Homemade coconut yogurt thickened with gelatin

Dairy free and gut loving.

For those on a dairy-free diet, coconut milk yogurt is a delicious alternative that will satisfy your desire for yogurt. With the addition of one super, gut-loving ingredient, the steps in this method are virtually the same as dairy yogurt and just as easy. 

If you have ventured into making homemade coconut yogurt, you’ve probably discovered that it’s not easy to achieve the texture of store-bought coconut yogurt. Coconut milk (or cream) doesn’t have the same protein, sugar, and fat structure as animal milk, so it will not naturally thicken during fermentation. To achieve a yogurt-like texture, the coconut mixture needs a thickening agent. Store-bought varieties add emulsifiers and gums. In this method we use gelatin. Homemade coconut yogurt thickened with gelatin is creamy and thick with a mild coconut flavour and a pleasant, slightly sour taste.

WHAT IS GELATIN?

Gelatin is basically the cooked form of collagen  - a protein contained in the skin of animals. Collagen is known to benefit your skin, muscles, bones, tendons, brain, and heart, plus it has impressive gut healing properties. Gelatin is the only thickener permitted on gut healing protocols such as GAPS and SCD. Quality and source matters, so use a premium quality powdered gelatin. The amount specified in this recipe is a guide only. Too much gelatin will set your coconut yogurt into jelly. Experiment and add more (or less) to achieve your preferred yogurt consistency.

Gelatin can be tricky to whisk into a large quantity of liquid without clumps forming. To integrate more easily, expand the gelatin in a smaller quantity of coconut milk first.

For a vegan alternative, agar agar works just as well, see the end of this post for instructions.

WHAT KIND OF COCONUT MILK SHOULD I USE?

Finding the perfect canned coconut milk in your region is a matter of experimentation. Always choose a brand that you enjoy the taste of, as this will determine the flavour of your finished yogurt.

Many varieties of both coconut milk and coconut cream contain stabilisers and gelling agents that may interfere with the yogurt culturing process. We recommend you choose a brand that lists ‘coconut pulp’ or ‘coconut extract’ as it’s one and only ingredient - no gums, carrageenan or other additives. Some readers find using a combination of coconut cream and milk lends creamier results. 

You’ll also want to avoid coconut milk that contains coconut oil. Unfortunately, the percentage of coconut oil is never specified in the ingredients list. In cool weather, coconut oil sets as a hard layer at the top of the can. This coconut oil will similarly set hard on top of your yogurt once refrigerated, and although it’s good for you, it adds an unpleasant texture to the yogurt. If you end up with a layer of hard coconut oil on top of your homemade yogurt, lift it off rather than stirring it through.

COCONUT MILK WILL SEPARATE - DON'T PANIC!

Straight from the yogurt maker your homemade coconut yogurt will not look like the smooth, bright-white, store-bought varieties. Many canned coconut milk varieties will separate, even after fermentation. When refrigerated and left to set, coconut cream will rise to the top and separate from the coconut water. Don't panic - there is nothing wrong!  Depending on the brand of coconut milk you use, the water may be yellowish, and you might even get a fine layer of solid coconut oil right on top of the cream. No problem - you can lift this off after it has chilled.

FEED THE BACTERIA SUGAR

In traditional dairy milk yogurt, the bacteria in starter culture thrive on the sugar (lactose) content, naturally found in milk. The bacteria populating your coconut yogurt must have something to feed on to allow the culturing process to take place. One teaspoon of sugar (or 1 tablespoon of pasteurised honey)is enough to kick start fermentation, but don’t worry, this will be completely consumed by the bacteria during fermentation.

FERMENTATION TIME

While dairy yogurt can be fermented for up to 36 hours, coconut milk (and other plant-based milks) are sensitive to spoiling if fermented longer than 24-hours. To avoid disappointment, we recommend incubating for 12 hours.

WATCH HOW HERE

INGREDIENTS

3 x 400ml cans of coconut milk
1 teaspoon of white sugar or 1 tablespoon of pasteurised honey
1 tablespoon (15 grams) of premium gelatin powder
Yogurt starter culture

METHOD

1.  PREPARATION: Before you begin it is important to sterilise the Luvele yogurt making glass jar, lid, and any utensils you use, in hot water. Pouring boiling water over everything is sufficient. The danger of not sterilising is that other bacteria may overpower your starter culture and affect the quality of your yogurt.
2.   Pour the coconut milk into a large saucepan but leave behind a portion (approx. ¼ cup) of coconut water from one can.

3.   In a small ceramic bowl combine the gelatin powder and the reserved coconut water. Stir and then set aside for 3 minutes to swell.
4.   Add the swollen gelatin powder to the saucepan of coconut milk.
5.   Place the saucepan on the stove top and gently warm to 95⁰-104⁰F (35⁰- 40⁰C) to activate the gelatin. Stir with a wire whisk to ensure the gelatin has dissolved. Do not boil.
6.   Remove from the heat and pour the coconut milk into your yogurt making glass jar.
7.   Add the starter culture and sugar (or honey) and gently whisk it in. NOTE: if you overheated the coconut milk you must wait until it has cooled down. Temperatures above 43°C/ 109°F will kill the starter culture.

8.  Put the lid firmly on the glass yogurt jar and place into your yogurt maker. Pour water slowly into the base. (The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker). Then place the cover lid on top.
9.   Use the digital control panel to set the temperature to 38°C, the time to 12 hours and then press ‘confirm’ to begin incubation.
10.  When complete, the yogurt will be warm, runny and separated. Place the jar in the fridge for at least 6 hours to set. The gelatin will set the coconut water and cream into two layers. This is normal.
11.  Whisk with a spoon or a stick blender to incorporate.
12.  Serve and enjoy

VEGAN OPTION

Substitute gelatin for 1 teaspoon of agar agar. Gently heat the coconut milk to 190⁰F (87⁰C) and hold the temperature for 10 minutes. Do not boil. Watch it closely; coconut milk heats faster than regular milk. Remove from the heat and then cover and let cool to below 108° F (42° C) before adding your starter culture.

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