When I want to send a lunch box parfait to school with my dairy-free son, I use this dairy-free yogurt recipe. It’s also perfect for breakfast, or to add to your favorite smoothie recipe for a little bit of extra creaminess without any dairy.
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. Small switches like today’s yogurt make everything easier too. Dairy free yogurt is just as creamy and delicious as it’s traditional dairy-filled counterparts, so this is a quick recipe I can make for everyone in our house, even the people with no dairy sensitivities.
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. I like to use this particular brand that doesn’t contain gums as stabilizers.
How to Make Dairy-Free Yogurt
For a real yogurt-like texture, I recommend using full fat coconut milk. Other options such as almond milk, cashew milk, or soy milk don’t compare to the creamy texture it gives this yogurt.
- Start by stirring gelatin and warm water together in a small bowl. Allow it to sit for 10 minutes until it forms a gel-like substance
- Meanwhile, warm the milk and maple syrup or honey in a medium saucepan. Bring to a simmer and remove from heat.
- Add ¼ cup of the warmed milk to the gelatin and stir to combine, before adding to the saucepot. Whisk to combine. If you are using active cultures in this yogurt recipe, add them here
- Divide the liquid between 4 yogurt ramekins or mason jars. Cool to room temperature and refrigerate overnight.
Now that you know how to make plain yogurt try adding fruit preserves or fresh fruit to the bottom of the dish or jar a homemade fruit-at-the-bottom yogurt.
Is this Yogurt Lactose-Free?
Since we use coconut milk or another dairy-free milk, this yogurt contains no lactose. But it does have a creamy, delicious texture your family will love, thanks to the coconut milk.
Recipes with Yogurt
Yogurt isn’t for breakfast only; I also like to pack it in lunch along with fruit and crackers. Not sure how to pack yogurt in a lunchbox? Check out these smart hacks on how to pack yogurt for lunch and keep it cold.
I like making recipes like the Fresh Fruit Yogurt with diced strawberries or blueberries, whichever I have on hand. It’s an easy way to use up fresh berries in a healthy snack.
Have a problem keeping those berries fresh for recipes like this one, try out this solution to keep berries fresh longer. I think you’ll be surprised how much longer your berries will keep.
Homemade, dairy-free yogurt is a lot more simple to make than it sounds, right? Give this recipe a try in any of the yogurt lunch ideas above, you won’t be able to tell the difference!
Your kids will love having this treat around and it’s made with real ingredients, no artificial flavors and sweeteners, which is a winner for me.
It’s recipes like this dairy-free yogurt and others that make the Family Kickstart Program, a success with kids. Unlike other clean eating programs, Kickstart gives healthy, real-food meals kid appeal by recreating their favorite dishes in a wholesome way. For instance, Shrimp Fried Cauliflower Rice or Pizza Chicken and what about Chicken Burrito Bowls? I think you get the picture.
For a better look at what Kickstart brings to the table pick up your free clean eating eBook to get you started.
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Snack
- Diet: Gluten Free
- 2 tablespoons (30 ml) warm water
- 1 ½ teaspoons powdered gelatin
- 1 cup canned coconut milk
- 1 cup unsweetened almond 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 coconut and almond milk with maple syrup over medium heat. Allow it to come to a simmer, stirring constantly.
- Remove the 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.
- Divide yogurt mixture between 4 6-ounce glass yogurt ramekins or mason jars. Allow the yogurts to cool down to room temperature, cover, and refrigerate overnight.
- Serving Size: ¾ cup
- Calories: 156
- Sugar: 8g
- Sodium: 65.5g
- Fat: 12.8g
- Saturated Fat: 10.7g
- Carbohydrates: 10.7g
- Fiber: 0
- Protein: 1.7g
- Cholesterol: 0
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