Go Back

Dairy-free coconut yogurt

Prep Time15 mins
Resting time1 d
Course: Breakfast
Keyword: AIP, autoimmune paleo, coconut, coconut yogurt, dairy-free, egg-free, gluten-free, grain-free, gut health, keto, leaky gut, nut-free, paleo, probiotics, vegan, vegetarian, whole 30
Servings: 4


  • 1 400 ml can coconut cream
  • Probiotic capsule (s) equal to approximately 45 billion bacteria


  • Sterilize a 500ml glass jar. I fill it with boiling water, let it sit for 10 minutes, pour it out and let it cool slightly. Make sure all your utensils (including your hands) are clean.
  • Scoop a spoonful of the coconut cream into a 500ml glass jar.
  • Open up the capsule and empty it into the jar.
  • Stir to combine with a plastic or wooden spoon or chopstick—not metal, which can react with the probiotics.
  • Stir in the rest of the cream with that same utensil.
  • Cover the jar with cheesecloth and an elastic band. Find a somewhat warm temperature-controlled spot at home. I keep mine in the oven with the light on to keep it warm and avoid temperature changes. Just put a sticky note next to the oven controls so you don’t accidentally turn it on and bake the yogurt!
  • Let it sit for 24-48 hours, depending on how sour you want it and how warm your spot is. (Smell it after day 1.)
  • Refrigerate to get it nice and thick.