- Welcome to Veganize It. (bright music)
We're gonna make vegan coconut yogurt.
The cool thing about this dish is we're using coconut milk
and tapioca starch instead of the normal dairy
that you would use to make traditional yogurt.
The first step is to sanitize all your jars,
just like you would do if you were making regular
dairy yogurt, you have to make sure
that everything is really, really clean.
Next, pour your full fat coconut milk into your saucepan,
and I'm gonna whisk out any lumps.
(bright music)
- Let's compare, of course yogurt prices vary
at the store, depending on what brand you buy.
We found a 32-ounce container of organic whole milk yogurt
for $4.49, making this vegan yogurt with coconut milk
actually costs $6.53, or about $2 more.
Per serving though, you're just spending 50 cents more
for the coconut milk yogurt,
and with that creamy coconut flavor,
we think it's worth the 50 cents.
- Now we're gonna transfer a little of the coconut milk
into a bowl with the tapioca starch
and whisk 'till it's smooth.
The starch will help the yogurt thicken
and give it a better texture, but you can't just dump it
right in to the coconut milk because it'll become lumpy.
And then add it in altogether.
So we're gonna add a little bit of sugar.
This isn't to make the yogurt sweet,
but it's actually to give the probiotic
something to feed on.
And we're gonna heat this up to 180 degrees.
Let's talk about the importance of probiotics.
Probiotics are good bugs, they boost your immunity
and keep your gut and heart healthy.
Lots of probiotic sources are dairy-based,
Think yogurt or kefir, but vegans
can get their probiotics too, try kombucha, sauerkraut,
kimchi and of course, this DIY coconut yogurt.
So our coconut milk has reached 180 degrees.
The reason that we heat it to this temperature is to
make sure that we kill any bacteria that could be harmful.
It's essentially a mini pasteurization.
So now we're gonna transfer it, and we're gonna let this
cool to 100 degrees before we can add our probiotics.
(bright music)
- Dairy is a huge contributor to greenhouse gas emissions
for animal agriculture, believe it or not,
dairy actually has a bigger environmental impact
than poultry or pork when it comes to
greenhouse gas emissions per gram of protein.
Making yogurt at home also cuts down on single use plastics.
If you do buy yogurt, buy it in bigger containers
and portion out a single serving at home
in reusable jars to cut down on plastic use.
- Now that our coconut milk has cooled we can add
our probiotics, they come in little capsules like this.
I'm just gonna take 'em out
of the capsule and dump it right in.
Make sure you stir it in really well.
Now it's time to divide our coconut mixture
between our sterilized jars.
Fill these up about three-quarters of the way full.
Put the lids on the jars, make sure they're on tightly.
And now it's time to incubate.
You can use your favorite yogurt maker,
an Instant Pot, or even put 'em right into the oven.
The most important thing is to keep
the temperature right around 110 degrees.
So now these need to incubate for about 12 to 24 hours
to allow the probiotics to multiply.
The longer that you go, the tangier the yogurt will be.
So we're gonna use the oven method, and just wrap 'em up.
(gentle music)
This vegan yogurt is made with creamy, full fat
coconut milk, so it's not a shock that it's higher
in calories than traditional yogurt, you get 164 more
calories per cup than from whole milk yogurt.
The other big nutritional difference is this vegan yogurt
has zero grams of protein, but keep in mind, coconut yogurt
is lactose free and has nine fewer grams of carbohydrates.
So our yogurt has incubated and then once it was done,
it went in the fridge to get cold, took about 24 hours.
Now we're ready to serve and enjoy.
One of my favorite ways to enjoy vegan coconut yogurt
is in a smoothie bowl, and we have some of my favorite
toppings here so let's get decorating.
Put a little bit of sliced banana, and because it's coconut,
we're making it a little tropical.
We also have some pineapple, pumpkin seeds and chia seeds
and then a few sliced almonds and then just a few
dried cranberries for a touch of sweetness.
And the final touch, toasted coconut for our coconut yogurt.
Okay, that looks great, now before we dig in,
let's get a quick photo. (camera click)
Special thanks to our vegan expert
and thanks so much for watching.
We'll see you next time on Veganize It.