coconut yogurt

Easy, vegan, and gluten-free coconut yogurt with just 2 ingredients and 1 bowl! Thick, rich, tangy, creamy, and perfect for snacking!

Easy 2-Ingredient Coconut Yogurt

can full fat coconut milk*

capsules vegan-friendly probiotic* (they need

Maple syrup, stevia, or agave nectar for sweetening

Vanilla extract or vanilla bean powder

Fruit Compote

SEE NOTES ABOVE FOR MORE TIPS! 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. Our favorite brands are:&nbsp;Savoy Coconut Cream, Aroy-D Coconut Milk,&nbsp;and Whole Foods 365 full fat (BPA-free). Native Forest Full Fat&nbsp;(BPA-free) isn't as creamy, but it still makes tasty yogurt. We would not recommend Trader Joe's (BPA-free), which was recently reformulated and is now chunky/grainy.&nbsp;

Shake your coconut milk well. Then open and pour into a clean, sterilized, dry glass jar or bowl. You can easily sterilize clean jars by rinsing throughly with boiling water and letting dry completely. Just let them cool back down to room temperature before adding ingredients. For jars, I like this one from Weck. Sometimes the coconut milk is separated, so after adding it to the jar, I stir with a whisk to get it completely smooth.

Empty your probiotic capsules (see brand recommendations below) 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.

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.

Let the yogurt activate for at least 24 hours and up to 48 hours (sometimes longer - 48 hours is my sweet spot for thickness and tang) in a warm place. The longer it rests, the tangier the yogurt will become. In warmer climates and 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 should have the right amount of heat to activate.

That's it! Once the yogurt has reached the right amount of tanginess and thickness 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)! For even thicker yogurt, line a fine mesh strainer with two layers of cheesecloth and set over a mixing bowl. Pour in the yogurt, then loosely cover with a lid or plastic wrap and let rest in the refrigerator overnight or for 12+ hours. It should thicken up quite a bit more.

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.

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.

https://www.youtube.com/watch?v=yPsw2GLwnSI

Easy, vegan, and gluten-free coconut yogurt with just 2 ingredients and 1 bowl! Thick, rich, tangy, creamy, and perfect for snacking!

0:07 How to Make 2-Ingredient Coconut Yogurt at home
0:53 Step #1- It's all about the coconut milk
1:36 Favorite brands of coconut milk for making coconut yogurt
2:36 Brands that don't work
4:25 Let's talk probiotics
6:59 Let's talk equipment
9:00 Let's talk sterilization
9:44 Make some yogurt!
11:38 Ideal temperature for culturing coconut yogurt
13:00 How long does it last?
13:29 Troubleshooting
13:35 Troubleshooting- Mold
14:32 Troubleshooting- Texture
14:58 Using store bought yogurt as a probiotic
15:21 Troubleshooting- Separation
17:20 Troubleshooting- Smell

Full Recipe: https://minimalistbaker.com/easy-2-ingredient-coconut-yogurt/
 
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How to Make Coconut Yogurt (Tips & Tricks) | Minimalist Baker Recipes

The Working Chard Smoothie Bowl works hard to deliver all the nutrients your body needs.

Working Chard Smoothie Bowl

Cup Swiss Chard

Avocado

Figs

Cup Coconut Milk, unsweetened

Cup Coconut Yogurt, unsweetened

Tablespoons Superfood Essentials Vanilla Plant-Based Protein

Teaspoon Matcha Green Tea Powder

Cup Ice

Add ingredients in the order listed and blend until smooth, about 30 to 60 seconds.

Add your toppings such as strawberries, hemp seeds, granola, shredded coconut, and chopped figs.

