Dairy-Free Yogurt with Berry Compote
Discover the perfect blend of creamy and fruity delight with this Dairy-Free Yogurt with Berry Compote recipe, a refreshing alternative that's entirely plant-based and packed with probiotics! Crafted with rich, full-fat coconut milk and agar agar for a velvety texture, this homemade yogurt is naturally sweetened with maple syrup and fermented to achieve a tangy depth of flavor. The vibrant berry compote, made with a medley of fresh or frozen berries, maple syrup, and a hint of lemon juice, adds a luscious, antioxidant-rich topping. Ideal for breakfast or a light dessert, this easy-to-follow recipe is gluten-free, vegan-friendly, and ready to impress your taste buds with minimal prep time. Serve it with granola or fresh fruit for a wholesome, Instagram-worthy treat that's sure to become a favorite.
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Recipe Information
Ingredients
- 2 cans (400 ml each) Full-fat coconut milk
- 1 teaspoon Agar agar powder
- 1 tablespoon Maple syrup
- 2 capsules Probiotic capsules (vegan-friendly)
- 2 cups Mixed fresh or frozen berries (e.g., blueberries, raspberries, strawberries)
- 2 tablespoons Maple syrup (for compote)
- 1 teaspoon Lemon juice
Instructions
1. Start by preparing the dairy-free yogurt base. Pour the full-fat coconut milk into a medium saucepan and whisk to combine the cream and liquid.
2. Sprinkle the agar agar powder over the coconut milk and whisk thoroughly. Let it sit for 5 minutes to hydrate.
3. Heat the mixture over medium heat while stirring constantly. Allow it to come to a gentle simmer and continue to stir for 2-3 minutes to ensure the agar agar is fully dissolved.
4. Remove the saucepan from the heat and allow the coconut milk mixture to cool to about 100°F (38°C), or until it feels just warm to the touch.
5. Open the probiotic capsules and sprinkle the contents into the cooled mixture. Add the maple syrup for sweetness. Gently whisk to combine, being careful not to kill the probiotics with excessive heat.
6. Pour the mixture into sterilized glass jars or a container and cover loosely with a lid or clean kitchen towel. Place the jars in a warm location (around 100°F or 38°C) to ferment for 12-24 hours. The longer it ferments, the tangier the yogurt will become.
7. Once fermented to your desired taste, transfer the yogurt to the refrigerator to chill and thicken for at least 2 hours.
8. While the yogurt is chilling, prepare the berry compote. Add the mixed berries, maple syrup, and lemon juice to a small saucepan over medium heat.
9. Cook the berries while stirring occasionally until they begin to break down and release their juices, about 5-8 minutes. For a thicker compote, mash some of the berries with the back of a spoon.
10. Remove the compote from the heat and let it cool completely. It will thicken slightly as it cools.
11. To serve, spoon the chilled dairy-free yogurt into bowls or jars and top generously with the berry compote. Optionally, garnish with fresh berries or a sprinkle of granola for extra texture.
12. Enjoy immediately or store leftovers in the fridge for up to 5 days.
Nutrition Facts
Calories |
2216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.6 g | 249% | |
| Saturated Fat | 171.5 g | 857% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 95.4 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 2732 mg | 58% | |
*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.
