This creamy, dairy-free 2-Ingredient Coconut Yogurt is a perfect breakfast or snack! Thick, rich, and so simple to make.
In my experience, it can be pretty difficult to find a really good dairy-free yogurt. They tend to be thin and watery, which is NOT how I like my yogurt to be. I need it to be Greek-style, nice and thick. One of my all-time favorite store-bought coconut yogurts is from The Coconut Cult. But if you’ve ever tried it, you know how expensive it is. It is delicious, and super thick and creamy, but I definitely only get it as a treat occasionally because it really is so much more expensive than other brands.
So I set out to make my own and try to come up with something similar to my favorite brand, and I think I came pretty darn close. This recipe is not quite as tart as theirs, but I don’t mind. Theirs is actually unusually tart because it has an extremely high amount of probiotics in it.
My homemade yogurt only requires 2 ingredients, and no fancy equipment involved! All you need is a jar and something to cover it with. As for the ingredients, you just need full-fat coconut milk and probiotic capsules.
3 STEPS TO HOMEMADE YOGURT
- It is important to make sure your jar is clean, and pour the can of coconut milk into the jar.
- Add the probiotic capsules to the milk, and stir!
- Cover with cheesecloth or nut milk bag, and let it activate for 24-48 hours!
That’s it! It really is that easy.
TIPS & TRICKS FOR HOMEMADE YOGURT
- The only brand I have tried this with is the Whole Foods 365 brand. All brands of coconut milk are different, so they can react differently in yogurt. Some are thicker than others, and I definitely recommend using a full-fat version of their coconut cream. This will yield a much thicker yogurt.
- Make sure you are using a high-quality probiotic. My favorites are NOW Foods and Renew Life. For this recipe, I used capsules from NOW Foods and it worked perfectly.
- And for the probiotics, you can use capsules that you break open and pour into the milk, or you can use another yogurt as a starter. I have used the last couple tablespoons of The Coconut Cult as my probiotics and it worked great! Just stir it into your milk as you would the capsules.
- After the yogurt activates, it should taste tangy. If it has changed colors, or smells or tastes spoiled, then you need to throw it out. Something must have gone wrong. I have never had this happen, but I have heard that it can, and you don’t want to chance it.
- You need something that is breathable to cover your lid with. You normally see people use cheesecloth, and this is a great method. But if you happen to have a nut milk bag but no cheesecloth, then you can use that instead! I used the yogurt bag from Ellie’s Best (I have their nut milk bags too), and it worked perfectly! Their yogurt is actually meant for regular dairy yogurt that you strain, but I just used mine as a cover for my jar and it was perfect.
WAYS TO JAZZ UP YOUR YOGURT
- VANILLA – You can add vanilla extract when you add the probiotics for extra flavor.
- FRUIT PUREE – You could do something like a mango puree and stir that in.
- GRANOLA – Obviously, yogurt and granola are a perfect combo.
- FRESH FRUIT
- YOUR FAVORITE CEREAL – just use your favorite cereal instead of granola.
- DOLLOP IT – dollop it on top of everything from oatmeal, muffins, and pancakes!
- CHIA JAM – I made a quick and easy raspberry chia jam and it was delicious with the yogurt.
I hope you love this yogurt as much as I do!
Looking for more breakfast ideas?
- Cinnamon Raisin Quinoa Breakfast Bake
- Baked Eggs with Garlicky Collard Greens
- Pistachio & Fig Overnight Oats
[2-Ingredient] Coconut Yogurt
- 2 (15oz) cans full-fat coconut cream
- 2-5 probiotic capsules *see notes
Raspberry Chia Jam
- 1 cup raspberries
- 2 tsp chia seeds
- 1-2 tsp maple syrup
- Make sure that your jar is clean, then pour the cans of coconut cream into the jar. If there is separation, just scoop out the cream and save the water for smoothies. Give it a whisk to make sure that it is smooth and not clumpy.
- Open up the probiotic capsules and pour the powder into the coconut. Then use a wooden spoon or spatula to stir in the probiotics. Don't use a metal spoon because this can react with the probiotics.
- Alternatively, if you don't have probiotic capsules, you can use a yogurt starter instead. Just use about 2 tbsp of a store-bought yogurt and stir it into the coconut cream. I have used The Coconut Cult yogurt for this and it worked great.
- Cover with a cheesecloth or nut milk bag and secure with a rubber band or open lid. The yogurt needs to breath, so don't put a closed lid on top.
- Put the jar in a warm, dark place for 24-48 hours. I keep mine in the pantry when it is activating, and I like to let it activate for 48 hours. That seems to give it the right amount of tang.
- Once it has activated, put a lid on the jar and put it in the fridge to chill. It will thicken up even more when its in the fridge.
- To make the raspberry chia jam, just mash the raspberries with a fork and add the chia seeds and maple syrup. Stir it together and let it thicken for at least 10 minutes. I like to let it chill in the fridge for a while before serving.
- the probiotics I used had 10 billion CFU per capsule, so I used 5-6 of them. But if you are using something like Renew Life that has upwards of 50 billion per capsule, you will only need to use 1-2 capsules.