Making your own dairy-free yogurt at home is so ridiculously easy it’s making me rethink my entire life.
Why do we overcomplicate things that are so simple?!
All you need is a little probiotic packet, a few cans of coconut milk, an oven with a light and a little bit of patience.
This recipe is:
Healthy, Vegan*, Dairy-Free,
Paleo, Gluten-Free, No-Sugar-Added
Simple-to-Make & Delicious
This homemade coconut yogurt makes a great snack, or you can use it as a substitute for regular yogurt in recipes. I love it in my Healthy Curry Quinoa Salad as a substitute for the Greek Yogurt in the dressing. You’ll love it if you’re trying to cut back on dairy, or just want to try something new. It’s fun to make with kids, too!
Homemade Fermented Foods
Fermenting foods at home seems tricky but it’s actually quite simple—you just need to learn the right method.
In this case, we use a little probiotic powder with lactobacillus bacteria to ferment the yogurt because coconut milk won’t just ferment itself.
On the flip side, homemade fermented veggies (like my 2-ingredient homemade sauerkraut) are a little different in that the naturally occurring bacteria on the cabbage will ferment itself when given the right environment (science is fun!).
- 2 cans full-fat coconut milk (I use Native Forest), separated
- 2 grams lactobacillus-containing probiotic powder (I use this one)
- Start with a clean pint-sized jar.
- Scoop out the coconut creme that's separated in the can. To do that, flip the cans of coconut milk over from how they were stored—usually the coconut water and coconut cream will separate with the cream on top. Open the cans and pour off the coconut water. Reserve the coconut water for a smoothie or other recipe.
- Combine the coconut cream and probiotic powder in the clean, pint-size mason jar.
- Place in the oven, with the oven OFF, but the oven light on for 24 to 36 hours. The probiotics will ferment the coconut cream and turn it into yogurt in the slightly warmed oven. Again, the oven should remain off but the oven light should be on.
- After 24 to 36 hours, remove from oven and let sit 10-15 minutes at room temperature to cool off before you taste it.
- Taste for tanginess; tanginess indicates that it fermented properly. It will be a little thin and runny because it is warm but will set and thicken as it cools. It will become even thicker in the refrigerator.
- Refrigerate after it comes to room temperature (about an hour after you remove from the oven). Let chill in the refrigerator at least two hours before serving to allow it to thicken. It will keep 1 to 2 weeks in the refrigerator.
-Use full-fat coconut milk in a can (preferably BPA-free)
-To ensure separation of the coconut water and cream in the can you can refrigerate the can overnight
-If your can of coconut milk doesn't separate you can use one whole can of coconut milk instead of the cream from two cans—your yogurt just won't be as thick.
2. Make sure to use a probiotic powder that contains lactobacillus bacteria.
- *This recipe is vegan if your probiotic is dairy-free. Bacteria is technically alive but all foods, including fruits and vegetables, are full of bacteria—that's the way nature intended it.3. Leave the oven OFF with the light on to slightly heat the oven.
-If your climate is extra cold (e.g. Montana in the middle of winter), preheat the oven for just 5-10 seconds to give it a slight lift of warm air, then turn it off and turn the light on.
Watch Me Make Coconut Yogurt on Instagram
Click play to watch the full episode where I teach you how to make this recipe at home.
Get the USANA ProbioticYou can purchase the USANA Probiotic I use here. I also put these packets in my smoothies a few times per week, and take one every day when I travel to keep my gut bacteria healthy and immune system up. It’s important to use a high-quality probiotic as the bacteria is sensitive and can die during manufacturing if mishandled.
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Did You Make This Recipe?
If you make it let us know how it turns out in the comments below!