Savour the coconutty flavour of this gorgeous banana bread, which comes from the coconut oil and coconut yogurt. Try a slice toasted for breakfast or brunch with sliced banana

Banana, coconut & cardamom bread

coconut oil

bananas

eggs

golden caster sugar

tbsp coconut yogurt

plain flour

tsp baking powder

cardamom pods

<p>Heat the oven to 160C/140C fan/gas 3. Butter a 900g loaf tin and line with a long strip of baking parchment. Melt the coconut oil or butter in a pan or the microwave. Mash the bananas and add the oil or butter, eggs, sugar and yogurt.</p>

<p>Combine the flour, baking powder, crushed cardamom and a pinch of salt in a bowl. Add the wet ingredients and whisk to a smooth batter. Pour into the tin and bake for 1 hr 10 mins until golden and risen. Insert a skewer into the centre of the cake to make sure it&rsquo;s cooked &ndash; it should come out with a few crumbs but no wet cake mixture. If needed, return the cake to the oven for another 5-10 mins, then check again, and keep going until it&rsquo;s cooked. Serve slightly warm. Once cool, keep in a tin for up to five days.</p>

This delicious, super simple homemade coconut yogurt recipe is made with just 3 ingredients and yields a perfectly thick and tangy dairy-free yogurt!

Dairy-Free Coconut Yogurt

full fat coconut milk

tBsp corn starch

tsp powder yogurt starter (OR 2 tBsp store-bought unsweetened coconut yogurt)

To begin making the coconut yogurt,  start by setting aside 1tbsp of coconut milk to mix the yogurt starter into.

Meanwhile, heat up the coconut milk and cornstarch together over medium heat, till the mixture reaches  82ºC, stirring occasionally.

Leave the milk to cool down till between  42-44ºC and then add in the 1 tsp yogurt starter and coconut milk combination into the heated coconut milk and mix well. -OR- If you are using a store-bought coconut yogurt, just add it to the heated coconut milk and stir well.

This coconut yogurt mixture now needs to be 'incubated'** at around  44ºC for around 10-12 hours minimum. You can even leave it for up to 16 hours for a thicker, more tart yogurt.

You can then store your coconut yogurt in a sterilised glass jar in the fridge. This usually lasts between 5-7 days.

https://content.jwplatform.com/videos/rkyyoFV4.mp4

This is a recipe for a simple homemade coconut yogurt. It is made with just 3 ingredients and yields a perfect thick and tangy dairy-free yogurt!

Homemade Dairy-free Coconut Yogurt

A quick and easy toast recipe with a homemade coconut almond butter spread, and ripe stone fruits to top.

Stone Fruit Toasties with Coconut Almond Spread

almond butter

tsp honey ((or agave))

whole-wheat bread

fruits

blueberries

In a bowl mix almond butter, coconut yogurt and honey to combine. Toast bread and generously lather spread on top.

Slice stone fruits into bite-sized slices (I used peaches, and red and yellow plums). Generously layer fruit on top of toast. Optional to add blueberries.

Simple vegan coconut yogurt. You just need 2 ingredients to make this recipe: young coconuts and probiotics. It's the healthiest yogurt ever!

Simple Vegan Coconut Yogurt

coconut meat (175 g)

tbsp coconut water

lemon juice

probiotic supplements

Once the coconut is open (read the tips I shared with you above), pour the coconut water in a jar and set aside. We&#8217;re gonna need only 2 tablespoons, so you can drink the rest, it&#8217;s really delicious and healthy.

Scoop the meat out of the coconut using a spoon. Clean the meat and take out any brown things.

Place the meat, coconut water and lemon juice in the blender and blend until smooth. If the mixture is too thick, add more coconut water. It has to have a yogurt consistency.

Place the yogurt in a bowl, add the 2 probiotic supplements (we need probiotic powder, so empty the capsules). Mix well.

Cover with a cheesecloth and let it sit in a dark, cool room for at least 12 hours. Then you can enjoy the yogurt or keeping it in the fridge until it&#8217;s cold.

I live in Thailand so coconuts - yes, .. cool room - no.. can I just put it in the fridge?

Can I use coconut cream instead of a young coconut?

An easy, foolproof recipe for homemade keto coconut yogurt. With just 3 ingredients &amp; an Instant Pot, you&#039;ll have delicious keto yogurt in no time!

Instant Pot Keto Yogurt

(14 ounce) coconut cream (or coconut milk)

agar agar flakes

probiotic capsules

Set your instant pot to SAUTE. Add in the 2 cans of coconut cream and wait for them to come to a rolling boil uncovered (no need for the lid). This takes about 3-5 minutes.

Once the coconut cream is boiling, hit CANCEL on your instant pot. Add in the agar agar flakes and whisk vigorously to combine.

