DESCRIPTION

Coconut yogurt is made from the thickest part of canned coconut milk.The one in the Tetrapak carton is no good, as it is too liquid and low in fat.
In the oriental or South American food aisle at the supermarket you can easily find coconut milk in aluminum cans. There are several brands, and one must be sure to locate the one that has the most solid portion of coconut milk possible and in quantities equal to at least half of the contents.Usually this coconut milk is fortified with guar gum. Its presence does not affect the process, but if you find a coconut milk on the market that lacks it, prefer to purchase it.
It is also possible to start with young coconut pulp. In this case, you need to obtain the young coconut fruit and take the pulp, which you will have to blend with a powerful blender to obtain a cream.
Do not keep the can of coconut milk in a place that has a temperature above 28 degrees, because the excessive heat kills the probiotics.I buy the certified vegan ones that contain 50 billion ferments. The more there are, the better the end result.Probiotics are very beneficial to the intestinal flora, and this is precisely the function we want our yogurt to perform. Yogurt is nothing more than a fermented food. Fermentation allows yogurt to thicken and activate bacteria that are beneficial to our microbiota.
The step to make this yogurt is only one, besides previously sterilizing a glass jar with a stopper. It needs to be sterile, as we need our probiotics not to come into contact with substances with which they can react and, unfortunately, end up not performing their designated task.To sterilize, simply boil the jar and cap in a pot of water for 5 minutes and then let it air dry.The option of putting it in the oven at 180 degrees for 5 minutes is also valid.
After that, it will be necessary to combine the thick coconut milk with the probiotic powder and transfer the mixture to the glass jar. This step takes 5 minutes.The rest of the time is represented solely by waiting. The environment that will house our glass jar, which we will wrap with a dishcloth, can be the oven turned off with a light on, or, if the season is warm, it can be left, again covered with a dishcloth, on the kitchen table.Never expose the probiotics to a temperature above 28 degrees, as they are very delicate and may perish. 8 hours of waiting will be enough: the yogurt will begin to become thicker.After this time has elapsed it should be transferred to the refrigerator, where it will remain for about 6 more hours.After about 14-15 hours, the yogurt is ready to enjoy.
I leave 50 g aside that I will use as a starter for later yogurt production. That way I won’t necessarily have to use probiotics. By keeping 50 g of yogurt aside, these will be added to the new coconut milk and so on….You have to know that the more the probiotics work, the more efficient and beneficial they become for our body. Therefore, give them time to become better at it, so that you get better and better yogurt.
This yogurt is very versatile: I eat it for breakfast or snack with chopped fruit, with vegetable milk and oatmeal, or as an ingredient in cakes and other desserts. Remember that it has a strong coconut flavor, so its taste will influence that of the preparation in which you include it as an ingredient, such as a cake, muffins, etc….
Let’s now see in detail how to make our very easy and creamy coconut yogurt!

PROCEDURE

1. First of all, a glass jar with a stopper needs to be sterilized. After washing it, you can boil it in a pot of water for 5 minutes along with the cap and let them air dry.
2. Now open the can of coconut milk and scoop out only the thick part, to be transferred to a bowl.Add the powdered contents of 1 capsule of vegan probiotics and mix everything together with a spatula.
3. Pour the contents into the washed and sterilized glass jar and close with the cap. Wrap the jar with a tea towel and place it in the oven off with the light on overnight (about 8 hours).
4. In the meantime, the yogurt will have become thicker. After the 8 hours have passed, move the jar to the refrigerator and let it thicken further for 6 hours.
5. The yogurt is now creamy and ready to enjoy.Set aside about 50 g that will be needed as a starter for the next time you make coconut yogurt (thus without the need to use a new probiotic capsule the next time).

NOTE

For storage: if you want to consume it all, it should be kept in the glass jar in the refrigerator for up to 5 days. If a portion is to be kept as a starter for later yogurt production, it should always be kept in the sterile glass jar and reused within 5 days of first production.It can be frozen.

Author: Stella Colonna
Source : Vegabulous