10 Ingredients or Less/ AIP/ Apps, Snacks & Sides/ Breakfasts/ Paleo/ Quick & Easy/ Under 30 minutes/ Whole30

2-Ingredient Paleo/AIP Coconut Yogurt

AIP coconut yogurt with blueberries in mason jars.
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A super easy 2-ingredient AIP coconut yogurt anyone can make with just a mason jar and some cheesecloth. Paleo, dairy-free, gluten-free and vegan.

When I first got my Instant Pot, I told myself I’d make yogurt in it all the time. But then I got lazy and didn’t want to go through the effort. Now, years later, I still haven’t made yogurt in my Instant Pot.

But, I’ve discovered a better alternative! I found this recipe from Minimalist Baker for a super easy way to make coconut yogurt with just two ingredients and no cookware! I tried it with the ingredients I had on hand and it was a great success! So, I adapted it slightly to be AIP, and I wanted to share it with you, so you can make your own AIP coconut yogurt with just two ingredients and no cookware! Let’s get started!

What equipment do I need to make this 2-Ingredient Paleo/AIP Coconut Yogurt?

The best thing about this recipe is how freakin’ easy it is! No special equipment needed! I bet you already have everything you need to make this AIP coconut yogurt. Here’s your list:

  • a pint size mason jar (or larger, if you want to double the recipe)
    • another glass container will work just fine, as well, as long as you can seal it later
  • some organic cheesecloth, or a clean thin dish towel (you want air to be able to go through easily, but not bugs)
  • a small wood spoon
    • a silicone spoon, spatula or whisk will work just as well
    • just don’t use metal, as it deactivates the probiotics in the recipe
AIP coconut yogurt ingredients: coconut milk and probiotic capsules.

Ingredients

The ingredients for this paleo AIP coconut yogurt are super simple. Here’s what I use:

Coconut milk

Coconut milk is an awesome alternative to dairy for those of us with dairy intolerances, or those of us following a paleo, AIP or vegan lifestyle.

In order for this recipe to be AIP and paleo, your coconut milk needs to not have any sort of gums, thickeners or sweeteners in it. My favorite is Aroy-D coconut milk. It’s creamy and not grainy at all (unlike some other coconut milk brands). Native Forest is also another good brand, but be sure to get the “Simple” version, without guar.

I like to get Aroy-D in the 8.5 oz containers, because it saves so well (unopened), and I don’t have to use a ton of coconut milk at a time, like you do with the larger containers.

Probiotic capsules

Get one with a variety of probiotic strains, including Lactobacillus and Bifidobacterium. And get one with at least 25 billion CFU’s, for optimal gut health.

Be sure to get capsules that you can crack open and empty. Pills you have to crush do not work here.

Get capsules with PRObiotics only, no PREbiotics. And watch out for unwanted additives like gluten, dairy and soy. My favorite probiotic capsules are from NOW.

Grass-fed collagen peptides (optional)

Collagen peptides aren’t 100% necessary for this recipe. I’ve made it plenty of times without it and it tastes delicious either way. If you want an extra protein or collagen boost in your AIP coconut yogurt, just stir in a scoop of collagen peptides before placing in the fridge. It also helps thicken it up a bit, if you like your yogurt really thick, Greek style.

And by all means, if you are vegetarian or vegan, or you just don’t have any on hand, feel free to skip the collagen peptides.

AIP coconut yogurt in a mason jar with cheesecloth.

Instructions

This AIP coconut yogurt recipe is suuuuuper easy. Promise. If I can do this, you definitely can. Here’s what you’ll need to do. It will take you less than five minutes. Pinky swear.

  1. Clean and sterilize a pint size mason jar.
    • I just run mine through a good dishwasher cycle, but you could also submerge it in boiling water for a few minutes. Be sure to let it cool and dry off before continuing.
  2. Shake coconut milk well, open and then pour into your mason jar.
  3. Break open two probiotic capsules and sprinkle contents over coconut milk.
  4. Using a wooden or silicone spoon, spatula or whisk, stir coconut milk and probiotics until well-combined.
    • Do not use metal, as it deactivates the probiotics.
  5. Cover your mason jar with cheesecloth or a thin dish towel and secure with a rubber band.
  6. Let rest in a warm location (on your counter is fine) for 24-48 hours, or until yogurt has thickened and gotten tangy.
    • The amount of time you let the yogurt ferment will depend on how warm your location is and how tangy you like your yogurt. We keep our house in the upper 60’s °F and 48 hours on the counter works just fine for me.
  7. Once your yogurt has reached the right amount of tanginess, give it a good stir with a wooden spoon or silicone spatula, cover with an airtight lid and store in the fridge. It will have a little thin layer of coconut kefir on top, but just stir it in and let it sit in the fridge for a bit and it will thicken up.
  8. If you like your yogurt extra thick (or you want an extra boost of protein/collagen), try mixing in a scoop of collagen peptides (after your yogurt has fermented, before you place it in the fridge). This step is optional.
  9. Store in the fridge in an airtight container for up to a week.
AIP coconut yogurt in a bowl.

Where to use this 2-Ingredient Paleo/AIP Coconut Yogurt

So now that you’ve made this AIP coconut yogurt, what do you do with it?

My favorite way to eat it is with some homemade fruit compote (just simmer down some fresh or frozen fruit, a splash of water and a spritz of lemon juice). You can also add your favorite sweetener (maple syrup and honey are AIP and paleo). Or just top with some fresh fruit and enjoy!

If you let your AIP coconut yogurt ferment a little longer, it gets extra tangy and can be used to make dairy-free sour cream! Just ferment on the counter for an extra half a day or so and use on tacos, taco salads, enchiladas, or anything you’d like!

