If you’re intolerant to dairy proteins like casein or dairy sugar (lactose), this coconut milk yogurt is a perfect alternative—and you can make it right in your slow cooker! Serve the yogurt plain or with any flavor jam or fresh fruit.
6 cups full-fat coconut milk
6 capsules of allergen-free probiotics or yogurt starter
3 tbsp plain gelatin
½ cup sugar, optional
½ cup blackberry jam, optional
Pour the coconut milk into a 4-quart slow cooker. Turn the slow cooker on low and let it cook for 3 hours.
Turn the slow cooker off and let it sit for 3 hours. (Cooking the mixture first will help to kill off any bad bacteria that may be in the coconut milk.) Once the coconut milk has cooled after 3 hours, remove 1 cup of the warm coconut milk and mix it in a glass bowl with the contents of the probiotics capsules and the gelatin.
Return the probiotic/coconut milk mixture back to the slow cooker. Whisk thoroughly to distribute the probiotics and gelatin throughout the mixture. Place the lid back on the slow cooker.
Leave the slow cooker turned off, but wrap the slow cooker in several layers of bath towels to give the probiotics a warm environment to grow in. Leave the towel-wrapped slow cooker alone for 8–10 hours.
After 8 hours, stir in the sugar, if desired, and place the covered slow cooker insert into the fridge. Allow the yogurt to chill for 6–8 hours. This will allow the gelatin to thicken the yogurt, so it has the proper texture. Serve cold topped with blackberry jam.