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A glass jar labeled "coconut yogurt" full of homemade coconut milk yogurt.

Vegan Coconut Yogurt Recipe


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5 from 3 reviews

  • Author: Lindsay Cotter
  • Total Time: 24 to 48 hours
  • Yield: 1 1/4 to 1 1/2 cups 1x
  • Diet: Vegan

Description

Skip the store-bought varieties, & make this easy vegan coconut yogurt at home with a base of just 2 ingredients and endless flavor options!


Ingredients

Scale
  • 1 (13.66 -ounce) can full-fat coconut milk (full fat is best for thicker yogurt)
  • 2 probiotic capsules 50 billion CFU- lab certified *see notes – capsules will need to be pulled apart to access powder inside

Optional Mix-ins:

  • 1/4 teaspoon vanilla extract
  • Protein booster – 15-20 grams unsweetened vegan protein powder or collagen
  • Sweeteners – maple syrup, agave, etc.

Toppings:

  • Fresh fruit, granola, orange or lemon zest, toasted nuts, etc.

Instructions

  1. Place the coconut milk in a clean glass jar or bowl. Mix/whisk thoroughly until smooth, removing all clumps.

Notes

Prep Tips – This recipe makes 1 1/4 to 1 1/2 cups, depending on the thickness of the coconut milk. We recommend using a 50 Billion Live Cultures with 24 Strains Vegan Probiotic capsules that DOES NOT contain prebiotics. So be sure to check the label. Using a non-metal spoon avoids adverse reactions with probiotics. Metal is self-sanitizing and will kill good bacteria (aka probiotics).

  • Prep Time: 5 minutes
  • Rest Time: 24 to 48 hours
  • Category: Breakfast, Snack
  • Method: Ferment
  • Cuisine: American

Nutrition

  • Serving Size: 1/3 to /2 cup
  • Calories: 186
  • Sugar:
  • Sodium: 12.2 mg
  • Fat: 20.1 g
  • Saturated Fat: 17.8 g
  • Trans Fat:
  • Carbohydrates: 2.6 g
  • Fiber:
  • Protein: 1.9 g
  • Cholesterol: 0 mg