Ingredients

The following ingredients have 4 Servings
  • 3 13.5 oz cans full fat coconut milk
  • 1 Tbsp powdered gelatin
  • 1 6 oz container coconut milk yogurt

Instruction

  • Heat the coconut milk in a saucepan to 180F. This will be hot, but not boiling.
  • Sprinkle the gelatin over the milk and whisk in.
  • Let the milk cool to 110F. This is important--- the temperature has to be warm enough to allow the cultures to grow, but if it is too hot they will be killed off.
  • Whisk in the container of coconut milk yogurt.
  • Pour your milk into a yogurt maker and let incubate for 10-12 hours. I leave mine overnight.
  • Refrigerate the yogurt until ready to use. If you want thicker yogurt, lay two layers of cheese cloth over a colander, and set that over a large bowl. Pour the yogurt into the cheesecloth and let drain for an hour or so.