Cultured coconut yogurt (dairy-free, gluten-free, vegan)
Prep time
Total time
This tangy coconut yogurt can double as a sour cream! You can enjoy it savoury (on pizza or mixed with pesto), or sweet (mixed with maple syrup and fresh fruit).
Recipe type: dairy-free
Serves: 4-6
  • 1 can of Full fat organic coconut milk
  • 1 tsp (2 capsules) high quality probiotic powder
  • optional ingredients:
  • powdered vanilla bean or pure vanilla extract
  • maple syrup, agave, honey or other sweetner
  1. Leave a can of coconut milk in the fridge for 8 hours or overnight. The coconut milk will separate into a thick layer (fat) on top and a thin watery (water) on the bottom. We want the thick layer, so avoid shaking the can before and after cooling. can omit this step if its cool enough in your cupboard that the fat layer will stay separated from the water. (sometimes if you give the can a gentle shake and you feel no movement, you can pretty much be sure that the two layers are separate).
  2. Open can, scoop out the thick layer of coconut milk, and place it in a medium sized bowl. Its convenient to use a bowl that has a lid so you can just transfer the yogurt straight to the fridge when you're done.
  3. Add 2-4 Tbsp of the coconut water to the coconut fat and mix together well. The less water you add, the thicker the yogurt will be. You can use the rest of the coconut water for a smoothie.
  4. Add probiotic powder to the coconut milk fat and stir it well until it is smooth.
  5. Cover bowl with a clean dishtowel and place it on the counter, in the stove or toaster oven (turned off) for 24-48 hours to ferment.
  6. At the end of your fermenting time, remove the dishtowel and stir in a small amount (about 1 tsp at a time) of any sweeteners or flavours that you want in your yogurt until you reach the desired taste. Or leave it as is and use it as sour cream.
  7. Store in fridge and enjoy with cereal, oatmeal, mixed berries and fruit, in smoothies, or on its own.
Recipe by Naturopathic By Nature at