Coconut Milk
Tangy, creamy and effervescent, this is a favourite yogurt to drizzle over fresh fruits, a top curries, and added into your favourite Mac N' Cheese.
Makes 1.5 Cups Yogurt



  1. 2 Cans Aroy-D* Coconut Milk

  2. 1 TBSP Maple Syrup

  3. 1-3 TSP Water Kefir

  4. Pinch of Salt

*Aroy-D is the best, it's not organic but there are no preservatives mentioned on the can - it makes for great yogurt. I find the organic brands are made from overly dense coconut meat and separate easily.

Mindful InstructioN

  1. Sterilize coconut milk by heating it on the stove up to 180 F for at least 5 minutes. 

  2. Let it cool, adding 1 TBSP Maple Syrup if desired when the temperature reaches 120 F.

  3. Once temperature is below 105 F add between 1-3 TSP Water Kefir Liquid. The more you add, the faster the ferment, higher effervescence (bubbles!), and the shorter life of the yogurt. I find success with 1 TSP, but you may want to experiment and find your favourite dose!

  4. Place mixture in a sterilized glass jar and cover with cheesecloth. Keep in a warm place for 24-36 hours. Taste. If it's tangy to your liking, stir in a pinch of salt and place a lid on it and store it in your fridge for up to 1 week. The whey liquid that forms at the bottom is super probiotic rich and is great for adding to salad dressings. You can also strain out the yogurt and use the whey liquid to make a new batch of Coconut Kefir.