Hayley Stobbs, RNCP
Dairy-free yogurt is fun to make, and it acts as a versatile base for a variety of recipes. Even if you’re not dairy intolerant or vegan, this creamy, mild, and sweet recipe is one to try!
Coconut Yogurt nibbles
- Top with berries, hempseeds, cacao nibs, and chopped Medjool dates.
- Mix with frozen berries or banana to make instant “ice cream.”
- Layer in a glass jar with fruit, walnuts, and granola for a parfait.
- Use as a soup garnish along with fresh herbs or chives.
Coconut Yogurt
Ingredients
- 1 - 14 oz can (400 mL) full-fat coconut milk
- 1 Tbsp (15 mL) agar powder
- 1 Tbsp (15 mL) tapioca flour
- Juice of 1/2 lemon
- 1 vegan probiotic capsule (optional)
- 1 Tbsp (15 mL) maple syrup or raw cane sugar (optional)
Nutrition
Per serving:
- calories156
- protein1g
- fat14g
- saturated fat12g
- trans fat0g
- carbohydrates7g
- sugars3g
- fibre0g
- sodium24mg
Directions
01
Pour coconut milk into small saucepan. Sprinkle agar powder and tapioca flour over 1/2 cup (125 mL) water in small bowl. Mix to dissolve, then add to coconut milk. Whisk to combine.
02
Over medium-high heat, bring mixture to a simmer. Lower heat to medium-low and continue to simmer for 3 minutes. Pour into glass measuring cup or Mason jar and refrigerate for 3 hours to set.
03
Once set, spoon gelled coconut milk into food processor or blender. Add lemon juice and 1 cup (250 mL) water. Add probiotic and sweetener if using, and blend until smooth. Transfer to container or jar and refrigerate for additional 2 hours to set. Consume within 1 week.
