Recipe: Super-Simple Coconut Milk Yogurt

I love yoghurt. Put it on homemade granola or protein pancakes, add it to curry or simply serve with berries.  I do like to keep dairy to a minimum, however, and I the dairy-free alternatives in the shops are processed, high in sugar and expensive!

That’s why I make this wonderful coconut yoghurt. Now, I would happily just eat tinned coconut milk instead of yoghurt, however, the probiotic benefits of yoghurt come from the fermenting.

So for a dairy-free, gut-friendly yoghurt, try this recipe.


Serves 6


  • 2 tins full-fat coconut milk
  • 2 probiotic capsules


  1. Open the probiotic capsules and empty contents into the blender. Blend with coconut milk.
  2. Transfer to a sanitized glass jar (make sure it’s not still hot – you don’t want those probiotics to die).
  3. Store it in a warm place for 24-48 hours. If it’s not thick enough for you, you can let it ferment for another 24 hours.
  4. Add your favourite yoghurt toppings, and store the rest for up to a week in the fridge.

Serve & enjoy!

Tip: Fermenting food is not an exact science. If this doesn’t work out as you’d like it to, try different brands of coconut milk and/or probiotics.

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Homemade Nut/Seed Milk (Dairy-Free)

Makes 3 cups

  • ½ cup raw nuts/seeds (almonds, walnuts, pecans, pumpkin seeds, or sesame seeds)
  • 2 cups water
  • ¼ teaspoon vanilla extract (optional)


  1. Soak nuts/seeds for about 8 hours (optional, but recommended).
  2. Dump soaking water & rinse nuts/seeds.
  3. Add soaked nuts/seeds and 2 cups water to a high-speed blender and blend on high for about one minute until very smooth.
  4. Strain through a small mesh sieve with 2 layers of cheesecloth. Squeeze if necessary.

Serve & enjoy!

Tip: You can double the recipe and store the milk in an airtight container in the fridge for up to 7 days.

What’s your favourite nut or seed milk?

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