Store bought non-dairy yogurt is SO disappointing! I’ve never tasted one that I liked. And even if I did like any of them, they are all so full of sugar and unnecessary crap that I don’t want in my body. So, I finally bit the bullet and decided to make my own. What a good call that was! I can’t explain how easy and exceedingly delicious it is.

I was a little nervous about sterilizing the jars. It always seemed like such a process. Turns out it’s simple. Put the jars on a cookie sheet without their lids. Pre-heat the oven to 180 and pop them in there for 10 minutes. At the same time, boil the lids in water in a pot for 10 minutes. Use tongs to place the lids on a towel after to dry. You don’t want moisture in the yogurt making it thinner. After the jars have been in the oven for 10 minutes, remove them and cover with a towel until you’re ready to fill them. They need to cool before you add the yogurt mixture so you don’t kill the probiotics.

Print Recipe

Coconut Yogurt Recipe

Course: Appetizer, Breakfast, Snack

Ingredients

• 2 14 oz cans coconut milk

• 2 tsp agar flakes (side note: traditional non-vegan recipes use 3 teaspoons of gelatin mixed with 1/4 milk set aside and then added to boiled milk and left to sit until milk is cooled to below 110 degrees)

• 2 Probiotic capsules of 50 billion

• 4 tbsp store-bought coconut yogurt

• 2 tbsp raw sugar or maple syrup (the probiotics need sugar to feed them)

Instructions

• Pour the cans of milk in a pot. Warm the milk until it’s all liquid and there are no longer clumps of coconut milk.

• Sprinkle Agar Agar flakes on top and let it simmer for about 5 minutes. Then whisk together. The mixture should reach about 150 degrees, then remove from the heat. In gelatin recipes, this is when you would add the gelatin/milk mixture. For this one, just remove it from the heat and wait until the temperature goes down to 100 or below.

• Break open the probiotic capsules and stir them in along with your sweetener of choice.

• Pour the mixture onto your jars and place the lids on.

• If you have a yogurt maker, follow the instructions and you’re done. I have a yogurt maker and I love it! If not, you can use a dehydrator on 110 for 12-24 hours. The longer it ferments, the tangier it gets. That’s why I love the yogurt maker. It gets it right every time without having to taste test.

Flavoring:

• If you want to flavor your yogurt, you need to wait until it’s done. You can’t flavor before you ferment. I like to do strawberry. For a batch this size, I remove the yogurt from the jars, put it all in my Vita-Mix with 8 strawberries and a little more sweetener. I blend it all up and then put it back in the jars and in the refrigerator to thicken again.