This vegan coconut yogurt requires no fancy equipment or complicated ingredients, and yields a tart, thick and creamy (think Greek yogurt-style) coconut yogurt without any of the sugar and filler ingredients found in store-bought varieties.
6 ingredients
2-day prep
10-minute assembly

Ingredients

– 1 can full-fat coconut milk (We used Sprouts Organic Coconut Milk)

– 10 probiotic capsules, emptied (We used Jarro-Dophilus 10 Billion CFU, or colony-forming units.)

– 1/2 cup berries, sliced

– 1/4 cup almonds, sliced

– 1/4 cup pumpkin seeds

– 1/4 cup shredded coconut

Directions

– Empty 1 can of full-fat coconut milk into a bowl and stir until smooth.

– Add the powder from 10 probiotic capsules. (If you are using a higher CFU probiotic, less capsules are needed.)

– Stir ingredients together using plastic whisk or wooden spoon (avoid metal utensils for this step).

– Pour into a sterilized mason jar, and cover with a thin cheese cloth or paper towel.

– Let sit for 48 hours. Note: If you are in a colder climate, or your house temp dips below 75 degrees, you can set your jar in the oven with the oven light on (do not turn on the oven).

– After 48 hours, put the lid on the yogurt and refrigerate overnight to thicken.

– Add berries, almonds, pumpkin seeds, shredded coconut and any sweetener like honey or maple syrup.

– Take it to go and enjoy.