Coconut yogurt

Coconut yogurt is coconut milk fermented - the flesh, extracted into water, then cultured. Diluted, then, but not purified: the nickel that puts coconut high on this axis is still there, at a lower concentration than the flesh. Fermentation acts on sugars, not on metals.

Coconut yogurt is built on a diluted or small-quantity ingredient, and the serving is what keeps it low. The FODMAP thresholds are set per portion rather than per concentration: a spoonful of a moderate ingredient and a bowl of a low one can land in the same place, which is how the same nut is high whole and low as a spread.

Coconut yogurt is cultured, so it has a clock the way dairy yogurt does - but the culture is short, chosen for acidity rather than for the long ripening that builds amines. What raises it is age in the fridge after opening, not the recipe.

Coconut yogurt carries the coconut's own small sorbitol load, and the sweetened versions may add more - the polyol often arrives with the sugar replacement rather than the coconut.

Coconut yogurt is low in sucrose because the fermentation consumes part of the added sugar, and the fat dilutes the rest. As with every made product on this axis, the recipe decides rather than the ingredient - an unsweetened version and a sweetened one are different foods here.

Coconut yogurt is cultured, and culture is what makes tyramine - but the culture here is short and chosen for acidity, not the months of ripening that build amines in an aged cheese. Plant milks and their ferments have been surveyed; the quick-set ones stay low.

Coconut is mild in salicylate and the yogurt is mostly water and culture. Added fruit purée is what would change the picture.