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Coconut Milk Yogurt

Coconut Milk Yogurt

Do you know that you can get all the nutritional benefits yogurt provides by making it with coconut milk? It's true! If you're dairy intolerant, paleo, or vegan... you too can enjoy this great tasting yogurt. Honestly, making you own coconut milk yogurt is actually cheap - costs less than 40 cents a cup, fun to do, and totally delicious.

When you have a craving for a creamy, thick textured good tasting Greek yogurt, but you don't have the energy or the time to spend making something hard... coconut milk yogurt is just what you need. And if that isn't enough to convince you... let me sweeten it a bit for you.

This delicious yogurt allows you to use some capsules of probiotic powder in the recipe or a dash of kefir to sneak in some good ole bacteria. In other words, it's full of shortcuts. However, in the end, it piles up considerably well. And it tastes a heck of a lot better than your everyday coconut milk yogurt found in stores.

I do want to stress to you but... even though this recipe is easy to make... it's important to choose the right coconut milk. When making this recipe use a high-fat, organic coconut milk (cans or tetra-packs either will do). These can be found at your Whole Foods, grocery stores, and/or online. Or you could buy full-fat coconut milk and add tetra packs or cartons.

Word of caution, whatever you do... NEVER buy or use the coconut milk “beverages” that you can find readily available in the cereal aisle at your local grocery store. It includes numerous additives, is extremely watered down, and your yogurt won't taste as delicious as the real deal.

You do need a yogurt starter culture which will enable you to introduce the fermentation bacteria to the milk. However, if you're dairy intolerant or vegan, then you can use a non-dairy yogurt starter.

In this recepe, I’m making use of one inch of dairy-free, high-quality, probiotic cultures because it contains some bacterial strains called S. themophilus, L. bulgaricus, and L. casei.

In closing... I'd like to say that I added all of these elements together when I made my coconut milk yogurt and it turned out to be a creamy, tangy, mouth watering, healthy treat that I have eaten almost every day all week.

Ingredients
3
Prep time
10 minutes
Total time
Category: Breakfast, Dip, Sides, Snacks, Desserts
Serves: 4
Allergens: Coconut

Ingredients

  • 1 tsp agar agar
  • 2 cups coconut milk
  • 1 pinch probiotic yogurt cultures

Directions

  1. Sterilize yogurt container and all preparation tools with boiling water.
  2. In a small pot boil half the coconut milk with agar agar for about 2 minutes.
  3. Put the pot on the side and let it cool down to 95-100 degrees.
  4. Add the rest of the coconut milk and the probiotic bacteria.
  5. Mix everything with a hand mixer until smooth.
  6. Leave everything on the side for a day or two in warm temperature for fermentation until it gets a tangy taste.
  7. Alternatively you can put it into the oven on 105-110 °F (40 degrees) for fermentation 7-12h.

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