• Free NZ Delivery over $49
  • Worldwide Delivery
  • Easy Returns
  • Good Ingredients Approved

Coconut Yoghurt Kit

1 x Coconut Yoghurt Kit
Bonus
product post icon Earn Rewards for every $20 spent
RRP:NZ$34.90
Our Price:NZ$30.80
You save:
Shop Now. Pay Later.
product post icon Earn Rewards for every $20 spent
product post icon Earn Rewards for every $20 spent
Product Specialties
Good Ingredients Approved
Palm Oil Free
100% Wholefood Source
Gluten Free
Vegan
GMO Free
Organic Ingredients
Dairy Free
Artificial Colour Free
Artificial Flavour Free
Artificial Sweetener Free
BPA-Free Packaging
Recyclable Packaging
Vegetarian
New Zealand Manufactured
Synthetic Preservative Free
Alcohol Free
Egg Free
Soy Free
show more icon show less icon
background-img-1
background-img-1
background-img-1
background-img-1
background-img-1
background-img-1
Highlights

Mad Millie Coconut Yoghurt Kit is a great creamy dairy alternative. Bursting with a delicious coconut flavour coupled with tangy beneficial live cultures, each spoonful will send you off on a relaxing journey to the tropics. Great to use on your morning muesli, smoothie, or whenever you need a moment in paradise.

Kit Contains:

  • (1 US qt) Glass Jar
  • Thermometer
  • Yoghurt Culture
  • Thickener (Made from Organic Tapioca, Organic Guar, and GMO free Maltodextrin). 

You may also want to get a refill Mad Millie Coconut Yoghurt Thickener

Full instructions and recipes are also included in the kit. 

Method:
1. Sterilise your jar, small pot, thermometer and spoon with boiling water.
2. Pour the coconut milk into your small pot, and mix until it is smooth and uniform.
3. Heat the coconut milk to 50-55°C (122-131°F) on medium heat while stirring constantly to avoid any scorching.
4. Mix the thickener and sugar in a cup. Pour out 1/2 cup of coconut milk from the pot, and mix into the dry ingredients. Use a fork to mix vigorously for about 30 seconds. Remember to keep checking that the liquid remaining in the pot is not scorching on the bottom of the pot during this time.
5. Immediately add this coconut milk with thickener mixture back to the saucepan and stir in well.
6. Heat the coconut milk under medium heat (up to 75°C/167°F) until the mixture has started to thicken. Transfer to your sterilised jar straight away.
7. Cool the milk to 40°C (104°F) by putting your jar in a cold water bath in the sink and then stir in the yoghurt culture.
8. Leave in a warm place (around 35-40°C/95-104°F), and allow the yoghurt to ferment overnight for 15-20 hours.
9. In the morning check the yoghurt is slightly sour and thick. If it does not yet have a sour tang, continue to ferment for a further 5 hours before checking again. Once ready, place in the fridge until chilled. The yoghurt will thicken even more once chilled and will become thicker over the next few days.
10. Coconut yoghurt can be stored for up to 2 weeks in the refrigerator.

Coconut yoghurt can be sweetened to taste using honey, sugar or sweetener of choice. If your coconut yoghurt separates, simply stir before serving.

Coconut Yoghurt contains three active bacteria strains:

  • Bifidobacterium species
  • Lactobacillus acidophilus
  • Streptococcus thermophilus

Ingredient and Allergen Declaration:
Tapioca starch
Maltodextrin (from corn)
Guar gum
Freeze dried bacteria (contains dairy)

No artificial flavours and preservative free. 

  • Great creamy dairy alternative
  • Live cultures
  • Makes up to 8l