The Mad Millie Coconut Yoghurt Kit contains all the specialised ingredients and equipment to make delicious dairy free coconut yoghurt at home.
Make dairy free Coconut Yoghurt that is bursting with a delicious coconut flavour coupled with tangy beneficial live cultures. Each spoonful will send you off on a relaxing journey to the tropics. Great to use on your morning muesli, smoothie, or whenever you need a moment in paradise.
This kit makes up to 8 L of Coconut Yoghurt - Original or Chocolate, and also includes recipes on how to use your Coconut Yoghurt such as in a Chia Seed Pudding and a Coconut Yoghurt Smoothie recipe.
Coconut Yoghurt contains three active bacteria strains, no artificial flavours or preservatives. It is a perfect kit for beginners and those who love to make food from scratch.
Mad Millie Coconut Yoghurt contains live culture that are ready to help you create a delicious, dairy-free coconut yoghurt. Our live Acidophilus and Bifidobacterium don't just make for tasty coconut yoghurt but they're great for you too!
The Mad Millie Coconut Yoghurt Kit contains all the specialised ingredients and equipment to make dairy-free coconut yoghurt at home. It is the perfect kit for beginners and those who love to make food from scratch.
This kit makes up to 8L of Coconut Yoghurt - Original or Chocolate - and also includes recipes on how to use your Coconut Yoghurt, such as in a Chia Seed Pudding and a Coconut Yoghurt Smoothie recipe.
Dairy Free - Gluten Free - Vegan - Nut Free
- 6 Ingredients & supplies to make your own Coconut Yoghurt
- 30 minutes hands-on time
- Kit makes 10 batches (8 kg/17 lb) of Coconut yoghurt before refills are required
To give your cultures the best chance of success they need to be kept nice and warm overnight. The Mad Millie Culturing Flask is the perfect sidekick to this kit and makes fermenting that much easier!
Kit includes:
- 1L Glass Jar
- Dairy Free Yoghurt Culture
- Thermometer
- Thickener (thickener made from organic tapioca, organic guar and GMO free maltodextrin (sourced from corn))
The yoghurt culture is shelf stable for 8 months at temperatures under 25 degrees Celsius. However, we suggest storing cultures in the freezer when you get them in order to prolong the life of the culture.
Coconut Yoghurt
Coconut yoghurt is a great creamy dairy alternative.
You will need:
- 800 ml (27 US fl oz) (or 2 standard 400 ml (13.5 US fl oz) cans) of coconut milk or cream (needs to be at least 17 g/100 ml (0.6 oz/3.4 US fl oz) fat)
- 1 heaped Tbsp of thickener
- 2 Tbsp raw sugar (optional, but makes it taste much nicer and helps the culture thicken the yoghurt faster)
- 1/2 sachet yoghurt culture (NOTE: 1 sachet can be used for up to 2 L (2 US qt) of coconut cream, but over culturing does not hurt)
- 1 L (1 US qt) glass jar with lid
- Small pot
- Thermometer
- Stirring spoon
Method:
- Sterilise your jar, small pot, thermometer and spoon with boiling water.
- Pour the coconut milk into your small pot, and mix until it is smooth and uniform.
- Heat the coconut milk to 50-55oC (122-131oF) on medium heat while stirring constantly to avoid any scorching.
- Mix the thickener and sugar in a cup. Pour out 1/2 cup of coconut milk from the pot, and mix into the dry ingredients. Use a fork to mix vigorously for about 30 seconds. Remember to keep checking that the liquid remaining in the pot is not scorching on the bottom of the pot during this time.
- Immediately add this coconut milk with thickener mixture back to the saucepan and stir in well.
- Heat the coconut milk under medium heat (up to 75oC/167oF) until the mixture has started to thicken. Transfer to your sterilised jar straight away.
- Cool the milk to 40oC (104oF) by putting your jar in a cold water bath in the sink and then stir in the yoghurt culture.
- Leave in a warm place (around 35-40oC/95-104oF), and allow the yoghurt to ferment overnight for 15-20 hours.
- In the morning check the yoghurt is slightly sour and thick. If it does not yet have a sour tang, continue to ferment for a further 5 hours before checking again. Once ready, place in the fridge until chilled.
The yoghurt will thicken even more once chilled and will become thicker over the next few days.
- Coconut yoghurt can be stored for up to 2 weeks in the refrigerator.
Coconut yoghurt can be sweetened to taste using honey, sugar or sweetener of choice. If your coconut yoghurt separates, simply stir before serving.
Chocolate Coconut Yoghurt
A chocolatey treat enjoyed anytime. We recommend using a high quality, minimally processed raw cacao powder for maximum nutritional and flavour benefits.
Method:
Follow the steps for coconut yoghurt but add 2 heaped Tbsp of raw cacao powder during Step 2 before heating the coconut milk in Step 3.
Coconut Chia Seed Pudding
A delicious coconut breakfast, dessert or snack which is very quick and easy to prepare and enjoyable any time of the day. This also keeps for up to 2 days when sealed in a container and stored in the refrigerator.
You will need:
- 3 heaped Tbsp of whole chia seeds
- 1 tsp vanilla extract
- 100 ml (3.4 US fl oz) low-fat coconut milk
- 2 Tbsp homemade coconut yoghurt
- Fresh or frozen berries, sliced banana, and unsweetened desiccated coconut to serve
Method:
- Place the chia seeds in a glass jar and top with the coconut milk, until the seeds are fully submerged.
- Stir well and leave ...
...
