Global
Cultured Coconut Yogurt (Dairy-Free)
A creamy, plant-based probiotic yogurt that supports gut health.
~5 mintotal
Ingredients
- 1 can (400 ml) full-fat coconut milk (no additives or thickeners)
- 2 tbsp live yogurt, coconut yogurt, or water kefir liquid (starter culture)
- Optional: 1 tsp maple syrup or honey
Cooking Steps
Shake the coconut milk well and pour into a clean glass jar.
Stir in the starter culture and optional sweetener.
Cover loosely with a cloth or lid.
Place in a warm spot (21–27°C / 70–80°F).
Allow to ferment for 12–24 hours.
Taste; ferment longer if a tangier flavour is desired.
Refrigerate to set and thicken before serving.
Plant & Growing Tips
Strawberries
- Not in the recipe, but grow them for a fresh, sweet topping for your yogurt. Plant bare-root strawberries in early spring in a sunny spot with well-drained, slightly acidic soil.
- Provide consistent moisture, especially when fruits are developing, and consider using straw mulch to keep berries clean and suppress weeds.
Mint
- Not in the recipe, but grow mint for a refreshing garnish to your yogurt. Mint is vigorous and best grown in a container to prevent it from spreading aggressively in your garden.
- Plant mint in a partially shaded to sunny location with moist, rich soil.
Natural Pest Control
- Protect ripening strawberries from birds with netting draped over supports.
- Hand-pick slugs and snails from strawberries in the early morning or evening; beer traps can also be effective.
- Aphids can sometimes be an issue on mint; spray with a strong stream of water or use insecticidal soap.
Harvest
Strawberries
- Harvest strawberries when they are fully red and plump, usually in late spring to early summer.
- Gently pull or snip the stem just above the cap; don't pull the berry itself to avoid bruising.
Mint
- Harvest mint leaves as needed by pinching off individual leaves or cutting entire stems above a leaf node for continuous growth.
- Frequent harvesting encourages the plant to produce more leaves.
Storing & Freezing
Refrigerate once fermented. Consume within 5–7 days.
