Dairy-Free Yogurt with Berry Compote
Indulge in the creamy, tangy goodness of this Dairy-Free Yogurt with Berry Compote, a wholesome plant-based twist on a breakfast classic. Made with rich full-fat coconut milk and vegan-friendly probiotics, this homemade yogurt is the perfect dairy-free alternative that’s easy to customize. The silky yogurt is beautifully complemented by a vibrant berry compote, simmered to perfection with fresh or frozen mixed berries, a hint of maple syrup, and a splash of fresh lemon juice for a sweet-tart finish. Ready in just a few simple steps, this recipe uses natural agar agar as a thickener and requires minimal hands-on time, making it an excellent choice for meal prep. Serve it with granola or fresh fruit for an irresistible, nutrient-packed breakfast or snack. Perfect for those avoiding dairy, this recipe is a must-try for anyone seeking a delicious and gut-friendly yogurt alternative!
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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
Directions
Step 1
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.
Step 2
2. Sprinkle the agar agar powder over the coconut milk and whisk thoroughly. Let it sit for 5 minutes to hydrate.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
7. Once fermented to your desired taste, transfer the yogurt to the refrigerator to chill and thicken for at least 2 hours.
Step 8
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.
Step 9
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.
Step 10
10. Remove the compote from the heat and let it cool completely. It will thicken slightly as it cools.
Step 11
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.
Step 12
12. Enjoy immediately or store leftovers in the fridge for up to 5 days.
Nutrition Facts
| Serving size | (1262.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2216.5 |
| Total Fat 194.6g | 0% |
| Saturated Fat 171.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 129.6mg | 0% |
| Total Carbohydrate 132.8g | 0% |
| Dietary Fiber 32.3g | 0% |
| Total Sugars 95.4g | |
| Protein 21.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 235.4mg | 0% |
| Iron 27.1mg | 0% |
| Potassium 2732.0mg | 0% |
Source of Calories