Name: Homemade Vegan Coconut Yogurt
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 (14 ounce) cans coconut milk; 2 teaspoons agar-agar flakes; 4 probiotic capsules; 3 teaspoons white sugar

Ingredients

2 (14 ounce) cans coconut milk
2 teaspoons agar-agar flakes
4 probiotic capsules
3 teaspoons white sugar

Instructions

Step 1

Whisk coconut milk in a large, heavy saucepan until smooth. Sprinkle agar-agar flakes on top. Let sit, undisturbed, until flakes are rehydrated, about 5 minutes.
Step 2

Heat the milk gently over medium-low heat, stirring constantly, until a thermometer inserted into the center reads 180 degrees F (82 degrees C). Reduce heat to low and cook, stirring occasionally, until agar-agar is fully dissolved, about 5 minutes.
Step 3

Remove the saucepan from the stovetop. Let milk cool, stirring occasionally, until it reaches 115 degrees F (46 degrees C). Speed up the cooling process by placing the saucepan in an ice water bath; stir continually until it reaches the correct temperature.
Step 4

Open the probiotic capsules and sprinkle the powder over the milk. Discard capsules. Stir in sugar until dissolved.
Step 5

Transfer the yogurt mixture to sterilized glass jars and cover with lids, or leave in the saucepan and cover. Let sit in a warm place, about 110 degrees F (43 degrees C), until thickened to desired consistency, 12 to 24 hours.
Step 6

Chill yogurt in the refrigerator until set, 4 to 6 hours.

Enjoy your meal!