Coconut yogurt is my favorite vegan yogurt — creamy, delicious, and incredibly simple to make with just two ingredients.
I love vegan yogurt for its versatility: enjoy it plain, top it with fruit or granola, or use it in recipes. This coconut yogurt is a soy-free alternative that’s rich and silky, yet so easy to prepare. With minimal hands-on time and only two ingredients, you’ll have homemade coconut yogurt ready to chill and enjoy.
This recipe is one of the simplest I’ve made. Preparation takes about five minutes, and the rest is gentle fermentation. The result is a thick, creamy coconut milk yogurt that works great for breakfast, brunch, snacks, or dessert.
How to make coconut yogurt
- Chill the can of full-fat coconut milk in the refrigerator overnight.
- Open the chilled can. Scoop out the firm, thick white coconut cream into a bowl and reserve the coconut water for smoothies, soups, or other uses.
- Add probiotic powder (empty the capsules) or, if unavailable, 2 tablespoons of store-bought coconut/vegan yogurt as a starter, then mix well.
- Cover the bowl with a cheesecloth, napkin, or similar cloth and leave it in a cool, dark place for at least 12 hours. Longer fermentation produces a tangier flavor.
- Taste the yogurt and, if desired, sweeten to taste with maple syrup, agave, or date syrup; stir until smooth.
- Serve plain or with your favorite toppings.
Ingredients and tips
- Full-fat canned coconut milk — canned coconut milk gives the thick cream needed for a firm texture.
- Probiotic supplements — use probiotic powder from capsules. If you don’t have supplements, use 2 tablespoons of store-bought coconut or vegan yogurt as a starter.
- If you prefer a slightly sweeter yogurt, add maple syrup, agave, or date syrup to taste after fermentation.
- To thin the yogurt, stir in some reserved coconut water before or after fermentation; adding it at the start gives a more even consistency.
- Keep leftover coconut water for smoothies, soups, or freeze it for later use.
Is coconut yogurt healthy?
Homemade coconut yogurt has just two ingredients and no additives or preservatives. It’s cholesterol-free and free from many of the stabilizers found in store-bought varieties. Remember that coconut-based yogurt is higher in fat than some plant-based alternatives, so consider portion sizes based on your dietary needs.
What can I serve with coconut yogurt?
Coconut yogurt pairs well with granola, fresh fruit, compotes, baked fruit, waffles, pancakes, or as a creamy addition to smoothies. It’s also a lovely base for parfaits or a simple snack topped with nuts and seeds.
Looking for more vegan desserts?
- Overnight Oats
- Vegan Jello
- Chia Pudding
- Vegan Cheesecake
- Vegan Mugcake
Did you make this coconut yogurt?
Please leave a comment, share your results, or rate the recipe. I’d love to see how you use it in your kitchen.
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Coconut Yogurt
Ingredients
- 1 14-ounce can full-fat coconut milk
- 2 probiotic supplements, see notes
Instructions
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Chill the coconut milk can in the fridge overnight.
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Remove the can from the fridge and open it. Scoop the firm coconut cream into a bowl and save the coconut water for other uses.
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If the cream is very firm, let it soften at room temperature so it’s easier to mix in the probiotics.
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Add probiotic powder (empty the capsules) and mix thoroughly.
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Cover with a cheesecloth or napkin and leave in a dark, cool spot for at least 12 hours. Longer fermentation will yield a tangier flavor.
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Taste and sweeten if desired, stirring until smooth. I often enjoy it plain.
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Store in an airtight container in the fridge for up to one week. Discard if mold appears or the smell is off. Stir before serving.
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Serve with toppings like chopped fruit, baked apples, compotes, applesauce, or vegan chocolate for a versatile treat.
Notes
- If you can’t find probiotic supplements, use 2 tablespoons of store-bought coconut or vegan yogurt as a starter and save your homemade yogurt to use next time.
- Use canned full-fat coconut milk for the best texture.
- Sweeten after fermentation with maple syrup, agave, or date syrup if desired.
- To thin the yogurt, stir in some reserved coconut water; adding it at the start gives a more consistent texture.
- Prep time excludes the fermentation period.
- Nutritional values are approximate and may vary depending on the can and whether coconut water is used.
Nutrition