This recipe is a great sour cream or yogurt substitute. I like to read the coconut milk labels and compare so I buy the best & thickest coconut milk (ones with no unhealthy additives) which gives me the best yogurt!


2 cans coconut milk (use all the liquid in the cans)

1 tablespoon plain gelatin powder (I buy it is bulk)

2 probiotic capsules


Pour the cans of milk into a pot, reserving 1/4 cup of the clearer liquid to mix with the gelatin.

In a microwave safe cup, mix the gelatin together with the 1/4 cup liquid until dissolved. Microwave for 40 seconds or until heated & not running over. Set aside on the counter.

Heat the pot of milk up to 102 degrees F. Check temperature and let cool to 102 if it has gotten too hot. Stir in the gelatin mixture.

Open the 2 probiotic capsules and mix the powder well into the milk. Pour into a quart sealer, cover with a mesh cloth and secure with a rubber band. Cover the jar with a towel and set on the counter for 30 hours. Stir the contents and pour into 2 pint jars. Cover and set in the fridge to thicken.


When thick It is ready to substitute & use in many recipes.

Add a bit of Himalayan salt & use in dressings, cream soups, dips, or even scrambled eggs (instead of milk)

Stir in any fruits for a delicious dessert.

Use instead of milk in instant puddings or when making pudding from scratch, use it instead of the milk called for.

Add to potatoes when mashing for mashed potatoes.

Use when making pancakes, waffles or muffins.

I use it in many baking recipes as well. These are all very healthy way of getting some fermented foods in your daily menu.

A healthy diet should be enjoyable as well, so I create & serve to that end. Winnie