/4 cup first ferment water kefir
2 x 400 ml. (13.5 oz) can of coconut cream (not coconut milk)
INSTRUCTIONS:
Add 2x 400 ml. (13.5 oz) cans of coconut cream (not coconut milk) into a glass brewing jar. Put ¼ cup of first ferment water kefir into the coconut cream and stir.
Leave the jar to ferment in your oven with the light on and the lid loosely on so that the ferment can breathe. When you see small bubbles forming on the top, that’s an indicator that it’s ready. The coconut cream is fermented and has now turned to yogurt!
Place the container of coconut yogurt into the fridge. The cold air will make the yogurt thicken and within a couple of hours, you will be able to enjoy it.
NEED TO KNOW:
You may have heard of milk kefir, the cousin to water kefir. While their processes are very similar, the grains are different. Water kefir grains are jelly-like particles which do not respond to dairy and milk grains are cauliflower-like and do not respond to non-dairy alternatives. Use water kefir grains to make this non-dairy coconut cream yogurt.
Temperature is key to fermentation. Please follow our guidelines and the Happy Gut method.
Fermentation is an art and a science with living bacterial cultures.
If your cream separates, you can stir it to even it out again.