Coconut Milk Yogurt
This is about 15 batches worth of work. I finally got the consistency and the taste right!
3 14-oz. cans of coconut milk (watch for additives like guar gum if you’re sensitive to legumes, and this does not work with low fat coconut milk – believe me, I’ve tried)
3 Tbs. Tapioca starch
1 tsp. corn-free vanilla extract
1-2 tsp. sugar
½ tsp. non-dairy, non-soy, non-wheat, etc. yogurt starter (I use GI Prohealth’s GI ProStart starter)
Heat the coconut milk, tapioca starch, vanilla, and sugar to 140°F (using candy thermometer), stirring occasionally. Remove from heat when it gets to 140°F, and let it cool to 90°F. Stir in yogurt starter. Pour into jars (I use a strainer to catch any tapioca that gelled) and incubate for 12 hours. Cover and refrigerate.
Side dish; Breakfast; no wheat, no tomato, no soy, no shellfish, no potato, no nuts, no milk, no legumes, no gluten, no egg, no corn, no citrus, no chocolate, no berries.
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You’re currently reading “Coconut Milk Yogurt,” an entry on Kathy’s Recipe Box
- 2.28.08 / 9am
- Breakfasts, No Berries, No Chocolate, No Citrus, No Corn, No Egg, No Gluten, No Legumes, No Milk, No Nuts, No Potato, No Shellfish, No Soy, No Tomato, No Wheat, Side Dishes, Substitutions