enjoy!
This Coconut Yogurt with Rejuvelac is made with 2 simple ingredients. No yogurt maker or commercial probiotics, only coconut milk and rejuvelac–that’s it.
About 10 years ago, I was so fed up having to deal with plastic containers from store-bought yogurt, so I started to look for ways to make my own at home.
I couldn’t find any instructions on how to make yogurt without having to buy a yogurt maker–or some kind of special equipment to keep the “right temperature” during the process.
Buying a yogurt maker? Nah, I don’t do that unless I know for sure that I can’t make it happen without it!
I wanted to try my own way first, and if it didn’t work–I would be fine. I had nothing to lose besides a pint of milk, 2 capsules of probiotics and a little bit of work. If it worked, I could save a lot of resources and energy from making more plastic containers!
So, I started out following all the instructions using raw goat’s milk from a local farm. Instead of fermenting it in a yogurt maker, I did it in a make-shift incubator for only one night.
When I checked it the next morning, it worked!
A few years later, when my daughter grew bigger. We tried to cut down dairy products and I started to use plant milk to make yogurt instead. As I got more and more comfortable with my method, I tried to make my yogurt with rejuvelac instead. It’s also worked so nicely.
I have made plant-based yogurt with all kinds of plant milk, and I’m very happy to tell you that all work!
However, for coconut yogurt, I had to try it a few times to get the texture that I like. The trick for making homemade coconut yogurt with rejuvelac is to leave water from coconut milk out as much as you can.
If you use all of the coconut milk right after you make it or use the entire can of canned coconut milk to make it, you’ll get a very watery coconut yogurt.
The best way to get only coconut cream is to put the coconut milk you are going to use for making yogurt in the fridge overnight. The next morning, the coconut cream would rise to the top and get firmer. Now you can scoop it out as much cream as you can to make the yogurt.
This process is to get creamy yogurt without too much water in it. The amount of yogurt depends on how much you want to make it.
What about the water that’s left after using the cream? You might wonder.
No worries, you can use it for cooking or making smoothies and other things as light coconut.
You can also ferment it with rejuvelac. It will become a tangy probiotic drink that you can use for all kinds of things.
As most canned coconut milk contains food additives, I notice that it’s a lot easier to make yogurt from it. However, if you don’t want to ingest food additives, and are not comfortable with the can lining–I highly suggest making your own coconut milk.
You can make it from dried coconut flakes that you can get in bulk, or use mature brown coconut to make it from scratch like I often do.
For rejuvelac, it’s the easiest probiotic drink you can make. As I eat sprouted brown rice all the time, I also make rejuvelac as often as I cook my rice. I use it instead of commercial probiotics with everything I ferment including to make my vegan cheeses!
If you don’t have it on hand, you might want to start by making rejuvelac first. It takes about 3 days altogether, but the actual work only takes about a minute out of your day!
Ready to make coconut yogurt with rejuvelac? Let me show you how!
Ingredients for Coconut Milk Yogurt with Rejuvelac:
- Coconut cream, either from canned or homemade. Note: I use 6 cups (1,440 ml) of coconut milk for this recipe.
- Rejuvelac. Note: The amount of it depends on how much you want to make. For a pint jar, I use about 3-4 TBSP (30-45 ml)
Instructions:
Note: For homemade coconut milk, if you don’t know how, please watch my videos first. One is how to make coconut milk from dried coconut flakes and the other one is from mature brown coconuts. Also, I have a video on how to make rejuvelac too in case you don’t know how.
- Put the coconut milk in the fridge for a few hours or overnight for the cream to separate. If you use canned coconut and make it during cold times, you can skip this process.
- Scoop out the scream and put it in a glass jar.
- Add rejuvelac and mix. Cover the jar with a breathable cloth and leave it at room temperature for 48 hours. Note: if you live in hot areas, fermenting it for 24 hours might be enough, please check it after the first 24 hours.
- For the water that is left, you can use it for cooking as light coconut. You can simply add rejuvelac and ferment it too if you like.
- When it’s done: you can eat the yogurt right after it’s done. Although, it tastes better if you chill it in the fridge for one night before eating it. It will develop a more tangy flavor, and it tastes better when it’s cold.
- If you want to eat creamy yogurt, gently scoop the top layer and mix it with fruits of your choice. You can mix it all up and get very soft yogurt too–either way is fine.
- You can add some sweetener (optional) if you prefer–be creative and enjoy.
coconut cream rises up to top
put the coconut cream into the jar
addin Rejuvelac
after 48 hours of fermenting the cream has separated again
creamy yogurt is done
gently scoop the top layer if you want to eat creamy yogurt
drink the cultured light coconut milk with some fruits
enjoy!
Have you made coconut yogurt with rejuvelac? Please share it with me, I’d love to hear about it!
