This raw vegan coconut yogurt recipe is simple to make, cheaper on the pockets, and full of probiotics which you can read more about in this post on A Guide For Plant-based Nutrition: Probiotics. This recipe yields a little more than 24 oz of yogurt and can be stored in the fridge to enjoy throughout the week.
Easy Raw Vegan Coconut Yogurt
As you can imagine, we are frequently asked if there are any non-vegan foods that we miss. For the most part, I’m pretty happy with what I’m eating, I don’t think of the (significantly less healthy) things I used to eat, but don’t anymore. My children, on the other hand, would answer this question easily and their answer would probably be yogurt. They loved eating yogurt. One of their favorites was yogurt with granola and fruit. For a while it was a daily snack but once we completely cut out animal products it was nonexistent and a bit upsetting. Luckily they have me as a mom and I am always looking for ways to make the journey joyful.
My solution for a while has been to find a vegan brand that we both love but at this point, they’re a bit too processed for my liking. The coconut yogurt from So Delicious has a slightly prettier ingredient label, but as you know, nothing beats homemade. So last month I decided to not buy the yogurt and instead make it myself and the turnout was AWESOME! Never again are we buying yogurt at the store. Instead, we are making yogurt with simple ingredients that can be found at any Wholefoods or health food store.
I don’t add any sweetener to my recipe since I usually add granola and fruit. But if you’re not a fan of plain yogurt or need a little extra sweetness, simply add some raw coconut nectar or maple on the top and mix in.
Products I used in this recipe…
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Easy Raw Vegan Coconut Yogurt Recipe
- Category: Breakfast
- Cuisine: Vegan, Raw Vegan, Gluten-Free
- 3 cups raw coconut meat (about 3 to 4 Thai coconuts)
- 1 cup of filtered water
- 1 teaspoon vanilla extract
- 2 capsules of probiotics
- In a high-speed blender combined coconut meat, filtered water, vanilla, and probiotics. Blend until smooth.
- With a spatula (no metal please) pour into a glass jar and cover with a mesh fabric like cheesecloth. Leave out in room temperature for 10 to 12 hours. Refrigerate your yogurt once it’s cultured.
- Once you’ve gone through this process your yogurt should have a sour, tangy smell and taste and be ready to eat.
- Add fresh fruits, granola or just eat it plain. Enjoy!
The longer it cultures, the tangier it becomes. Also, make sure to leave enough room in the jar as the yogurt will expand in size.
- Serving Size: 6
- Calories: 196
- Sugar: 16g
- Sodium: 121mg
- Fat: 12g
- Saturated Fat: 11g
- Unsaturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 1g
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I hope you give this easy raw vegan coconut yogurt a try and if you do, let me know what you think! Leave a comment, rate it, and don’t forget to take a picture and tag me on Instagram @LiveSimplyNatural! Stay tuned and have an awesome weekend y’all :)