⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 600 minutes

Total Time: 605 minutes

🍽 Ingredients

• 1 can (13.5 oz) Full-fat coconut milk (canned)
• 1-2 tablespoons (check starter instructions) Plain yogurt starter (with live cultures)
• 1/4 teaspoon Ground nutmeg
• 1/2 cup chopped Optional: Fresh mango, for topping

📖 Instructions

1. 1. Prep your coconut milk: If using canned coconut milk, make sure to chill it overnight in the fridge. This will allow the cream to separate from the watery part, which we'll use later. Once chilled, gently scoop out the thick cream from the top and set aside.
2. 2. Blend the magic: Add the thick coconut cream to your blender. If you're using fresh coconut milk, skip to step 4. Give it a good whirr until it's smooth and luscious. Yum!
3. 3. Strain for smoothness (optional): For an even creamier texture, strain the blended coconut cream through a fine-mesh sieve into a bowl. This removes any coconut fibers, but it's totally fine to skip this step if you're short on time or prefer a bit more texture.
4. 4. Mix it up: In a separate bowl, whisk together the yogurt starter (follow package instructions for the amount needed) with a small amount of the coconut cream. This helps activate the culture. Make sure to read the instructions on your starter culture carefully. Some are easier than others to work with!
5. 5. Combine: Gently pour the remaining coconut cream into the bowl with the activated starter and whisk until just combined. Don't over-mix; you don't want to introduce too much air.
6. 6. Pour into containers: Pour the mixture into clean and sterilized jars or containers. Fill them almost to the top, leaving a little space for expansion. You know, just in case.
7. 7. Yogurt making time! There are several ways to make the yogurt now: A. Yogurt Maker: Place the jars in your yogurt maker and follow the manufacturer's instructions for incubation time and temperature. This usually takes 8-12 hours. Easy peasy! B. Oven: Preheat your oven to the lowest setting (usually 170°F or 77°C). Place the jars in a baking dish, cover it loosely with a towel, and bake overnight (8-12 hours). Check occasionally to make sure they don't overheat. C. Slow Cooker: Follow similar instructions to the oven method but use your slow cooker on the lowest setting.
8. 8. Cool it down: Once the incubation time is over, let the yogurt cool down completely. Don't rush it – patience is key to creamy yogurt! After 4 hours, you should be good to go.
9. 9. Taste Test and Chill: Refrigerate your coconut yogurt for at least 4 hours, or even overnight. This allows it to fully thicken and develop its characteristic tang. After chilling, check for taste and texture. If you'd like it sweeter, you can add a touch of honey or maple syrup now. If you want a different flavor, maybe add some cocoa powder, or lemon zest. The possibilities are endless (and delicious!).
10. 10. Enjoy your creation!: Serve your creamy, dreamy coconut yogurt with fresh mango, a sprinkle of nutmeg, or your favorite toppings. It's heavenly and perfect for breakfast, snacks, or a healthy dessert. Share it with your friends! Make sure to take lots of pics to make them jealous!

📝 Notes

• Make sure your coconut milk is chilled before starting. This will help separate the cream from the water. It makes a huge difference!
• For a sweeter yogurt, you can add a touch of honey or maple syrup after the yogurt has cooled and thickened.
• Adjust the amount of nutmeg to your liking. Start with a smaller amount and add more if needed. Don't go overboard!