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    Home » All Recipes » Snacks

    Raspberry Coconut Yogurt

    May 20, 2016 By Melissa Huggins / 4 Comments

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    This Raspberry Coconut Yogurt has a super creamy texture, coupled with sweet & tangy goodness!

    Overhead view of coconut yogurt in a jar. I was always a big yogurt lover in my non-vegan days, but after switching, there weren't many vegan options in the store. There were a few soy-based ones and they tasted like chalk.

    Eventually, the options grew a lot and I could choose almond, cashew, or coconut yogurt in various flavors. We've sure come a long way from the chalky stuff.

    I'm so happy that these options are now available in stores and they are delicious, but they can get expensive. They are much healthier than dairy-based yogurt, but they still have more sugar than I prefer. So, I like to make my own as much as possible.

    Ways to enjoy Coconut Yogurt

    It's perfect for breakfast, snacks, or even dessert. The smooth, creamy texture works well in smoothies, baked goods, and many other recipes too.

    It's great for on-the-go and can even be made into a fancy parfait, or some yummy fro-yo. You can enjoy it plain, or you can add vegan granola, buckwheat groats, chia jam, rolled oats, nuts, seeds, coconut shreds, your favorite fruit, and more.

    Side view of coconut yogurt in a jar. Two jars in the back.

    This Coconut Yogurt recipe is quick, easy, and super healthy for you. It's not fermented like traditional yogurt, so you won't have the extra flora, but it's still really good for you.

    You can always add your favorite probiotic to get some happy bugs in your tummy, it just won't be as loaded as the fermented variety.

    3 jars of yogurt on a table with coconut flakes on the side. Is coconut good for you?

    Young coconut meat is rich in medium-chain fatty acids, heart-healthy fiber, potassium, folate, and more. The water is super hydrating to the cells in your body and it also makes your skin glow. Bonus!

    You can usually find white/young coconuts in the produce section, but they aren't near the brown/mature coconuts because they need to be kept cold. Brown coconut meat will not work for this recipe because the meat is too hard and fibrous.

    These delicious gems can be a pain to open at first, but once you get the hang of it, it's pretty easy. Check out this quick video to learn how. You can also buy frozen coconut meat to make it easier. It's just a bit more expensive.

    I love adding fresh raspberry sauce to my coconut yogurt because it adds an extra zing and tartness to it. I balance it out with some pure maple syrup and vanilla extract.

    Any berries will work for this recipe and you can use fresh or frozen. You can also just add your favorite fresh fruit or fruit jam. It all works!

    two jars of vegan coconut yogurt on a wooden table. Coconut flakes on the side.

    More healthy treats to try

    • Fruit Pizza
    • Coconut Lime Popsicles
    • Apple Pie Smoothie

    I love to hear from you

    If you make this recipe, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Recipe

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    5 from 1 vote

    Coconut Yogurt

    Any yogurt lovers out there like me? Don't you just love the creamy texture, coupled with sweet and tangy goodness? Well, this Raspberry Coconut Yogurt will provide all that and more!
    Prep Time10 minutes mins
    Total Time10 minutes mins
    Course: Snack
    Cuisine: American, Vegan
    Servings: 4
    Calories: 226kcal
    Author: Melissa Huggins

    Ingredients

    Raspberry Sauce

    • 1 ½ cups raspberries , or your favorite berries (fresh or frozen)
    • 1-3 teaspoons pure maple syrup or agave

    Coconut Yogurt

    • 2 ½ cups young Thai coconut meat , fresh or frozen (thawed)
    • ¾ cup coconut water (fresh or bottled)
    • 2 teaspoons fresh lemon juice , more to taste
    • ¼ teaspoon probiotic powder (optional)
    • ⅛ teaspoon sea salt (or preferred salt)
    • 2-3 teaspoons pure maple syrup , more to taste (sub agave)
    • ½ teaspoon pure vanilla extract , more to taste

    Recommended Equipment

    • Blender
    Prevent your screen from going dark

    Instructions

    • Mash the raspberries and maple syrup in a small saucepan over medium heat. Set heat to medium-low and lightly simmer for 2-3 minutes. Remove from heat and set aside to cool.
    • Add the remaining ingredients to a blender. Blend until smooth and creamy. Add more coconut water if it's too thick, 1 tablespoon at a time. Taste and add more lemon or sweetener if needed.
    • Pour the yogurt into your favorite glass. Then put the raspberry sauce on top. Put in fridge to chill for 30 minutes.

    Notes

    1. Add more or less lemon, depending on how tangy you like it.
    2. Can be stored in the fridge for 3-5 days.
    3. Prep time doesn't include chilling time.

    Nutrition

    Calories: 226kcal | Carbohydrates: 19g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Sodium: 130mg | Potassium: 358mg | Fiber: 7g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 14.5mg | Calcium: 33mg | Iron: 1.7mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      5 from 1 vote (1 rating without comment)

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    1. Maren

      July 07, 2016 at 2:12 pm

      This looks so amazing I've wanted to try a Coconut Yogurt for a long time. Have you ever tried fermenting it in a dehydrator?

      Reply
      • mhuggs

        July 08, 2016 at 11:38 pm

        Hi Maren, Thank you so much! No, I haven't tried it in a dehydrator. Have you? When I make the fermented version, I usually put it in the oven, but with just the oven light on for about 24 hours.

        Reply
    2. Anna

      June 02, 2016 at 5:58 am

      I love the idea of making your own yoghurt Melissa!!! I've never tried making my own (yet) but I'm building up to it 🙂 This could be a perfect recipe to start off with! xxx

      Reply
      • mhuggs

        June 04, 2016 at 7:59 pm

        Thank you, Anna! It's so easy to make, too. We go through a lot around here. This recipe isn't fermented like traditional yogurt, but it still tastes like it. I will be posting a fermented version soon. 🙂

        Reply

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