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.

Ingredients:

• 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

1. Prepare the jelly: Dissolve the agar agar in water and bring to a boil while stirring for 2 minutes.
2. Let it cool and refrigerate for at least 1 hour.
3. Sterilize your jars (boiling water is sufficient).
4. 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.
5. Place it in your yoghurt maker for 12 hours.
6. 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!

Note

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.