Keto Coconut Yogurt: A Comprehensive Guide to Making Your Own

For those following a ketogenic diet, finding suitable alternatives to everyday staples can be a challenge. Yogurt, a popular breakfast and snack item, often contains high amounts of sugar and carbohydrates. However, with a few simple ingredients and a little patience, you can create your own delicious and keto-friendly coconut yogurt at home. This article will guide you through various methods and recipes, ensuring a thick, creamy, and tangy result every time.

Why Make Keto Coconut Yogurt?

There are several compelling reasons to make your own keto coconut yogurt:

• Control Over Ingredients: Many store-bought yogurts contain added sugars, starches, and other non-keto ingredients. Making your own allows you to control every ingredient, ensuring it aligns with your dietary needs.
• Cost-Effective: Homemade yogurt is significantly cheaper than store-bought keto-friendly options. The cost is pennies on the dollar compared to store-bought.
• Customizable: You can easily customize the flavor and sweetness to your liking. Not everyone is a fan of unflavored, plain yogurt.
• Dairy-Free: For those avoiding dairy, coconut yogurt is a perfect alternative.
• Healthy Snack: It’s a healthy snack.

Basic Keto Coconut Yogurt Recipe

This recipe requires just two main ingredients: canned coconut milk and probiotic pills. No fancy kitchen gadgets are needed.

Ingredients:

• 1 can (13.5 oz) of full-fat coconut milk (with minimal additional ingredients, avoid low-fat or milk from a carton)
• 2 probiotic capsules (not pills)

Instructions:

1. Shake the Milk: Vigorously shake the can of coconut milk.
2. Combine Ingredients: Pour the coconut milk into a glass bowl. Open the probiotic capsules and pour the powder into the coconut milk.
3. Stir: Stir until smooth.
4. Transfer: Transfer the mixture to a large glass jar.
5. Store: Store the yogurt mixture at room temperature for 24-72 hours. Taste the yogurt; if it’s not tart enough, leave it out for another 24 hours. Be patient.
6. Chill: Once the yogurt is tart enough, place the jar in the refrigerator until chilled.

Tips for Success:

• Check the Date: Ensure the probiotic pills are not expired.
• Use Full-Fat Coconut Milk: Don’t use low-fat or milk from a carton, as they won’t have the same consistency.
• Strain for Thickness: For thicker yogurt, strain it through a fine-mesh strainer over a large bowl and refrigerate overnight.

Variations and Customizations

Once you’ve mastered the basic recipe, you can experiment with different flavors and additions:

• Sweeteners:
  • Monk fruit sweetener
  • Low-carb berries (blueberries, raspberries, strawberries, and blackberries)
• Flavor Extracts: Vanilla extract (homemade or store-bought)
• Toppings: Toasted coconut, almonds
• Jams: Low-carb jams

Keto Coconut Milk Yogurt Recipe with Gelatin

This recipe uses gelatin to achieve a thicker consistency and monk fruit for sweetness.

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

• 3 cans (13.5 oz each) of full-fat coconut milk (without guar gum, if possible)
• 2 packs of unflavored gelatin
• 1 tablespoon of monk fruit sweetener
• 1 tablespoon of vanilla extract
• 1 dairy-free probiotic capsule (to equal 30-35 billion)

Instructions:

1. Simmer Coconut Milk: Shake the cans of coconut milk and pour them into a medium saucepan. Bring the milk to a simmer on medium heat, ensuring it doesn’t boil over.
2. Dissolve Gelatin: In the meantime, dissolve the gelatin in 1/2 cup of boiling water, ensuring it’s completely dissolved.
3. Combine Ingredients: Once the milk comes to a simmer, remove from the heat and add the dissolved gelatin and monk fruit.
4. Cool the Mixture: Grab a larger bowl and put in cold water and a little bit of ice. Either pour the liquids into a smaller bowl or use the saucepan. Put the pan (or bowl) of hot liquids into the larger bowl of water. Keep adding ice to the larger bowl as it melts.
5. Check Temperature: When it’s reached 92°F (this can take between 20-35 minutes), add vanilla and probiotics.
6. Incubate: Ladle into little jars and keep warm for 10-12 hours using a yogurt maker or a crock pot.
7. Refrigerate: After 10-12 hours, shake the jars well (as it tends to separate during the warming process) and then refrigerate for 2-4 hours before eating.

