Dairy-Free Yogurt with Fruit Sauce
Indulge in the creamy, tangy delight of Dairy-Free Yogurt with Fruit Sauce—a perfect plant-based treat for breakfast or dessert! Made with rich canned coconut milk, almond milk, and infused with the natural thickening power of agar-agar, this dairy-free yogurt is cultured with probiotic capsules for gut-friendly goodness. Customize its natural sweetness with optional maple syrup, and pair it with a luscious homemade fruit sauce crafted from vibrant mixed berries, a hint of lemon juice, and a touch of maple syrup for added depth. Ready in just a few simple steps, this recipe is not only vegan and gluten-free but also a fantastic alternative to traditional dairy yogurt. Serve it with granola or fresh fruit for a wholesome, nourishing bite that's both indulgent and nutritious. Perfect for anyone seeking healthy dairy-free breakfast ideas or delicious vegan dessert options!
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Recipe Information
Ingredients
- 2 cups canned full-fat coconut milk
- 1 cup unsweetened almond milk
- 1 teaspoon agar-agar powder
- 2 tablespoons maple syrup (optional for sweetness)
- 2 count dairy-free probiotic capsules
- 2 cups fresh or frozen mixed berries (e.g., strawberries, blueberries, raspberries)
- 2 tablespoons maple syrup for fruit sauce
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract (optional)
Instructions
In a medium saucepan, combine the canned coconut milk, almond milk, and agar-agar powder. Whisk well to fully dissolve the agar-agar.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Continue whisking for about 2-3 minutes until the agar-agar is completely activated and the mixture slightly thickens.
Remove the saucepan from heat and allow the mixture to cool to lukewarm temperature (about 110°F or comfortable to touch).
Open the dairy-free probiotic capsules and sprinkle the powder into the cooled milk mixture. Stir gently but thoroughly to combine. (Do not add the probiotics to hot liquid, as heat can destroy the beneficial bacteria.)
Divide the mixture evenly into clean glass jars or containers. Cover loosely with a lid or a clean cloth and let the yogurt culture at room temperature for 12-24 hours. The longer it cultures, the tangier the yogurt will become.
Once the yogurt has cultured to your preference, transfer it to the refrigerator to chill and set for at least 2-3 hours.
In a small saucepan, combine the mixed berries, 2 tablespoons of maple syrup, and lemon juice. Cook over medium heat, stirring occasionally, for 5-7 minutes until the fruit breaks down and a thick sauce forms. Remove from heat and allow to cool.
Optional: Stir in vanilla extract for extra flavor.
To serve, spoon the chilled dairy-free yogurt into bowls and top with the cooled fruit sauce. Garnish with additional fresh fruit or a sprinkle of granola if desired.
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 101.1 g | 506% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 83.1 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 605 mg | 47% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1990 mg | 42% | |
*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.
