Coconut Almond Milk Yogurt

Coconut Almond Milk Yogurt

Makes ~1 Quart

  • 3 cups full fat canned coconut milk
  • 1 cup unsweetened almond milk
  • 2 tablespoons cornstarch
  • 1 tablespoon liquid pectin*
  • 1 packet yogurt culture*

*Look for vegan versions if that is a dietary preference for you

  1. Stir together the almond milk and cornstarch, set aside.
  2. Heat 1.5 cups of coconut milk in a small saucepan over medium heat. Once the milk is steaming but not yet boiling whisk in the almond milk/cornstarch mixture. Remove pan from heat and whisk in the remaining coconut milk. Let the milk cool to 110 degrees Fahrenheit and then stir in the yogurt culture.
  3. Pour the mixture into your Cuisinart Electronic Yogurt Maker, plug in and select fermentation time, I suggest about 9 hours. Press Start.
  4. When fermentation is complete and “C” is visible on the display panel, let yogurt chill for at least 12 hours. Note: the yogurt may appear ‘broken’ after cooling, simply whisk together until smooth.
  5. Serve immediately or store in refrigerator until ready to eat.

(Recipe Adapted from Cuisinart Recipe Booklet)