When you tell someone you're making your own yogurt from scratch, they sometimes look at you like you're a bit crazy. Then when you say you're using coconut milk instead of regular milk, they might dismiss the idea altogether.
But if you're vegan or lactose intolerant, knowing how to make your own coconut yogurt can be incredibly useful! Maybe you're longing for a tangy, creamy companion for your granola, or a way to reap the benefits of probiotics without dairy, or you just love coconut milk! Whatever you're looking for, here is a breakfast plan for making your own coconut yogurt and using it all week long.
I have three solid breakfast recipes for you in this plan — granola to go with your yogurt, overnight oats, and some pancakes — plus a cheeky dessert of frozen yogurt thrown in for fun. (Though who says you can't eat froyo for breakfast?)
I promise this granola isn't your usual bunch of oats. It's made entirely on the stovetop, and I threw in some macadamia nuts for extra fun! This is a real treat and will last you all week. I'm also sharing a recipe for overnight oats, which are ideal for easy, grab-and-go weekday breakfasts. It's also an extremely quick recipe and is customizable to your tastes. Then come the weekend, make some pancakes, no eggs needed. Hurrah! They're soft and delicious for a Sunday brunch.
Last but not least is the aforementioned frozen yogurt. It's a simple dessert that you can keep in the freezer for when a craving hits.
Coconut Yogurt Tutorial
Your Meal Prep Plan
- Over the weekend, make the granola and a double batch of coconut yogurt. Both will keep for a week.
- On Sunday night after making the yogurt, you can also assemble the overnight oats and store them in the fridge. This makes four servings, which can be refrigerated for several days for easy breakfasts. The "pie crust topping" for the oats can also be prepped and stored for up to a week. (Sprinkle it over your overnight oats just before eating.)
- Switch between eating the yogurt with granola and eating the overnight oats for your breakfasts all week long.
- Anytime you wish, make the froyo and keep it in the freezer.
- When the next weekend rolls around, use the last of your yogurt to make the pancakes. Enjoy!
Your Shopping List
- Blueberries (6 tablespoons dried, or 1/3 cup fresh or frozen)
- Fresh or frozen raspberries (1/2 cup)
- 4 (14-ounce) cans coconut milk (enough to make 2 batches of yogurt)
- 1 box of agar agar flakes (4 teaspoons) or a packet of tapioca starch (1/4 cup)
- Old-fashioned rolled oats (5 cups + 2 tablespoons)
- A small bottle of maple syrup (or 1/2 cup + 1 tablespoon raw sugar)
- Almond milk (3 cups)
- Unsweetened, shredded coconut (1 cup)
- Macadamia nuts (1/2 cup)
- Pumpkin seeds (1/4 cup)
- Sunflower seeds (1/4 cup)
- A bottle of vegan probiotic capsules or a packet of vegan yogurt starter culture or store-bought, vegan coconut or soy yogurt
From the pantry:
- Vanilla extract
- Baking powder
- Ground cinnamon
- All-purpose flour
- Rice flour (optional)
- Blueberry jam
- Chia seeds
- Coconut oil
- Vegetable oil