Cultured Coconut Yogurt aka CoYo – Dairy-Free & Better Than the “Real” Stuff

CoYo

I’ve been wanting to share a recipe from Living on the Vedge with you since I released it months ago, but I just could not decide which recipe to show you! There are so many good ones to pick from.

But I have finally made my decision. And now, you have to do you’re part and make a batch of this amazing coconut yogurt!

Here are 5 reasons that you need this CoYo in you’re life right now:

1. It’s cultured meaning it is full of good bacteria – aka probiotics that help keep your digestive system healthy – more on that one in this post.

2. It’s creamier and naturally sweeter (thanks to the coconut) than regular yogurt.

3. You can easily make it yourself – as I will show you below – so you know exactly what’s in it, no weird ingredients either.

4. It is completely dairy-free, for those who can’t tolerate dairy, vegans, or anyone who knows the truth about how bad dairy is for humans.

5. It is full of all the good fats from coconut!

But the best reason: it just tastes really good!

Mix with some fruit, add some granola or seeds and you have an awesome breakfast, dessert or snack!

Make sure you buy your copy of Living on the Vedge and enjoy the other 40+ delicious gluten-free + vegan recipes!

Enjoy! 🙂

Cultured Coconut Yogurt aka CoYo - Dairy-Free & Better Than the "Real" Stuff
 
Coconut yogurt is a thick, creamy and sweet alternative to dairy yogurt. Making it yourself works out much cheaper, and you can control the probiotics and the sweetener. Eat this with fresh fruit and some granola for a delicious breakfast bowl!
Yield: 2 cups
Ingredients:
Method:
  1. Prepare a clean glass bowl or jar that will fit in your dehydrator.
  2. Combine all ingredients in a high speed blender and blend until smooth.
  3. Pour into your clean bowl or jar.
  4. Place in dehydrator at 110°F/43°C for 8 - 12 hours, or up to 24 hours. The longer you culture the more sour it becomes, so stop when you like the taste.
  5. Once the CoYo has cultured, blend again to get rid of any clumps.
  6. Chill for 12 hours before serving.
Notes:
Don’t have a dehydrator? Try one of these makeshift methods for making CoYo:
• Use the oven light as the incubator
• Place on a sunny, warm counter-top during the day
• Heat the CoYo mix in a saucepan to 110°F/43°C, then pour into a jar and wrap with towels

 

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12 comments on “Cultured Coconut Yogurt aka CoYo – Dairy-Free & Better Than the “Real” Stuff

    • Hey Jo, sorry I didn’t see your comment! Lexie is right it helps to thicken the yogurt. I find tapioca works much better for thickening to a yogurt texture. Let me know how you go! 🙂

  1. Jo, I have not tried this recipe, but in my experience the tapioca/arrowroot work to 1) thicken and 2) when heated (which this recipe does ask for), emulsify the mixture in the sense that it helps prevent the “curd” from separating from the “whey” during the culturing process.

    • Hey Sarah, I have tried chia seeds before but didn’t like the texture and color that it made the coyo. You can always give it a go and see if you like it! x

  2. Does the amount of probiotics has an impact on the texture ans final result? I see that 1 tsp of Blue Bonnet = 40 billion, and that 1 tsp of Health Force = 100 billion… Just wondering if the recipe asks for a minimum or a maximum of probiotics.

    • Hi Manon, I assume the amount would make a difference – I should probably experiment with that. In my opinion the more the better! x

  3. Hi there,
    I can’t wait to try this recipe! Would it work to just open some of the probiotic capsules I have, or does it have to be the powder you mentioned?

  4. Hi Shae, thank you for the recipe. What are the topping used in the picture above? I just recognize wthe pepitas.

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