Are you a big yoghurt fan and looking for a simple plant-based yogurt recipe that doesn’t require a yoghurt maker? This 2-ingredient homemade coconut yogurt recipe is really easy to make and completely dairy free - the perfect base for a delicious low carb keto granola bowl!
If you follow me on Instagram @julieslifestyleofficial you’ve probably noticed that I’m a big fan of coconut yogurt. It’s creamy, naturally sweet and packed with healthy fats that will keep you satisfied for hours and help to beat sugar cravings.
There are many delicious non-dairy yogurt brands available on the market these days. Some of my favorites include Dutch brand Abbot Kinney’s, UK brand CoYo and American brands Cocoyo, The Coconut Cult and Coco Rico. We even met the founder of Coco Rico, a French native living in Los Angeles, last year when Simon & I traveled to California for the USA launch of our cookbook ‘Vegan & Raw 2’. His cultured coconut yogurt is very strong and packed with probiotics to support your healthy gut flora.
However, I’m aware that high-quality coconut yogurt might be hard to find where you live, or just too expensive to use on a daily basis. Are you crazy about coconut too and would you love to try making your own coconut yogurt at home? This simple recipe will get you started!
You can have it as a snack or a simple dessert, flavored with ground vanilla bean and a sprinkle of xylitol (or other low-glycemic sweetener) if you desire a little sweetness. I usually have it plain with a spoonful of MCT oil, a handful of berries and a few spoonfuls of our ALL GOOD keto granola as a quick breakfast bowl. The granola is made with hemp seeds, almond flakes, pumpkin seeds, chia seeds and more goodness. It’s gluten free, grain free, sugar free and packed with healthy fats, fiber and plant-based protein.
Perfect to boost your energy levels, build strong muscles and help your body to burn fat for fuel!
You can find the exact ingredients and nutritional info right HERE.
I’d love to hear what kind of yoghurt you like and how you like to serve it, so don’t forget to leave a comment down below.
Also, if you have any requests for future recipes or informational posts, let me know in the comments.
PS: Would you like to learn more about keto and discover how to turn your body into a natural fat burner? Don’t forget to reserve your seat for one of our upcoming ‘start to keto’ workshops before they’re fully booked! We still have a few open spots left for our workshop in Hasselt on Wednesday night November 21stand our workshop in Antwerp on December 5th.
How to make Homemade Coconut Yogurt + Keto Granola Bowl (Vegan, Low Carb, Paleo)
Homemade Coconut Yogurt
- Shake your coconut milk well. Open the can and pour the milk into a clean, sterilized, dry glass jar or bowl (see tips & tricks). If your coconut milk is separated, stir it with a whisk until it’s completely smooth.
- Empty your probiotic capsules into the milk and use a wooden or plastic spoon to stir until well combined. Never use a metal spoon because metal can react negatively with the probiotics. Make sure the probiotics are evenly dispersed.
- Cover the mixture with cheesecloth or a large nut milk bag. You could also try it with a very thin, clean dish towel – you need something that lets air in but protects the mixture from bugs. Secure with a rubber band.
- Leave the coconut milk to ferment for 24 to 48 hours in a warm place (75°F or above), depending on how tart you like it.
- Is your home to cool to start the fermentation process? You can put the coconut yogurt in a dehydrator at 75° to 100°F or place it in your oven with the light on. Don’t turn on the oven itself, just the light. The heat from the light should be enough to activate the fermentation.
- When the yogurt is ready (you can taste it with a wooden spoon to check if it’s tangy enough), pour it into a clean jar (in case you used a bowl – if you fermented the yogurt in a jar, just leave it in there), cover the jar with a lid and refrigerate. The cooler the yogurt, the thicker it will become. Store in the refrigerator.
Keto Granola Bowl
Serve your coconut yogurt with a spoonful of MCT oil, a handful of berries and a few spoonfuls of granola, depending on how hungry you are. Make sure the granola is grain and sugar free for a low carb keto breakfast bowl.
JULIE’S TIPS & TRICKS:
- I used full-fat coconut milk by organic brand Amaízin. It doesn’t have any additives except for guar gum, which helps to create a smooth texture and prevents separation. Other brands that have passed the test are Thai Kitchen and Whole Foods 365 Full Fat. I haven’t tried any other brands so if you have any recommendations, leave them in the comments.
- Before you start, make sure to sterilize your bowl or jar by rinsing it thoroughly with boiling water and leaving it to completely dry and cool before adding your ingredients.
- To make this coconut yogurt extra thick and creamy, you can add a thickener such as a spoonful of high-quality collagen powder (non-vegan) or a tablespoon of agar sea vegetable flakes (vegan). If you decide to add collagen or agar (totally optional), first bring your coconut milk to a boil together with the thickener. Using a sterilized spoon, whisk the mixture until the collagen powder or agar flakes completely dissolve. Allow the mixture to cool to 115°F or lower before adding the probiotic powder. Once the yogurt has fermented, the texture might still be watery and separated which is normal. Chilling the yogurt in your refrigerator will allow it to thicken. Stir before serving.
- If you have a yogurt maker at home, set the fermentation time to 10 – 24 hours, depending on how tart you like your yogurt.
- I’ve only tried this yogurt recipe with full-fat coconut milk. If you have any recommendations about other types of non-dairy milk, I’d love to hear your tips!
- If your yogurt looks a bit separated after fermentation, don’t worry. Just stir it with a wooden spoon until creamy and well combined.
- However, if your yogurt has a strange color or smell, throw it out. Sterilizing your utensils is essential to prevent spoilage.
Now I would love to hear from you!
Do you have any requests for future recipes or informational posts about keto, fasting…?
Have you ever tried making your own yoghurt or non-dairy yogurt alternative, or do you prefer to just buy it? What are you favorite dairy free yogurt brands on the market?
Do you like to have it for breakfast or as a snack, or do you also use it in sauces and dressings, desserts…?
Let me know in the comments.
Nutritional value (per ½ cup coconut yoghurt – without granola/fruit)
Total carbs 4 g Fiber 2 g Net carbs 2 g Protein 2 g Fats 24 g Of which saturated 20 g Calories 240 kcal