Creamy Plant-Based Coconut Yogurt
Whether you’re vegan, dairy-free, or none of the above, consuming less cow milk-based yogurt can help combat climate change.
Use coconut and nut milk as a base, which make for a deliciously thick and creamy plant-based breakfast you can feel great about eating every day. “Using coconut milk along with the nut milk adds fat content, making the resulting yogurt more realistic in mouthfeel and texture,”. Also, if you prefer a thicker Greek-style yogurt, you can add a pinch of extra cornstarch to create a richer consistency.
Ingredients:
1 13.5-ounce can of coconut milk
2 cups unflavored nut milk, such as almond or cashew
2 tablespoons cornstarch
1 teaspoon cane sugar
Pro Tip:
No time to ferment? No sweat. Simply season the cooled yogurt mixture with a splash of lemon juice or a sprinkle of citric acid and enjoy the same day.
Instructions:
Add all ingredients to a pan, stirring to combine before turning on a medium flame. Bring to a boil and cook for 2 minutes or until thickened.
Transfer mixture to a bowl and place in refrigerator or freezer for 10 to 15 minutes to cool. Cover tightly with plastic wrap, ensuring that the plastic wrap has direct contact with the top of the yogurt to avoid a skin from forming.
Place bowl in a warm and dark location (such as the top of a refrigerator) to ferment for 24 to 48 hours. As the mixture rests, it will continue to ferment and develop more complex notes. You can also place in a dehydrator to ferment at 85-95° F for 12 hours.
Store mixture in the refrigerator for up to 1 week. Once chilled, serve with fresh fruit, granola, coconut flakes, or enjoy as-is. You can also use this yogurt to make smoothies, dips, curries, spreads, and creamy homemade popsicles.
