Vegan Coconut Yogurt

Organic Coconut Yogurt – Vegan and Paleo


A creamy, delicious and gut healthy snack or breakfast, homemade Vegan (and paleo) Organic coconut yogurt is simple to make and you can whip it up in no time at all.

Dairy Yogurt, when made right can be incredibly healthy and healing for the body, however as the milk is pasteurized a great deal of the beneficial bacteria cannot survive in that environment and though they are added in after the process they often die quickly as there is not much to sustain them – unless a ridiculous amount of sugar is added – but who wants that!.

Making homemade coconut yogurt is a great alternative.When you buy coconut yogurt at the grocer it’s filled with a lot of additives and preservatives (so is dairy yogurt). So make sure you choose wisely.
For regular yogurt (dairy) make sure it has two, the most three ingredients (milk and bacterial culture).

Vegan Coconut Yogurt

Organic Coconut Yogurt

Creamy, fermented, plant-based yogurt made from coconut and probiotics. 

Course Breakfast, Snack
Cuisine Paleo, vegan
Keyword homemade coconut yogurt
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 2 days
Total Time 30 minutes
Servings 4 servings
Calories 100 kcal


  • 2 x 400 ml Cans of Organic Coconut Milk
  • 1/4 tsp of Himalayan Sea Salt
  • 50-100 billion probiotic count open capsules
  • Pinch Vanilla Bean optional
  • 1 tsp of Maple Syrup or Agave
  • 1 tsp of agar agar flakes to make it thicker like Greek yogurt*
  • Disinfected Mason Jar


  1. Heat the Coconut milk until it boils and then turn it off.
  2. Add vanilla, salt, sugar and agar agar – Make sure all ingredients are well combined. Let it cool completely.
  3. Disinfect a Mason Jar with boiling water.
  4. Once the coconut milk is cold add the probiotics (open each capsule and let out the probiotics – as the yogurt ferments it will build up its culture).
  5. Add the yogurt to the mason jar and store in a cool dark place for 48 hours (I left it on my kitchen counter and it was fine as well). Cover with a clean dish towel or plastic wrap.
  6. Store it in the fridge for around two weeks.

Recipe Notes

* Can be omitted – after it has fermented you can use a cheesecloth to remove the water.

Coconut Yogurt in a small bowl
Serve with Bee Pollen and Hemp Hearts
Coconut Yogurt in a jar
Amanda Filipowicz
Amanda Filipowicz

Amanda Filipowicz is a certified nutritional practitioner (CNP) with a bachelor in environmental studies (BES) from York University. She also has certification in clinical detoxification, prenatal and postnatal care as well as nutrition for mental health. She has a decade of experience in nutritional health and is a lifelong proponent of eating healthy.

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