Homemade Coconut Yogurt
Serves 4
15 mins prep
1560 mins Resting Time
1575 mins total
Perfect your dairy-free coconut yogurt with this simple 2-ingredient recipe! By using coconut cream and high-quality probiotics, you can achieve a thick, tangy yogurt without any unwanted additives. Enjoy it on its own or as a base for smoothies and parfaits.
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Store the coconut milk cans in the fridge overnight for the cream to separate from the water.
Without shaking, open up the cans and scoop out the cream into a bowl. Save the coconut water at the bottom to use later in smoothies.
Open up the probiotic capsules and add the powder to the bowl. Mix with a wooden spoon until they’re completely incorporated into the coconut cream and no lumps remain. Feel free to use a blender if you can’t get a smooth consistency.
Transfer the yogurt to a clean glass jar, cover with a paper towel or cheese cloth, and use a rubber band to secure it.
Place the glass jar in a warm place--like an oven with the light on--for 24 hours to ferment. Make sure not to turn on the oven during this time.
Remove the yogurt jar, cover with lid, and let it chill in the fridge for at least 2 hours before enjoying. Serve it as is or in a parfait with layers of berry sauce, granola, and berries/fruits.
