Thanks for posting. I made it with one can of Savoy coconut cream instead of coconut milk and just added two of the crushed L.Reuteri tablets, and a spoonful of honey. I didn't heat it or add gelatin. And I didn't have an Instapot so used a heating pad on low heat. Covered the bowl with plastic wrap and let it sit for 36 hours and then put it in the fridge. Turned out great, very thick, tangy and little sweet from the honey.
I was going through my hundreds of YT subscriptions to pare them down to just a manageable handful. Your coconut yogurt recipe meant this channel made the cut. So happy to be able to enjoy yogurt with no added sugar or impossible to pronounce chemical preservatives and ingredients. I've added the recipe to my rotation.
Hi Nicole, see above, I've always made it fresh with a new probiotic. I suspect you could use 1/2 fermented yogurt to 1/2 new coconut cream, but the science can be tricky and I've never tried it. :)
I've always made it fresh with a new probiotic. I suspect you could use 1/2 fermented yogurt to 1/2 new coconut cream, but the science can be tricky and I've never tried it. :)
That looks so easy! I am going to definitely double check my oven temp with the light on--very curious now about it heating the oven up. Could be enough to keep pancakes warm too. :)
Thanks for sharing this, Elisabeth. Question, I live in the south of Greece and it is hot this time of year, is it safe to let the coconut milk in the turned-off oven for a day? Are there signs to look for if it goes bad?
Great question! Store it in the refrigerator just like other yogurt. I find how long it keeps varies a bit, but it should be good for at least a week, maybe 2. If it smells off or molds it's gone bad. Otherwise, fermented foods often keep in the refrigerator for weeks (although, I usually eat it all within a few days 😊)
Hi! If your oven doesn't have a light, I would try to turn it on for about 3 minutes then turn it off. (Set it to 350F, it won't get that hot, you just need to produce a little heat.)
I am sure this is delicious, but it is nothing more than fermented saturated fat. Plain soymilk is a much healthier alternative, and is also far more cost effective.
