This homemade coconut yoghurt surprises with its creamy texture and its delicately tangy taste, a long way from the sometimes disappointing shop-bought versions. It asks for very little: blend, wait, chill. Allow about fifteen hours of fermentation at room temperature before putting it in the fridge. A staple worth keeping on hand for breakfast or teatime.
Homemade coconut yoghurt, fermented with kefir
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Ingredients
- 4 young Thai coconuts (the flesh only)
- 240 ml young coconut water
- 1/2 teaspoon kefir starter, or 2 good quality probiotic capsules
- 1/2 lemon, juiced
- 1/2 teaspoon powdered vanilla, or the seeds of one pod
- 1 tablespoon honey
Method
- Put all the ingredients into a powerful blender and blend until smooth and creamy.
- Pour into a clean jar, cover with a cloth and leave at room temperature for about 15 hours.
- Then move to the fridge: the yoghurt keeps for 3 days.
- Serve with granola or fresh fruit.
Tip
Slightly tart fruit such as persimmon, berries or kumquat go particularly well with this yoghurt. A little cacao powder at the moment of serving changes the register completely. If your kitchen is cool, set the jar near a gentle source of heat: below 20 °C the fermentation drags and the yoghurt stays runny.
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FAQ: your questions about homemade coconut yoghurt
How do you make fermented yoghurt?
You need three things: a creamy base, a starter and patience. The base can be coconut milk, fresh coconut flesh or blended nuts. The starter brings the bacteria that will acidify the mixture. Then you leave it alone at room temperature, between twelve and twenty-four hours, until the taste suits you.
How long does homemade yoghurt take to ferment?
Allow twelve to twenty-four hours depending on the temperature of the room and the starter used. Fifteen hours gives a frankly tangy result here without being sharp. Taste from the twelfth hour: as soon as the acidity pleases you, chill it, because the cold stops the fermentation.
How do you make homemade yoghurt firmer?
With a plant base, firmness comes from the fat and the proportion of water. Cut back the coconut water, keep only the flesh of the thickest nuts, and leave the yoghurt a full night in the fridge: it firms up noticeably as it cools. You can also drain it for a few hours in a fine cloth for a texture close to Greek yoghurt.
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