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Probiotic blueberry and coconut yoghurt, served with fresh blueberries and desiccated coconut
Creamy dairy-free coconut yoghurt garnished with fruit

Probiotic Blueberry and Coconut Yoghurt

Author: Flavelo
Recipes
The magic of homemade yoghurt making lies in how liquid milk is transformed into a thick, creamy delicacy by time and the work of bacteria. This plant-based version uses coconut milk, whose natural fat content gives it body. Blueberries and honey not only add flavour, but complete the breakfast with antioxidants and natural sugars. A living, breathing food that takes care of your internal balance.
🕒 Prep Time 15 mins
⌛ Total Time 8 hrs 15 mins
🍽️ Servings 4 servings
🔥 Calories 210 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Sterilised jar or yoghurt maker
  • Mixing spoon (metal or plastic, but clean)
  • Thermometer (optional)

Instructions

1 ✓

Pour the coconut milk into a clean bowl. If the coconut milk has separated (fat and water), warm it to lukewarm (approx. 37-40°C) and whisk until smooth and homogeneous.

Tip: Temperature is key: if the milk is too hot (>45°C), you kill the bacteria. If too cold, fermentation won't start.
2 ✓

Thoroughly mix in the probiotic yoghurt culture. Ensure there are no lumps remaining.

Tip: Even distribution of the culture ensures fermentation happens simultaneously throughout.
3 ✓

Pour the mixture into a sterilised jar and place in a warm spot (yoghurt maker, or oven with the light on, approx. 35-40°C) to rest for 6-8 hours.

Tip: This is the bacteria's 'working hours': lactic acid bacteria multiply and acidify the milk, causing it to thicken.
4 ✓

After 8 hours, place the yoghurt in the fridge for at least 2-3 hours (or overnight).

Tip: Due to the cold, the fats in the coconut milk solidify, giving the yoghurt its final, creamy texture (physical setting).
5 ✓

Before serving, stir in the honey and vanilla extract. Sprinkle the top with fresh blueberries and desiccated coconut.

Tip: Always flavour at the end, as the antibacterial effect of honey could hinder fermentation if added at the start.

Recipe FAQ

Why did the yoghurt stay runny?
Either the temperature was incorrect (too cold and bacteria won't multiply, too hot and they die), or the coconut milk didn't contain enough fat/thickener. Plant milks often require agar-agar or starch for thickness.

Ingredients

  • 400 ml Coconut milk (tinned, high fat content)
  • 150 g Fresh blueberries
  • 1 tbsp Probiotic yoghurt culture (or powder from a capsule)
  • 2 tbsp Honey
  • 1 tsp Vanilla extract
  • 2 tbsp Desiccated coconut