Vegan Yogurt with fruits – cultured / with probiotics
Homemade vegan yogurt is easier to make than most people think: you culture full-fat coconut milk with a little probiotic powder, let it ferment at room temperature for about 48 hours, then fold in fresh fruit. The result is thick, creamy, tangy, and completely dairy-free, with no gums or fillers. Below I will walk you through exactly how to make vegan yogurt with fruits at home, plus the small details that make the difference between watery coconut milk and a proper, spoonable yogurt.
So instead of heading for the supermarket for a pot of yogurt, check the ingredient list and make your own. There are so many things I love about yogurt, and having a homemade version I fully control, no additives, no thickeners, just coconut and live cultures, is at the top of the list. I promise you won’t be disappointed once you taste that first cool, fruity spoonful.
What you need and why each ingredient matters
The base is full-fat canned coconut milk, and the fat content is not optional here. The higher the fat, the thicker and creamier your yogurt sets, so reach for a good canned coconut milk rather than a thin carton drink. The probiotic powder is what actually turns the coconut milk into yogurt; I open a probiotic capsule and use about half a teaspoon of the powder inside. From there, ripe peaches, a little sweet orange juice, fresh lemon juice, and vanilla paste flavor the finished yogurt. The lemon brightens everything and balances the sweetness of the fruit, while the vanilla rounds it all out.
Why the coconut-and-probiotic method works
Yogurt is simply milk transformed by live bacteria, and coconut milk behaves the same way dairy does. When you add probiotic powder and leave the mixture at room temperature, the bacteria feed on the natural sugars and produce lactic acid. That acid is what gives yogurt its tang and, just as importantly, what thickens the coconut milk into a set, spoonable texture over roughly 48 hours. This is also why you only add the fruit and citrus at the end: the acidity from lemon and orange juice can interfere with the cultures if added too early, so you let the coconut milk ferment on its own first, then flavor it.
Tips for a thick, tangy set
- Shake the can first. Coconut milk separates in the can, so shake it well before opening to combine the cream and liquid for an even set.
- Keep everything clean. Fermentation is about encouraging the right bacteria, so use a clean jar and a clean spoon to avoid off-flavors.
- Give it time and warmth. The mixture needs about 48 hours at room temperature. A warmer spot ferments faster; a cool kitchen will take longer, so judge by texture, not just the clock.
- Look and smell for doneness. It is ready when it has visibly thickened and smells pleasantly tangy, like yogurt. Then it goes into the fridge to chill and firm up further.
- Sweeten to taste, at the end. The fruit adds natural sweetness, but you can stir in a little maple syrup once it is set if you like it sweeter.
Ways to serve it and use up a batch
Once it is cold and thick, serve this vegan yogurt with extra fresh fruit spooned on top for a light breakfast or a refreshing dessert. It is lovely alongside a stack of banana pancakes without eggs or gluten-free vegan pancakes, and it makes a cooling counterpart to warm vegan no-bake desserts. A plain, unsweetened batch (skip the fruit and vanilla) also gives you a dairy-free base for savory dips like tzatziki or a feta and mint yogurt dip, so one method covers both sweet and savory.
Storage and make-ahead notes
Because it takes about 48 hours to ferment, this is a make-ahead project by nature, so plan to start it two days before you want to eat it. Keep the finished yogurt covered in the fridge, where it will hold for several days; give it a stir if any liquid separates on top. I like to ferment a plain base and only add fruit to the portion I am about to eat, which keeps the rest neutral for other uses. If you enjoy making things from scratch, you might also like my roundup of homemade nut milk recipes to pair with the same DIY spirit.
If you make this coconut yogurt, I would love to know how your batch set after those 48 hours and which fruit you folded in. Please rate the recipe and leave a comment below with your favorite topping combination.
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Vegan Yogurt with fruits – cultured / with probiotics
Ingredients
- 2 cups full-fat coconut milk canned
- ½ tsp probiotic powder – from probiotic capsules
- 2 peaches ripe, chopped
- 1 Tbsp orange juice sweet
- 1 Tbsp lemon juice
- ½ tsp vanilla paste
Instructions
- Shake the can well before opening. Discard the full-fat coconut milk into a jar.
- Add the probiotics, cover with a rubber lid and shake again to mix well and incorporate the probiotic powder into the creamy coconut milk.
- Cover with a kitchen towel and set to rest at room temperature, for about 48 hours.
- When thick, add the peach slices, orange juice, lemon juice, and vanilla paste.
- Mix to incorporate and set into the refrigerator for about a few hours. You can also add a sweetener such as maple syrup if you want.
- Serve cool with extra fruits!
Frequently Asked Questions
Shake a can of full-fat coconut milk, pour it into a clean jar, and stir in about half a teaspoon of probiotic powder. Cover with a kitchen towel and leave it at room temperature for roughly 48 hours until thick and tangy, then chill it and fold in fruit. That is the whole method: coconut milk plus live cultures plus time.
This recipe uses plain probiotic powder from probiotic capsules, about half a teaspoon opened straight into the coconut milk. Any powdered probiotic works as long as it contains live cultures. Add it after shaking the can so it mixes evenly into the creamy coconut milk.
The most common reasons are low-fat coconut milk, not enough fermentation time, or a kitchen that is too cold. Use full-fat canned coconut milk for a thick set, give it the full 48 hours, and keep it in a warmer spot if your room is cool. It should visibly thicken and smell pleasantly tangy when it is ready, then it firms up further in the fridge.
Yes. This yogurt is made entirely from plant ingredients: full-fat coconut milk, probiotic powder, peaches, orange and lemon juice, and vanilla paste. There is no dairy, no eggs, and no honey, so it is both vegan and dairy-free.
Keep it covered in the refrigerator and it will hold for several days. If a little liquid separates on top, just stir it back in before serving. For the best texture, ferment a plain base and only stir fruit into the portion you plan to eat soon.
This particular recipe is built around full-fat coconut milk, and the high fat is what gives it that thick, creamy set. Thinner plant milks will not set the same way without added thickeners, so for this method stick with full-fat canned coconut milk for the best results.
Sooooo creamy and super easy to make! I’m amazed! <3
Thank you!