Vegan Coconut Yogurt
Total time12 hr 20 min
Prep time10 min
Cook time10 min
4.6(15)
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Learn more →Ingredients
4 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 tbsp tapioca starch
- 1–2 tsp maple syrup
- 2 probiotic capsules (each containing at least 10 billion cfu with lactobacillus acidophilus or similar live cultures)
Instructions
- 1
Shake or whisk the canned coconut milk well to combine the cream and liquid. Pour into a medium saucepan and whisk in the tapioca starch until fully dissolved with no lumps.
- 2
Heat the coconut milk mixture over medium heat, whisking frequently, until it reaches 180°F (82°C) on an instant-read thermometer and has thickened slightly, about 5–7 minutes. Remove from heat.
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