2 - Ingredient Coconut Yoghurt

We've answered your prayers for a dairy free yoghurt option! Now you can have yoghurt for breakfast all thanks to the Minimalist Baker's Coconut Yoghurt recipe. We love this because its:
1. Homemade 
2. Vegan friendly
3. Quick and simple to make
4. Super versatile to eat with whatever you'd pair regular yoghurt with
5. All natural and rich in probiotics
6. Deeeeelicious
Enough reasons to get you started?
All you need are some probiotic capsules and coconut milk. Be sure that the probiotic capsules that you use DO NOT contain PREbiotics, the coconut milk has a creamy and smooth consistency. It should not be grainy or clumpy.
Author: Minimalist Baker
Recipe type: Side, Snack, Breakfast
Cuisine: Vegan, Gluten-Free
Serves: 1 1/2 cups
Prep Time: 48 hours
Total Time: 48 hours
  • 1 14-ounce (414 ml) can full fat coconut milk (preferably organic)
  • 2 vegan-friendly probiotic capsules 
  1. Shake your coconut milk well. Then open and pour into a clean, dry glass jar or bowl. If coconut milk is separated, whisk it until completely smooth.
  2. Empty your probiotic capsules 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.
  3. 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.
  4. Let the yogurt activate for at least 24 hours and up to 48 hours (sometimes longer - 48 hour 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.
  5. 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.
  6. Your yogurt is complete!
  7. 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.
You can enjoy your yogurt plain or top it up with fresh fruit or fruit compote. You can even add a bit of a sweetening agent, such as maple syrup or honey, or flavor with vanilla extract.
Click this link for original recipe.