Make coconut milk yogurt (dairy-free)

Heat 1 can (13.5 oz) full-fat coconut milk to 110°F. Stir in a dairy-free yogurt starter (available online) or 2 probiotic capsules emptied into the milk. Pour into a jar, keep warm for 12-24 hours. Coconut yogurt takes longer to set than dairy and may need a thickener.

Why It Works

The same bacterial cultures that ferment dairy milk can ferment the sugars in coconut milk. Full-fat coconut milk has enough body to produce a creamy, spoonable yogurt without dairy.

Tips

• Full-fat canned coconut milk works best — carton coconut milk is too thin
• Add 1-2 tsp tapioca starch or agar agar for a thicker set
• Probiotic capsules with Lactobacillus strains work as a starter when dairy-free yogurt is unavailable
• Flavor with vanilla, honey, or fruit after fermentation, not before
• Cashew milk and soy milk also ferment well and produce thicker results than coconut