GLO blog

GLOnourish - coconut yogurt

I know I'm not the only one with a serious COYO addiction. I haven't had dairy yogurt for years, and this australian creamy wonder is such a genius creation as an alternative...just not so much on the wallet!

there are oodles of recipes for coconut yogurt when you do a simple google search, and many of which don't name the brand of coconut milk or cream they're using. this is the key factor when you start doing it yourself.

let me save you the 5 or 6 six failed batches by saying I used kara brand natural coconut cream, in the tetra pack. I would call myself an ingredients purist in terms of that I like things in their most natural state, with the least amount of tinkering, however, it seems with coconut yogurt, I had to soften my obsession a little.

I tried organic coconut milk, organic coconut cream, and both options with various natural stabilizers. none of which worked, despite my meticulous processes and ever watchful eye on the fermentation stage. kara did. thanks to the tip from one of the friendly girls at huckleberry farms in royal oak, I cracked it. 

whilst the cream isn't organic (I know, shock horror), it has created by far the best result, without having to add further thickeners, as COYO does. you could however, do just that if you want more of a greek style yogurt. I recommend arrowroot.

you will need...

coconut cream - 1 x 500ml tetra pack kara natural coconut cream

a probe thermometer or sugar thermometer

probiotics - either one sachet of body ecology kefir grains, which you can get at huckleberry farms, or 4-5 probiotic (dairy free) capsules, cracked open

ecobloom - 1 scoop. this is the sweetness that the probiotics will feed off during the fermentation process. honey, maple and such sweeteners can actually damage the bacteria, so it's vital to stick to the ecobloom, which is basically chicory, just as COYO uses. you can find it here.


warm the coconut cream in a pot over a medium heat. remove from the heat and let it cool to 40 degrees on your probe thermometer. 

once it has cooled, stir through the probiotics and the ecobloom. when you are happy it has all combined, pop into a sterilized glass jar, or easiyo jar if you are using one. to quickly and easily sterilize the jar I use milton tablets which you can find at most supermarkets as a baby bottle sterilizer, or find it here.

pop the jar into your easiyo maker or in a warm dark place, like the hot water cupboard, for a minimum of 8 hours. anywhere between 8-15 hours should be perfect.

place in the fridge and leave to cool for 4-5 hours. 

you can now add further sweeteners like organic honey or organic fruit, like passionfruit, if you like. or just leave plain to make different creations each time you pull it out.

the yogurt just gets better and better the longer you leave it...that's if you can leave it! it will be good in the fridge for up to a week.

here I've added mine to the most amazing chocolate kumara cake from huckleberry farms with some our zingy ruby chia jam which you can find here.


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