PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

81% would make again

Coconut Yogurt

If you’re looking to save money on store-bought dairy-free yogurt, give these homemade versions a try! With gut-healthy probiotics and a delicious tang, you won’t believe how easy these are to make.

by Rachel Gaewskifeatured in Dairy-Free Yogurt 2 Ways

12 hr 5 min

12 hr 5 min

Ingredients

for 4 servings

  • 1 can full-fat coconut milk
  • 2 vegan probiotic capsules, minimum 50 billion CFUs
  • mix in of choice

Nutrition Info

Shop ingredients with
    Calories 197
    Fat 21g
    Carbs 2g
    Fiber 0g
    Sugar 0g
    Protein 2g

Estimated values based on one serving size.

Preparation

  1. Transfer the coconut milk to a clean 16-ounce (455 G) glass jar. 1 at a time, open the probiotic capsules and pour the powder into the coconut milk, stirring well with a non-metal utensil after each addition to evenly distribute.
  2. Loosely cover the jar with cheesecloth and secure with a rubber band or kitchen twine. Leave the yogurt to ferment in a cool, dark place for at least 12 hours, up to 24 hours. The longer it ferments, the tangier the yogurt will be.
  3. Stir in any mix-ins of your choosing.
  4. Transfer the yogurt to the refrigerator to cool completely, about 2 hours. Store in the fridge for up to 1 week.
  5. Enjoy!