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2 Ingredient Dairy-Free Coconut Yogurt

I’ve wanted to make my own yogurt for years. In my dairy-eating days I would eat it every day for the probiotics. The super thick Greek-style yogurt was my staple. And I miss that tangy goodness.

If you’ve tried any of the non-dairy yogurt options you know they are pathetic. Most often jello-y globs that plop out of the container. Eww. There are only two brands of coconut milk yogurt that I enjoy, Anita’s and CO YO. Both are fabulous, yet crazy expensive and hard to find in stores.

Option B: Make my own. I was inspired by Laura Miller’s recipe using fresh coconut milk. Check it out here. Her video is freakin’ hilarious. You MUST watch it. It involves a probiotics song to the beat of 702’s song “Where My Girls At.” Amazing.

Laura uses fresh coconut in her recipe, but I just don’t have time for that. So I made it with canned full-fat coconut milk. It worked perfectly! And is so easy you can make it anytime and always have some in the fridge.
Homemade Coconut Milk Yogurt Homemade Coconut Milk Yogurt
A few things to note before you get started:

  • Yogurt gets its sour flavor from the lactic acid in probiotics.
  • Choose a probiotic that requires refrigeration. Probiotics are living and must remain at a certain temperature or they will die (which would defeat the whole purpose of probiotics).
  • Make sure your probiotic falls into your allergen guidelines. Many probiotics are made from dairy strains and contain trace amounts of dairy.   
  • Only canned full-fat coconut milk and coconut cream work for this recipe. The boxed coconut milks are too thin and will result in a watery consistency (more like a kefir).


Enjoy!

2 Ingredient Dairy-Free Coconut Yogurt
Serves 4
Homemade coconut milk yogurt made with canned coconut milk.
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Prep Time
5 min
Cook Time
24 hr
Prep Time
5 min
Cook Time
24 hr
Ingredients
  1. 1 can full-fat coconut milk cream - I use Native Forest brand
  2. 2 capsules of probiotics - I use Jarrow Formulas’ Jarro-Dophilus Allergen-Free
Materials
  1. glass or ceramic bowl
  2. silicone spatula
  3. wooden spoon
  4. tea towel or paper towel
  5. large rubber band
Instructions
  1. Make sure all your materials have been thoroughly washed with warm, soapy water. This prevents any bacteria from interfering with the probiotics.
  2. No metal can be used when making this recipe. Metal will counter the probiotics.
  3. Place the canned coconut milk in the fridge for 12 hours.
  4. Remove from the fridge, turn upside down and open the can from the bottom.
  5. Coconut water should be at the top of the can. Pour this out and save for another recipe. Then you are left with the thick, creamy coconut on the bottom.
  6. Scoop out the coconut cream with a spatula and put into your bowl. Heat the cream for 45 seconds in the microwave. Probiotics like a warm environment and the heat will get them going.
  7. Open the probiotic capsules and sprinkle over the cream. Mix together with the wooden spoon.
  8. Cover bowl with the towel and secure with the rubber band. You want the yogurt to be able to breath so make sure to use a breathable covering.
  9. Then place the bowl in a warm, dark place for 48 hours.
  10. After 24 to 48 hours the probiotics will have worked their way into the coconut and you’ll have tangy yogurt.
  11. Store in the refrigerator.
Adapted from Laura Miller
Adapted from Laura Miller
Sparkle Kitchen http://sparklekitchen.com/
2 Ingredient Dairy-Free Coconut Yogurt

5 Comments 2 Ingredient Dairy-Free Coconut Yogurt

  1. Zareth

    Cool recipe I love coyo. Once you have a bat h do you then go ahead and use the yogurt as a starter or do you do it with new probioticss each time?

    Reply
    1. brittany

      Yes, it has to be in a warm place in order to produce the good bacteria that makes it sour and creates the probiotics. Good luck!

      Reply

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