Homemade Coconut Yogurt or Sour Creme

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coconutyogurt

One of our dreams of living in Hawaii was to have a steady supply of fresh coconuts. Since coconuts grow everywhere here and are free, we get them everywhere. We pay about $0.75-$2 per coconut. Most cocos yield 2-4 cups of coconut water, plus the tender coconut meat after cracking it in half.

But don’t despair! You can still make coconut yogurt without fresh coconut meat. A can of coconut milk is just that: pureed coconut meat and coconut water, which is where are are getting to in all this talk about coconuts. To use up all the coconut meat that comes with all the wonderfully fresh coconut water, I make coconut yogurt (or sour creme). They are one in the same: coconut sour creme is just the yogurt without any added sweetener.

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Our favorite way to use the plain coconut yogurt (sour creme) is mixed with mashed potatoes. The flavor is so similar to dairy sour creme that we have fooled many a dinner guest with our creamy vegan mashed potatoes. It is one of our kid’s (and our) favorite dinner foods.

Make it!

The process of making coconut yogurt is ridiculously simple (or so it seems after having done it!)

 
Homemade Coconut Yogurt or Sour Creme

Homemade Coconut Yogurt or Sour Creme

Ingredients

  • (See directions below)

Instructions

  1. First, scoop out the coconut meat and place in your blender. This recipe is for 2 cups raw coconut meat. If you are using canned coconut, skip to step 4.
  2. Add 1 and 1/4 cups of coconut water or just regular water to the blender.
  3. Blend until frothy and smooth.
  4. Start a pot of boiling water to sterilize your mason jars.
  5. In a separate pot, add your blended coconut milk (or 3 cans of coconut milk alternatively).
  6. On a medium-low heat setting, bring the coconut mixture to a slow bubble.
  7. Add 2 Tablespoons of sweetener (if desired). Mix well.
  8. Sprinkle 1 Teaspoon of Agar Agar over the top of the coconut mixture (this helps thicken the consistency). Let it rest on top of the coconut for a few minutes before stirring in.
  9. Let the coconut mixture cool to about 100 Degrees Fahrenheit. While that cools, pour your boiling water into your mason jars and over the lids to sterilize. Remove the boiling water from the jars before filling with coconut yogurt.
  10. When the coconut mixture has cooled, add your vegan yogurt starter and mix well. (Alternatives below)*
  11. Pour the mixture into mason jars and place the lids on. Place the jars in a warm place (ideally 100 degrees) for 12-24 hours to ferment. If you like a more tangy yogurt, leave it longer towards 24 hours, if not, stop the culture short around 12 hours. The poor-mans way of making yogurt (which I still do myself) is to put the jars in the oven and turn the oven light on. It makes a cozy 100 degrees with just a bulb on, believe it or not. It makes for a great place to rise sourdough bread while the yogurt ferments too!
  12. After 12-24 hours, place the fermented yogurt in the fridge to set for at least 6 hours before opening. The mixture will thicken up as it chills. When you open the jars, if there is a grey or pink hue to any of it, throw it away. It may have some liquid on the top, but it should not have a strange color or offensive smell. If you like your yogurt super creamy, pour off the liquid before mixing and serving.
  13. *Alternatively, you can use live coconut yogurt from the grocers and seed your yogurt with that. I have also used Kimchi from the grocers to start yogurt cultures. Use a little bit of the kimchi liquid (maybe a teaspoon).
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  1. First, scoop out the coconut meat and place in your blender. This recipe is for 2 cups raw coconut meat. If you are using canned coconut, skip to step 4.
  2. Add 1 and 1/4 cups of coconut water or just regular water to the blender.
  3. Blend until frothy and smooth.
  4. Start a pot of boiling water to sterilize your mason jars.
  5. In a separate pot, add your blended coconut milk (or 3 cans of coconut milk alternatively).
  6. On a medium-low heat setting, bring the coconut mixture to a slow bubble.
  7. Add 2 Tablespoons of sweetener (if desired). Mix well.
  8. Sprinkle 1 Teaspoon of Agar Agar over the top of the coconut mixture (this helps thicken the consistency). Let it rest on top of the coconut for a few minutes before stirring in.
  9. Let the coconut mixture cool to about 100 Degrees Fahrenheit. While that cools, pour your boiling water into your mason jars and over the lids to sterilize. Remove the boiling water from the jars before filling with coconut yogurt.
  10. When the coconut mixture has cooled, add your vegan yogurt starter and mix well. (Alternatives below)*
  11. Pour the mixture into mason jars and place the lids on. Place the jars in a warm place (ideally 100 degrees) for 12-24 hours to ferment. If you like a more tangy yogurt, leave it longer towards 24 hours, if not, stop the culture short around 12 hours. The poor-mans way of making yogurt (which I still do myself) is to put the jars in the oven and turn the oven light on. It makes a cozy 100 degrees with just a bulb on, believe it or not. It makes for a great place to rise sourdough bread while the yogurt ferments too!
  12. After 12-24 hours, place the fermented yogurt in the fridge to set for at least 6 hours before opening. The mixture will thicken up as it chills. When you open the jars, if there is a grey or pink hue to any of it, throw it away. It may have some liquid on the top, but it should not have a strange color or offensive smell. If you like your yogurt super creamy, pour off the liquid before mixing and serving.

*Alternatively, you can use live coconut yogurt from the grocers and seed your yogurt with that. I have also used Kimchi from the grocers to start yogurt cultures. Use a little bit of the kimchi liquid (maybe a teaspoon).

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