How to Make Coconut Milk Yoghurt (Traditional & Healthy Version)
Coconut Milk Yoghurt, known locally as 'Yoghurt Santan', is a beloved beverage in Malaysia, reflecting the country's rich multicultural heritage. This creamy, tangy treat is crafted using santan (coconut milk), a staple ingredient in Malaysian kitchens, especially among Malay, Indian, and Chinese communities. Traditionally enjoyed as a refreshing drink or light snack, Coconut Milk Yoghurt combines the natural sweetness of coconut with the subtle fragrance of pandan leaves, offering a unique flavor profile distinct to Malaysia's tropical climate. The dish celebrates Malaysia’s love for local ingredients such as pandan (daun pandan), lemongrass (serai), and palm sugar (gula Melaka). Its smooth texture and mild tartness make it a delightful alternative to dairy-based yoghurts, especially for those seeking plant-based options. The recipe is health-conscious, utilizing simple, whole foods and minimal added sugars, making it suitable for calorie tracking and dietary management. Perfect for breakfast or lunch, Coconut Milk Yoghurt is a testament to Malaysia’s culinary ingenuity and tradition of transforming everyday ingredients into nourishing, flavorful foods.
Ingredients
- 2 cups Santan (coconut milk) (Freshly extracted or carton)
- 1 teaspoon Agar-agar powder (Natural thickener)
- 2 tablespoons Natural yoghurt starter (Dairy-free or regular)
- 1 tablespoon Gula Melaka (palm sugar) (Finely grated)
- 1 leaf Daun pandan (pandan leaf) (Knotted for aroma)
- 1 stalk Serai (lemongrass) (Bruised)
- 1/4 teaspoon Sea salt (To balance flavors)
- 1/2 teaspoon Vanilla extract (Optional for extra aroma)
- 2 tablespoons Chopped fruit (mango or papaya) (Local fruit for garnish)
Step-by-step instructions
Step 1 · In a saucepan
In a saucepan, combine santan, pandan leaf, sea salt, and serai. Gently heat over low flame, stirring occasionally, until mixture is fragrant and just begins to simmer.
Step 2 · Remove pandan and serai
Remove pandan and serai. Sprinkle agar-agar powder into the warm santan, whisking continuously to dissolve thoroughly.
Step 3 · Allow the mixture to cool to about 40°C (lukewarm)
Allow the mixture to cool to about 40°C (lukewarm). Stir in the natural yoghurt starter and mix gently.
Step 4 · Pour mixture into clean glass jars or bowls
Pour mixture into clean glass jars or bowls. Cover loosely and let ferment in a warm area (28-35°C) for 12-16 hours until set and slightly tangy.
Step 5 · Once set
Once set, chill in the refrigerator for 2-3 hours to enhance flavor and consistency.
Step 6 · Before serving
Before serving, drizzle with grated gula Melaka and top with chopped mango or papaya for a Malaysian touch.
Why this recipe is healthy
This dish is a healthy choice because it uses plant-based ingredients with minimal refined sugars. Santan offers healthy fats that promote satiety, while agar-agar assists in gut health. The fermentation process introduces beneficial probiotics, vital for digestive wellness. Incorporating local fruits adds natural sweetness and essential nutrients without excess calories, making Coconut Milk Yoghurt suitable for weight management and diabetic-friendly diets.
A note on tradition
Coconut Milk Yoghurt is a modern twist on traditional Malaysian beverages that utilize santan. While not tied to any specific festival, it is popular during hot months as a cooling snack. In Malaysia, coconut-based dishes are common across regions such as Selangor and Penang, reflecting the abundance of coconuts and multicultural influences. The use of pandan and lemongrass is rooted in Malay and Peranakan cuisine, highlighting the nation's fusion of flavors.