• prep: 30 min
  • cook: 50 min
  • total: 1 hr 20 min
Print Save
  • servings:
  • Summary

    This homemade yogurt works well as a dairy-free alternative. We prefer making our own coconut milk over using canned—the flavor is much more fresh. To reuse the pressed coconut, dry it out in a low oven until no longer moist, then use in baked goods or sprinkle over yogurt.

    Ingredients

    • 3 1/2 cups unsweetened coconut flakes
    • 2 teaspoons pectin powder (such as Pomona's)
    • 4 tablespoons store-bought coconut yogurt with live cultures
    • 1 teaspoon vanilla extract (optional)
    • 3 (8-ounce) or 2 (16-ounce) glass jars with lids

    Instructions

    Click Here For Step-By-Step Instructions

    Video

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 3
    • Amount Per Serving
    • Calories: 779 % Daily Value *
    • Total Fat: 47 g 72.85%
    • Saturated Fat: 42 g 212.03%
    • Trans Fat: 0 g %
    • Cholesterol: 4 mg 1.33%
    • Sodium: 413 mg 17.21%
    • Calcium: 17 mg 1.72%
    • Potassium: 5 mg 0.14%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4.06%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 46 g %
    • Dietary Fiber: 3 g 13.67%
    • Sugar: 16 g
    • Protein: 10 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0%
    • Vitamin C 0%
    • Vitamin D 0.17%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat9
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch2
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

    OTHER RECIPES YOU MAY LIKE