Dairy Free Coconut Yogurt Recipe

Sterilize 2 12-oz or 16-oz jars in the dishwasher or with hot, soapy water. Dry and set aside.

Pour the coconut milk in a medium saucepan over medium-low heat. Heat gently, stirring occasionally, for 5-7 minutes, until bubbles form around the edges. (Time can vary significantly depending on your pan material - mine was a cast iron saucepan like this.) Do not simmer or boil.

Sprinkle (don’t dump) the gelatin over the saucepan and whisk until dissolved.

Pour the cream mixture into the sterilized jars. Let the jars sit at room temperature for about 20 minutes, until the mixture is below 110 degrees F (43 degrees C), but still above 100 degrees F (37 degrees C). This is critical - a temperature that is too high will kill the probiotic cultures, but one that’s too low won’t activate them.

Open or cut one probiotic capsule over each jar and stir in the powder. Cover with lids.

To incubate your yogurt, turn on your oven light (not the oven). Place the jars on a sheet pan and place in the oven, with the door closed and light on, for 12-24 hours, depending on how sour you want your yogurt to be. (Alternatively, you can wrap the jars in a warm blanket to keep them warm.)

When the yogurt is done, it will be liquid. Stir, then refrigerate for 24 hours to set the texture. Stir well again before serving (some lumps are normal, but they will disappear after stirring).