Dairy-Free Yogurt with Berries
Indulge in the creamy deliciousness of this homemade Dairy-Free Yogurt with Berries! Made with the perfect blend of full-fat coconut milk and unsweetened almond milk, this vegan-friendly recipe is an easy and wholesome alternative to traditional yogurt. With the help of agar-agar powder, the yogurt thickens beautifully while probiotic capsules introduce gut-healthy goodness. Sweetened lightly with maple syrup and topped with vibrant mixed berries, chia seeds, and granola, this recipe is a colorful, nutrient-packed treat that’s perfect for breakfast or a snack. Best of all, the fermentation process adds a delightful tang without any dairy, making it ideal for those with dietary restrictions. Ready in under 15 minutes of prep, this vibrant yogurt bowl is as versatile as it is healthy—store leftovers in the fridge and enjoy it throughout the week!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 ml Coconut milk (full-fat, canned)
- 200 ml Unsweetened almond milk
- 1.5 teaspoons Agar-agar powder
- 2 tablespoons Maple syrup (optional, for sweetness)
- 2 capsules Probiotic capsules (vegan-friendly)
- 1 cup Fresh mixed berries (e.g., blueberries, strawberries, raspberries)
- 1 tablespoons Chia seeds (optional, for topping)
- 0.5 cup Granola (optional, for serving)
Instructions
Open the canned coconut milk and stir well to combine the liquid and cream portions.
In a medium saucepan, whisk together the coconut milk, almond milk, agar-agar powder, and maple syrup (if using).
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly to ensure the agar-agar dissolves completely. Let it simmer for 2-3 minutes and then remove from heat.
Allow the mixture to cool to a lukewarm temperature (approximately 110°F or 43°C). This is important to avoid killing the probiotics in the next steps.
Open the probiotic capsules and gently stir the powder into the cooled yogurt mixture. Do not use metal utensils for this step, as they can interfere with the probiotics.
Transfer the mixture into clean, sterilized jars or containers. Cover loosely with a lid or cheesecloth and let it sit at room temperature (70-75°F or 21-24°C) for 8-12 hours to ferment. The yogurt will thicken and develop a slightly tangy flavor.
Once fermented, refrigerate the yogurt for at least 2 hours to set fully and chill.
Before serving, wash and prepare your fresh berries. You can slice strawberries or leave smaller berries whole.
Spoon the dairy-free yogurt into serving bowls. Top with fresh berries, chia seeds, and granola if desired.
Enjoy your creamy, dairy-free yogurt with berries immediately, or store the plain yogurt in the fridge for up to 5 days.
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 201 mg | 9% | |
| Total Carbohydrate | 114.6 g | 42% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 58.4 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 580 mg | 45% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1725 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
