Dairy-Free Yogurt with Fruit Sauce
Indulge in the creamy, tangy goodness of this Dairy-Free Yogurt with Fruit Sauce, a plant-based alternative that's as delightful as it is versatile. Made with a luscious blend of canned coconut milk and unsweetened almond milk, this recipe uses agar-agar for a natural thickening agent and probiotics for gut-friendly benefits. The yogurt is cultured to perfection, offering a subtle tang that pairs beautifully with a vibrant homemade fruit sauce made from mixed berries, maple syrup, and a hint of lemon juice. Whether you’re dairy-free, vegan, or simply looking for a healthier dessert or breakfast option, this easy-to-make yogurt is sure to become a kitchen staple. Serve it chilled with the fruit sauce as a topping, and elevate it further with granola or fresh fruit for added texture and flavor. Perfect for meal prepping, this recipe is a delightful mix of wholesome ingredients and indulgent taste that both your body and taste buds will thank you for!
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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)
Directions
Step 1
In a medium saucepan, combine the canned coconut milk, almond milk, and agar-agar powder. Whisk well to fully dissolve the agar-agar.
Step 2
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.
Step 3
Remove the saucepan from heat and allow the mixture to cool to lukewarm temperature (about 110°F or comfortable to touch).
Step 4
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.)
Step 5
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.
Step 6
Once the yogurt has cultured to your preference, transfer it to the refrigerator to chill and set for at least 2-3 hours.
Step 7
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.
Step 8
Optional: Stir in vanilla extract for extra flavor.
Step 9
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
| Serving size | (1267.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1540.6 |
| Total Fat 120.1g | 0% |
| Saturated Fat 101.1g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 227.7mg | 0% |
| Total Carbohydrate 126.5g | 0% |
| Dietary Fiber 13.8g | 0% |
| Total Sugars 83.1g | |
| Protein 14.5g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 605.0mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 1990.3mg | 0% |
Source of Calories