Dairy-Free Yogurt with Berry Sauce
Indulge in the creamy, tangy delight of this Dairy-Free Yogurt with Berry Sauce, a plant-based recipe that's perfect for breakfast, snack time, or a guilt-free dessert. Made with rich, full-fat coconut milk and thickened naturally with agar-agar, this vegan yogurt is cultured with probiotics for a wholesome, gut-friendly treat. Paired with a luscious berry sauce crafted from fresh or frozen mixed berries, maple syrup, and a dash of vanilla, this recipe delivers a vibrant burst of flavor in every spoonful. With just 15 minutes of active prep time and simple fermentation techniques, this homemade dairy-free yogurt is an easy and satisfying alternative to store-bought options. Serve chilled with a drizzle of berry sauce, a sprinkle of granola, or a handful of fresh fruit for an irresistibly creamy and fruity experience.
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Recipe Information
Ingredients
- 800 ml Canned full-fat coconut milk
- 1 teaspoon Agar-agar powder
- 2 capsules Probiotic capsules (vegan)
- 300 grams Fresh or frozen mixed berries (e.g., strawberries, blueberries, raspberries)
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Water
Instructions
1. Start by preparing the dairy-free yogurt base. In a medium saucepan, pour the canned coconut milk and sprinkle the agar-agar powder evenly on top. Let it sit for 5 minutes without stirring to hydrate the agar-agar.
2. Place the saucepan over medium heat and gently whisk the mixture until the agar-agar fully dissolves, ensuring there are no clumps. This will take about 5–7 minutes. Avoid boiling the liquid.
3. Remove the saucepan from heat and let the mixture cool to slightly above room temperature (about 40°C or 104°F). This temperature is important to ensure the probiotics remain active.
4. Open the probiotic capsules and sprinkle the contents into the cooled coconut milk mixture. Discard the capsule shells. Gently stir the mixture using a wooden or non-metal spoon (to avoid metal interaction with probiotics).
5. Pour the mixture into clean jars or bowls, cover them with a clean cloth or food-safe wrap, and let them sit in a warm spot (like the oven with the light on or a yogurt maker) for 8–12 hours to ferment. The longer it ferments, the tangier the yogurt will become.
6. Once fermented, transfer the yogurt to the refrigerator and chill for at least 2–4 hours to set completely.
7. While the yogurt chills, prepare the berry sauce. In a small saucepan, combine the mixed berries, maple syrup, vanilla extract, and water. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 8–10 minutes.
8. Remove the berry sauce from the heat and let it cool to room temperature. You can blend it for a smoother sauce or leave it chunky for texture.
9. To serve, spoon the chilled dairy-free yogurt into bowls or glasses and top with a generous drizzle of berry sauce. Garnish with fresh fruit or granola, if desired.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.9 g | 251% | |
| Saturated Fat | 170.4 g | 852% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 128 mg | 6% | |
| Total Carbohydrate | 112.5 g | 41% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 72.8 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 2470 mg | 53% | |
*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.
