Back before I began my real food journey, I used to love having a bowl of greek yogurt with fruit and nuts as a snack or dessert. This was one of the most challenging things for me to “give up” in the beginning when I started avoiding dairy. Especially because for those who tolerate dairy, this is something I would still qualify as real food (assuming it’s full fat and unsweetened yogurt). Since dairy was on the “avoid” list for me as I began healing, I quickly began searching for alternatives. When I realized that I could make my own yogurt from coconut cream I was ecstatic! I’ve been making and attempting to perfect this Coconut Cream Yogurt recipe for a number of years now. If you’ve been missing yogurt too, I hope that you will enjoy this recipe. It’s a great dairy-free replacement with all the beneficial bacteria!
Don’t be intimidated by the directions, it is really quite simple to make. Getting the temperature down for the fermentation period is the only part that can be a little fickle. It may turn out a bit different each time, depending on your unique climate at that particular time of year. However it turns out, you will at the very least have some good thick coconut cream to enjoy!
A quick note about this recipe:
When you are ready to make a new batch of Coconut Cream Yogurt, you can start with the end of your current batch as a starter and omit the need for using another probiotic capsule. Simply use a tablespoon or two of your already made yogurt in place of the probiotic (or starter culture of choice). This allows you to have a continuous batch of yogurt fermenting. Just don’t forget to save a bit before you eat the last of it!
If you enjoy this recipe, please check out some of my other real food recipes!
Coconut Cream Yogurt
(AIP, Paleo, Whole30, Gluten-Free, Dairy-Free, Egg-Free)
Prep time: 5 minutes + fermentation time of 18-24 hours
Makes 14 oz of yogurt
- 1 14 oz can
- 1 ½ Tbsp
- 1 capsule of dairy-free Probiotics*
*If you don’t have any probiotic supplements handy you can also use 2 Tbsp of kombucha as a starter culture. The flavor of the kombucha won’t greatly change the overall flavor of the yogurt. Note that your result may be more liquidy.
- You will want to use a glass jar or bowl that has a lid to ferment and store the yogurt. I like to use a pint-sized mason jar.
- Empty the can of coconut cream into the glass container. Stir to remove any clumps.
- Empty the contents of the probiotic capsule into the coconut cream. If using kombucha, add to the coconut cream.
- Add in the tapioca flour and mix everything together until no lumps remain.
- Seal your container.
- To properly ferment, you need an environment that is warmer than room temperature, preferably someplace where it won’t be exposed to too many disruptions, temperature or otherwise. Depending on how cold it is where you are, you will most likely be able to use your oven to ferment the yogurt. I simply leave the yogurt in the oven with the oven light on. The oven light is warm enough to encourage fermentation without getting too hot.
*If it is especially cold where you are you can warm up the oven prior to placing the yogurt in. Just be careful because if it is too hot it will kill off the probiotics and your yogurt won’t ferment. You want to avoid exposing the yogurt to any temperatures over 110 F-120 F. You can use a meat or candy thermometer to check the temperature in your oven.
- Allow the yogurt to ferment for 18-24 hours. The exact amount of time needed to officially turn the coconut cream to yogurt will vary depending on a variety of factors. Particularly, the temperature and whether or not you used an active starter culture. Kombucha typically takes a bit longer to create the fermentation because it isn’t as potent as a probiotic capsule. The warmer the environment, without getting too warm, will speed up the fermentation process.
- After 18-24 hours, open it up and give it a whiff. You will be able to smell if it’s turned to yogurt. If it doesn’t smell like it’s fermented, allow it to go for a while longer.
- If it’s ready, give it a good stir, reseal, and place in the fridge. Allowing it to sit in the fridge for at least a few hours will help it thicken so it has a more yogurt-like consistency.
- Serve with fresh fruit or your favorite and enjoy this good-for-your-gut food!
Please let me know if you have any questions or comments or if you try this recipe, I love hearing from you! Spread the Love and share this recipe with someone!
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Disclaimer: The information in this post is not intended as medical advice, or to replace a one-on-one relationship with a qualified health care professional. Marcelle encourages you to make your own health care decisions based upon your research, and in partnership with your doctor, licensed dietitian, or nutritionist. The information provided in this post and the entire contents of www.marcellephene.com are based upon the opinions of Marcelle Phene and are for general educational purposes, and have not been reviewed nor approved by the FDA. You are solely responsible for your health care and activity choices.