DIY Dairy-Free Yogurt


We've all seen the non-dairy milks (almond milk for the win!) and the dairy-free ice creams (they're seriously just as good as the real stuff). But yogurt, sans dairy? We started out skeptical, but it's actually pretty darn delicious. And almost as easy to make at home as it is to pluck from the grocery shelves.

The basics

The base for this yogurt is canned coconut milk or coconut cream. In my opinion, full-fat coconut milk gives you the richest texture, but reduced-fat coconut milk works too. If you're banking on the creamiest yogurt possible, coconut cream is your best best (it's the fattiest of the options).

A secret ingredient

Two words: probiotic capsules. Weird, right?

We get it — probiotic capsules don't exactly sound tasty, but they do contain the bacteria that make the mixture turn into yogurt instead of soupy pudding. Plus the active cultures in this good-for-you additive help with digestion.

Look for probiotic capsules in the vitamin aisle, or buy them online. The trick is knowing what to look for, so read the ingredients and seek out any combination of the following (gold star if you can actually pronounce any of these):

  • Lactobacillus acidophilus
  • Bifidobacterium bifidum
  • Bifidobacterium lactis
  • Streptococcus thermophilus

DIY dairy-free yogurt recipe

What you'll need:

  • 1 can full-fat coconut milk
  • 1 tablespoon tapioca starch
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract (optional)
  • 2 probiotic capsules
  • Toppings (I like berries and shredded coconut)


  1. In a small bowl, whisk together the coconut milk and tapioca starch until the starch is dissolved, then transfer to a small pot and bring the milk to a simmer. Cook, whisking regularly, until the milk has thickened (about 5 minutes). Stir in sugar and vanilla, if using.
  2. Allow your mixture to cool to 100-110 F, then add in probiotic powder and stir to incorporate. Transfer the yogurt to clean jars with lids and keep in a warm (100 F) environment — try an oven with the oven light on or a yogurt maker — for 24 hours.
  3. Refrigerate the yogurt until ready to serve, up to two weeks. Top with berries or shredded coconut when it's time to dig in.
Start a free trial for unlimited access to every project, pattern, recipe and tutorial on Bluprint.
How can something that's basically fruit rock your taste buds like ice cream? If you haven't met "nice cream," welcome to the party. Dairy-free, gluten-free and added sugar–free, this stuff is pretty much a summertime miracle.
Alexis Methven
Imagine a cake that's perfectly moist, delightfully fluffy and packed with chocolate flavor. Now what if we told you that cake was made without any dairy or eggs? We wouldn't blame you for doubting us, but that's the reality of this to-die-for vegan chocolate cake recipe from Joshua John Russell, star of our super-popular Man About Cake series (and our new Man About Bake show).
Bake cakes that fit your lifestyle, whether you’re gluten-free, dairy-free, vegan, or simply averse to specific ingredients.
Joshua John Russell
Joshua John Russell
Now Reading
DIY Dairy-Free Yogurt