I personally have difficulty digesting store-bought coconut milk yoghurts, not to mention that they are often expensive.
After several attempts, here is a recipe that always works for me.
- 1 can coconut mil with a minimum of 60% coconut cream
- 4 g agar agar
- 240 ml of filtered or bottled water
- 1 yoghurt starter sachet
- Prepare the jelly: Dissolve the agar agar in water and bring to a boil while stirring for 2 minutes.
- Let it cool and refrigerate for at least 1 hour.
- Sterilize your jars (boiling water is sufficient).
- In a powerful blender, pour the coconut milk and the packet of yoghurt starter. Add the jelly cut into cubes. Blend for 2 minutes, taking breaks. The mixture should be smooth without any lumps.
- Place it in your yoghurt maker for 12 hours.
- Let your yoghurts set in the refrigerator for 3 hours before enjoying them.
In New Zealand, I found in pak’n’save coconut cream (see below). I only add some probiotic or a tablespoon of former yohurt before putting in the yoghurt maker. Nice and easy!
Coconut milk is moderately low in sorbitol, with level starting from 120 g. It should not pose a problem if you consume only one yoghurt.