Homemade Coconut Milk Yoghurt is incredibly delicious and easy to make. It is dairy-free, vegan, probiotic and should become a staple of your refrigerator.
Cut the creamed coconut carefully into small chunks, it can be fairly solid.
Add the creamed coconut along with the hot filtered water into blender and process until smooth.
Let it cool for about 15 minutes until it reaches a temperature of approximately 107 °F/42 °C.
Add the probiotic powder, vanilla bean and Stevia Erylite.
Alternatively, you could use some yoghurt from a previous batch or shop bought coconut yoghurt as a starter, but the powder is generally more reliable.
Pour the mixture into a very clean mason jar and cover the top with a muslin cloth or baking paper. Secure with an elastic band
Keep the jar in a place where it is nice and warm. I keep mine in the boiler room at approximately 78 °F/26 °C. Pouring it into a big Thermo flask has worked for me as well.
Let it sit for approximately 24-36 hours and give it a gentle stir after 12 hours so it won't separate.
Don't worry if it still seems a bit liquid after 24 hours, it thickens a bit more when placed in the refrigerator.