- 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