EASY 2-INGREDIENT COCONUT YOGURT

There are no fancy tricks or expensive equipment involved here. Just 2 simple ingredients required!

All you need is coconut milk and probiotic capsules, which (if you’re like me) you probably have in your pantry right now. Score!

This is a 3-step process:

1) Empty coconut milk into a clean glass jar or bowl.
2) Top with probiotic and stir.
3) Cover with cheesecloth and wait.

That’s it! Seriously – it doesn’t get any easier than this. And the result is phenomenal!

I’m sure you’re thinking, “How good can homemade yogurt be?” Trust me, I’ve tried all the store-bought coconut yogurts and this by far is the best!

It’s creamy (almost like Greek yogurt!), rich, and tangy – just like the “real” thing.

Once your yogurt has activated (24-48 hours), simply refrigerate to thicken / cool and then enjoy!

I prefer my yogurt plain, but it is also delicious with maple syrup, lemon, vanilla, or fruit. For serving, I made some of my fruit compote and added some chia seeds to thicken and WOW – it was amazing with the yogurt. Dream big, friends! Just about any flavor combination works here.

I hope you all LOVE this yogurt! It’s:

Thick
Creamy
Coconutty
Probiotic-rich
Gut-healthy
Versatile
Easy to make
& SO delicious!

This would make the perfect satisfying snack or breakfast. I like serving mine with some banana, fresh fruit, and a sprinkle of Classic Granola or Sea Salt Dark Chocolate Granola and hemp seeds for added protein and fiber! Talk about an amazing plant-based treat.

This yogurt would also be delicious on top of things like my Life-Changing Banana Pancakes, Best Vegan GF Waffles, Peanut Butter and Jelly Muffins, 1-Bowl Banana Bread, and more! And I put it to good use in upcoming recipes, so stay tuned!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag your yogurt creations #minimalistbaker on Instagram so we can see. Cheers, friends!

Recipe updated 7/24/17 to reflect another round of testing and troubleshooting. Switched recommendation of light coconut milk to full fat! Other considerations: 

• Please make sure your probiotic is high quality and does not contain PREbiotics.
• The combination I have had the most success with: 1 can 365 Whole Foods Full Fat Coconut Milk + 2 Renew Life 50 billion probiotic capsules.
• I have not tested this recipe in a yogurt maker or with a yogurt starter/culture. So if you try them this way, let me know how it goes in the comments!
• It’s important that you follow the recommendations of coconut milk brands I mention, otherwise I can’t guarantee good results. I believe Whole Foods 365 brand works so well because the flavor and consistency are nearly perfect. It does contain guar gum, which may be why it helps create smooth texture and prevents separation. Brands that do not contain guar gum are more likely to have some separation.
• If you have separation, that’s OK! Either stir it in, or put it in the refrigerator separated, then scoop off the creamy top layer.
• If your yogurt takes on weird colors or odd smells, something has gone wrong. This never happened to me, but it can. If this happens, throw it out! It should taste tangy, but not spoiled.
• If you made this recipe with good results and you tried other brands / methods, please leave a rating and share any tips or tricks that might be useful to other readers!
• I have not tested this recipe with any other non-dairy milks and have no further recommendations besides full-fat coconut milk.
• Lastly, if you want to thicken your yogurt even more, place two layers of cheesecloth over a fine mesh strainer set over a large mixing bowl and carefully pour in your yogurt. Then loosely cover the top (with a lid or plastic wrap), and refrigerate / let drain for several hours (draining liquid as needed) until desired thickness is reached!

4.2 from 85 reviews

EASY 2-INGREDIENT COCONUT YOGURT

 

PRINT FRIENDLY VERSION

Prep time

48 hours

Total time

48 hours

 

Easy, vegan, and gluten-free coconut yogurt with just 2 ingredients and 1 bowl! Thick, rich, tangy, creamy, and perfect for snacking!

Author: Minimalist Baker

Recipe type: Side, Snack, Breakfast

Cuisine: Vegan, Gluten-Free

Serves: 1 1/2 cups

Ingredients

YOGURT

• 1 14-ounce (414 ml) can full fat coconut milk* (organic when possible, see below for brand recommendations // or sub light for thinner yogurt)
• 2 vegan-friendly probiotic capsules* (they need to be capsules, not pills, which have to be crushed, see below for recommendations // capsules can be easily opened and emptied)

ADD-INS optional

• Maple syrup, stevia, or agave nectar for sweetening
• Vanilla extract or vanilla bean powder
• Fruit or Fruit Compote

Instructions

1. SEE NOTES ABOVE FOR MORE TIPS! It's important to select a coconut milk that's creamy and smooth (not grainy or clumpy) to ensure that the yogurt is creamy and smooth. My favorite brands are: Thai Kitchen full fat and Whole Foods 365 full fat (BPA-free), which both offer organic options. Native Forest (BPA-free) isn't as creamy, but it still makes tasty yogurt. I would not recommend Trader Joe's (BPA-free), which was recently reformulated and is now chunky/grainy. The recommended brands' full-fat coconut milks (and coconut cream) also work well for coconut whipped cream!
2. Shake your coconut milk well. Then open and pour into a clean, dry glass jar or bowl. I like this one from Weck. Sometimes the coconut milk is separated, so I take a whisk and get it completely smooth.
3. Empty your probiotic capsules (see brand recommendations below) 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.
4. 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.
5. 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.
6. That's it! 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.
7. You have coconut yogurt (!!), which can be enjoyed plain as I prefer it, with fruit, or even with Fruit Compote. You can also add a bit of sweetener or flavor at this point, such as maple syrup and/or vanilla extract.
8. 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.

Notes

*My go-to probiotic is Renew Life Ultimate Flora 50 billion. However, the company does not confirm whether or not it is vegan. So a good vegan option is Jarrow Probiotic 10 billion, which I tested with the yogurt and it worked well! Keep in mind, one bottle of probiotics can not only be used to make dozens of batches of yogurt, but can also be taken orally for good digestive health!
*Nutrition information is a rough estimate for 1/4 cup of 6 total servings calculated without add-ins or sweeteners, using full fat coconut milk.
*Method heavily adapted from the amazing Laura Miller! 
*Recipe updated 7/24/17 after another round of testing and troubleshooting!

Nutrition Information

Serving size: 1/4 cup Calories: 120 Fat: 12 g Saturated fat: 10 g Carbohydrates: 2 g Sugar: 1 g Sodium: 25 mg Fiber: 0 g Protein: 1 g