Let the mixture cool to 110ºF using an instant read thermometer. If you don&#39;t have an instant read thermometer, you want the mixture warm enough to touch without it burning you. If it is too hot, it will kill the bacteria in the probiotic capsule. I set a timer for 30 minutes, which is how long it usually takes for it to cool enough.

Once the mixture is cooled to 110ºF, open the 4 probiotic capsules and pour them on the coconut cream mixture in the instant pot. The coconut cream will already be slightly thickened from the agar agar flakes. Whisk again to fully combine the probiotic capsule powder.

Close your instant pot with its lid, and press the YOGURT button. You may need to press it a few times until it says 24:00, meaning 24 hours. The yogurt is going to take between 18-24 hours. I like to set it for 24 hours so I have a long window to get the coconut yogurt the next day.

Somewhere between 18-24 hours, your coconut yogurt is done! Open the lid, and transfer the yogurt to jars or air tight containers to cool. The yogurt will still be on the liquidy side. Coconut milk yogurt firms up *significantly* after cooling in the fridge, so don&#39;t panic that it&#39;s not &quot;yogurt thick&quot; in the warm stage. Includes recipe links, a printable menu + grocery list template! If it tastes like it has that yogurt tang, you&#39;ve made yogurt! I love these half pint Kerr mason jars or these 4-ounce Ball mason jars. Both are freezer friendly too!

The coconut yogurt will keep for at least 30 days in the refrigerator, or at least 1 year in the freezer.

As always, lots of tips, FAQs and substitution info in the Recipe Notes below!

https://content.jwplatform.com/videos/v63HtwwX.mp4

The foolproof method to making keto and dairy free coconut yogurt in your instant pot using canned coconut milk. Just 3 ingredients!

Keto Instant Pot Coconut Yogurt.mp4

These Chai Poached pears make for a delicious dinner party dessert also great the next day for a breakfast parfait or snack

Vegan Chai Poached Pears with Orange-Habanero Sauce

Chai tea

Brown sugar (divided)

Vegan honey (Seel link below)

Bosc pears,

Medium oranges and their rind

Habanero flakes

Cloves

tsp Cinnamon (divided)

Nutmeg

(divided)

Coconut yogurt

Rolled oat flakes

Walnuts (divided) (Chopped)

Pecans (divided) (Chopped)

Tbsp Coconut oil

tsp Vanilla extract

In a small saucepan on medium heat, mix together ½ cup of the brown sugar, vegan honey, habanero flakes, juice and zest of an orange, cloves, ½ tsp cinnamon, nutmeg, and a pinch of salt. Once it starts to boil reduce to a very low simmer.

After about 5-10 minutes, take off the heat. Allow honey to cool for at about 10 minutes.

Vegan Orange-Habanero Sauce

Meanwhile place ¾ cup of walnuts, ¾ cup pecans, ½ cup brown sugar, 1 ½ tsp cinnamon, and pinch of salt in a food processor. Pulse for 15-20 seconds until it finely ground.

Melt the coconut oil in a skillet heated to medium-high. Add remaining walnuts and the oats, then toast stirring frequently for one minute. Add the ground nut mixture and mix until combined. Allow to toast until the sugar begins to melt. Stir in the vanilla and the honey. Remove from heat and allow to cool in the skillet, mixing a couple times as it cools.

Take the Orange Habanero Honey drizzle off the heat. Allow vegan honey to cool for about 10 minutes.

Granola

Cut the pears in half length wise, then remove the seeds and core with a small spoon.

Meanwhile, bring water to a boil. Add tea bags and let brew for 8 mins. Remove tea bags and discard. Add ¼ cup brown sugar and stir.

Add pears to boiling tea/water, reduce heat and simmer on low for 15 minutes. Gently rotate pears with a spoon(pears will be soft - you don&#39;t want to puncture the skin) and continue to simmer another 15 minutes. For a stronger spice flavour, leave pears soaking for another 10-15 minutes with the heat off.

Poached Pears

Place a heaping spoonful of coconut yogurt in the hole of the pear. Top with granola and honey. Garnish with orange zest.

