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Homemade Coconut Yogurt

A simple, tangy, 2-ingredient coconut milk yogurt recipe!

Course Breakfast
Prep Time 10 minutes
Fermenting time 2 days

Ingredients

  • 1 can full-fat coconut milk
  • 1 probiotic capsule

Instructions

  1. Add your coconut milk to your jar. The cream and liquid may be separated in your can of coconut milk, in which case simply scoop out all the contents (cream + liquid) into your jar and whisk thoroughly until very smooth.

  2. Pop open your probiotic capsule and pour powder into jar. Using a wooden spoon, stir the mixture thoroughly to make sure there are no clumps.

  3. Cover with a thin, clean dish towel or cheese cloth and secure with an elastic band. Do not cover with a tight lid.

  4. Let your container sit somewhere at room temperature for 48 hours. Alternately, place jar into your UNUSED oven with the light on to create a warm environment. But do not forget it's in there, and DO NOT turn on the oven!

  5. After 48 hours, check that it doesn't smell bad or have any weird growths. Then, give it another thorough stir, twist a tight lid on top, and place it in your refrigerator to chill and thicken.

  6. Optional: add maple syrup, honey, or vanilla extract once it's finished fermenting! Enjoy with fresh fruit.

Recipe Notes

Store in refrigerator for up to 1 week.