Coconut Yogurt – Homemade Probiotic CocoYo

It’s not a secret anymore that fermented foods are good for your gut. They contain trillions of tiny microorganisms or “good bacteria” that live in your digestive tract to help promote healthy digestion. Eating fermented foods is like taking a probiotic without the need to take a supplement. They help improve bowl health, boost immunity, and help with food absorption. Researchers are also beginning to link the benefits of these microorganisms with preventing and controlling many health conditions such as obesity, as well as neurological and inflammatory disorders.

Fermentation is an age-old method of preservation that has been around for thousands of years. It allows you to store food for months without losing nutrients, and is a budget-friendly (and tasty) way for you to add probiotics to your diet.

Since I’ve cut most dairy out of my diet, I’ve been searching for a non-inflammatory alternative to regular yogurt. Unfortunately most store bought coconut yogurts have too much sugar and not enough fat for my liking. I’ve been wanting to make my own cocoyo (that’s the fun name for coconut yogurt) for awhile and am so happy I finally did! It’s absolutely delicious and super simple to make. I’ve tested it out a few times and wanted to share my perfected recipe with you.

Here’s what you’ll need:

1 Package of Probiotic Culture (Here’s my Fav!)

8 – 10 Cans of Organic Full-Fat Coconut Milk

8 – 10 Mason Jars (500 ml)

A Package of Xanthan Gum

Liquid Stevia (I like vanilla flavoured for this recipe)

Blender or food processor

Preparation:

  • In a small bowl mix the package of probiotic culture with 1 tbsp of room temperature water. Stir until combined and let sit for 10 min to activate culture.
  • Open one can of coconut milk and scoop entire contents into one mason jar. Measure out 1/4 tsp of the starter mixture and add to the jar. Tighten lid on jar and gently shake to mix. Repeat process until you use up all of the starter culture (will be between 8 – 10 jars of yogurt).
  • Place jars in a cool dark space and let sit for 24 hrs. Do not leave any longer than 24 hrs as your yogurt will not taste good.
  • After 24 hrs place the mason jars in the refrigerator for at least 48 hrs.
  • Remove the mason jars from the fridge as you need and scoop contents into a blender or food processor. Add 1/4 tsp – 1/2 tsp of xanthan gum (depending on desired thickness) and 5 – 10 drops of liquid stevia and blend until smooth and fluffy.

Tips:

I like my yogurt very thick so I use at least 1/2 tsp of xanthan gum. You don’t have to add any if you like runnier yogurt, and you can flavour your yogurt as you like using unsweetened coconut flakes, nuts, berries, maple syrup, cinnamon, etc.

You can leave the unblended yogurt in the refrigerator until you are ready to eat it. It will last up to 8 months in the refrigerator! Each mason jar holds 2 servings of yogurt.

Save 1 tbsp of unflavoured cocoyo to use as the starter for your next jar. This way you will always have some in the refrigerator. That’s if you can give up the 1 tbsp. It’s pretty irresistible!

How did your cocoyo turn out? I’d love to know! Leave me a comment or tag me on social media and I’ll share it in my stories.

Naturally, Krissy – xo

4 thoughts on “Coconut Yogurt – Homemade Probiotic CocoYo

  1. Hey Krissy, my first batch didn’t turn out at all. What did I do wrong? I used a new packet of probiotic. Our apt was very warm so I put it in a drawer in an air conditioned apartment. Could it have been too cold? I opened a jar after the time in the fridge and it just tastes like coconut y is watery. Could I re add the probiotic to the jars? I dont want to waste it.

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    1. Sorry it didn’t turn out! Did you make numerous jars or just one? If numerous are they all the same? There has been a few that didn’t work out for me and I think it was the actual coconut milk. Sometimes the cans are chalky and weird. Did you let the packet sit in the 1 tbsp of warm water for 10 min before adding it to the jars?

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