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Homemade Vegan Coconut Yoghurt

If you are concerned about fat intake... (I swear this is a healthy fats situation) I might look the other way. If you are looking for the single most delicious, thick, and creamy dairy free yoghurt in the world... you found it.


2 cans full fat coconut milk (chilled overnight to separate the cream)

4 probiotic capsules (at least 50 billion each)


Combine the separated cream from both cans, as well as the powder from all 4 capsules. You can use the left over coconut water in any smoothie. Stir well to break up any chunks of cream or powder. Store in a glass jar or a class bowl covered with cheesecloth or a light towel. The mixture has to sit at room temperature for at least 24 hours to properly ferment. If I make this in the winter I leave it in the oven with just the light on for a touch of warmth. The longer you leave it, the tangier it gets. It can set for up to 48 hours.

At this point I pour the mixture into a larger bowl and whisk it with an electric whisk for a few minutes. This is what makes it nice and fluffy, so you don't want to skip this step! This is also the time to whisk in a splash of vanilla and a splash of maple syrup or honey if you want it to be sweet.

After the mixture has been whipped for a couple minutes, transfer to a jar and let it chill overnight. Enjoy!

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