Homemade Coconut Yogurt with 2 Ingredients Recipe
This Homemade Coconut Yogurt recipe is a simple, dairy-free alternative made with just two main ingredients: full-fat coconut milk and vegan-friendly probiotics. Naturally tangy and creamy, it’s a nutritious probiotic-rich snack perfect for those seeking a vegan, gluten-free yogurt option. Customize it with your choice of natural sweeteners, vanilla, or fresh fruit for a delicious and wholesome treat.
- Prep Time: 10 minutes
- Cook Time: 18 hours (fermentation)
- Total Time: 18 hours 10 minutes plus 12 hours chilling
- Yield: 4 servings
- Category: Yogurt
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Main Ingredients
- 1 can full-fat coconut milk (13.5 oz / 400 ml)
- 2 capsules vegan-friendly probiotics
Optional Add-ins & Toppings
- Maple syrup, agave nectar, monk fruit sweetener, or stevia, to taste
- Fresh fruit such as berries, mango, peaches
- Vanilla extract or vanilla powder, about 1 tsp
- Lemon juice or zest, about 1 tsp
Instructions
- Prepare the jar: Thoroughly clean a mason jar using very hot, soapy water to ensure no contaminants remain. Rinse the jar with hot water and place it face down on a clean towel to dry completely. Allow the jar to cool fully before proceeding to avoid heat damage to the probiotics.
- Combine coconut milk and probiotics: Once the jar is cool, pour the entire can of full-fat coconut milk into it. Carefully open the probiotic capsules and empty the contents into the jar. Stir gently with a wooden, ceramic, or plastic spoon—avoid metal utensils as they may interfere with the probiotics.
- Cover and ferment: Cover the jar with a breathable material like a cheesecloth or thin tea towel, securing it with an elastic band. Place the jar in a warm spot, such as an oven with just the light on, to maintain a stable temperature. Allow the mixture to ferment for 12 to 36 hours, depending on your desired tanginess. Typically, 18 to 20 hours produces a perfect balance of flavor.
- Refrigerate and thicken: After fermentation, remove the breathable cloth and replace it with a lid. Transfer the jar to the refrigerator and chill it for at least 12 hours or overnight. This allows the yogurt to thicken and develop a smooth consistency.
- Serve and enjoy: Serve your homemade coconut yogurt chilled, topped with fresh berries, granola, or your choice of natural sweetener and flavorings like vanilla or lemon zest. Enjoy as a nutritious probiotic-rich snack or breakfast.
Notes
- Use full-fat coconut milk for best texture and creaminess; avoid light or low-fat versions.
- Ensure probiotics are vegan-friendly and contain live cultures suitable for yogurt fermentation.
- The fermentation time can be adjusted to preference; longer fermentation yields tangier yogurt.
- Avoid metal utensils during mixing as they can deactivate probiotics or alter flavor.
- If using sweeteners or flavorings, add them after fermentation and before serving.
- Store refrigerated coconut yogurt for up to 5-7 days.
