Creamy, tangy, and surprisingly satisfying, this coconut milk yogurt scratches that dairy itch without a single ingredient that would derail an autoimmune protocol. Store-bought alternatives are often loaded with additives, thickeners, or cultures grown on dairy substrates — none of which have a place here. Instead, full-fat coconut milk forms a rich, velvety base, tapioca starch gives it that spoonable body, and dairy-free probiotic capsules do the fermenting work overnight. The small spoonful of honey nudges the fermentation along while adding just a whisper of sweetness. Temperature control is the real secret: heating the milk to 180°F kills off any unwanted bacteria, and cooling it to 110°F before adding the cultures keeps those live probiotics alive and active. After 8 to 12 hours in a warm spot, you'll open the jar to a genuinely tangy yogurt that thickens even further once chilled. Makes 4 servings, and it keeps beautifully in the fridge for the week ahead.
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AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
Shake or stir the coconut milk cans well before opening. Pour both cans into a medium saucepan and whisk in the tapioca starch until fully dissolved with no lumps.
Set the saucepan over medium heat and cook, whisking frequently, until the mixture thickens slightly and reaches 180°F (82°C) on an instant-read thermometer, about 8–10 minutes. Remove from heat and whisk in the honey.
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