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Epicurious

Homemade Coconut Yogurt

By Katherine Sacks
Image may contain Cutlery Spoon Bowl Plant Fruit Blueberry Food and Meal
Photo by Chelsea Kyle

This homemade yogurt works well as a dairy-free alternative. We prefer making our own coconut milk over using canned—the flavor is much more fresh. To reuse the pressed coconut, dry it out in a low oven until no longer moist, then use in baked goods or sprinkle over yogurt.

Do ahead:

Yogurt can be refrigerated for up to 2 weeks.

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