Coconut yogurt has been my go-to breakfast, snack, or treat since going dairy-free a few years ago.
Unlike other dairy-free yogurt options, coconut yogurt has a naturally sweet flavor and is always perfectly creamy.
Last year I learned to make my own coconut yogurt and it has been such a game changer—for both my breakfast, and my bank account.
This recipe turns a single can of coconut milk into a jar of the creamiest, probiotic-infused yogurt.
Let me teach you how to make coconut yogurt!
This simple recipe requires just 2 ingredients and transforms the milk into the best coconut yogurt you’ve ever tasted. Next time you’re at the grocery store, I dare you to look at the ingredients on the back of the dairy-free yogurt—I guarantee there won’t be anything with just 2 ingredients—or anything that tastes this good.
Coconut yogurt is seriously the best base for a breakfast bowl (throw on all the fruit + granola). This stuff has healthy fats, probiotics for aided digestion, and a neutral, naturally sweet flavor.
You’re going to LOVE making your own coconut yogurt! This recipe is:
Simple + Easy
Thick + Creamy
& SO Satisfying
This coconut yogurt would taste great with my instant muesli, zucchini bread overnight oats, raw coconut + cashew buckwheat porridge, chocolate avocado overnight oat parfaits, or my gluten free sweet potato pancakes.
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
How to: Make Coconut Yogurt
- 1 can full fat coconut milk*
- 2 probiotic capsules**
- Shake canned coconut milk super well, open and carefully pour into a clean jar.
- Split the probiotic capsules over the jar and empty contents into the coconut milk.
- Stir with a wooden spatula until probiotics are evenly dispersed through the liquid.
- Cover the jar with a cloth and secure with a rubber band or string. Let rest in warm, dark space for 36-48 hours—or until coconut yogurt is thick and creamy.
- Cover with a lid and transfer to refrigerator. Chill until very thick. Store in refrigerator and use within a week.
**Look for a high-quality refrigerated probiotic capsule. This can be found in the chilled vitamins section of most health-foods store. I use Solgar - Probi 20 Billion. Nutrition information is a rough estimate of 1/8 of the entire recipe.