This 2-Ingredient Paleo/AIP Coconut Yogurt also makes an excellent topper for AIP or paleo waffles and pancakes. Just scoop a dollop on top, sprinkle with fresh fruit, drizzle with a bit of maple syrup and enjoy! Or scoop some of this coconut yogurt and some fresh applesauce onto your waffles. You won’t regret it. Promise. ?

I also like to add a scoop of this coconut yogurt to my smoothies for an extra probiotic boost, as well as a little extra creaminess! Try adding a scoop to this Strawberry Mango Spinach Smoothie.

You could even try it on top of this Easy Sweet Potato Baked N’oatmeal and I bet it would be the best start to your day EVAR.

And be sure to subscribe to the emails, because I’m going to be sharing an AIP probiotic ranch dip using this yogurt, soon, and it is TO. DIE. FOR. ?

If you try this recipe, I would love to hear what you think in the comments! Let me know how you enjoyed it!

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AIP coconut yogurt in a mason jar with cheesecloth.

2-Ingredient Paleo/AIP Coconut Yogurt

  • Author: Andrea
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Category: Snacks
  • Method: Fermenting
  • Cuisine: American

Description

A super easy 2-ingredient AIP coconut yogurt anyone can make with just a mason jar and some cheesecloth. Paleo, AIP, gluten-free and vegan.


Ingredients

Scale

1 cup Aroy-D coconut milk (be sure to use gum-free coconut milk, if you choose something other than Aroy-D)

2 probiotic capsules (not pills you have to crush) (I use NOW brand) (make sure yours doesn’t contain any gluten, dairy, soy or PREbiotics)

1 scoop grass-fed collagen peptides (optional)


Instructions

Clean and sterilize a pint size mason jar.*

Shake coconut milk well, open and then pour into your mason jar.

Break open two probiotic capsules and sprinkle contents over coconut milk.

Using a wooden or silicone spoon, spatula or whisk, stir coconut milk and probiotics until well-combined (do not use metal, as it deactivates the probiotics).

Cover your mason jar with cheesecloth or a thin dish towel and secure with a rubber band.

Let rest in a warm location (on your counter is fine) for 24-48 hours, or until yogurt has thickened and gotten tangy. The amount of time you let the yogurt ferment will depend on how warm your location is and how tangy you like your yogurt. We keep our house in the upper 60’s °F and 48 hours on the counter works just fine for me.

Once your yogurt has reached the right amount of tanginess, give it a good stir with a wooden spoon or silicone spatula, cover with an airtight lid and store in the fridge. It will have a little thin layer of coconut kefir on top, but just stir it in and let it sit in the fridge for a bit and it will thicken up.

If you like your yogurt extra thick (or you want an extra boost of protein/collagen), try mixing in a scoop of collagen peptides (after your yogurt has fermented, before you place it in the fridge). This step is optional.



Notes

To sterilize a mason jar, I just run mine through a good wash cycle in my dishwasher, but you can also submerge in boiling water for a few minutes. Make sure the jar is cooled off and dry before continuing to the next step.

After your coconut yogurt has fermented, feel free to add your sweetener of choice (I like maple syrup or honey for AIP), fresh fruit, fruit compote or enjoy as is.

Also works great as a dairy-free sour cream substitute, as a thickener for dairy-free “cream” sauces and as a topper for Paleo/AIP waffles. I also add it to smoothies for a probiotic boost as well as some extra creaminess.

Store in the fridge in an airtight container for up to 1 week.

It should smell tangy, but not “funky.” If it starts to smell funky, it has gone bad. Throw it out.


Nutrition

  • Serving Size: 1 cup
  • Calories: 340
  • Fat: 34g
  • Carbohydrates: 4g
  • Fiber: 0g
  • Protein: 2g

Keywords: aip coconut yogurt, paleo yogurt, easy

A super easy 2-ingredient AIP coconut yogurt anyone can make with just a mason jar and some cheesecloth. Paleo, dairy-free, gluten-free and vegan. #aipyogurt #paleoyogurt #coconutyogurt #vegan #paleo #aip

Medical Disclaimer: None of the ideas presented on this website, programs, or services are intended to replace medical advice of any kind. I am not a doctor, and reading this content does not form a doctor/patient relationship. The information provided here has not been evaluated by the U.S. Food and Drug Administration, and is not intended to diagnose, treat, cure, or prevent any disease, condition or illness. For more information, please see the full medical disclaimer, here.

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2 Comments

  • Reply
    K Orozco
    April 25, 2021 at 9:19 pm

    Hello! This recipe looks amazing, so amazing I feel confident to give it a go! Do you think I can make this in the instant pot using the yogurt setting? My house doesn’t get too warm, so I think the yogurt setting might help to speed up the process. Would love to know you’re thoughts.

    • Reply
      Andrea
      April 26, 2021 at 12:19 pm

      Hi! I haven’t tried it in an Instant Pot yet, but it might work. Here’s a tested recipe for coconut yogurt in an Instant Pot: https://www.theroastedroot.net/instant-pot-coconut-milk-yogurt-paleo-vegan-aip. You could also try putting the jar in a warm-ish location, such as inside your oven with the light on (but don’t turn on the oven). We keep our house pretty cool (63ºF in the winter and 71ºF in the summer) and this recipe has worked for me. I just let it sit on the counter for a little longer if it’s not fermenting fast enough. With the coconut milk I use, it turns out the consistency of regular yogurt (not super thick like Greek yogurt). You could also add gelatin or collagen to help firm it up, as well. It also does firm up a lot in the fridge once it’s cooled. Let me know if you try it and if you need help trouble-shooting anything!

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