Homemade Coconut Yoghurt

Ingredients for Homemade Coconut Yoghurt

• 300g unsweetened coconut flakes

• 2 teaspoons pectin powder (such as Pomona's)

• 4 tablespoons store-bought coconut yoghurt with live cultures

• 1 teaspoon vanilla extract (optional)

• 3 (230g) or 2 (450g) glass jars with lids

Working in 2 batches, purée coconut and 1075ml hot water in a blender on high with vent open or lid slightly ajar covered with a towel (hot liquids can splatter) until smooth, 4–5 minutes. Pour mixture through a fine-mesh sieve set over a large bowl. Using a small ladle, spatula, or wooden spoon, press as much liquid from coconut as possible. You should have approximately 850ml milk. Discard solids or reserve for another use (see headnote). Rinse blender.

Blend pectin and 240ml coconut milk in blender until smooth, about 1 minute. Heat the remaining coconut milk in a medium saucepan over medium-high until an instant-read thermometer registers 60°C. Stir in pectin mixture and return to 60°C. Remove from heat and cool until thermometer registers 43°C. Whisk in coconut yoghurt and vanilla, if using, pour into jars, and seal.

Fill a large stockpot with water and heat until thermometer registers 46°C. Remove from heat, carefully place sealed jars in pot, and check water level—the jars should be submerged enough to cover all of the yoghurt. Cover pot and let culture at least 12 hours and up to 1 day. Transfer jars to the refrigerator and chill at least 6 hours—the yoghurt will become thicker as it chills.

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