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.
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.