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Coconut Yogurt (canned coconut cream)

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Prep Time 5 minutes
Fermentation Time 3 days
Course Vegan
Cuisine Vegan
Makes 1 pint (500 ml)

Ingredients

  • 13.5 oz (400 ml) 1 can coconut milk or coconut cream
  • 1/4 cup (60 ml) plain water kefir or kombucha

Instructions
 

  • Shake coconut cream can well before opening. Stir to mix the "fat cap" into the cream.
  • Add cream to a quart-size mason jar along with the water kefir or kombucha.
  • Close lid tightly on jar.
  • Ferment for 2 to 3 days. The volume will increase as the fermentation occurs and creates bubbles.
  • To adjust the thickness, thin out as needed by stirring in a few teaspoons of filtered water.
  • Store in refrigerator. Lasts up to 2 weeks.
  • Some settling of water may occur. Prior to serving, rock the closed jar back and forth a few times to reincorporate the mixture.
Keyword coconut, yogurt