Dairy-Free Coconut Yogurt

Dairy-free yogurt has risen in popularity over the years, but many products contain lots of sugars and other additives or they are more expensive than conventional brands. Fortunately, it’s easy to create a batch of dairy-free yogurt that will still provide gut-healthy probiotics and be a great addition to breakfasts, smoothies, popsicles, and other recipes. Check out this Dairy-Free Coconut Yogurt.

Because this is a fermented food, it’s important to make sure it isn’t contaminated with any harmful bacteria that will spoil your batch. Sterilize your utensils and never use coconut milk from a dented or bulging can. A cheesecloth cover will work well in a pinch as the fermentation time for yogurt is so short, but these tend to be too porous for keeping out pests and contaminants. You can use several layers of cheesecloth over your jar, but a thin cloth or coffee filter works best.

The fermentation time depends on climate and personal preference. The yogurt will ferment quicker in warmer climates, so you don’t need to leave it out as long. It will also become more tangy the longer it ferments, so if you want your yogurt on the sweeter side, check it sooner.

Tips: 

• Enjoy this snack on its own or with toppings such as blueberries, unsweetened shredded coconut, cinnamon, sliced bananas, pecans (omit for AIP), or a dollop of nut butter (omit for AIP).

Recipe adapted from Plentyfull Vegan.

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