Homemade Coconut Milk — L. Reuteri Yogurt
Homemade Coconut Milk
- 1½ cups coconut – desiccated (dried) unsweetened
- 2 cups hot water
- 2 cups cold water
Every ingredient with a link was selected by me to make it easier for you. I may receive a small affiliate commission if you buy something through my links. Thank you! ❤️
Before you begin
- Place the coconut and 2 cups of hot water in a blender and let it sit for 30 minutes to rehydrate the coconut. Then add 2 cups of cold water and blend for 2 minutes. You may want to hold the lid of the blender with a kitchen towel to prevent spills. Let the mixture cool until you can handle touching the liquid for the next step.
- Add the guar gum and Prebio Plus to the coconut milk, and blend with an immersion blender or place in the blender for about 30 seconds to a minute, until the texture is uniform and resembles heavy cream. (We do this to dissolve the powder, and for even distribution of the naturally-occurring coconut oil.)
- Place in jars, or jar, and cover lightly with plastic wrap or loose-fitting lids. Ferment at 100°F for 36 hours, away from the airflow of air vents/heaters/air conditioning, etc. Do not stir while fermenting.Don't remove the lids to avoid getting a discoloring of yellow or pink on the top of the yogurt. This is a harmless yeast that can happen during fermentation but could affect the taste, so scrape it off the top of the yogurt before consuming it.
- To Reculture: To make a new batch, repeat these instructions, but use two tablespoons of a previous batch of your cultured L. Reuteri Coconut Yogurt as your starter. If your first batch is separated into whey and curds, then you can use 1 tablespoon of the whey and 1 tablespoon of the curds to make a new batch that should have little or no separation. You also should use two tablespoons of Prebio Plus when reculturing.