Basics

Coconut Milk Yoghurt

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Preparation time
2h 0min
Total time
38h 0min
Portion
6 portion(s)
Level
medium
  • TM 31
by Jo McMahon - Two Litre Kitchen
published: 2014/02/28
changed: 2014/02/28
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Ingredients

Coconut Milk

  • 200 gram dessicated coconut
  • 1.2 litre filtered water

Coconut Yoghurt

  • 1.2 litre coconut milk, Made in first step
  • 4 tablespoon Arrowroot (Tapioca) starch
  • 1 tablespoon Maple syrup
  • 3-4 capsule Dairy Free probiotic, I used Inner Health Plus
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Recipe's preparation

    Coconut Milk

    1. Put dessicated coconut and water into Thermomix bowl and cook for 8 minutes/100°C/speed 4.
    2. Blend for 30 sec/speed 8 (put a piece of paper towel between lid and MC to prevent any hot liquid spitting).
    3. Strain milk through a nut milk bag or muslin cloth or clean Chux cloth (2-4 layers is best). Use the spatula to squeeze the coconut milk through the bag/cloth into a bowl. 
    4. You can get a thin coconut "flavoured" milk by by returning the squeezed coconut to the Thermomix bowl and adding another 1.2l of water and repeating the cooking/blending steps.  This thin milk is great for freezing into icecubes and using in sorbets, or to use as a milk substitute when converting recipes to be dairy free (such as cakes).

    2. Coconut Milk Yoghurt

  2. Put coconut milk into Thermomix bowl with the Arrowroot starch.

    Cook for 9 minutes/90°C/speed 3.  Allow to cool to 37°C (takes 1.5-2 hours).  You can check the temperature by returning the bowl to the Thermomix and seeing what temperature is illuminated.

    Add maple syrup, mix for 4 sec/speed 3.

    Pour 1/2 cup of the milk into a sterilised jug and gently stir in the contents of the probiotic capsules (open them up and tip the powder into the milk).  Return to the Thermomix jug.

    Cook for 3 min/37°C/speed 2.  

    Fill your Thermoserver with boiling water and put the lid on to sterilise and heat it up.  

    After 2-3 mins, empty the water from the Thermoserver and pour in the yoghurt.  Put the lid on the Thermoserver and wrap in a few clean towels and place inside an esky indoors.  This is to try to keep the temperature as close to 37 degrees for as long as possible.  

    Leave undisturbed for 12 hours.  

    Pour yoghurt into jars and refrigerate for 12-24 hours to allow to thicken.  Serve.

     

     

     

     

Tip

Please note: I have had mixed success with this recipe (3 out of 5 batches have worked well, two have not set and remained runny).

 

Using filtered water and ensuring everything is properly sterilised seems to help.  

 

Suggestions for using your yoghurt if it doesn't set:

Frozen yoghurt iceblocks (stir through fruit puree and freeze in icypole moulds)

Smoothies

Cakes and baking

Curries

Sorbet (freeze into iceblocks)

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:
Breakfast Cooking Cooling Heating Children food Egg free Gluten free Lactose free Non-dairy Vegetarian Dessert Natural

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Coconut Milk Yoghurt
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Comments

  • 12. July 2014 - 13:00

    I made this last weekend and it turned out great! I used Ayam tinned coconut milk and halved the recipe. I stored the esky overnight by our wood fire and it was thick and luscious in the morning. After a day in the fridge it was perfect! Highly recommend. I left out the maple because I didn't have any. 

  • 20. June 2014 - 21:22
    5.0

    Made this for my 2 year old & an absolute hit! I used tinned coconut milk as I didn't have enough coconut on hand to make my own and it has still worked out great. Lovely and thick! will definitly be using this recipe again! 

  • 11. May 2014 - 09:29

    Thanks Anni, I will give that a go.

     

    There's a coconut yoghurt recipe in the new Quirky Cooking book that uses agar. It's a great suggestion.

    Jo


    http://www.facebook.com/TwoLitreKitchen/

  • 11. May 2014 - 09:23

    Thanks for this Jo. I have success using 0.5 tsp agar powder instead of the tapioca starch. The probiotics don't set the yoghurt but still give it the sour flavour. So the agar does the trick. I heat this at 100C for 4 mins to dissolve - longer if I use cold coconut milk

    Anni Turnbull


  • 26. March 2014 - 13:46
    5.0

    yum this sound delish i can twait to try it tmrc_emoticons.)

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