Super Simple Homemade Coconut Yogurt with Chia Strawberry Jam
Have you ever wondered how to make Homemade Coconut Yogurt? This recipe is so easy! I like to serve this thick, dairy-free yogurt with a simple strawberry jam. It's delicious at brunch or packed in mini jars for quick and healthy grab-and-go breakfasts on busy weekday mornings.
Homemade Coconut Yogurt
This three-ingredient healthy breakfast is a game-changer. It's naturally vegan + gluten-free + paleo + Whole30 + all those healthy things that we just LOVE love love.
It'll also up your badass kitchen status. But don't worry, making your own coconut yogurt is so easy that 5-year-old you could have pulled it off. ← We just won't tell anyone else that.
Serve this coconut yogurt for:
- Mother's Day brunch. Seriously, how impressed would your mom be if you told her you made your own vegan yogurt? She'd know she'd done well.
- Weekday mornings. Yes, it's true! Pack up your yogurt in mini jars with some jam and you've made your own fruit on the bottom yogurt. Nicely done.
- Work/school snacks. See above!
- As a healthy dessert. Creamy coconut yogurt + fruit = the perfect light treat.
How to make coconut yogurt
I know that making your own homemade yogurt sounds scary but I promise you that it's super simple. Here's what you do:
1. Pour a can of full-fat coconut milk into a jar. So far so good, right?
2. Twist apart three probiotic capsules and stir the powder into the coconut milk with a plastic, wooden, or ceramic spoon. Easy!
3. Cover the jar with cheesecloth or a piece of paper towel and secure it with an elastic band. Now set the jar aside on your counter. After two days, move the jar to your fridge and let it get cold. Waiting is the hardest part!
Do you believe me now that coconut milk yogurt is so easy to make? I've even taken pictures of each of the four steps:
Tips for making Homemade Coconut Yogurt:
→ Unless you want runny yogurt (no one wants that!) use full-fat coconut milk only.
→ Make sure that there are no additives in the brand of coconut milk you buy. There should only be coconut extract (60% or higher) and water. That's it. If there's guar gum or other additives, look for another brand. I use the brand Aroy-D.
→ The freshness of your probiotics can affect its ability to ferment the coconut milk. Make sure it's not past expiration and that it's been kept in the fridge.
→ Make sure you wash your hands and clean your jar and spoon well before starting. Bacteria + fermented foods is not a good combo.
→ If your coconut yogurt turns a funny color or develops a strong bad smell, toss it. Try again making sure that everything you use is squeaky clean.
If you love this Homemade Coconut Yogurt recipe as much as I do, make sure to give it a 5-star review in the comments below!Print
Have you ever wondered how to make Homemade Coconut Yogurt? This recipe is so easy! I like to serve the thick, dairy-free yogurt with a simple strawberry jam. It's delicious at brunch or packed in mini jars for quick and healthy grab and go breakfasts on busy weekday mornings.
Homemade Coconut Yogurt
- 1 – 15 ounce can full-fat coconut milk (see notes)
- 3 probiotic capsules (dairy-free, if needed)
Simple Strawberry Jam
- 1 cup fresh or frozen strawberries, chopped
- 1 teaspoon lemon juice
- 1 teaspoon chia seeds
- Optional: 2 tablespoons maple syrup (omit for Whole30)
- Shake the can of coconut milk then open it and pour it into a 2-cup glass jar. Twist open the probiotic capsules and empty the powder into the coconut milk. Discard the capsules.
- Stir the probiotic into the coconut milk using a plastic, ceramic, or wooden spoon. Cover the jar with cheesecloth or a piece of paper towel and secure it with an elastic band.
- Set the jar aside in a warm spot that is out of direct sunlight. After two days, move the jar to your fridge. It will take 8-12 hours for the yogurt to chill and thicken.
- Serve your coconut yogurt on its own, with a little maple syrup, or with the chia strawberry jam.
Chia Strawberry Jam
- Place the chopped strawberries, lemon juice, chia seeds, and (if using) the maple syrup in a small pot. Bring the pot to a boil over high heat then reduce the heat and simmer for 5 minutes. Remove from the heat and let the jam cool.
- Store in a clean jar in your fridge for up to one week.
Note: the prep time only includes the time it takes to begin making the yogurt and not the hands-off time that it takes for the yogurt to ferment.
Make sure to use full-fat coconut milk with no guar gum or other added ingredients.
Wash your hands before you start and clean your jar and spoon well. It's important to keep things extra clean when fermenting food!