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Easy Chocolate Coconut Yogurt

Easy Chocolate Coconut Yogurt

Full of Plants
4-ingredient homemade chocolate yogurt! Super creamy, chocolatey, and naturally sweetened!
Prep Time 15 mins
Incubation Time 10 hrs
Course Breakfast, Dessert
Servings 4


  • 2 13.5-oz cans full-fat-coconut milk* chilled
  • 6 tbsp cacao powder
  • 6 tbsp coconut sugar adjust to taste
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract optional
  • 2 tbsp non-dairy yogurt


  • Scoop out the hard part of the coconut milk cans (the cream) and transfer to a medium sauce pan. Add about 1/4 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.


*You can adjust the consistency of your yogurt to your liking: Use only the coconut cream for a thicker texture, or add up to 1/2 cup of the coconut water for a creamier yogurt.
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