When I want to send a lunch box parfait to school with my dairy-free son, I use this dairy-free yogurt recipe.
You could say that I have a house filled with food restrictions. My oldest son is on a gluten-free diet, my youngest is on a dairy-free diet, and I eat grain-free and mostly Paleo. It took a while, but I am finally not a short-order cook!
I began using our grain-free meal plan, and all I have to do is add some rice to a couple of meals to make everyone happy. So why make this yogurt? Because my youngest son and I love eating parfaits! We have a thing for fresh berries.
One of the reasons I love this recipe is that you can use any non-dairy “milk” you like. For the creamiest version equivalent to traditional full-fat yogurt, use canned coconut milk (as pictured). I like to use a particular brand that doesn’t contain gums as stabilizers.
Okay, so back to the recipe. Is it easy to make? YES. Essentially, if you can make homemade jello, you can make dairy-free yogurt. Do you need special equipment? No. I pictured my coconut milk yogurt in one of those yogurt glass jars because I still have my old jars around. You can, of course, use mason jars.
If you want to add active cultures, add the contents of a 50billion culture pill to the mixture prior to transferring them to the jars.
If you plan on using this yogurt for school lunches, I love these plastic freezable Ball jars. I often make the yogurt in there so all I have to do is top it with fresh fruit or jam and stick it in the lunch box! You can also transfer the yogurt and berries into a thermos, of course.
- Yield: 4
- 2 tablespoons (30 ml) warm water
- 1 1/2 teaspoons powdered gelatin
- 2 cups (475 ml) canned coconut milk, or other non-dairy milk
- 2 tablespoons (40 g) maple syrup or honey (optional)
- Place warm water and gelatin in a small bowl. Stir to combine and let it sit for 10 minutes to form a jelly-like mixture.
- Meanwhile, in a medium saucepan, whisk almond milk and maple syrup if using. Warm milk, stirring often, until hot.
- Remove warm milk from heat and whisk gelatin mixture into the milk until it completely dissolves.
- If using active cultures, add it here and whisk to incorporate.
- Fill 4 six-ounce glass yogurt ramekins or mason jars with yogurt mixture. Allow yogurts to cool down to room temperature, cover, and refrigerate overnight.
You can use any dairy-free milk substitute but for the best yogurt-like texture use canned coconut milk; at the very least, half canned coconut milk, half almond or dairy-free milk alternative.