More and more people are ditching dairy due to ethics, intolerances or because people tend to just feel a whole lot better on a dairy-free diet. There’s something about the creamy texture of yogurt that I love, especially paired with something crispy and crunchy, like granola.
This slightly sweet, tangy and smooth yogurt is a perfect breakfast addition on a fresh spring morning. So if you’re looking for a dairy free / lactose free / plant-based yoghurt alternative, this creamy coconut yogurt recipe is for you!
I love making my own coconut yogurt because it’s so convenient, plus you have total control over what goes into it, no nasty ingredients here. I’ve found brands to add in extra water, starches/tapioca syrup, carob bean extract, agar, sugar, corn starch, and acidity regulators. Im not saying these are all bad, but you don’t really need all these extra ingredients. It also works out to be really cheap, at approx. $3.65 per batch, just over 400ml. If you reserve some of the yogurt from your batch you can use that instead of your probiotics and grow some more, so you only have to buy probiotics once!
Nutritional Benefits of Coconut Yogurt
Coconut yogurt is probiotic-rich and nutrient dense, rich in vitamin and minerals such as iron, calcium, potassium, magnesium, and zinc. It also contains a significant amount of vitamin C and E.
In addition to providing nutrients, coconut yogurt contains a beneficial fat called lauric acid, a medium-chain fatty acid that’s easily digested and used by the body and brain for energy and health.
The healthy fat content slows the rate at which any sugars are released into the bloodstream, and keeps you feeling nice and full.
What Youl’ll Need
All you really need is coconut cream (you can also sub for coconut milk) and probiotic capsules. But if you’re like me, you can add in some extra ingredients for a taste or nutritional boost.
You may have some of these in your pantry right already:
- – The purest canned coconut cream you can find. The primary ingredient should be 100 percent coconut, and avoid cans made with the chemical called BPA. I use the Ayam brand or the Macro Woolworths organic if I can’t find the Ayam brand.
- – Liquid Stevia (optional but I like to use it to give the yogurt some extra sweetness).
- – Probiotic capsules. I use the 21st Century Acidophilus Probiotic Blend, which is a good affordable option, designed to aid in the maintenance of probiotic activity in the intestine. It includes Lactobacillus acidophilus, Lactobacillus salivarius, Bifidobacterium bifidum and Streptococcus thermophilus.
- – Vitamin C powder. Also optional but I like adding it because it increases the antioxidant properties, enhances iron absorption and benefits skin health. I use the California Gold Nutrition brand.
Even with all its lovely health benefits, coconut is still relatively high in calories, so it’s better to have smaller servings. Luckily its very filling so you don’t need a lot anyway!
This is a simple process: mix everything well in a bowl or clean jar, cover, then leave in a warm space (in your cupboard or oven with the light on) for a minimum of 24 hours. If you rush it, the yogurt wont ferment properly and instead will be sweet and watery. Patience is the key when making this recipe.
And that’s it! It is ridiculously simple, full of goodness and has the exact same texture as traditional greek dairy yogurt.
This coconut yogurt is:
REASONALBLY SWEET, AND A TOUCH TANGY IF YOU OMIT THE STEVIA
BURSTING WITH PROBITIC GOODNESS
EASY TO MAKE
Coconut yogurt, a handful of nuts and some berries is one of my favourite satisfying snacks. I tend to put a scoop of the yogurt on my breakfast most mornings, especially in the warmer months.
This yogurt would also be delicious on top of things like my Baked oats, Spiced Breakfast Muffins, Pancakes or Sweet Potato Fudge Brownies! Let me know how you go in the comments below. Enjoy! X
- 1 400ml Coconut Cream Can ( see below for brand recommendations)
- 2 probiotic capsules
- 3 drops liquid stevia (optional)
- 1 scoop vitamin C powder (optional)
1. Open the coconut cream and pour into a clean, sterilized, dry glass jar or bowl.
2. Empty your probiotic capsules into the coconut cream and use a wooden or plastic spoon to stir, not metal, which apparently react negatively with probiotics. Stir until smooth.
3. Cover with a cheesecloth or clean tea towel, and secure with a rubber band.
4. Let the mix activate for at least 24 hours in a warm place. You can taste it to find out if its ready, If its really sweet, its not ready yet. The longer it rests, the tangier the yogurt will become. In cooler seasons, put the mix in the oven with the light on instead (do not turn on the oven!).
Users Rating (5)
- recipe rating5