Presentation

Take a mason jar with a lid for something on-the-go or a tall glass. Chop pears and stir in some of the orange-honey drizzle to desired sweetness.

Place ¼ cup of coconut yogurt then layer on 3 tbsp pears, top with 3 tbsp granola and repeat. Refrigerate for up to 3 days.

Breakfast Parfait Option

Skip the store-bought varieties, &amp; make this easy vegan coconut yogurt at home with a base of just 2 ingredients and endless flavor options!

Vegan Coconut Yogurt Recipe

(13.66 -ounce) can full-fat coconut milk (full fat is best

vanilla extract

Fresh fruit, granola, orange

Place the coconut milk in a clean glass jar or bowl. Mix/whisk thoroughly until smooth, removing all clumps.

Open the probiotic capsules and pour the powder into the coconut milk yogurt. Using a non-metal utensil*, thoroughly mix the probiotic powder into the coconut milk.

Lightly cover the jar/bowl with cheese cloth or a breathable towel and let it sit in a warm environment for 24 to 48 hours. The longer it ferments, the tangier the yogurt will taste.

Stir in any mix-ins, if desired. Transfer the yogurt to the fridge to chill and thicken for a couple hours or longer. The longer it chills, the thicker it gets.

Serve with toppings of choice. Store covered in the refrigerator for up to 7 days.

Your cookbooks are a staple in my kitchen! I'm excited to try this new product you mentioned. Thanks for the recommendation
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Your cookbooks are a staple in my kitchen! I’m excited to try this new product you mentioned. Thanks for the recommendation Your recipe 'Easy 2-Ingredient Vegan Coconut Yogurt' is a wonderful recipe.
If you’re interested in coffee, I highly recommend to: https://letscoffeetoffee.com/

What a great idea! Got everything to make this but never dawned on us to make it homemade with probiotics. Going to try it out this weekend.

This apple pie oatmeal is made with oats, almond milk, apple sauce, and apple pie spices. Topped with warmed cinnamon apples and maple, the recipe is rich with apples and apple pie flavours that truly emulates the taste of apple pie. Enjoy this healthy breakfast with a dessert-y feel. It&#039;s like having apple pie for breakfast!

15-Minute Apple Pie Oatmeal

oats

tbsp chia seeds

almond milk

apple sauce

maple syrup

cinnamon

tsp ginger

tsp allspice

vanilla extract ((optional))

sea salt

apples

maple

yogurt

almonds ((chopped))

cinnamon ((for sprinkling))

In a saucepan combine the oats, chia and almond milk. Bring to simmer on high heat, then reduce to medium heat.

Add the apple sauce, maple syrup, cinnamon, ginger, allspice, vanilla and salt. Mix to combine.

Cook the oatmeal until thickened, or until desired oatmeal consistency (about 5 minutes). Optional to add splashed more milk if desired to thin.

APPLE PIE OATMEAL

While the porridge is cooking, heat the coconut oil in a large skillet on medium heat, then add the apples, maple syrup and cinnamon. Stir and cook for about 2 minutes.

Reduce the heat to low, cover the skillet and let the apples cook until the apples are tender, about 10 minutes.

Pour the oatmeal into bowls and top with the cinnamon apples, a dollop of coconut yogurt, almond butter and chopped almonds.

CINNAMON APPLES

These savoury pumpkin fritters are made with fresh pumpkin (or squash), curry spice and all purpose flour. Fried in a skillet with olive oil until crispy and golden, they&#39;re delicious served alongside lemony yogurt dip. Vegan and ready in 30 minutes, this is a great savoury breakfast, lunch or appetizer!

Savoury Pumpkin Fritters (Vegan)

pumpkin (,

curry powder

tsp fine sea salt

paprika

green onions ((finely chopped))

cilantro ((finely chopped))

all-purpose flour

olive oil

plain coconut yogurt

green onion ((finely chopped))

tbsp fresh cilantro ((chopped))

fine sea salt

Fill a medium sized saucepan to be 1/3 high with water and bring to the boil. Add the pumpkin and boil on a medium heat until just soft, 8-10 minutes. 

Drain and pat dry really well with kitchen paper to remove excess water (it’s ok to squish a bit when drying). Place back in the saucepan. 

