Dissolve gelatin in 1/4 of the coconut milk
Heat remaining coconut milk in sauce pan until 180 degrees (do not boil)
Mix heated coconut milk, gelatin mixture and maple syrup until smooth
Cool coconut mixture to 90°
Add to yogurt maker liner and stir in yogurt starter
Culture the coconut milk mixture for 24 hours, maintaining 110°
Cool yogurt to room temperature and then refrigerate
Originally Submitted
10/10/2015
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