This homemade coconut yogurt is rich, creamy, and packed with healthy vegan probiotics! You only need 2 ingredients and a mason jar to make this tangy and refreshing treat.
First, clean your mason jar by washing it thoroughly in very hot, soapy water. Then, rinse it in hot water and dry it face down on a clean towel. Let the jar cool completely before pouring the coconut milk in.
When the jar is cool, add the can of coconut milk. Open both probiotic capsules and add the inside contents to the jar. Mix well with a wooden, ceramic, or plastic spoon (avoid metal as it can react with the probiotics). Cover the jar with a cheesecloth or thin tea towel and secure it with an elastic.
Keep the jar in a warm place (an oven with the light on is a great spot) for 12-36 hours depending on how tangy you like it. We typically like ours after about 18-20 hours.
When the coconut yogurt is to your preferred tanginess, switch out the cheesecloth for a lid and transfer it to your fridge to chill and thicken for around 12 hours or overnight.
Serve your homemade coconut yogurt with berries, granola, or on its own for a probiotic-rich snack.