Are you looking for the healthiest dairy-free yogurt possible? Then this coconut almond yogurt recipe could be your holy probiotic grail. It’s so wonderfully pure, with just 4 ingredients and no added sugars. Yes, it’s perfect for your plant-based, paleo, keto, Whole30, or raw diet. And it’s just one of the delicious recipes in Vegan Weight Loss Manifesto by Zuzana Fajkusova and Nikki Lefler.
This book isn’t brand new – Vegan Weight Loss Manifesto came out about a year ago. And last summer, Zuzana and Nikki shared this sample recipe for practically guilt-free Vegan Nanaimo Bars.
But I decided to hold off on posting this dairy-free coconut almond yogurt recipe until now. The new year seemed like the perfect time for a super-healthy dairy alternative, and to give you a quick reminder of Vegan Weight Loss Manifesto. It’s part lifestyle guidance, and part cookbook, with about 80 simple but adventurous recipes.
And this homemade coconut almond yogurt really is a good example of the recipes you will find within. It’s pure, nutritious, and relies on just a few natural ingredients. It also happens to be added sugar-free, making the perfect breakfast or snack for all types of healthy diets!
Special Diet Notes: Coconut Almond Yogurt
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, added sugar-free, vegan, plant-based, vegetarian, paleo, and possibly keto-friendly!
- 1 cup (170 g) raw almonds or other nuts, soaked
- Water from 1 young Thai coconut
- Meat from 2 young Thai coconuts
- 6 probiotic capsules
- Soak the raw almonds in filtered water for 24 hours. Soaking the nuts is crucial as this will activate the dormant enzymes and release the nutrients.
- Drain the almonds from their soaking water and rinse them thoroughly under cool running water.
- Place the clean almonds, coconut water, young coconut meat and the powder from the priobiotic capsules into a high-speed blender.
- Blend until the ingredients form a smooth yogurt-like consistency.
- Pour the mixture into two sealable glass jars, filling only ⅔ of the way full. Cover and let sit at least 3 to 4 hours on a warm day and 4 to 6 hours on a cool day. This will allow the probiotics to start to proliferate and break down the yogurt.
- The longer you let it sit, the tangier it will be. Store in the refrigerator and enjoy with granola, in smoothies, in salad dressings or eat it plain.
I like your recipe. But doesn’t the blending kill the bacterial in the probiotic capsules?
Only if it heats up. You can blend the other ingredients, and then blend in the probiotics, if preferred.
Which Probiotic capsules do you use? I’m not familiar with probiotic capsules.
Here is a quick guide to dairy-free probiotics with recommended brands to help start you out -> https://www.godairyfree.org/health-info/dairy-free-probiotic-supplements
I don’t have coconut meat. Can I use coconut cream/milk?
You can use coconut cream in place of the coconut meat and coconut water, but I couldn’t tell you how much. I wasn’t able to find an equivalent in a quick search online.
Oh my! This coconut almond yogurt was delicious and so easy to make! Will have to try this for my family. Thanks so much, Alisa!
So glad you enjoyed it Bella!
Was just thinking I need to make some almond milk (reminder to get almonds) and now I need almonds to make this! Looks so yummy and I can’t wait to give it a try!
Thank you so much for sharing this and helping people understand and become more aware of the benefits of being dairy free!
Of course! Your book looks so wonderful.