If you’re tired of expensive coconut yogurt that has way too much added sugar, then this Simple 2 Ingredient Coconut Yogurt is the recipe for you. It is thick, creamy, and naturally sweet, and is made from just 2 ingredients: coconut milk and probiotic capsules!

We absolutely love this as I know exactly what’s going in, how fresh it is, and I can add different flavours as desired (like how we used some pureed mango for half this batch and some chia jam for the other half). It has to be the thickest and creamiest vegan yogurt I’ve ever had (and Ava loved it!).

The recipe is so simple, just stir the two ingredients together in a clean jar, cover and wait, then store in the fridge to thicken and enjoy.

IMPORTANT NOTES:

Make sure to use a probiotic that does NOT contain any extra things like prebiotics. We like the Herbs of Gold brand or the Inner health plus dairy-free version is also vegan and easily available in Australia.
Use full-fat coconut milk, ideally organic. Ones that contain guar gum seem to help the yogurt to not separate and are extra creamy (although you can just stir before serving for any separation). The Woolworths macro organic brand in Australia tastes nice and works well, as does the 365 Wholefoods ones for those of you in the US.
If the yogurt has any funny smells or colours, ditch it! It should have a natural tang like yogurt, but not spoiled.
All fermented foods carry a risk, so if serving to babies or toddlers and you prefer, you can opt for using a yogurt culture powder instead.

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Simple 2 Ingredient Coconut Yogurt

Prep Time 5

Servings 400 g/1.5 cups

Ingredients

1 x 400ml can of full-fat coconut milk
2 vegan probiotic capsules (that can be opened and the powder poured out of)

Optional add-ins:

Pureed mango
Chia jam
Maple syrup ( for sweetening)
Vanilla extract

Instructions

Shake your coconut milk can vigorously to remove any lumps (you can later whisk or press any remaining lumps out while stirring with the probiotics).
Pour the coconut milk into a clean jar (we sterilised ours by rinsing them with boiling water then cooling them).
Open your probiotic capsules and pour them into the coconut milk. Stir together, pressing against the sides of the jar to ensure it is all evenly distributed (avoid using a metal spoon as metal can react negatively with probiotics, we use a silicone spatula
Cover with a thin cloth and secure using a rubber band (cheesecloth or a thin tea towel work, something that can still allow the yogurt to breathe).
Leave the yogurt to ferment for 24-48 hours depending on the temperature of your house and your preferred level of yogurt tang (test using a wooden or silicone spoon. Also warmer temperatures will require around 24-30 hours and cooler temps in the winter may need 48-56 hours even). If your house is very cold you can also place the yogurt in the oven with the light on (not turned on!)
Once at your desired level of tang, cover with a lid and place in the fridge to set and thicken. Then add any extra additions like chia jam or mango puree and enjoy!
We keep ours in the fridge for 5-7 days.