Delicious, Dairy-Free Vanilla Coconut Yogurt

Friday Mar 15 | BY |
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Dairy Free Coconut Yogurt

For someone like me, who loves yogurt, but pretty much can’t eat it due to lactose issues (yes, I’ve tried all types from all animals) this recipe is a perfect substitute.

When done right, you can barely tell the difference between this recipe and the real thing.

This recipe comes from our book “Cultured! Make Healthy Fermented Foods at Home.” This book includes recipes for veggies, drinks, breads and more. There are over 70 recipes to choose from to improve your kitchen skill and your health.

Here’s how to make the yogurt now (plus, an additional strawberry jam recipe)…

Vanilla Coconut Yogurt

Makes 3 cups

2 cups young coconut meat (about 2-3 coconuts)
1?4 cup kefir, or 2 probiotic pills
1 pinch vanilla bean powder or the seeds from inside 1?2 of a vanilla bean


Blend the coconut and coconut water/probiotic in a blender until completely smooth and slightly warm. Add the vanilla powder and pulse it into the mixture. Place the coconut cream in a jar and put on lid. Allow to culture on the counter at 65-80 degrees (on top of a warm dehydrator is ideal) for 8-12 hours. It will expand, so make sure there is room for that in your jar. The yogurt is ready when it gets spongy and slightly sour. Store in the refrigerator for up to one week. It will continue to ferment and sour in the fridge.

What is a Young Coconut?

Unlike the hairy, aged brown coconuts you’re used to seeing in the supermarket, young coconuts often appear with their green outer shell or white inner skin still intact. These younger coconuts contain more minerals and health benefits than when they age.

How Do You Open the Coconut?

Coconuts can be opened by shaving off their outer layers with a sharp kitchen knife until you reach the inner core or ‘nut.’ Next, you crack the edges of the nut’s peak until it is able to be pried open, revealing the tasty and nutritious coconut water and flesh inside.

Vegan? Raw? Or Not?

It’s up to you to decide if you’d like to make yogurt with coconut meat or raw milk. If you’re making it raw, be sure you get fresh milk. You can also boil the raw milk at home first, then allow it to cool to 90-100 degrees before starting the recipe. This pasteurization process will deactivate some of the enzymes, but the fermentation process will create a combination of healthy benefits that may be different, but still beneficial.

Contributed by Heather Haxo Phillips (

Serving Ideas:

Serve your yogurt in a bowl with fresh fruit, or make a fruit yogurt by blending 1?2 cup fresh fruit into the yogurt and top with honey, if desired. You could also make a beautiful parfait, by putting the yogurt in wine glass with layers of fresh strawberry jam below. Top it with your favorite granola or chopped nuts.

Strawberry Jam

1 1?2 cups strawberries or raspberries, fresh or frozen 1?2 cup soaked dates or date paste

Place berries and dates into a blender. Blend until very smooth. Taste the jam. If it is not sweet enough, add a few drops of stevia or more date paste. If you want it thicker, add a tablespoon of ground chia or psyllium husk.

Stored in a glass container, the jam will keep for up to 5 days.

Contributed by Heather Haxo Phillips (

Additional Resources:

How to easily open young thai coconuts:

How to make young thai coconut yogurt:

Special Savings on This Great Book…

We were (and still are) so excited about fermented foods, we wrote a book about them. In the book we gathered over 70 cultured food recipes from expert chefs around the world.

The book is one of our favorites and is a bestseller because we’re not the only one’s who seem to like it!

If you want to read more about this book and if you want to get it, we have a special deal that we’re running until March 18th.

If you use the coupon code CULTURE13 you will save $7.50 off the ebook or printed book. Just type on the code when you check out and you’ll save 25%.

Click here to read more about the book and get it today

We love this book and pretty much guarantee you’ll find some amazing recipes in it that you’ll use for years.

Live Awesome!

Kevin Gianni

Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.

Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.

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