Homemade Coconut Yogurt
Coconut yogurt is the easiest dairy-free and vegan yogurt option. It can be made from several different types of culture, including grocery-store vegan yogurt. See the section above for more details.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 cups 1x
- Category: Snack
- Method: Fermented
- Diet: Vegan
Ingredients
Scale
- 1 can of coconut milk (preservative-free)
- 2 Tbsp of culture (see the section above for options)
Instructions
- Mix the coconut milk with the culture in a glass jar. The section above provides details on six different types of cultures that can be used for making coconut milk yogurt.
- Mesophilic cultures (milk kefir, water kefir, or kombucha) will ferment at room temperature. When using a mesophilic culture, leave the coconut milk out on the counter for 24 hours.
- Thermophilic cultures (vegan yogurt, dairy yogurt, or a probiotic supplement), need to culture at 108-110 F (40 C). When using a thermophilic culture, heat the coconut milk to 110 F (40C). Stir in the culture and maintain the temperature for 10 hours. See notes for more information.
Notes
- Canned coconut milk often contains sulfites to keep it bright white. Look for cans that are labeled preservative-free or use an organic brand. Otherwise, added sulfites will slow down or stop the fermentation.
- There are many ways to keep coconut milk warm for culturing. I have always found placing jars above my hot water tank to be quite effective. However, here’s a post on how to make yogurt without a yogurt maker.
- Nutrition information is approximate. The exact amount of sugar will depend on how long it was cultured.
Nutrition
- Serving Size: 1/4 cup
- Calories: 87
- Sugar: 2.1g
- Sodium: 24mg
- Fat: 7.5g
- Saturated Fat: 6.8g
- Carbohydrates: 2.1g
- Fiber: 0g
- Protein: 1.3g
- Cholesterol: 1mg
Keywords: probiotic, keto, paleo, candida diet, whole 30, dairy-free, soy-free, nut-free, gluten free, easy, quick, breakfast, dinner, dessert