Coconut Milk Yogurt

Just yesterday I realized that we are in the middle of June – oh, how quickly time flies! Do you ever find yourself waiting and wishing for something to happen, and then when it does you are wishing it were different or have already moved on to the next thing? This is exactly how my summer has been – I’ve waited nearly all winter for the arrival of summer and now that it’s here I find myself wishing for better weather or for time to pass so I can finally leave on vacation, but I find power when I pause and relish in what is happening now. Enjoying the present moment is an ongoing exercise – the more I use it, the stronger that ‘muscle’ will become. This is why I am making a summer ‘homework’ list for myself, which includes reading as many books as I can, watching the sunrise (at least once) and walking across the Brooklyn bridge at sunset. This coconut yogurt was also on my summer recipes list – and when I was thinking of what to make for this next post, the answer was literally right in front of me.

Homemade is best when it comes to coconut yogurt – most brands add 27g of sugar (or more), which counteracts the benefits. This a great recipe for balancing the gut – the coconut milk is high in lauric acid, which is a natural antifungal and antimicrobial, while the probiotics helps replenish the gut microbiota, essential for radiant skin, and optimizing mood and energy levels.


1-15 oz can coconut milk (organic, BPA-free – try Native Forest)

2 tsp tapioca starch

2x probiotics (try Klaire Labs Ther Biotic Complete)

1 tsp coconut sugar (optional)

Mason jar

For topping

Pulp of one passionfruit


This recipe is easy for anyone with a can of coconut milk, 10 minutes to spare and an oven that is free for 12-24 hours. To sterilize your mason jar, stand the jar and lid in a pot of boiling water or run it through your dishwasher.

For the coconut yogurt – combine the coconut milk and tapioca starch and place it on a low-medium heat on the stovetop. Remove from the heat once it simmers and let it cool to touch. Cut open the probiotics and empty contents into the mixture along with 1 tsp coconut sugar. After closing the jar, place it in your warmed oven (about 100F) for 12-24 hours. Remove and place in the refrigerator for 6 hours, where the mixture thickens considerably.

To serve – layer 1/3 c coconut milk yogurt with passion fruit. Bon appétit!