Dairy-Free Yogurt with Berry Sauce
Indulge in the creamy, tangy delight of Dairy-Free Yogurt with Berry Sauce, a wholesome plant-based alternative that's perfect for anyone seeking a dairy-free treat. Made with luscious canned coconut milk and boosted with vegan probiotics for that signature yogurt tang, this recipe is both easy and nourishing. The agar-agar powder ensures a silky, set texture without any animal-derived ingredients, while a vibrant berry sauce—made from a medley of fresh or frozen strawberries, blueberries, and raspberries—adds a naturally sweet, antioxidant-rich topping. With a short hands-on prep time and a customizable fermentation process, this yogurt is ideal for breakfast, dessert, or a midday snack. Serve it with a drizzle of maple-sweetened berry sauce, a sprinkle of granola, or fresh fruit for an extra dash of indulgence. Perfect for vegans and those with dietary restrictions, this recipe offers a deliciously creamy way to enjoy yogurt without compromise.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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).
Step 5
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.
Step 6
6. Once fermented, transfer the yogurt to the refrigerator and chill for at least 2–4 hours to set completely.
Step 7
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.
Step 8
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.
Step 9
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
| Serving size | (1179.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2130.2 |
| Total Fat 195.9g | 0% |
| Saturated Fat 170.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 128.0mg | 0% |
| Total Carbohydrate 112.5g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 72.8g | |
| Protein 18.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 176.4mg | 0% |
| Iron 28.4mg | 0% |
| Potassium 2470.4mg | 0% |
Source of Calories