Easy, vegan, and gluten-free coconut yogurt with just 2 ingredients and 1 bowl! Thick, rich, tangy, creamy, and perfect for snacking!
Author: Minimalist Baker
Recipe type: Side, Snack, Breakfast
Cuisine: Vegan, Gluten-Free
Serves: 1 1/2 cups
  • 1 14-ounce (414 ml) can light coconut milk (organic when possible // or sub full fat)
  • 2 vegan-friendly probiotic capsules* (they need to be capsules, not pills, which have to be crushed // capsules can be easily opened and emptied)
ADD-INS optional
  • Maple syrup, stevia, or agave nectar for sweetening
  • Vanilla extract or vanilla bean powder
  • Fruit or Fruit Compote
  1. It’s important to select a coconut milk that’s creamy and smooth (not grainy or clumpy) to ensure that the yogurt is creamy and smooth. My favorite brands are: Thai Kitchen and Whole Foods 365 (BPA-free), which both offer organic options. Native Forest (BPA-free) isn’t as creamy, but it still makes tasty yogurt. I would not recommend Trader Joe’s (BPA-free), which was recently reformulated and is now chunky/grainy. The recommended brands’ full-fat coconut milks (and coconut cream) also work well for coconut whipped cream!
  2. Shake your coconut milk well. Then open and pour into a clean, dry glass jar or bowl. I like this one from Weck. Sometimes the coconut milk is separated, so I take a whisk and get it completely smooth.
  3. Empty your probiotic capsules into the yogurt and (important🙂 use a wooden or plastic spoon to stir, not metal, as a metal spoon can react negatively with the probiotics. Stir until creamy and smooth, pushing the probiotic up against the side with your spoon to evenly disperse.
  4. Cover the mixture with cheesecloth (or a very thin, clean dish towel – something that lets air in but keeps bugs out) and secure with a rubber band.
  5. Let the yogurt activate for at least 24 hours and up to 48 hours (sometimes longer) in a warm place. The longer you wait, the tangier the yogurt will become. In the summer, it’s easy to make yogurt if your house is warm (75 degrees F / 23 C and above). But in cooler climates or seasons, place the yogurt in the oven with the light on (do not turn on the oven), where it will have the right amount of heat to activate.
  6. That’s it! Once the yogurt has reached the right amount of tanginess for your liking (be sure to sample with a wooden spoon), cover securely with a lid and refrigerate until cold. Refrigerating will also thicken the yogurt even more, almost to a Greek yogurt consistency (depending on the brand of coconut milk you used)!
  7. You have coconut yogurt (!!), which can be enjoyed plain as I prefer it, with fruit, or even with Fruit Compote. You can also add a bit of sweetener or flavor at this point, such as maple syrup and/or vanilla extract.
  8. Store covered in the refrigerator for several days (mine kept for 7 days). You’ll know it’s gone bad when the smell is off-putting or there is mold.
Nutrition Information
Serving size: 1/4 cup
Calories: 34 Fat: 3 g Saturated fat: 2.8 g Carbohydrates: 2.3 g Sugar: 0 g Sodium: 15 mg Fiber: 0 g Protein: 0.8 g
WW SP: 2
CREDIT (recipe & photo): minimalistbaker.com

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