⏳ Yield & Time

Yield: 1 servings

Preparation Time: 5 minutes

Cook Time: 360 minutes

Total Time: 365 minutes

🍽 Ingredients

• 1 can (13.5 oz) Full-fat coconut milk
• 1/2 cup, or to taste Pitted prunes
• 1 capsule or according to manufacturer's instructions Probiotic capsules (dairy-free)

📖 Instructions

1. First things first, sterilize your equipment! It's crucial for creating a safe and delicious yogurt. Give your blender, strainer, and any containers a good wash with hot, soapy water, and then rinse thoroughly. You can even sterilize them by boiling them in a pot of water for a few minutes.
2. Next, prepare your coconut milk. If using canned coconut milk, make sure to give the can a good shake before opening. Pour the coconut milk into your blender. I find this is easier than dealing with a can opener sometimes (my hands sometimes aren't the most coordinated!).
3. Now, time for the prunes! If you're using dried prunes, give them a good rinse under cold water. Add about 1/2 cup of pitted prunes to the blender with the coconut milk. If you prefer a smoother yogurt, you can blend them to your heart's content. But for a bit of texture and fun, leaving some small pieces is totally fine, too.
4. If you're making this in a yogurt maker, you'll just stir in your probiotic capsules as instructed by the package. Follow the manufacturer's guidance. If your yogurt maker says, 'Blend well!' Then... blend well. But if it's more relaxed... then relax!
5. Once you've added everything to your yogurt maker, follow its instructions. It varies from brand to brand. Sometimes my yogurt maker over heats, so if yours is doing the same, just check the temperature. Nothing can replace a careful eye on your yogurt!
6. If you're using the oven, pour the blended mixture into a heatproof bowl or jar. It's really important to choose something that can withstand high temperatures, like an oven-safe glass jar or a pyrex dish. You'll really regret it if you use a plastic one, I learned that the hard way.. I also made a mistake once and didn't wrap the bowl in a thick towel. It didn't turn out so good. It got cold too fast.
7. Preheat your oven to the lowest temperature setting, typically around 170°F (77°C), or whatever is closest. I usually go for 175°F, but it's a judgement call. If your oven is the type that isn't good at low temps then check regularly. It's a tricky temp.
8. Place the bowl or jar into a larger container, such as a baking dish or slow cooker insert. This is to ensure the yogurt cooks evenly without getting burned on the bottom, similar to a bain-marie (water bath) style.
9. Pour a few inches of hot water into the outer container so the water comes about halfway up the sides of your yogurt bowl. If the water is too high or too low, you'll know for next time. You'll get the hang of it eventually!
10. Bake for 4-6 hours, or until the yogurt has thickened. It'll take practice getting this part right, and a good thermometer can be helpful.
11. Once it's ready, remove the yogurt from the oven and let it cool completely. This is essential. If it's not cool it could spoil. Let it sit at room temperature, and then, when it's cool enough, transfer it to the fridge.
12. After it's chilled, strain the yogurt to remove any excess whey (the watery liquid). This step isn't strictly necessary, but it will result in a thicker, creamier yogurt. You can also add sweeteners or spices. Experiment and find what you like best!

📝 Notes

• Always use a dairy-free probiotic capsule.
• Adjust the sweetness by adding honey or maple syrup to taste after straining.
• Feel free to add other dried fruits or nuts as desired!