I’m here to say it out loud: coconut yogurt is not yogurt. Yet, it is delicious, and healthy.
Homemade coconut yogurt is more a pudding. A smooth, thick pudding. As part of the fermented foods group, it is also packed with probiotics. Good good good thing. Right into the bubble project.
I made mine rose flavored, with pistachio granella.
Ingredients for each medium jar:
- ¾ cup of coconut milk
- ¼ tsp of agar agar
flakes - 2 tbsp of regular yogurt (if you want it dairy free, substitute with probiotics capsules – 1 opened)
- 1 tbsp of maple syrup
- ½ tsp of pure, organic rose water
- 1 tsp of chopped pistachios
- 1 sterilized medium jar
flakes
Place coconut milk in a saucepan, whisk to uniform pulp and oil. Add agar agar and whisk to dissolve it.
Warm the coconut milk on a medium heat until it starts to simmer. Lower heat, whisk once more and let simmer 5 minutes.
Remove the saucepan from the heat and wait for it to cool (room temperature).
Add yogurt, maple syrup and rose water and whisk.
Pour the yogurt into the jar. Close the lid and let rest, in a turned off-light on oven, overnight (24 hours).
Chill the yogurt in the refrigerator for 6 hours.
Top it with chopped pistachio and enjoy. If not, refrigerate up to 2 weeks.