Dairy-free Coconut Yoghurt



Coconut yoghurt is a great dairy-free alternative that tends to be expensive to buy. This version is simple to make and produces a delicious creamy result that can be topped with cacao nibs, chopped pecans and toasted coconut for a heavenly treat.
Click here for video recipe.
The gelatine works effectively at setting the coconut but once stirs it is still smooth and creamy. If you’re a vegetarian or vegan you can make this with agar flakes or try my Coconut and Vanilla Blancmange.

Prep time: 20 minutes Cook time: Overnight Serves: 12


  1. Empty coconut milk into a pan and stir on a low heat.
  2. Once gently simmering, add the gelatine and dissolve.
  3. Take off the heat and leave to cool to room temperature.
  4. Once cool add the probiotic powder and stir well until combined.
  5. Add the vanilla extract/paste.
  6. Pour into the yoghurt maker/flask.
  7. Leave to ferment overnight.
  8. In the morning pop into the fridge to set and cool.
  9. Stir well before serving.