— August 2017 Update — This recipe was originally released in September 2016. Here is the improved and simplified version. I am now using a combination of full-fat coconut milk and coconut cream, thickened with some tapioca starch for a thicker, creamier texture. I removed the passion fruit juice which was complicating the recipe and not adding much in term of flavor. These yogurts are now perfectly sweet, thick and creamy. Recipe includes two ways to incubate the yogurts: with and without a yogurt maker.
Mango and coconut are just meant to be together. Am I going too far if I call this yogurt liquid gold? I don’t think so. It’s naturally sweetened and made with only 4 ingredients: mango, coconut milk, yogurt starter and tapioca starch.
I love to end a meal with yogurt, the thing is non-dairy yogurts are usually pretty watery or not very flavorful. I can tell you this yogurt won’t disappoint! Ready?
The recipe starts with the coconut milk, I recommend using full-fat coconut milk, and preferably one that separates when chilled in the fridge. This is important because we are going to use one full can of coconut milk and the cream from two other cans, leaving out the water.
Using coconut cream + coconut milk makes the yogurt very rich and creamy, with the perfect texture. I tried using only coconut cream but the texture was a bit grainy. If you want an extra thick texture, I’m giving a tip in the recipe notes.
The process is fairly easy. It starts by heating the coconut cream and milk with some tapioca starch until it thickens, remove from heat and let it cool a bit before stirring in the starter.
The coconut milk needs to be warm (110°F – 43°C) when you add the yogurt starter, but be careful it’s not too hot or it will kill the yogurt cultures. If you don’t have vegan yogurt starter on hand, you can simply replace it with 3 tablespoons of non-dairy yogurt. I like to use this starter, a little goes a long way. Plus if you save a few tablespoon of your previous batch you can use it as a starter for your next one!
For the incubation, I used a yogurt maker, I find it makes things easier since you don’t have to care about the temperature or the time left. It’s not essential though and also works great with an oven. I tried both methods and got similar results. If using the oven method you will have to let the yogurts ferment a few more hours.
Fermentation is essential, it’s what creates the sour, yogurty flavor.
Once your yogurts are ready, they need to be refrigerated for at least 2 hours, preferable overnight. Then you can stir in the mango puree and mix! I like to fill 1/4 of glass jars with mango purée and top with yogurt, then you just need to mix before eating.
Since this yogurt is made with full-fat coconut milk, it will be very thick right out of the refrigerator (perfect consistency to me!) and will soften a bit if you let it sit at room temperature a few minutes before eating.
I love to have this mango coconut yogurt topped with granola, nuts, and fresh fruits for breakfast. It’s also delicious stirred into oatmeal! Try it and I swear you won’t go back to plain or commercial yogurts!
Let me know in the comments if you try this recipe!
Mango Coconut Yogurt
Rich and thick coconut yogurt that is naturally sweetened with fresh mango purée. A great alternative Greek yogurt!
- Yield: 5 Yogurts (3.5oz) 1x
- 1 large fresh mango, peeled and cut into chunks (or 2 cups frozen mango chunks)
- 2 tbsp maple syrup (optional)
- 3 14-ounce can full-fat coconut milk (2 of them chilled overnight in the refrigerator)
- 2 tbsp tapioca starch
- 1/8 tsp vegan yogurt starter (or 2 tbsp non-dairy yogurt)
- Add the mango pieces and maple syrup to a blender and blend on high speed for 2-3 minutes, or until the mango purée is very smooth. Transfer to a small bowl, cover, and store in the refrigerator.
- If you don’t have a yogurt maker, preheat oven to 110°F.
- Open the two chilled cans of coconut milk. Scoop out the solid coconut cream on top, leaving out the coconut water.
- Add the coconut cream, one full can of coconut milk, and tapioca starch to a medium size saucepan. Whisk until the tapioca starch is dissolved. Heat on medium heat, whisking regularly until it starts to thicken. Do not bring it to a boil, I usually heat mine to 175-195°F (80-85°C).
- Once it has slightly thickened, transfer to a large bowl and let cool about 15-20 minutes, until just warm to touch (the temperature should not be higher than 110°F).
- Sprinkle the vegan yogurt starter over the coconut cream and whisk well. Pour into clean jars.
- If you have a yogurt maker: incubate the yogurts for 10 hours. If you don’t have a yogurt maker: cover the jars with plastic film (or glass lid) and place them in a baking dish filled with warm water. Place it in the oven for 25 minutes, then turn off the oven and leave the jars inside for 13-14 hours, without opening the oven door. If you can, leave the oven light on.
- Remove from the oven/yogurt maker and refrigerate for at least 12 hours. The yogurts will thicken once completely cool.
- To serve, top with the mango purée, or fill 1/4 of yogurt jars with the mango purée and top with coconut yogurt. Stir with a spoon to mix the mango purée with the coconut yogurt. Yogurts will keep for up to 5 days in the refrigerator.
If you don’t have yogurt starter on hand, you can replace it with 2 tablespoons non-dairy yogurt.
For extra thick yogurt: add 1 tsp Pomona’s pectin and 1 tsp calcium water (included in the pectin package) before heating the milk. Whisk very well to dissolve the pectin in the coconut milk.
- Serving Size: 1 Yogurt
- Calories: 155
- Sugar: 4.3g
- Fat: 13.5g
- Carbohydrates: 6.8g
- Fiber: 1g
- Protein: 1.4g