Oui French Style Coconut Yogurt Recipe

July 27, 2018Van
Blog post

Prep time: 5 minutes

Cook time: 9 hours

Serves: 7 Oui Jars

Oui is Yoplait’s best yogurt, minimal ingredients are used and the yogurt is cultured in adorable glass jars – it creates a creamy texture without any thickeners or straining. The coconut flavor is one of my favorites, my copycat of their yogurt doesn’t include the coconut jelly on the bottom – it’s just pure creamy coconut yogurt. The texture and flavor is amazing and I have simplified the recipe using Fairlife milk so there’s no need to boil it.

I have kept all the Oui jars I’ve purchased so I could make yogurt in them.  I slowly peeled off the sticker labels then put some rubbing alcohol on a towel and rubbed off the rest of the sticker residue. You can also use a stainless steel scrubbing pad and dish soap to remove the residue.  I also found the cutest lids for them, they are made of silicone & fit the jars perfectly, they are called Blossom eCaps (Size Small), I got them on Amazon (purchase here) — I love how it makes my jars look like a cute mushroom!  You can also find lids on Oui’s website as well.

This recipe isn’t dairy free, if you’re looking for a vegan or dairy free version, check out my Dairy-Free Coconut Yogurt Recipe here.

Oui Coconut Yogurt Recipe

Oui Coconut Yogurt Recipe

You can purchase the Blossom Lids here on Amazon

Oui Coconut Yogurt Recipe

Oui Coconut Yogurt Recipe

Yogurt Recipes

Print Recipe

Oui French Style Coconut Yogurt Recipe

  • Prep time: 5 minutes
  • Cook time: 9 hours
  • Serves: 7 Oui Jars

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Ingredients

  • ¾ Cup Coconut Cream
  • 4 Cups Fairlife Ultra Pasteurized Whole Milk
  • 1½ Teaspoons Coconut Extract, I used this one
  • ⅓ Cup + 1 Tablespoon Granulated Sugar
  • 2 Teaspoons Plain or Vanilla Oui Yogurt, if you can’t find Oui any plain yogurt with active cultures will work

Method

  • 1)

    Place ¾ Cup Coconut Cream and ⅓ Cup + 1 Tablespoon of Granulated Sugar into a sauce pan. Turn the heat to medium and stir so the sugar dissolves (this should only take a minute or two). Turn off the heat.

  • 2)

    Add 4 Cups of Fairlife Milk, 1½ Teaspoon of Coconut Extract (purchase here) to the sauce pan. In a small bowl, place 2 Teaspoons of Plain Oui Yogurt with 2 tablespoons of the milk mixture, mix very well with a whisk then pour it into the sauce pan and stir well.

  • 3)

    Fill the 7 Oui Jars with the milk mixture and seal with lids (purchase here). You can also seal the jars tightly with homemade foil lids.

  • 4)

    Place the jars into the pot (it’s fine to stack the jars if you need to). Seal the Instant Pot lid and choose Yogurt and set for 9 Hours (make sure it’s on the “Normal” Yogurt setting). *This recipe works with any yogurt maker as well.

  • 5)

    Chill the yogurt in the refrigerator for at least 6 hours before serving (texture is best after 1-2 days). Enjoy!

↓ Supplies to make this recipe ↓







 






15 Comments

  • Jacqueline

    July 27, 2018 at 10:29 pm

    Thanks for posting this recipe! This sounds amazing.

    I have a question. When you state “in a small bowl, place 2 Teaspoons of Plain Oui Yogurt with 2 tablespoons of the milk mixture, mix very well with a whisk then pour it into the sauce pan and stir well”.

    Would it be the same if one just put 2 Teaspoons of the Plan Oui Yogurt directly into the saucepan instead of mixing seperately in a bowl? What is the differenceif you mix the Oui Yogurt and milk mixture seperately, only to just add it back all into the milk mixture? Just curious if I’m missing something. Thank you!

