Friday, March 4, 2011

Coconut Milk Yogurt

3 - 14 oz. cans of regular fat coconut milk (I use Thai Organic)
1/4 c. plain store-bought coconut milk yogurt, other live-culture yogurt, or 1/4 c. from a previous batch of coconut yogurt
2 tbsp. honey or maple syrup
1 tbsp. of thickener such as guar gum, agar agar, pectin, gelatin, or 1 - 2 cups of pureed coconut meat (optional, if you like thicker yogurt)

Candy or dairy thermometer
2 quart-size glass jars with plastic lids (no metal)
1 quart-size glass jar for boiling water
1 medium size hard cooler
1 medium size bath towel
1 dish towel
Note: Sterilize all utensils and tools prior to use to avoid harmful bacteria spread.

Heat coconut milk to 160 degrees.
Remove and let cool to 100 - 110
degrees. Add honey and thickener (if using). Combine 1/4 c. of cultured yogurt (store-bought or previous batch) with 1/2 c. of the cooled coconut milk mixture. Combine well and add to coconut milk mixture. Whisk well. Bring kettle of water to boil.

Divide mixture into two quart size glass jars. Pour boiling water in
remaining jar. Place all three jars in cooler with water jar in the middle. Tuck bath towel around all jars to create a snug insulator. Place kitchen towel on top and tuck in sides. Close cooler tightly to seal.

Let stand 8 - 24 hours, but no longer than 24 hours. Remove jars and refrigerate. Save jar of water to reheat for next batch.

Serve plain or with fruit, granola and / or honey or maple syrup to sweeten. Try this granola - it is so good! I also use in my smoothie (see Nutrition Packed Smoothie) in place of coconut milk for a creamy "shake".

Note from Tina: This recipe is amazingly easy and should take you less than 30 minutes to whip up (without the time it needs to cool and set). It definitely beats the store-bought version that is so pricey and this allows you to control the amount of sugar added.

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