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Homemade Coconut Yogurt Recipe
I began making this recipe years ago when I started reducing my dairy intake. And when my young daughter developed a dairy allergy, I reached for this recipe again. It's wonderfully simple to whip up and essentially makes itself while it sits on your counter. I love storing it in ½ cup mason jars with a little jam (either the strawberry jam in this recipe or storebought), so it's in perfect portion sizes. This true minimalist recipe requires only two ingredients and a little patience.
Prep Time
5 mins
Total Time
5 mins
Servings: 4 servings
Calories: 261 kcal
Course:
Breakfast
Cuisine:
North American
Ingredients
Homemade Coconut Yogurt
- 15 15 ounce can full-fat coconut milk see notes
- 3 3 probiotic capsules dairy-free, if needed
Simple Strawberry Jam
- 1 1 cup fresh or frozen strawberries chopped
- 1 1 teaspoon lemon juice
- 1 1 teaspoon chia seeds
- Optional: 2 tablespoons maple syrup
Instructions
- Shake the can of coconut milk and then open it and pour it into a 2-cup glass jar. Twist open the probiotic capsules and empty the powder into the coconut milk. Discard the capsules.
- Stir the probiotic into the coconut milk using a plastic, ceramic, or wooden spoon, ensuring the probiotics are completely mixed with the coconut milk.
- Cover the jar with cheesecloth or a piece of paper towel (it needs to breathe) and secure it with an elastic band.
- Set the jar aside in a warm spot out of direct sunlight. It will take 24-48 hours to thicken and develop a tangy flavor. Once it's tangy to your liking, give it a good stir, cover the jar with a lid, and put it into your fridge. It will thicken further as it cools.
- Serve your coconut yogurt on its own, with a little maple syrup, or with the chia strawberry jam.
Cup of Yum
Chia Strawberry Jam
- Place the chopped strawberries, lemon juice, chia seeds, and (if using) the maple syrup in a small pot. Bring the pot to a boil over high heat then reduce the heat and simmer for 5 minutes. Remove from the heat and let the jam cool.
- Store in a clean jar in your fridge for up to one week.
Cup of Yum
Notes
- Time: The prep time only includes the time it takes to begin making the yogurt and not the hands-off time it takes to ferment.
- Coconut milk: Make sure to use full-fat coconut milk with no guar gum or other added ingredients. I usually use Aroy-D.
- Keep it clean: It's important to keep things extra clean when fermenting food. Wash your hands before you start, and clean your jar and spoon well.
- Probiotics: I've had the best luck making coconut milk yogurt using refrigerated probiotic capsules. However, if you need a vegan option, I've also had success with these Genuine Health vegan probiotics.
- Temperature: This plays a very important role in fermenting foods. If it's too hot, the food can spoil; if it's too cold, it won't ferment. The ideal temperature is around 23 degrees Celsius (73 degrees Fahrenheit). If your house is cooler, try placing the jar in your oven with the light on - but the oven off. If your house is very hot, you might consider waiting until the cool season, or keep a very close eye on it and check it frequently.
- If in doubt, throw it out: When fermenting foods, sometimes bad bacteria can grow alongside good bacteria. If you see mold, the yogurt turns yellowish or pinkish, or smells off in a not-so-yummy-yogurt way, throw it out.
Nutrition Information
Serving
1 serving = ½ cup with the optional maple syrup
Calories
261kcal
(13%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
26g
(40%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Sodium
16mg
(1%)
Potassium
340mg
(10%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
5IU
(0%)
Vitamin C
25mg
(28%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 261
% Daily Value*
| Serving | 1 serving = ½ cup with the optional maple syrup | |
| Calories | 261kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 16mg | 1% |
| Potassium | 340mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 25mg | 28% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.