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Vanilla Bean Coconut Yoghurt

A deliciously thick and creamy yoghurt for those avoiding dairy. It can be vegan depending on the culture starter source.


  • 2 x 400ml tins full fat organic coconut milk, refrigerated
  • 1 sachet of Turkish Kefir Starter Culture or alternative culture starter
  • 1 tsp vanilla powder (ground vanilla bean)
  • 1-2 tsp maple syrup (optional)


  • Scoop out only the white part of the coconut milk into an airtight glass container, leaving the clear liquid behind.
  • Stir in the starter culture.
  • Add the vanilla bean powder and the maple syrup. Stir well.
  • Tightly seal with lid. Place in an incubator (e.g. an easiyo) or a room temperature area (away from direct sunlight) for 24-36 hours. The hotter the weather, check a little sooner. Once it’s ready, store in the fridge and enjoy!

Serving Suggestions

Scoop a teaspoon or two onto a slice of Fruit and Nut Loaf. Enjoy on muesli, or atop of a chia seed pudding. It also pairs beautifully with a sprinkle of cinnamon and some fresh fruit.

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