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Bowl of yogurt topped with sliced figs, raspberries, granola and cinnamon

Vegan Yogurt (Thick, Creamy & Dairy-Free)

Thick, tangy homemade vegan yogurt made from coconut milk and live cultures — just 2 ingredients, no yogurt maker needed.
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Prep Time 10 minutes
Fermenting Time 12 hours
Total Time 12 hours
Servings: 4 servings
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 can (13.5 oz) full-fat coconut milk refrigerated overnight
  • 2 tablespoons store-bought vegan yogurt with live active cultures or 2 probiotic capsules
  • 1 tablespoon maple syrup optional
  • 1 teaspoon vanilla extract optional
  • 1 teaspoon lemon juice optional

Method
 

  1. Refrigerate the unopened can of coconut milk overnight so the cream rises to the top.
  2. Open the can without shaking it and spoon the thick cream into a clean glass jar, leaving the clear liquid behind.
  3. Whisk the cream until completely smooth.
  4. Stir in the vegan yogurt or probiotic capsule contents until evenly mixed.
  5. Cover the jar loosely with a cloth or coffee filter secured with a rubber band.
  6. Ferment in a warm spot (75 to 85°F) for 12 to 24 hours, until tangy.
  7. Stir in maple syrup and vanilla if using, seal the jar, and refrigerate. It thickens as it chills.

Notes

  • Use full-fat coconut milk with as few additives as possible; some brands set much better than others.
  • Taste after 12 hours and ferment longer for more tang, but not past 36 hours.
  • A little liquid pooling on top in the fridge is normal; just stir before serving.
  • Keeps sealed in the fridge for up to 1 week; do not freeze.