Yogurt or curd is pretty commonly eaten in Tamil Nadu, and all over India. Our friend Sarah, makes a vegan coconut yogurt that is absolutely delicious. You will not miss dairy for a minute!

The coconut yogurt is made with the tender coconut malai, and a little bit of coconut water, to blend it into a smooth paste. In the end, you can open a probiotic pill, and add it to the yogurt to propel fermentation, and help it set. Alternatively, you can add some of the previously made yogurt, once you begin making it regularly. Transfer the yogurt to a glass or ceramic container (we do not recommend steel) and keep it aside in a warm, dry place until it ferments and sets.

For the temperature here, the fermentation process takes about 4 hours, but it will differ according to the ambient temperature.

This yogurt can be used to make a yogurt-fruit bowl, to make sour cream, or even in vegan desserts!