My dear friend Roxanne requested a Coconut Yogurt recipe so I developed this for her. Unlike dairy milk, coconut milk doesn’t ever firm up on it’s own when you culture it, it needs thickeners to make it more similar to the texture of traditional yogurt. You have two options for coconut yogurt, you can make a vegan version that’s thickened with Agar Agar, the texture ends up being somewhat like panna cotta or creamy jello, it’s similar to Trader Joe’s Coconut Yogurt. Your other option if you’re just trying to make dairy-free yogurt is Gelatin (not Vegan or Vegetarian), the texture is creamier than the Agar Agar version. If you want it very creamy, use Cococnut Cream instead of Coconut milk. Either way, it’s very easy to make and very delicious!
See the link at the bottom of my recipe for the Probiotic Capsules I used, I chose that specific brand because it actually contains cultures that are normally used to make yogurt: Lactobacillus bulgaricus, Streptococcus thermophiles, Lactobacillus acidophilus and Lactobacillus casei – be on the look out for some of those strains when you’re searching for your starter. You can make this with an Instant Pot that has a Yogurt button or use a Yogurt Maker.