Makes 8 cups of coconut milk

Ingredients:

– 2 cups unsweetened shredded coconut (I like Tropical Traditions the best)

– 4 cups boiling water

– 4 cups water

– 2 tsp organic vanilla extract

– 2 tbsp organic raw honey (optional)

Materials:

– Mixing bowl with lid (enough to hold about 6-8 cups)

– Timer

– Blender

– Cheesecloth

– Colander

– Mason jars or any kind of glass jars with lid (enough to hold 8 cups of liquid)

How to:

1. Measure out 2 cups of the shredded coconut and put them in the mixing bowl.

2. Add 4 cups of boiling water to the mixing bowl and place lid on top.

3. Set timer to 30-60 minutes (whatever works for you). I usually do 60 minutes.

4. When the timer goes off, transfer the shredded coconut and water to the blender and add the other 4 cups of water (room temperature).

5. Add 2 tsp of organic vanilla extract and honey (optional if you want it sweeter)

6. Set the blender on low for a minute, on medium for a minute and high for a minute.

7. Turn blender off and let the mixture rest for a minute and repeat process of blending (low, medium, high).

8. Use your mixing bowl (the one you used for the coconut to soak), set the colander and cheesecloth on top.

9. Transfer the coconut milk to the bowl. Squeeze the cheesecloth (see picture below) to get as much milk out of the shredded coconut as possible.

10. Do not throw away the shredded coconut! Put it all in a zip baggie and freeze. I use it in cookie recipes, in my cereal, in my oatmeal, yogurt, you get the point. 🙂

11. Now you have your coconut milk! Transfer to mason jars and seal tight. I find that the half pint jars work best. They last longer if they aren’ opened and closed constantly, so having two serving’s worth in a jar is optimal. Milk should last 4-5 days (it might last a day or two longer with the honey because of its bacteria killing properties).

12. If you think it is too watery or mild-tasting for you, you can always skip the 4 cups of room temperature water. This will make the milk a bit thicker and richer in flavor.

And now, for the yogurt:

*Note: If you are using a crockpot, you need to have it very clean, plugged in and turned on to high before you start this process.

Ingredients:
– 3-4 cups of coconut milk
– thickening agent (choose ONE)
– 1 packet of gelatine (flavor-free)
OR
– 3 tbsp tapioca starch (this one hasn’t worked very well for me, not sure why)
– yogurt starter (take your pick out of these 4 options, just ONE is needed)
– 3 tbsp Greek yogurt
OR
– 3 tbsp plain yogurt with live cultures
OR
– a vegan yogurt starter (for those with dairy allergies)
OR
– 1 packet (1/8 tsp) direct-set yogurt starter

Materials:
– deep pan (enough to fit 3-4 cups)
– thermometer
– whisk
– yogurt maker or crockpot
– towel
– jars with lids to put yogurt in

How To:
*Note: If you are using a crockpot to incubate your yogurt, now is the time to plug it in and turn it on to high before you start making your yogurt).

1. Heat up the coconut milk up to 115 degrees.
2. Let milk cool down to 110 degrees.
3. Mix in your thickening agent of choice. Whisk in well.
4. When the thickening agent is well incorporated, then add the yogurt starter. Whisk in well.
5. *Transfer the “yogurt” to the jars that come with the yogurt maker (machine), put the towel on top and let it incubate 8-24 hours. The longer it incubates, the more sour it will be.
*If you are using a crockpot, pour it all into a clean crockpot. MAKE SURE YOU TURN IT OFF AND UNPLUG IT right after you pour the yogurt. It will be hot, but cool off in time. So put the lid on and place towel on top to cover the crockpot. Let it incubate 8-24 hours. The longer it incubates, the more sour it will be.
6. *When time is up, turn yogurt maker off and take the lid off. Let the yogurt cool for a couple of hours.
* If using a crockpot, transfer the yogurt into jars that have lids. Do not place lids on yet, just put the yogurt into the jars and let them cool for a couple of hours.
7. Once cooled, place lids on jars and put in refrigerator. Let them set for about 8 hours.
8. Since this yogurt is made out of coconut milk, it will have a gelatin-like texture (not creamy) and its fat content will migrate to the top of the jars. When you are ready to eat, you can either spoon the fat out or pump spoon in and out until the fat break up into tiny pieces and mix in with the yogurt. Coconut fat is very healthy (like coconut oil), so I either spoon it out and let my children eat it bite by bite or I mix it in the yogurt.
9. Leave as is (it will have a coconut-vanilla flavor) or you can flavor it more with honey, fruit, cereal, granola, seeds, whatever you like. Enjoy!