Homemade Coconut Milk Yogurt (3-Ingredient Recipe)

This simple recipe uses just coconut milk, gelatin, and a probiotic.

Ingredients:

• 14 ounces of full-fat coconut milk (without guar gum)
• ½ to 1 teaspoon of gelatin
• 2 probiotic capsules (without prebiotic)

Instructions:

1. Prepare Coconut Milk: Open the can of coconut milk. If there's a thin layer of coconut oil on the surface, scoop it off. Pour the watery part from the bottom half of the can into a small saucepan. Add the remaining coconut cream from the top half of the can.
2. Dissolve Gelatin: Sprinkle gelatin over the surface of the watery milk in the saucepan and allow it to dissolve for 1 minute or less.
3. Heat Gently: Heat over low heat, stirring until the gelatin and coconut milk/cream are fully melted and mixed in.
4. Cool to Warm: Set aside and allow to cool to warm.
5. Add Probiotic: Pour into a freshly cleaned or sterilized jar. Stir in the probiotic.
6. Incubate: Cover loosely with a lid or cheesecloth and rubber band. Place in a yogurt maker for 8-10 hours or overnight. Alternatively, leave the jar on the counter for 12-48 hours, depending on the room temperature.
7. Refrigerate: After the time has elapsed, stir to incorporate liquids and solids. Refrigerate stirred yogurt for 1-3 hours, then give one more stir to "homogenize" the ingredients before the yogurt fully sets. Chill completely and enjoy.

Tips for Success:

• Avoid Coconut Oil Layer: If your canned coconut milk has a layer of coconut oil on the surface, scoop this off before making yogurt.
• Sterilize Jar: Freshly wash or sterilize your jar before making yogurt in it.
• Use Quality Probiotic: Use a quality probiotic that you know works well to make yogurt. Do not use a probiotic that also contains a prebiotic.
• Warm Location: Be sure your jar has a nice warm (or very warm) location to ferment.

Instant Pot Coconut Yogurt

Using an Instant Pot can simplify the yogurt-making process.

Ingredients:

• 2 cans of full-fat coconut cream
• 1 tablespoon of agar-agar flakes
• 4 probiotic capsules

Instructions:

1. Sauté: Set your Instant Pot to SAUTE. Add the coconut cream and wait for it to come to a rolling boil uncovered (3-5 minutes).
2. Add Agar-Agar: Hit CANCEL on your Instant Pot. Add the agar-agar flakes and whisk vigorously to combine.
3. Cool: Let the mixture cool to 110ºF.
4. Add Probiotics: Open the probiotic capsules and pour them into the coconut cream mixture. Whisk again to fully combine.
5. Incubate: Close your Instant Pot with its lid, and press the YOGURT button until it says 24:00 (24 hours).
6. Cool and Refrigerate: Open the lid, and transfer the yogurt to jars or airtight containers to cool. Refrigerate for at least a few hours or overnight.

Tips for Success:

• No Yogurt Button: If your Instant Pot doesn’t have a yogurt button, use the warm setting and monitor the temperature.
• Texture Too Runny: Increase the agar-agar flakes to 1.5-2 tablespoons next time.
• Alternative Milks: Coconut is best for flavor and texture, but almond, cashew, or soy milk can work.
• Flavored Yogurt: Add ½ cup pureed fruit (like berries or mango) after incubation.

Common Mistakes and How to Avoid Them

• Thin and Runny Yogurt: This is often due to using low-fat coconut milk or coconut milk with guar gum. Ensure you use full-fat coconut milk without guar gum and add a natural thickener like gelatin or agar-agar.
• Separation: Some separation is normal, but excessive separation can be due to the brand of coconut milk. Try a different brand or skim off the coconut oil layer before starting.
• Odd Colors or Smells: If your yogurt takes on weird colors or odd smells, something has gone wrong. Throw it out.

Serving Suggestions

Keto coconut yogurt can be enjoyed in various ways:

• Plain
• Topped with low-carb berries
• With a sprinkle of toasted coconut or almonds
• As a base for smoothies
• As a tangy dip with herbs and garlic
• On top of keto waffles or pancakes
• With low-carb jam

Storing Homemade Coconut Yogurt

Yogurt should be stored in the refrigerator, covered, for up to 7 days. You can freeze the yogurt ONLY if it has been put through a fine mesh strain. Stored in the fridge, it keeps for up to 30 days. In the freezer, it lasts up to a year.

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

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