    1. Van

      July 27, 2018 at 10:55 pm

      Hi Jacqueline, the extra step of whisking the yogurt in a small bowl first ensures that you’ll end up with a smooth yogurt mixture, adding the yogurt directly with the other ingredients will usually result in small bits of yogurt that don’t blend in & that will cause a grainy texture at the bottom of the yogurt.

      1. Jacqueline Lo

        July 28, 2018 at 12:47 pm

        Makes sense. Thank you!

        1. Van

          July 28, 2018 at 12:48 pm

          You’re welcome! Hope you enjoy the yogurt!

  • Stefanie

    July 28, 2018 at 3:38 pm

    This recipe sounds great! One question, you say you’ve simplified the recipe using fairlife milk, so no need to boil. Why is that? And if I don’t use fairlife would I have to boil whole milk? Thanks…looking forward to trying this!

    1. Van

      July 28, 2018 at 6:18 pm

      Hey Stefanie, I think you tagged me on Facebook as well, but just in case… If you use regular pasteurized milk you need to heat it to 180F (monitor the temp with a thermometer) then let it cool to 115F before using it, if you skip this step you’ll end up with liquid yogurt. Fairlife has already been heated to above 180F so you don’t have to heat it before using it for yogurt

  • Shirley

    July 28, 2018 at 9:44 pm

    If I don’t have jars, can I just cook it all in the instant pot and pour into containers after? Like I do with cold start yogurt?

    1. Van

      July 29, 2018 at 3:21 pm

      Hi Shirley, yes you can make it directly in the pot, the texture won’t be as thick as making it in the jars because each time you transfer the yogurt, the texture thins out.

  • Jennifer Hengesh

    August 23, 2018 at 12:35 pm

    Do I stack the jars on the trivet, or directly into the pot?

    1. Van

      August 23, 2018 at 12:55 pm

      Hi Jennifer, you can stack the jars directly in the pot.

  • Mary Lou Stilwell

    September 2, 2018 at 12:21 am

    Hello–can I make this without an Instant Pot?? I do not have one and am reluctant to buy such an expensive piece of kitchen gadgetry for one recipe. Thanks–these yogurt recipes look fantastic!

    1. Van

      September 2, 2018 at 9:49 am

      Hi Mary Lou, this recipe can be made with a standard yogurt maker as well (like this one: https://amzn.to/2oAruyN) If you have any other gadget in your kitchen that can keep the milk at a constant temp of 110-115F that would work as well.

  • John Christopher

    September 26, 2018 at 4:28 pm

    Hi Van – First let me say thank you for your wonderful recipes; also I admire the fact that you consistently continue to answer questions from your viewers.

    Following your recipe using the ingredients you recommended I made your Coconut Yogurt. I used a yogurt maker and let it sit in the jars for 9 hours (without the lids on per the yogurt maker instructions). After 9 hours in the yogurt maker and then in the refrigerator overnight I discovered that each of the 7 jars had a slightly hard 1/8 inch membrane covering the yogurt; hard enough to resist the gentle poking of a spoon. I tasted the membrane and it had a coconut flavor but also had a buttery/fat creaminess. I realized the fat content in the TJ Coconut Cream has 9g of fat so do you think that was the fat rising and solidifying on the top? When you made this did you have this same result? By the way the yogurt underneath the membrane was wonderful.

    Also, do you think warming the Fairlife Milk mixture in this recipe to 110 degrees before putting it in the jars would help kick-start the cultures and have any benefit vs. using the cool milk from the fridge? Thanks Van – John

    1. Van

      September 26, 2018 at 4:50 pm

      Hi John, you’re correct, the fat from the coconut cream does rise an creates a slight layer on top of the yogurt cups – the same thing happens when I make it. It doesn’t make a difference if you heat up the Fairlife milk before hand – you could incubate it longer if you want more beneficial bacteria.

      1. John Christopher

        September 27, 2018 at 11:00 am

        Thanks for the quick response!

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