Coconut milk yogurt recipe with pre-selected milk, culture and temperature. This recipe uses the catalog carton coconut beverage, not canned coconut cream.
The simulator above opens with this recipe's milk, starter, heat step, temperature and taste targets pre-selected. Adjust them to match your ingredients and kitchen.
Why these settings?
This recipe uses the catalog carton coconut beverage, not canned coconut cream. Added sugar and three-percent tapioca address its low protein; the heat step develops starch body before incubation.
Prepare the coconut milk beverage, unsweetened (carton) with this heat step: 85 °C · 30 min. Cool before adding the starter to 43 °C.
Add Generic Dairy-free / vegan yogurt starter powder using the starting dose of 1 sachet/L. Follow the culture supplier's instructions for activation and dosing.
Use 3% added sugar and 3% tapioca by weight, mixed before the heat step. Plant beverages vary; match the ingredient label to your chosen base.
Use Yogurt maker at 43 °C. The simulator explores up to 11 hours; use the predicted ready window and the cook-along to plan your batch rather than treating the full window as a fixed fermentation time.
Refrigerate after fermentation to cool the batch and let its texture develop.
These are starting defaults, not a guaranteed outcome. Check the simulator’s warnings and science sources for your chosen milk and culture.