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Coconut Yogurt with Blood Oranges and Cacao Nibs


Posted by on January 26, 2016 / 16 Comments

A dairy-free coconut milk yogurt that’s loaded with good probiotics and topped with blood oranges, cacao nibs, coconut flakes and almond slices.

Coconut yogurt with blood oranges and cacao nibs. Dairy-free.

It was my dad’s birthday on Sunday, so I made him an extra special breakfast. A breakfast of delicious, homemade coconut yogurt, blood oranges and cacao nibs (which, is sorta like chocolate for breakfast – don’t you think?!). But he deserved it. He turned 71 and with every health ailment he’s battled over the last eight years – Parkinson’s, Meningeal Coccidioidomycosis (aka – Valley Fever), Rheumatoid Arthritis, a broken hip and a slew of other related health issues – he absolutely deserves chocolate for breakfast.

And as you might imagine, he was a happy camper. Then again, he’s always a happy camper. It’s an ongoing family joke that my dad LOVES everyone and is positive to a fault. After every nurse or doctor visit, the first words out of my dad’s mouth are always, “Oh, he/she was so nice.” Which always makes my mom, brother and I seriously chuckle. Because after dozens and dozens of doctor visits, we know it’s coming.

Coconut yogurt with blood oranges and cacao nibs. Dairy-free. Coconut yogurt with blood oranges and cacao nibs. Dairy-free. Coconut yogurt with blood oranges and cacao nibs. Dairy-free.

I personally do enjoy homemade dairy yogurt, but I also tend to flip flop between dairy yogurt and coconut yogurt for variety. Homemade coconut yogurt is quite easy to make and very similar to how you’d make dairy yogurt. Heat the milk up to 180 degrees fahrenheit, cool it to 110-115 degrees fahrenheit, add your starter/probiotics, culture for 7-9 hours and refrigerate.

The only difference with coconut yogurt is that you need a little extra somethin’ somethin’ to help it firm up. It simply won’t firm up on it’s own. I use gelatin, because I love all the gut-healing properties of gelatin, but if you’re vegan, swap out the gelatin for agar powder. Just be sure to not add too much of either (a little goes a long way!), as you’re aiming for creamy yogurt and not a firm panna cotta.

If you’ve never had coconut yogurt before be forewarned that it’s typically more tart and tangy than dairy yogurt (think, more like sour cream). Dairy milk has quite a bit of natural sugar (lactose) that makes dairy yogurt sweet, which is lacking in coconut milk. Coconut yogurt, on the other hand, contains more fat and less protein than dairy yogurt.

Both types of yogurt are healthy – assuming the homemade variety and not store-bought versions – so it really just depends on you and your body. If you plan to make yogurt frequently, I highly recommend this yogurt maker. I’ve had it for years and it’s always produced fab results.

But all this talk of yogurt and I haven’t even gotten to the good part yet – the toppings! So what do we have? Sweet, vibrant blood oranges that are in season right now, raw cacao nibs that add a burst of intense chocolatey-ness and a little extra crunch from coconut flakes and sliced almonds.

After dad’s birthday, he and I had this breakfast again the next morning, because it was THAT good.

Enjoy!

Coconut yogurt with blood oranges and cacao nibs. Dairy-free. Coconut yogurt with blood oranges and cacao nibs. Dairy-free. Coconut yogurt with blood oranges and cacao nibs. Dairy-free. Coconut yogurt with blood oranges and cacao nibs. Dairy-free.

