If you have ever wished for a creamy, tangy, and dairy-free treat that is super simple to make at home, I am beyond excited to share this Easy 2-Ingredient Coconut Yogurt Recipe with you! This luscious coconut yogurt is whipped up using just full-fat coconut milk and a vegan-friendly probiotic, creating a delightfully smooth texture and tangy flavor that rivals many store-bought versions. It’s nourishing, satisfying, and perfect for those who want a homemade yogurt option without any complicated steps or hard-to-find ingredients.
Ingredients You’ll Need
Making this Easy 2-Ingredient Coconut Yogurt Recipe involves just a couple of essential ingredients, but each one plays a superstar role, ensuring your yogurt is creamy, rich, and perfectly tangy. The simplicity is what makes this recipe so approachable and rewarding.
- Full fat coconut milk: Choose a creamy, smooth variety to achieve the perfect texture and richness.
- Vegan-friendly probiotic capsules: These introduce live cultures that transform the coconut milk into yogurt, giving it that tangy bite.
- Optional sweeteners like maple syrup, stevia, or agave nectar: These allow you to customize the flavor to your liking.
- Vanilla extract or vanilla bean powder: Adds a warm, comforting depth and aroma to the yogurt.
- Fruit or fruit compote: Fresh or cooked fruits make for lovely toppings that brighten each spoonful.
How to Make Easy 2-Ingredient Coconut Yogurt Recipe
Step 1: Select and Prepare Your Coconut Milk
Start with a high-quality, full-fat coconut milk. It’s crucial that the coconut milk is smooth and creamy—grainy or clumpy versions just won’t give you that luscious yogurt consistency. Give the can a good shake before opening to mix any separated layers, then pour it into a clean, sterilized jar or bowl. Whisk it gently until completely smooth to set the perfect foundation.
Step 2: Add Your Probiotics
Open your vegan probiotic capsules carefully and empty the contents into the coconut milk. Using a wooden or plastic spoon—never metal!—stir the mixture until it is creamy and uniform. The probiotics are the magical ingredient that introduces live cultures, turning your coconut milk into a tangy yogurt over time.
Step 3: Cover and Let It Ferment
Cover your jar with a breathable cloth like cheesecloth or a thin dish towel, securing it with a rubber band to keep out dust and bugs while allowing air flow. Set your mixture in a warm spot, ideally around 75°F (23°C) or warmer, and let it ferment for at least 24 hours and up to 48 hours. The longer it sits, the tangier and thicker it becomes, so check in and sample until it reaches your preferred flavor.
Step 4: Chill and Thicken
Once your yogurt has matured to your liking, seal it with a lid and refrigerate to chill and thicken. Cooling it will deepen the creaminess, sometimes giving you a delightful Greek yogurt-like texture. For an ultra-thick version, strain it overnight in the fridge through cheesecloth-lined mesh.
Step 5: Flavor and Serve
At this stage, you can stir in a bit of vanilla extract or your favorite sweetener. Or leave it plain to truly savor the natural tang and creaminess. Your Easy 2-Ingredient Coconut Yogurt Recipe is now ready to be enjoyed!
How to Serve Easy 2-Ingredient Coconut Yogurt Recipe
Garnishes
Enhance your homemade coconut yogurt with fresh berries, tropical fruits, a drizzle of honey or maple syrup, chopped nuts, or a sprinkle of cinnamon. Garnishes add texture, sweetness, and a fresh pop of color, turning each serving into a mini celebration in a bowl.
Side Dishes
Serve your coconut yogurt alongside granola or crunchy seeds for a perfect breakfast or snack. It also pairs beautifully with warm baked goods like muffins, pancakes, or gluten-free toast, giving you a creamy contrast that’s hard to resist.
Creative Ways to Present
Try layering your Easy 2-Ingredient Coconut Yogurt Recipe with fruit compote and toasted coconut flakes in a clear glass for a stunning parfait. You can also freeze dollops to create refreshing frozen yogurt bites or use it as a base for tropical smoothies for a dreamy twist that’s both nourishing and indulgent.
Make Ahead and Storage
Storing Leftovers
Store any leftover coconut yogurt in a sealed container in your refrigerator. It keeps well for up to 7 days, making it perfect for meal prep or a grab-and-go snack. Always check for sour smells or mold before eating, just to be safe!
Freezing
You can freeze coconut yogurt in small portions using ice cube trays or airtight containers. Frozen yogurt can last for a couple of months and thaw nicely when you pop it into the fridge the day before you want to use it. Keep in mind that the texture might be a bit different once thawed but remains delicious.
Reheating
Since this yogurt is meant to be eaten cold or at room temperature, reheating isn’t recommended as it can affect the live cultures and cause separation. Instead, simply let frozen portions thaw gently in the fridge or at room temperature, then stir well before serving.
FAQs
Can I use low-fat or light coconut milk for this recipe?
While you technically can, full-fat coconut milk is best for creamy texture and body in yogurt. Light versions tend to be too thin and result in a runnier yogurt that lacks richness.
What kind of probiotics should I use for this Easy 2-Ingredient Coconut Yogurt Recipe?
