4 from 1 vote
vegan yogurt - paleo, keto, raw, cultured, made from coconut
Vegan Yogurt
Prep Time
10 mins
 

Vegan yogurt is a delicious, affordable option if you and your family love yogurt but are vegan or can’t tolerate dairy products. It's cultured, creamy, smooth, and tangy - just like real yogurt should be.

Servings: 2 cups
Ingredients
  • 2 young Thai coconuts*
  • 1/2 cup spring water
  • 1 probiotic capsule
  • pinch fine sea salt
  • sweetener, optional
Instructions
  1. Open the young coconuts. Drain the coconut water (you can drink the coconut water or add it to smoothies) and scoop out the flesh.

  2. Add the coconut flesh into a high speed blender with 1/4 cup (60 ml) water. You will most likely need 1/2 cup (120 ml), but start with less to make sure you get the consistency you like.

  3. Once completely smooth, transfer the blended coconut meat to a glass bowl. Open the probiotic capsule and empty it into the blended coconut meat. Stir well.

  4. Add salt and stir again.

  5. For a quick yogurt, add up to 1 Tbsp. (15 ml) lemon juice. Stir and adjust the flavor and consistency - adding lemon juice for more tanginess, a sweetener of choice for some sweetness, and water for thinner yogurt.

  6. For a classic cultured yogurt, cover the bowl with a piece of cheesecloth (or an airtight lid for a quicker culturing). Place the bowl in oven with the light on for a few hours hours. The culturing time will depend on many factors, such as the temperature in the oven (mine is 80°F/27°C, the temperature in the house, if you're using an airtight lid, how tangy you like your yogurt, etc). 

  7. Stir the yogurt after about 6 hours and taste. If it's not tangy enough, cover it, and put it back in the oven. You can also add some lemon juice for more tanginess.

  8. When the yogurt is done culturing, place it in the refrigerator for 6 hours to chill. The yogurt will continue to thicken in the refrigerator. You can always add a splash of water and give it a stir for a thinner consistency.

  9. Store leftover yogurt in an airtight container in the refrigerator for up to 5 days.

Recipe Notes

*I got about 2 cups of coconut meat out of the 2 young coconuts. If you can't find young Thai coconuts, you can purchase frozen coconut meat (found in the freezer section of some health food stores). If you go that route, you'll need to let the frozen coconut meat thaw first.
*You can also use soaked cashews, blanched almonds, or macadamia nuts instead of the coconut meat.
**Prep time does not include culturing (~24 hours).

This recipe has been adapted from The Full Helping.