How to Make Dairy-Free Coconut Yogurt with Mango

by Kaitlynn Fenley
Dairy-Free Mango Coconut Yogurt

This dairy-free mango coconut yogurt is a flavorful variation of my favorite plain plant-based yogurt recipe. The coconut and cashews provide the perfect silky smooth, yet thick yogurt texture. With only six ingredients you can make this creamy, vegan, mango yogurt at home.

Making Dairy-Free Coconut Yogurt at Home

It’s so fun and easy to make vegan yogurt at home! However, the process is different from homemade traditional dairy yogurt. Due to the nature of plant-based milk, and the microbiology of yogurt making, under no circumstances will plant-based milk thickens into a yogurt-like substance just by adding a culture. Cultured full fat coconut cream will be a semi-solid mass at room temperature because it’s full of saturated fats… but plant-based milk will not. Let me explain why.

Dairy-Free Mango Coconut Yogurt

Fermentation of Dairy

Various probiotic bacteria play important roles in the production of yogurt. Most often species of LactobacillusBifidobacterium, and Streptococcus are the microbes found in various types of yogurt. Specific types of yogurt, such as Greek and Belgian, are distinguished by the species of bacteria used to culture animal-sourced milk into yogurt. When in animal-sourced milk, the bacteria can use up lactose present for energy. This produces a byproduct of lactic acid. Lactic acid builds up in the milk causing the coagulation of milk proteins. This is what transforms the milk into a semi-solid mass with a drastic change in taste.

Lactic acid fermentation does not happen quite the same in dairy-free/vegan yogurt. Plant-sourced milk does not contain lactose. Instead, bacteria utilize other sugars and proteins for metabolism and reproduction. The bacteria still produce some acid in dairy-free milk, so the flavor is slightly tart. However, plant-based milk does not have the same proteins that coagulate in the presence of an acid, as in animal-sourced milk. 

So for this recipe, we aren’t using any plant-based milk. I’ll show you how to make easy, delicious, vegan yogurt using already thick substances. We’ll use cashew cream and coconut cream! To make yogurt using plant-based milkCLICK HERE.

If you are interested in learning more about dairy products and gut microbiome health, CLICK HERE.

Dairy-Free Mango Coconut Yogurt

Dairy-Free Mango Coconut Yogurt Ingredients and Supplies

One of my favorite things about this recipe is that you can use a yogurt incubator, but if you don’t have one, no worries! You can incubate at room temperature in a warm-ish spot, like on the counter near the back end of your refrigerator. The timeline will just be slightly different. 

Here’s what you’ll need:

  • A Blender (I have a Vitamix and it is perfect for blending the ingredients into smooth yogurt)
  • Yogurt Maker (optional) and Jars
  • Vegan Yogurt Cultures or Already-Made Vegan Yogurt
  • Lemon Juice
  • Coconut Cream
  • Unsalted Raw Cashews
  • Maple Syrup
  • Fresh or Frozen Mango, Peeled

For this recipe, it’s important to thoroughly clean your jars and equipment. You need to soak the cashews in boiling water before making the yogurt to prevent cross-contamination.

Dairy-Free Mango Coconut Yogurt
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Dairy-Free Mango Coconut Yogurt

This dairy-free mango coconut yogurt is a flavorful variation of my favorite plain plant-based yogurt recipe. The coconut and cashews provide the perfect silky smooth, yet thick yogurt texture. With only six ingredients you can make this creamy, vegan, mango yogurt at home.

  • Author: Kaitlynn Fenley
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 8 Six Ounce Jars 1x
  • Category: Dessert
  • Method: Fermentation
  • Diet: Vegan

Ingredients

Scale
  • 2 Cups Unsalted Raw Cashews
  • 1/3 Cup Lemon Juice
  • 24 Ounces Full Fat Coconut Cream
  • 1/4 Cup Maple Syrup
  • Yogurt Starter Cultures
  • 1 Cup Diced Mango, Fresh or Frozen

Instructions

  1. Add your cashews to a glass bowl. Top with boiling water and let soak for 30 minutes.
  2. After you soak the cashews, drain and rinse with hot water.
  3. Combine all of the ingredients, except the starter cultures, in a blender and blend on high until smooth.
  4. Heat the mixture to 181° F in a glass container set over boiling water. If you have an instant pot, you can sterilize the mixture on the yogurt-sterilize setting.
  5. Allow the mixture to cool to 110° F, then add the starter cultures.
  6. Dispense the yogurt mixture into clean jars. (If using an instant pot you can incubate the entire mixture in the instant pot container on the low yogurt setting at 107° F)
  7. Incubate. You have two options for incubating:
    1. Place the jars in a yogurt maker for 6-8 hours, then immediately refrigerate.
    2. OR you can incubate at room temperature for 12 hours, then immediately refrigerate.
  8. Chill yogurt in the fridge for at least 4 hours so that it can solidify.
  9. Top with some fresh fruit and enjoy!

Notes

*For yogurt starter cultures you can use a starter culture packet OR sub for 3 Tablespoons already made vegan yogurt

*This yogurt should keep in the fridge for approximately 2 to 3 weeks.

*Cashews must be raw for a smooth texture

Keywords: dairy free,mango,coconut,yogurt

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