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Food

Coconut Yogurt

Serves 5.

Written by
Coconut Yogurt
Dairy-free yogurt is fun to make, and it acts as a versatile base for a variety of recipes. Even if you’re not dairy intolerant or vegan, this creamy, mild, and sweet recipe is one to try!

Coconut Yogurt nibbles

  • Top with berries, hempseeds, cacao nibs, and chopped Medjool dates.
  • Mix with frozen berries or banana to make instant “ice cream.”
  • Layer in a glass jar with fruit, walnuts, and granola for a parfait.
  • Use as a soup garnish along with fresh herbs or chives.

Ingredients

  • 1 - 14 oz can (400 mL) full-fat coconut milk
  • 1 Tbsp (15 mL) agar powder
  • 1 Tbsp (15 mL) tapioca flour
  • Juice of 1/2 lemon
  • 1 vegan probiotic capsule (optional)
  • 1 Tbsp (15 mL) maple syrup or raw cane sugar (optional)

Nutrition

Per serving:

  • calories 156
  • protein 1g
  • fat 14g
    • saturated fat 12g
    • trans fat 0g
  • carbohydrates 7g
    • sugars 3g
    • fibre 0g
  • sodium 24mg

Directions

01
Pour coconut milk into small saucepan. Sprinkle agar powder and tapioca flour over 1/2 cup (125 mL) water in small bowl. Mix to dissolve, then add to coconut milk. Whisk to combine.
02
Over medium-high heat, bring mixture to a simmer. Lower heat to medium-low and continue to simmer for 3 minutes. Pour into glass measuring cup or Mason jar and refrigerate for 3 hours to set.
03
Once set, spoon gelled coconut milk into food processor or blender. Add lemon juice and 1 cup (250 mL) water. Add probiotic and sweetener if using, and blend until smooth. Transfer to container or jar and refrigerate for additional 2 hours to set. Consume within 1 week.

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