How to Make Dairy Free Coconut Yogurt

Yogurt. I love it. I’ve always loved it.

What I didn’t know is that my body doesn’t appreciate cow dairy. This was uncovered by my acupuncturist at age 23 after experiencing 14 UTI’s in 12 months (another day, another blog post). With hindsight being 20/20, I can see a dairy intolerance was likely behind my many ails as a child and teen.

So I stopped eating it.

Then I realized the #chemicalshitstorm that what was in all those Yoplait and Old Home yogurts I ate growing up. So I began the search for a farm direct raw milk option, knowing it would be a better move for my body. Once I found that, I began connecting people to real milk sources so they could make homemade raw milk yogurt too.

Benefits of Yogurt

Assuming the yogurt you are eating is whole fat and flavor free (meaning, no “vanilla”, “raspberry cheesecake”, etc), it is a healthy source of good fat, protein, and gut bacteria. The naturally occurring probiotics are beneficial for gut and bowel health and immune support.

For the past 8 – 9 years, I’ve had to avoid dairy altogether. I can bump into it now and then (cow dairy, that is) without much of a problem, but if I am going to choose dairy, I limit it to goat or sheep milk products.

When it comes to yogurt, my girls and I fell in love with goat yogurt and never looked back. That is until I did the Standard Process 21-Day Purification Program a couple years ago and was really missing my yogurt.

Easy Yogurt Made With Coconut Milk

I had seen videos on Facebook for 2 or 3 ingredient yogurt but never thought it was possible. Until I tried it. Now I’m hooked, and don’t plan on going back to goat yogurt anytime soon.

I skeptically made my first batch of full fat coconut milk yogurt, and was blown away.  I loved the color, I loved the texture (drinking yogurt), and I love the flavor …. AND, it’s SUPER easy.

Supplies you will need:

  • rubber band
  • cheesecloth
  • pint-sized wide-mouth mason jar
  • metal whisk
  • wooden spoon or fork (small)

Dairy Free Coconut Yogurt
Prep time: 
Total time: 
  • 1 can Thai Kitchen organic full fat coconut milk
  • 3 probiotic capsules
  1. Open can and pour full contents into pint mason jar.
  2. Whisk to blend together the milk and the cream. Set whisk aside.
  3. Then, open and pour in contents of probiotic capsules.
  4. Stir probiotic powder in with small wooden fork or spoon.
  5. Cover with cheesecloth, secure with rubber band, and set aside in a warm location in your kitchen
  6. I set mine above my kitchen stove, mostly so it's out of the way of my kids.
  7. Let it sit for 48 hours, then chill overnight.
  8. You're left with a nice cream on top, which you can eat or stir in.
  9. Drizzle with a bit of honey, add some fruit and seeds, and enjoy.