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Coconut Yoghurt Mark 3

May 21, 2013

Version 6,427!

Version 6,427!

OK, so I am still testing coconut yoghurt. Those people at Coyo have set the benchmark high!

Throughout my recipe testing, I have noted real inconsistencies in the results which have me perplexed. Dealing with culture is an exact science and it is difficult to maintain this science in a home environment rather than a clinical environment where most of our yoghurt is manufactured. This is especially so for coconut yoghurt as we are trying to emulate a breeding of bacteria in a not so friendly environment: ie. breeding bacteria in cows milk is easy as it is full of lactose* which serves as a sugar (food) for the culture. Breeding it in coconut milk, where there is no sugar* (food), is fraught with difficulty as we need to add the sugar in.

Another issue for me is the consistency. The proteins in cow’s milk form the thickness of the yoghurt and coconut milk has less than half of the protein than whole cows milk. Although, having said that, many commercial yoghurts have added thickeners in them anyway, so what you may be used to in terms of consistency might be skewed.

My previous recipes and notes are here and also this one coconut yoghurt recipe.

Even the gorgeously expensive Coyo brand fluctuates in consistency sometimes. I often thin it down with water as it is sooooo rich & thick sometimes. They use tapioca and pectin to thicken theirs, and while I find pure pectin difficult to find, I use tapioca and gelatine.

The ingredients I use in coconut yoghurt

The ingredients I use in coconut yoghurt

Also, the ingredients that I use fluctuate the outcome. Here are the exact brands that I use. Adding protein is an issue that I just can’t match with dairy protein. My recipe below has some dairy protein in it in the form of Easiyo yoghurt starter as well as non-dairy starter culture. This will be problematic for some but if you culture the yoghurt for a longer period, the existing lactose will get eaten up and the end product be more digestible.

It really is the best from of protein for yoghurt – I have tried egg and pea and soy to no great effect.

400g coconut cream or milk
150g water (recently boiled)
1 tab tapioca flour
1 teas gelatine
1 teas maple syrup
1 tab Easyo yoghurt base powder
1 teas yoghurt starter culture
1 teas stevia
Add the coconut milk, maple syrup, water, gelatine and tapioca to the TM and cook for 6 minutes on 90⁰C SP 3.
Cool in TM until the temperature light on 37°C goes off.
Add the culture powders and mix gently on SP 1 for 6 seconds. Make sure it is gently mixed well with no lumps.
Pour into  a  sterile 500ml lidded plastic container that fits in your thermoserver and top up halfway with boiling water. Wrap in a towel or insulated bag and leave to sit UNDISTURBED for 24 hours. Afterwards, place in fridge to cool – it will thicken further.
Dehydrator method: Pour into a sterile 500ml glass jar or jars, seal and set your dehydrator to 35°C for 24 hours. Afterwards, place in fridge to cool – it will thicken further.
The longer you culture your yoghurt, the more acidic it will be. If you don’t have a dehydrator, it is OK to sit your yoghurt on the kitchen bench for a few days, especially in this cold weather. A dehydrator definitely speeds things up. If you are impatient, and like the acid, a dash of lemon juice doesn’t hurt after it is cultured.
Secret: The next day, after it has been refrigerated, put it into your TM with the butterfly and whip on SP 4 for 20 seconds. Taste for sweetness and add a bit of stevia or maple syrup if you like. I also a bit of vanilla powder too (hence the flecks in my picture).
Again, it is paramount that all utensils are scrupulously clean, if you are using homemade coconut milk it is a good idea to “pasteurise” your milk by heating it for 15 minutes at 90°C SP 2 but this is unnecessary for canned milk which has already been heat-treated.

Yoghurt culture is a live food and it needs to be treated carefully. Do not mix the cultured milk on high speeds as this will kill it and additionally, don’t disturb the culture whilst it is growing – you will get a better texture if it is UNDISTURBED.

* 1 cup of cows milk has 12.8g sugar (lactose) compared to ~g sugar in 1 cup of coconut milk according to


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