Mash the pumpkin using an immersion stick blender or potato masher until well mashed with no large clumps. Add the curry powder, salt, paprika, green onions and cilantro. Gradually add the flour while mixing. Sprinkle in the baking powder and mix with a spoon to combine. (The mix will be a little sticky but don’t worry). 

Drizzle a non-stick skillet with olive oil and bring to medium-high heat. 

Oil your hands well. (This is essential to shape the fritters and stop the dough sticking to your hands. Alternatively you can wet them with water). Split the mix into 6, shaping each into a round fritter shape about 1 cm thick. Repeat for all 6 fritters, oiling your hands again between each one. 

Add the fritters to the hot oiled pan (work in batches) and cook until golden browned, about 3 minutes. Flip and cook the other side until golden brown, another 2-3 minutes. 

Place the fritters on a piece of kitchen towel on a cooling rack and repeat the frying step with the rest of the batter. 

Serve the fritters with the lemony yogurt dressing, optional to sprinkle with fresh cilantro.

TO MAKE THE PUMPKIN FRITTERS

Add the coconut yogurt, green onion, cilantro, and lemon juice to a small mixing bowl. Whisk with a fork to combine.  

TO MAKE THE LEMONY YOGURT DIP

Light and whipped, smooth and creamy with a little bit of tang. This nut-free and dairy-free tofu cream cheese is made with five simple ingredients, and takes 5-minutes to make. It tastes so much like real cream cheese, you&#039;d never know it&#039;s vegan!

5-Minute Tofu Cream Cheese

extra-firm tofu ((340 grams), roughly chopped)

tbsp apple cider vinegar

tbsp white miso

tbsp avocado oil

In a blender, add the chopped tofu, coconut yogurt, apple cider vinegar, sea salt, miso and avocado oil. Blend on low, increasing the speed to high, until everything is smooth and combined. (Optional to use a tamper to help with blending if things get stuck, or stop the blender and scoop down the sides with a spatula from time to time to ensure smooth blending).

Slather onto bagels and enjoy. Or add any flavour variations you wish at this time. (See notes below for chive, herb and garlic, and strawberry cream cheese flavour variations).

Healthy Ranch Dressing that&#39;s great for dipping. Ready in 3 minutes! A creamy and simple to prepare vegan ranch that&#39;s so much healthier than store-bought. Enjoy dipping this ranch with sweet potato fries, cauliflower buffo wings, fresh veggies and so much more.

3-Minute Healthy Ranch Dressing

Top 17 coconut yogurt recipes from across the web

The most viewed coconut yogurt recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy 2-Ingredient Coconut Yogurt

Working Chard Smoothie Bowl

Banana, coconut & cardamom bread

Dairy-Free Coconut Yogurt

Stone Fruit Toasties with Coconut A...

Simple Vegan Coconut Yogurt

Instant Pot Keto Yogurt

Vegan Chai Poached Pears with Orang...

Vegan Coconut Yogurt Recipe

15-Minute Apple Pie Oatmeal

Savoury Pumpkin Fritters (Vegan)

5-Minute Tofu Cream Cheese

3-Minute Healthy Ranch Dressing

How to Make Coconut Yogurt at Home ...

Peanut Butter and Coconut Yogurt To...

Strawberry and Cream Bruschetta

Coconut Yogurt with Blood Oranges a...

Top 17 coconut yogurt recipes from across the web

The most viewed coconut yogurt recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy 2-Ingredient Coconut Yogurt

Working Chard Smoothie Bowl

Banana, coconut & cardamom bread

Dairy-Free Coconut Yogurt

Stone Fruit Toasties with Coconut A...

Simple Vegan Coconut Yogurt

Instant Pot Keto Yogurt

Vegan Chai Poached Pears with Orang...

Vegan Coconut Yogurt Recipe

15-Minute Apple Pie Oatmeal

Savoury Pumpkin Fritters (Vegan)

5-Minute Tofu Cream Cheese

3-Minute Healthy Ranch Dressing

How to Make Coconut Yogurt at Home ...

Peanut Butter and Coconut Yogurt To...

Strawberry and Cream Bruschetta

Coconut Yogurt with Blood Oranges a...

The most viewed coconut yogurt recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine