fbpx Print
Square photo of a glass jar of coconut yogurt

Coconut Yogurt

  • Author: Iosune
  • Prep: 5 mins
  • Total: 5 mins
  • 4 1x
  • How to
  • American
  • Vegan

Servings 4 1x

Scale Tap or hover over number to scale servings

Coconut yogurt is my favorite kind of vegan yogurt! It is creamy, delicious, and super easy to prepare, as it only requires 2 ingredients.

Ingredients

  • 1 14-ounce can full-fat coconut milk (400 ml) 
  • 2 probiotic supplements, see notes

Instructions

  1. Chill the coconut milk can in the fridge overnight.
  2. Remove the can from the fridge and open it. There will be a firm and thick white layer of coconut cream on top. Scoop the coconut cream into a bowl. Use the coconut water to make smoothies, soups, or any recipe that calls for coconut water. You can also freeze it.
  3. If the coconut cream is too hard, let it warm up at room temperature so the probiotics are easier to mix in.
  4. Add the probiotic supplements (you only need the probiotic powder, so empty the capsules) and mix well.
  5. Cover with a cheesecloth or a napkin (pretty much any piece of cloth will do) and let it sit in a dark, cool room for at least 12 hours. If you leave it to ferment for longer, it will be more acidic.
  6. Try the yogurt and add a little bit of sweetener to taste if you want and mix until well combined. I like my yogurt plain, though.
  7. When the coconut yogurt is ready, keep it in an airtight container in the fridge for up to 1 week. You’ll know it has gone bad when there is mold or the smell is off-putting. Stir before serving.
  8. Feel free to serve your coconut milk yogurt with toppings like chopped fruit, baked apples, blueberry compote, berry compote, applesauce, vegan chocolate, or vegan white chocolate. You can have this vegan yogurt as a snack, dessert, or even for breakfast, as it is extremely versatile!

Notes

  • If you can’t find the probiotic supplements, add 2 tbsp of any store-bought coconut or vegan yogurt. Use your homemade yogurt next time.
  • You need to use canned coconut milk to make this recipe.
  • If you want to add a little bit of sweetener to your vegan yogurt, you can use maple syrup, agave syrup, or even date syrup.
  • If you like your coconut milk yogurt less thick, feel free to add some of the coconut water along with the coconut cream before adding the probiotic supplements. You could add it later if you want, but it’s better to add it at the beginning of the process.
  • Prep time doesn’t include the time you need to leave the coconut milk yogurt fermenting.
  • Nutritional info is not accurate, as it has been calculated by using the whole can, and we discard the coconut water.
  • This recipe has been adapted from our 2-ingredient vegan coconut yogurt recipe.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 203
  • Sugar: 1.7 g
  • Sodium: 45 mg
  • Fat: 20.3 g
  • Saturated Fat: 18.6 g
  • Carbohydrates: 3.9 g
  • Protein: 1.7 g