3-Ingredient Coconut Yogurt Recipe Vegan

This creamy, tangy, 3-Ingredient Coconut Yogurt is fully vegan, naturally sweet, and effortlessly homemade. With just coconut milk, probiotics, and a clean thickener, you get a rich, spoonable yogurt perfect for breakfasts, snacks, and smoothies.

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Prep Time 5

Resting Time 12

Total Time 12 5

Servings: 4

Course: Breakfast, Vegan

Cuisine: Dairy-free, Plant-Based

Calories: 140

Ingredients Equipment Method Notes

Ingredients

1 can 13.5 oz full-fat coconut milk
2 vegan probiotic capsules open and use the powder inside
1 tbsp tapioca starch or cornstarch optional for thicker yogurt

Equipment

Clean glass jar
Whisk
Mixing bowl
Spoon
Airtight lid

Method

Shake the coconut milk well, then pour into a clean bowl and whisk until smooth and lump-free.
Add tapioca or cornstarch and whisk again until fully dissolved for a thicker yogurt texture.
Open probiotic capsules and gently stir the powder into the coconut mixture until evenly incorporated.
Transfer to a clean glass jar, loosely cover with a cloth or partially closed lid, and let ferment at room temperature for 12–24 hours.
Taste and refrigerate once tangy and thickened, allowing it to chill fully into creamy, spoonable yogurt.

Notes

For a tangier yogurt, ferment closer to 24 hours.
For ultra-thick yogurt, refrigerate uncovered for 2–3 hours after fermentation.
Use only clean utensils; contamination can disrupt fermentation.
Maple syrup, fruit purées, or vanilla can be stirred in after fermentation.