Coconut Milk Yogurt

 

• PREP TIME: min
• COOK TIME: min
• TOTAL TIME: 0 min
• YIELD: 2 Pints
• DIFFICULTY: medium

Ingredients:

• 3 Cans Full Fat Coconut Milk
• 1 TBS Grass-Fed Gelatin
• 6 Ounces of Coconut Milk Yogurt (from previous batch or store bought)

 

Directions:

1. Heat coconut milk in a medium saucepan over low heat.
2. Heat coconut milk to 180 degrees F. The coconut milk should be hot to touch but not yet boiling.
3. Sprinkle 1 tablespoon of gelatin over the milk and whisk it in.
4. Let the milk cool to 110 degrees F.
5. Whisk in the coconut milk from previous batch or from a container.
6. Pour mixture into a yogurt maker and allow it to incubate for 12-15 hours.
7. Refrigerate the yogurt until ready to serve.