Coconut Milk Yogurt

Rich, creamy, full of probiotics AND vegan friendly!!! 

Course Breakfast, Dessert
Cuisine VEGAN


  • 1 400 ml can Organic Coconut Milk - full fat
  • 4 capsules 50 Billion Probiotic - make sure they're vegetable capsules if you're wanting your yogurt vegan
  • Cheese cloth & rubber band


  1. Empty can of coconut milk into a mixing bowl, if the contents have separated and the coconut cream is hard I usually give it a good whisk before adding the probiotics.  

  2. Take powder out of probiotic capsules and add to bowl with coconut milk.  I had to cut mine open because they don't come apart easily and I didn't want probiotic powder all over my kitchen (which happened the first time lol).  

  3. Whisk the two ingredients together until combined.  Poor into a jar and cover with cheese cloth, secure with a rubber band around mouth of the jar.

  4. Now is when you have to wait, and why I generally have 2 jars going at once....more on that in a minute.  The jar can sit at room temperature on your counter, after 24 hours give it a stir and let it sit another 24 hours.  Once the whole 48 hours has passed, give it another stir and put jar lid on, put in fridge where it will set.

  5. For your second batch of yogurt, you don't have to do this whole process again....well the waiting you have to do, darn hey? But you don't need to use probiotics the next time you make your yogurt.  Simply add about 1/4 cup of your already made yogurt (I usually wait till I'm halfway through a jar) to a can of coconut milk, whisk and set on counter to make your second batch!!  Yes it's THAT easy, crazy right? 

Recipe Notes

**You can use papertowel if you don't have any cheesecloth, I used it for months before I finally went out and finally bought cheesecloth....which I found at the dollar store!!

I use this yogurt every day on our oatmeal, it's also a great treat with some granola sprinkled on top :)