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How to make Coconut Yogurt

how to make coconut yogurtCoconut 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.

probiotic coconut yogurtLast 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!

coconut milk yogurtThis 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.

easy coconut yogurt recipeYou’re going to LOVE making your own coconut yogurt! This recipe is:

Simple + Easy

Thick + Creamy

Naturally Sweet


& SO Satisfying

coconut yogurt recipe

This coconut yogurt would taste great with my instant mueslizucchini 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
Prep time
Total time
Today we are tuning a single can of coconut milk into a jar of the creamiest, probiotic-infused coconut yogurt, ready for any breakfast bowl!
Recipe type: Breakfast, Snack, Side
Cuisine: Gluten Free, Vegan, Nut Free, Oil Free
Serves: 8 servings
  • 1 can full fat coconut milk*
  • 2 probiotic capsules**
  1. Shake canned coconut milk super well, open and carefully pour into a clean jar.
  2. Split the probiotic capsules over the jar and empty contents into the coconut milk.
  3. Stir with a wooden spatula until probiotics are evenly dispersed through the liquid.
  4. 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.
  5. Cover with a lid and transfer to refrigerator. Chill until very thick. Store in refrigerator and use within a week.
*Different coconut milk brands will react differently with this recipe. I find that Whole Foods 365 brand works great along with Sprouts Farmer's Market brand. Be sure coconut milk is full fat (not lite).
**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 ⅛ of the entire recipe.
Nutrition Information
Serving size: 1 serving of 8 Calories: 78 Fat: 6.8g Saturated fat: 4.8g Carbohydrates: 2.7g Sugar: 1.4g Sodium: 21mg Fiber: 0mg Protein: .7g Cholesterol: 0mg


The Local Sprout


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