Coconut Plant-Based Yogurt

Print Recipe

This homemade vegan and gluten free yogurt is perfect for meal prepping and as a healthy midday snack.

Course Breakfast, Snack

Cuisine American

Keyword vegan breakfast, vegan snacks, vegan yogurt, yogurt

Servings

Calories 188.1

Author carleigh

Ingredients

1 can coconut milk/coconut cream full fat, organic
1 capsule probiotic plant-based

Instructions

Pour your can of coconut milk into a large mixing bowl, whisk the coconut milk till the milk is smooth in consistency.
Add in your probiotic and whisk again till everything is combined.
Store your coconut yogurt in mason jars or covered with a cheesecloth or plastic wrap for 24 hours in a cool place. (Top of fridge, cabinet etc) You can store the coconut yogurt for up to 48 hours for a stronger taste.
Move to the fridge and wait 1-2 hours till your yogurt is ready to eat.
Add your favorite toppings: Maple syrup, cinnamon, chocolate chips, granola or frozen fruit!

Notes

Note: Try avoiding using any metal kitchen tools or mixing bowls. The probiotic and metal are known to react which will most likely spoil your yogurt.

Nutrition