Let's be honest, stirring cacao powder and sugar in yogurt doesn't yield the best texture, it usually ends up being grainy. Here, we combine everything together before turning it into yogurt for a silky smooth texture!
Introducing this 4-ingredient chocolate coconut yogurt! It's perfectly sweet, chocolatey, a bit coconutty, and has a subtle sourness!
HOW TO MAKE CHOCOLATE COCONUT YOGURT
We start by heating together full-fat coconut milk, cacao powder, and coconut sugar, just like you would do a hot chocolate.
I used the coconut cream from two cans + ¼ cup of the coconut water to give the yogurt a creamier texture. If you want a thinner and lighter yogurt, use a full can of coconut milk plus the coconut cream from another can. On the other hand, if you want extra thick yogurt, just use the coconut cream and don't add any water.
Once the sugar and cacao powder have fully dissolved, stir in the vanilla extract, a pinch of salt, and let it cool at room temperature for about 2 hours.
Next, stir in about two tablespoons of vegan yogurt, cover with plastic wrap, and let it incubate in a yogurt maker or Instant Pot for about 10 hours. If you don't own any of these equipments, leave it in the oven with the light turned on for 18-24h, or until it has the wanted sourness.
After the 10 hours of incubation, the yogurt will have a nice sourness, it is now ready! Refrigerate for at least 8 hours before enjoying, the yogurt will thicken once cold!
Serve as is or top with your favorite granola, caramel sauce, or fresh fruits!
Looking for more homemade yogurt recipes? Check out this Vegan Almond Milk Yogurt, Mango Coconut Yogurt, or this Cashew & Almond Milk Greek Yogurt!
Let me know in the comments if you try this recipe!
Easy Chocolate Coconut Yogurt
- 2 13.5-oz cans full-fat-coconut milk* chilled
- 6 tablespoon cacao powder
- 6 tablespoon coconut sugar adjust to taste
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract optional
- 2 tablespoon non-dairy yogurt
- Scoop out the hard part of the coconut milk cans (the cream) and transfer to a medium sauce pan. Add about ¼ cup of the coconut water from one of the cans of coconut milk Add the cacao powder, coconut sugar, and salt.
- Heat over medium heat, whisking regularly until the sugar and cacao powder is fully dissolved. Remove from heat before it comes to a boil. Stir in the vanilla extract and transfer to a medium glass bowl. Cover with plastic wrap and let it cool for about 2 hours at room temperature.
- Once the coconut milk is not hot anymore, stir in the 2 tablespoons of vegan yogurt. If a skin formed on top of the coconut milk, remove it with a spoon.
- Cover the bowl with plastic wrap and place in a yogurt maker (or Instant Pot on yogurt mode) for 10 hours. If you don't have a yogurt maker, place the bowl in an oven with the light on overnight. Taste the next day and let it incubate a few more hours if it's not sour enough.
- Refrigerate for at least 8 hours (overnight is better) before enjoying! The yogurt will thicken once cold. Serve as is or topped with granola, berries, or fresh fruits!
- Chocolate coconut yogurt will keep for up to 7 days in the refrigerator.
Instead of vegan yogurt, could I use probiotics like you do in other recipes? I truly miss probiotics in my yogurt
This looks amazing. I just put two cans of coconut milk in the refrigerator.
I answered my own question by reading your other yogurt recipes. I'm going to order some yogurt cultures. Thanks for all you do. Your work makes my life easier. I have missed yogurt.
Yes you could use probiotics, however I'm trying not to recommend it anymore because there are so many different brands and stains that it's very difficult to predict the results. Even if I was going to recommend a brand, it would not be available everywhere, that's why using vegan yogurt as a starter makes things a bit easier.
The yogurt looks so delicious and I will definitely make it!
I was thinking about what I could use instead of a yogurt incubator.. I have made cashew yogurt with probiotics in my dehydrator, which worked great, so I assume that would work, but perhaps I could also use my slow cooker on low. Do you think that would be too hot?
Most of the vegan yogurts found in Sweden seem to be pasteurised (so strange!), would using probiotics work as well in this recipe or would it affect the flavour?
Thanks! I'm not familiar with slow cookers, but if your dehydrator works for other yogurts, it will definitely work for this one as well.
You can use probiotics if you know some that work well for yogurt. In my opinion, using yogurt, or yogurt starter gives the best result in term of flavor.
we live in thailand can we use fresh coconut milk
I would not recommend it. First you won't get the same texture, and secondly the yogurt might go bad. I lived in Viet Nam and never had success making yogurt from fresh coconut milk.
Ho. 2 of my kids life the So Delicious chocolate coconut milk yogurt, but I hate the price, waste of the container, and small serving size. I make Ripple yogurt for my other child but the other 2 will not convert, so I want to try making my own. So happy to find this recipe to try. I know when I used coconut milk yogurt as the starter for the Ripple yogurt, it failed. It seems only almond milk yogurt works, go figure. Does it matter here what yogurt I use as a starter? Thank you!
Usually any yogurt start will work for coconut yogurt. Maybe next time, try using a different yogurt as the starter, or a powdered starter.