Look specifically for vegan-friendly probiotic capsules that do not contain prebiotics or fillers. Capsules are crucial because pills often have binders that don’t ferment well and must be crushed, affecting your yogurt’s consistency.
My yogurt didn’t thicken — what might have gone wrong?
Check the coconut milk brand and probiotic quality first. Also, fermentation temperature is key; if your kitchen is too cool, the cultures won’t activate properly. Try placing your jar in a warm spot like an oven with the light on for better results.
How tangy should homemade coconut yogurt be?
Tanginess varies with fermentation time. After 24 hours it will be mild, but letting it go to 48 hours or more will ramp up the tang and give a more authentic yogurt flavor that many love.
Can I add flavors or sweeteners before fermenting?
It’s best to add sweeteners or flavorings like vanilla after fermentation is complete. Adding them beforehand can interfere with the probiotics’ activity and slow down or prevent proper yogurt culture development.
Final Thoughts
Making your own Easy 2-Ingredient Coconut Yogurt Recipe is such a rewarding experience that not only tastes fantastic but also empowers you with a wholesome, dairy-free treat at home. The magic of transforming just two simple ingredients into a creamy, tangy delight always amazes me, and I can’t wait for you to try it yourself. Once you do, I bet this coconut yogurt will become a favorite staple in your kitchen, just like it is in mine!
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Easy 2-Ingredient Coconut Yogurt Recipe
This Easy 2-Ingredient Coconut Yogurt recipe provides a simple, dairy-free, and vegan-friendly way to enjoy homemade yogurt using full-fat coconut milk and vegan probiotic capsules. It yields a creamy, tangy yogurt perfect for breakfast or snacks, customizable with natural sweeteners, vanilla, and fruit toppings.
- Total Time: 24 hours 10 minutes to 48 hours 10 minutes
- Yield: 6 servings
Ingredients
Base Ingredients
- 1 (14-ounce) can full fat coconut milk (choose creamy and smooth brands like Savoy Coconut Cream, Aroy-D Coconut Milk, or Whole Foods 365 full fat, BPA-free)
- 2 capsules vegan-friendly probiotic (must be capsules that can be opened and emptied)
Optional Sweeteners and Flavorings
- Maple syrup, stevia, or agave nectar to taste
- Vanilla extract or vanilla bean powder to taste
Optional Toppings
- Fresh fruit or fruit compote
Instructions
- Select Your Ingredients: Choose a creamy and smooth full-fat coconut milk for best results. Recommended brands include Savoy Coconut Cream, Aroy-D Coconut Milk, and Whole Foods 365 full fat (BPA-free). Avoid brands that are grainy or chunky.
- Prepare the Container and Coconut Milk: Shake the coconut milk can well. Pour into a clean, sterilized, dry glass jar or bowl at room temperature. Stir with a whisk to ensure mixture is smooth and uniform.
- Add Probiotics: Open the two probiotic capsules and empty the contents into the coconut milk. Use a wooden or plastic spoon to stir thoroughly until the mixture is creamy and the probiotics are evenly dispersed. Avoid metal utensils.
- Cover and Secure: Cover the jar with cheesecloth or a thin, clean dish towel that allows air circulation but keeps contaminants out. Secure with a rubber band.
- Ferment the Yogurt: Allow the mixture to ferment for 24 to 48 hours in a warm environment (~75°F / 23°C). You can use an oven with the light on (no heat) to maintain temperature. The yogurt will thicken and develop tanginess over time; for thicker yogurt and increased tang, ferment closer to 48 hours.
- Refrigerate to Thicken: After fermentation, cover the jar with a lid and refrigerate until cold. This step thickens the yogurt to nearly Greek yogurt consistency.
- Optional Straining for Extra Thickness: For even thicker yogurt, strain it overnight or longer in the refrigerator using a fine mesh strainer lined with two layers of cheesecloth, allowing excess liquid to drain.
- Flavor and Serve: Add sweeteners like maple syrup or vanilla extract to taste. Serve plain or topped with fresh fruit or fruit compote.
- Storage: Store the yogurt covered in the refrigerator and consume within 7 days. Discard if smell is off or mold appears.
Notes
- Choose coconut milk that is creamy and smooth, avoiding grainy or clumpy brands for best texture.
- Use only probiotic capsules (not pills) since capsules can be opened to release live cultures directly.
- Avoid metal utensils to stir the yogurt, as metal can disrupt probiotic activity.
- Maintain a warm fermentation environment (~75°F / 23°C) for the cultures to activate properly.
- Fermentation time can be adjusted for desired thickness and tanginess, ranging from 24 to 48 hours or longer.
- Refrigeration thickens the yogurt further and helps preserve it.
- Straining the yogurt is optional but recommended for thicker consistency similar to Greek yogurt.
- Use clean, sterilized jars to prevent contamination during fermentation.
- The yogurt keeps for up to 7 days refrigerated; always check for spoilage before consuming.
- Prep Time: 10 minutes
- Cook Time: 24-48 hours fermentation time
- Category: Dairy-Free Yogurt
- Method: No-Cook
- Cuisine: Vegan / Plant-Based
- Diet: Vegan
