Begin by pouring everything but 1/2 cup of the coconut cream into a medium-sized saucepan, and place on low heat. Pour the remaining 1/2 cup into a small bowl.
Evenly sprinkle the gelatin over the coconut cream in the small bowl, and set aside to bloom for 3-5 minutes.
Once bloomed, add the gelatin coconut cream mixture to the saucepan, and stir until fully dissolved, being sure to keep the mixture from exceeding 104ºF (if mixture does exceed 104ºF, you should remove from heat, and allow mixture to cool before proceeding).
Remove from heat, and add probiotics or starter, alongside honey or sugar to mixture. Stir until fully dissolved.
Pour coconut yogurt mixture into yogurt maker, and place on 100ºF for 24 hours.
Once yogurt has fermented for 24 hours, pour into glass containers and seal with an airtight lid. Place the jar in the fridge to set for 6+ hours.
After setting, the gelatin and coconut cream will have formed two layers. Simply place in a blender or use a stick blender to combine.
Keep refrigerated for up to 10 days. Enjoy!
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Keywords: Recipe for Homemade Yogurt with Coconut Cream