Coconut Yogurt Recipe

Buying vegan yogurt nowadays can be difficult and expensive depending where you live. So here is an easy coconut yogurt recipe. Enjoy!


2 cups (400g) young coconut flesh
1 cup water
2 tbsp of agave or other sweetener of your choice (not honey)
2 tsp vanilla extract
1 tsp lemon juice
1/2 tsp salt
1 probiotic capsule


Put all the ingredients, except the probiotic capsule, into a blender or mixer and blend until smooth. Open the capsule and empty the probiotic into the blender and blend for a few seconds. Pour into a glass jar and cover with a clean towel or cheese cloth.

Let the yogurt ferment at room temperature for 12-24h (depending how warm is where you are and the sourness you want). When it’s ready it will become thick and sour.

*Here it depends on your taste. I usually let it ferment for 48h in Mexico City, in Bali and in the Brazilian summer I was used to leave it for 12h.

Place the closed jar in the refrigerator for 6h before serving, so it can set and thicken a little bit more.

It lasts around 10 days in the refrigerator.

Ps: the honey has antibacterial properties so it doesn’t allow the bacterial growth. Since we want the fermentation to happen, we do not use it 🙂

Published by Caroline Massote

I'm a former psychologist and was born in Brazil but now I teach yoga and cook in Mexico City. Traveling is my great passion, so I am happy to share with you all my experiences around the world.

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