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
