A great alternative for Anita’s coconut milk yogurt! The secret to our dairy-free tzatziki recipe is in the type of yogurt you choose.
Coconut Milk
Coconut milk is the liquid that comes from the grated meat of a mature coconut. The opacity and rich taste of coconut milk are attributed to its high oil content, most of which is saturated fat. Coconut milk is a popular food ingredient used in Southeast Asia, the Caribbean, and northern South America.
It is distinguished from coconut water by its thicker consistency and milkier appearance. Unlike coconut water, which is the liquid found directly inside a coconut, coconut milk is the result of combining coconut water with coconut meat. (source)
Coconut Milk Yogurt
Ingredients
- 3-4 cups full fat coconut milk approx. 2 cans
- thickening agent 3 tbsp tapioca starch OR 1/2 tsp gelatin
- 4 tbsp yogurt from a previous batch of yogurt or 1 multi-strain and good quality probiotic capsule (acts as a yogurt starter)
Instructions
- Measure out the milk.
- If adding tapioca starch or flour, whisk the starch into a small amount of milk, then mix that portion of milk into the larger portion of milk and mix well to combine. If adding gelatin, you will need to heat 2 cups of the coconut milk to a boil, sprinkle the gelatin into the milk and mix well. Let it cool before using it with the remainder of the coconut milk.
- Add the yogurt starter and mix well.
- Incubate the mixture at 70° to 78°F for 18 to 24 hours. (Some people have good luck with 36 to 48 hours for a more sour yogurt.) Please note: coconut milk generally takes a few hours longer to culture than yogurt made with dairy milk.
- Refrigerate the yogurt for 5+ hours to halt the culturing process. The yogurt will not thicken until after it has cooled.
Recipe Notes
- You can double this recipe to 2 quarts (4 cans), and double the other ingredients as well.
- Able to make this in an instant pot.