Coconut Yogurt

• Coconut Milk – You need thick full-fat canned coconut milk (I like this one made from organic coconuts). Don’t use light varieties, and definitely avoid the liquid coconut milk beverage from the dairy case. This is key!
• Gelatin Powder – This thickens without any fake stabilizers. I prefer grass-fed gelatin, but any unflavored type is fine. Agar agar powder might work for a vegan option, but you’d need a little more (I’d estimate about 2 teaspoons) and it does add carbs.
• Probiotic Capsules – These make the magic happen! They ferment the coconut milk to turn it into yogurt. I usually use these probiotic capsules, but any should work as long as they are fresh. Avoid ones that have added prebiotics or enzymes, as these might prevent fermentation. If you don’t have probiotics, you can use 2-3 tablespoons of yogurt starter culture or store-bought plain coconut yogurt that has live bacteria cultures.

1. Sterilize your jars. I just run the jars through the dishwasher, but you can also wash with hot, soapy water. Make sure they are completely dry afterward.
2. Heat the coconut milk. Add the cans of full-fat coconut milk to a saucepan, including both the coconut water and cream from the can if they are separated. Heat gently until bubbling at the edges. (Do not boil!) Sprinkle the gelatin over the milk and whisk to incorporate.
3. Let the mixture cool. Pour the yogurt base into the sterilized jars. Allow to cool on the countertop until its internal temperature is between 100-110 degrees F.
4. Add the probiotics. Cut or open a probiotic capsule over each jar and dump the probiotic powder inside. Stir, then cover with a lid.

5. Let it incubate. Place the jars on a sheet pan and place in your oven, with the oven light on (don’t turn on the oven itself!). Leave the door closed for 12-24 hours. The longer you leave them in there, the tangier your coconut milk yogurt will turn out, so choose the time based on how tangy you want it.
6. Refrigerate to set. At this point, the coconut yogurt will still be runny. Give it a stir, then place in the refrigerator overnight to set. Stir again before serving.

Flavor Variations

You can customize the flavor after your coconut yogurt is set. Try these add-ins:

• Vanilla – Add a teaspoon of vanilla extract, and your favorite sweetener. (I like Besti Powdered for a natural option without the refined sugar.)
• Maple – Stir in a tablespoon of maple syrup, or my personal fave, natural sugar-free maple syrup.
• Chocolate – Stir in a couple tablespoons of cocoa powder. You can adjust the amount depending on how chocolaty you like it.
• Fruit – I like to swirl in strawberry chia jam, but any flavor will work.

Storage Instructions

I store this yogurt in the same glass jars I use to make it, with their lids. So convenient! Keep it in the refrigerator for up to 1-2 weeks.

Toppings & Other Uses

My favorite way to eat coconut yogurt is simply loaded up with toppings, but you can also use it in recipes! Here are some ideas:

• Toppings – My go-to is a bowl with nuts or seeds, unsweetened coconut chips (or toasted vanilla coconut chips from my Easy Keto Cookbook), and fresh berries (or even dried cranberries). I have a version like this pictured above. You can also throw in granola for extra crunch, or chocolate chips (this is my fave sugar-free brand) for sweetness.
• Smoothies – Sometimes I add it to my banana smoothie, chocolate peanut butter smoothie, spinach smoothie, or even an acai bowl as a probiotic boost.
• Frozen Desserts – For a treat, use coconut yogurt instead of regular in my recipes for yogurt bark or frozen yogurt.

My Tools For This Recipe

• Mason Jars – I like these wide mouth jars for easy pouring and scooping, and they are the perfect size for 2 jars to hold this recipe.
• Thermometer –  I love this one because it gives a quick reading in just a few seconds.