Print

Salted Caramel Coconut Yogurt

Salted Caramel Coconut Yogurt

5 from 3 reviews

Rich and creamy coconut yogurt that tastes like salted caramels! Buttery, sweet, and salty, this yogurt is Refined Sugar-Free, Dairy-Free, and Vegan!

Ingredients

Scale

Coconut Yogurt

  • 3 14-ounce can full-fat coconut milk (2 of them chilled overnight in the refrigerator)
  • 2 tbsp tapioca starch  (optional)
  • 1/8 tsp vegan yogurt starter (or 2 tbsp non-dairy yogurt, or 3 capsules probiotics)

Salted Caramel

  • 3/4 cup coconut cream (from one 15-ounce full-fat coconut milk)
  • 3/4 cup coconut sugar
  • 1/3 cup maple syrup
  • 3/4 tsp salt
  • 1 tsp vanilla extract (or seeds from one vanilla bean)

Instructions

Coconut Yogurt

Instant Pot Method

  1. Open the two chilled cans of coconut milk. Scoop out the solid coconut cream on top, leaving out the coconut water.
  2. Add the coconut cream, one full can of coconut milk, and tapioca starch to a medium-size saucepan. Heat on medium heat, whisking regularly until it starts to thicken.
  3. 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).
  4. Sprinkle the vegan yogurt starter (or stir in the non-dairy yogurt) over the coconut cream and whisk well using a wooden spoon. Pour into clean jars.
  5. Add 1 cup of water to the bottom of your Instant Pot liner. Place the rack inside the liner and place your jars on the rack. Cover with the lid, press the “Yogurt” button and adjust the time to 8 hours.
  6. Remove the jars from the Instant Pot, cover with a lid or plastic film, and refrigerate for at least 8 hours. The yogurts will thicken once completely cool.

Room Temperature Method

  1. Open the two chilled cans of coconut milk. Scoop out the solid coconut cream on top, leaving out the coconut water.
  2. Add the coconut cream, one full can of coconut milk, and tapioca starch to a medium-size saucepan. Heat on medium heat, whisking regularly until it starts to thicken.
  3. 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).
  4. Stir in the yogurt starter (or non-dairy yogurt), and stir well using a wooden spoon. Transfer the coconut milk to a large glass jar and cover with a cheesecloth. Secure with a rubber band and place the jar in a dark place, at room temperature.
  5. Let ferment for 36-48 hours, or until the yogurt has thickened and has a subtle sour flavor. Refrigerate at least 8 hours before eating.

Salted Caramel

  1. Combine the coconut cream, coconut sugar, maple syrup, and salt in a saucepan.
  2. Bring to a boil over medium heat. Then, lower the heat and let simmer uncovered for about 20 minutes.
  3. Remove from heat and stir in the vanilla extract. Transfer to a bowl and let cool completely before storing in the refrigerator.
  4. To make the salted caramel yogurts: Fill about 1/4 (1/3 if you have a sweet tooth) of small jars with the salted caramel and top with coconut yogurt. Stir before enjoying!

Notes

Nutritional information is just an estimate, it can vary depending on your ratio of caramel to coconut yogurt.

Nutrition