Coconut Yogurt with Blood Oranges and Cacao Nibs
 
Prep time
Total time
 
Note: this recipe makes seven 6-ounce servings for this yogurt maker. You don't need to eat all the yogurt, you could just eat one portion and save the rest. The yogurt will remain good for up to two weeks.
Author:
Serves: 5-7 servings
INGREDIENTS
Coconut Yogurt
Toppings
INSTRUCTIONS
  1. Pour the water in a wide, shallow bowl and sprinkle the gelatin or agar powder on top. Let it bloom for 5 minutes.
  2. Heat the coconut milk in a pot on medium-high heat. Gently simmer until the temperature reaches 180 degrees fahrenheit, then turn off the heat. Add the gelatin or agar powder to the pot and stir for several minutes, or until all the powder has dissolved.
  3. Let the pot cool to 110-115 degrees fahrenheit. This will take 30 minutes or more. Alternatively, place the pot in an ice-water bath to expedite the process.
  4. Once the coconut milk has cooled, pour 1 cup into a small bowl. Add the maple syrup and probiotic powder and whisk until there are no clumps of probiotic powder. Pour this cup back into the pot and whisk thoroughly.
  5. Pour the coconut milk yogurt into the jars of your yogurt machine. Turn the machine on and cook for 7-9 hours. The longer you cook, the more tangy the yogurt becomes.
  6. Once the coconut yogurt is done, it will still be fairly liquid at this stage. Refrigerate for 2-3 hours to firm up.
  7. Before serving, stir the contents of the yogurt jar as a slight film may form on top. Add the yogurt to a bowl and top with blood oranges, coconut flakes, cacao nibs and almond slices.

Other recipes you might like:

Blueberry Chia Pudding with Figs, Hazelnuts and Maple Syrup

Red Fruit Salad with Honeyed Yogurt

Dark Cherry Smoothie Bowl

  • Liz Stark

    What a wonderful, nourishing, delicious birthday breakfast for your Dad. I commend him for his strength through his life occurrences, and I hope he continues to heal.

  • Just had coconut yogurt (store bought) for the first time and can’t wait to try making it myself! Delicious brekkie here.

    • You’ll love homemade Christine! It won’t be as sweet as store bought, so you’ll have to tinker with how sweet you like it – but it’ll be far healthier. Enjoy! :) x

  • I can’t wait to make this coconut yogurt! I love it so much and I believe it will be even better when its homemade!! And those toppings are perfect!!

  • Stefanie

    Hi, I have tried to make this recipe 3xs and it just won’t firm up. I have followed the directions to the very T and I’m frustrated in what I am doing wrong. I a using the Agar instead of gelatin. Is that why? I also bought the yogurt maker and let it cook for 8 hours. There is also a weird taste that I think the Agar powder goes off. Maybe I’m not letting it “bloom” properly? I sprinkle the powder on top of water for about 5 minsthen pour it in after I turn off heat when it gets to 180. I don’t know what “bloom” means but it looks the same when I pour it in. Anyways I have put the in the fridge for over 12 hours and they are still liquid. Do I throw away this batch too and start over? Or can I try again with this batch. If so, what do I need to redo or CA. I just put them in yogurt maker again?

    • Hi Stefani – you may need to add more agar powder to your yogurt mix. Sometimes different brands can behave differently. If you’re okay eating gelatin, you may want to try that as well (it’s my preferred method). And even if it hasn’t firmed up, as long as it’s incubated with the probiotics, it’s still got loads of good bacteria in the mix. So drink it like a kefir! :) x PS – here’s more info to help you with the agar powder: http://notenoughcinnamon.com/2012/08/02/everything-you-need-to-know-about-agar/

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  • MeTimesThree

    Can you share the probiotic you use? The link doesn’t appear to lead to it any longer.

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  • Clare Tgb

    I don’t know if you are going to read this, but I was just wondering. Probiotics seem way to expensive for a student’s budget. Could I change it up for something more reachable for me?

    • Hi Clare – unfortunately you can’t make yogurt without probiotics or healthy bacteria. For the probiotics I linked above (which, you can find cheaper brands as well), it’s $35 for 60 capsules. You only need to use 3-4 capsules for this recipe, which equates to about 30 cents per yogurt serving. :) As a student, probiotics would provide much benefit as well in keeping you healthy, so I’d say they’re worth the splurge! :)

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