Go Nuts for Coconut Yogurt

Get a probiotic boost with this Coconut Yogurt.

From “Whole Food Energy”
May 2018

  • By using coconut milk and probiotic powder, you can quickly create a tasty, gut-supporting yogurt in your very own kitchen.
    Photo by AdobeStock/sewcream
  • Elise Museles’ “Whole Food Energy” packs a triple threat: tasty recipes, whole ingredients, and clean energy.
    Cover courtesy Barron’s Educational Series

Total Hands-On Time: 2½ days (or more) to ferment

Preparation Time: 10 min

Yield: 4 cups

 Whole Food Energy (Barron’s Educational Series, 2016) by Elise Museles provides recipes that use whole ingredients and give you energy. This yogurt recipe uses coconut milk – not dairy – as a base. Store it for up to a week in the refrigerator for optimal freshness.

Fermented foods and probiotics are an important addition to any diet. The good bacteria helps to support gut health, build immunity, and reduce inflammation in the body. These plant-based yogurts can also add creaminess to other whole food snacks.

Cook’s Notes

Cool Coconut Milk

In warmer climates, the liquid and fat in coconut milk cans will not separate. Chill the cans before opening to ensure separation.


Probiotics are widely available and can be purchased at any natural food store in powdered or capsule form. If using a capsule, simply open it up and release the powder into your DIY yogurt or smoothies. Make sure that the probiotic has adequate numbers of live bacteria to support digestive health, including the two most important groups: Lactobacilli and Bifidobacteria.


  • 2 15-ounce cans full-fat unsweetened coconut milk
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 pinch of sea salt
  • 1 teaspoon pure vanilla extract (optional)
  • 1/2 teaspoon probiotic powder (or 2 probiotic capsules)


  1. Open the cans of coconut milk and place the solidified part of the milk into a blender. Add the watery coconut liquid from 1 can. Mix in the lemon juice, honey, salt, vanilla extract (if using), and probiotic powder (if using capsules, open contents into the blender). Blend for 1–2 minutes, until all the ingredients are well combined.
  2. Transfer the coconut milk mixture into a wide-mouthed quart-sized canning jar (quart-sized mason jars work well). Allow the coconut milk to culture at room temperature, with the top slightly ajar, for 48 hours (less time in warm temperatures). Place the jar in the refrigerator for an additional 12 hours before eating.
  3. For a thicker consistency, wait 1 more day (4 days total) for the yogurt to resemble a Greek yogurt consistency. Open the jar, mix well, and enjoy your homemade yogurt.

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Excerpted from Whole Food Energy by Elise Museles. Copyright © 2016, Quantum Books Ltd. and Barron’s Educational Series, Inc. Used by permission of the publisher