Coconut Milk

Makes 8 cups of coconut milk

Print Recipe

Ingredients

Ingredients:
- 2 cups unsweetened shredded coconut I like Tropical Traditions the best
- 4 cups boiling water
- 4 cups water
- 2 tsp organic vanilla extract
- 2 tbsp organic raw honey optional
Materials:
- Mixing bowl with lid enough to hold about 6-8 cups
- Timer
- Blender
- Cheesecloth
- Colander
- Mason jars or any kind of glass jars with lid enough to hold 8 cups of liquid

Instructions

How to:
Measure out 2 cups of the shredded coconut and put them in the mixing bowl.
Add 4 cups of boiling water to the mixing bowl and place lid on top.
Set timer to 30-60 minutes (whatever works for you). I usually do 60 minutes.
When the timer goes off, transfer the shredded coconut and water to the blender and add the other 4 cups of water (room temperature).
Add 2 tsp of organic vanilla extract and honey (optional if you want it sweeter)
Set the blender on low for a minute, on medium for a minute and high for a minute.
Turn blender off and let the mixture rest for a minute and repeat process of blending (low, medium, high).
Use your mixing bowl (the one you used for the coconut to soak), set the colander and cheesecloth on top.
Transfer the coconut milk to the bowl. Squeeze the cheesecloth (see picture beloto get as much milk out of the shredded coconut as possible.
1Do not throw away the shredded coconut! Put it all in a zip baggie and freeze. I use it in cookie recipes, in my cereal, in my oatmeal, yogurt, you get the point. 🙂
1Now you have your coconut milk! Transfer to mason jars and seal tight. I find that the half pint jars work best. They last longer if they aren' opened and closed constantly, so having two serving's worth in a jar is optimal. Milk should last 4-5 days (it might last a day or two longer with the honey because of its bacteria killing properties).
1If you think it is too watery or mild-tasting for you, you can always skip the 4 cups of room temperature water. This will make the milk a bit thicker and richer in flavor.

Coconut Yogurt

*Note: If you are using a crockpot, you need to have it very clean, plugged in and turned on to high before you start this process

Print Recipe

Ingredients

Ingredients:
- 3-4 cups of coconut milk
- thickening agent choose ONE
- 1 packet of gelatine flavor-free
OR
- 3 tbsp tapioca starch this one hasn't worked very well for me, not sure why
- yogurt starter take your pick out of these 4 options, just ONE is needed
- 3 tbsp Greek yogurt
OR
- 3 tbsp plain yogurt with live cultures
OR
- a vegan yogurt starter for those with dairy allergies
OR
- 1 packet (1/8 tsdirect-set yogurt starter
Materials:
- deep pan enough to fit 3-4 cups
- thermometer
- whisk
- yogurt maker or crockpot
- towel
- jars with lids to put yogurt in

Instructions

How To:
*Note: If you are using a crockpot to incubate your yogurt, now is the time to plug it in and turn it on to high before you start making your yogurt).
Heat up the coconut milk up to 115 degrees.
Let milk cool down to 110 degrees.
Mix in your thickening agent of choice. Whisk in well.
When the thickening agent is well incorporated, then add the yogurt starter. Whisk in well.
*Transfer the "yogurt" to the jars that come with the yogurt maker (machine), put the towel on top and let it incubate 8-24 hours. The longer it incubates, the more sour it will be.
*If you are using a crockpot, pour it all into a clean crockpot. MAKE SURE YOU TURN IT OFF AND UNPLUG IT right after you pour the yogurt. It will be hot, but cool off in time. So put the lid on and place towel on top to cover the crockpot. Let it incubate 8-24 hours. The longer it incubates, the more sour it will be.
*When time is up, turn yogurt maker off and take the lid off. Let the yogurt cool for a couple of hours.
* If using a crockpot, transfer the yogurt into jars that have lids. Do not place lids on yet, just put the yogurt into the jars and let them cool for a couple of hours.
Once cooled, place lids on jars and put in refrigerator. Let them set for about 8 hours.
Since this yogurt is made out of coconut milk, it will have a gelatin-like texture (not creamand its fat content will migrate to the top of the jars. When you are ready to eat, you can either spoon the fat out or pump spoon in and out until the fat break up into tiny pieces and mix in with the yogurt. Coconut fat is very healthy (like coconut oil), so I either spoon it out and let my children eat it bite by bite or I mix it in the yogurt.
Leave as is (it will have a coconut-vanilla flavoor you can flavor it more with honey, fruit, cereal, granola, seeds, whatever you like. Enjoy!