IMG_20150225_091725Today I posted this picture of my homemade coconut milk yogurt on instagram and got a lot of questions about how I make it. I love yogurt! One of my favorite breakfasts is a fruit and yogurt parfait, but unfortunately I can’t tolerate dairy yogurt. Store-bought coconut milk yogurt has so many additives and tons of sugar, so I like making homemade yogurt when I have time. I thought I’d share my tips here as I’ve experimented with coconut milk yogurt a lot and finally found a method I like most. I have a yogurt maker, but you could make this yogurt using glass jars and the oven light overnight. It just needs a warm place to culture.

Here’s what you’ll need to make it:

  • 2 cans full-fat coconut milk (I highly recommend Native Forest brand. This brand has guar gum, and no other additives. I think the guar gum helps the yogurt turn out creamy.)
  • 1 tablespoon organic sugar
  • 2 tablespoons arrowroot powder
  • 2 teaspoons gelatin (I use grassfed gelatin powder, but any gelatin will work)
  • 1 -2 teaspoons probiotic powder (You can empty the powder out of any probiotic capsule you like. Preferably use a brand that has lots of different probiotic stains vs. a probiotic with just acidophilus.)


Place all the ingredients except the probiotic powder in the blender. Blend until smooth then pour into a saucepan. Heat the mixture over medium heat and bring to a gentle simmer. Cook, whisking constantly for 5 minutes. Remove the pot from the heat and let it cool to 98F – this will take 45 minutes or so. Whisk in the probiotic powder then pour into very clean individual jars for a yogurt maker, or 1 large, clean quart-sized mason jar. Place the jars in the yogurt maker and let it culture for 8-15 hours. How sour it gets depends on how much probiotic powder you use and how long you let it sit. Alternatively you can place a large mason jar in the oven with the oven light on and the door shut. Wrap the jar in a clean kitchen towel for extra insulation. You basically want the yogurt to culture at a temperature around 105-115F. Taste it after 8 hours or so to see if it is sour enough to your liking. The yogurt will get thicker after it is refrigerated, so don’t worry if it seems thin at this point.

When the yogurt is done, I like to add these flavorings:

  • 1/4 cup organic sugar
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract

If I’m using small jars I just combine all the yogurt and stir in the flavorings, then redistribute the yogurt back into the small jars before refrigerating. Chill until totally cool. Enjoy! It will keep in the refrigerator for a up to a week.

My favorite thing to do with this yogurt is to combine it with frozen blueberries (especially the mini wild blueberries from Trader Joe’s), bananas, and granola. Let me know if you have any questions!


This method is adapted from the coconut milk yogurt in The Whole Life Nutrition Cookbook.


IMG_6741A perfect, gluten-free yellow cupcake has been on my list of gluten-free baked goods to master for quite awhile. My son turned 4 last week, which seemed like a great excuse to perfect this recipe!

We had a fiesta themed birthday party for him. Mexican food is so easy to make naturally gluten-free for a crowd! And a pinata definitely went over well with the 8 boys under 6 that attended his party. I made slow-cooker sweet pork for tacos, Mexican rice, pinto beans, homemade cherry limeade, and set up lots of yummy taco toppings like pickled red onions, cheese, homemade salsa, etc.

I tested this recipe 3 times before arriving at the perfect cupcake. I use Bob’s Red Mill 1-to-1 baking gluten-free baking flour and add some cornstarch (or potato starch) to mimic cake flour. I topped these cupcakes with milk chocolate buttercream frosting for his party. They were a hit! This recipe makes exactly 12 cupcakes, but easily doubles. The combination of yellow cake and chocolate frosting is my family’s favorite. But these would be delicious with any frosting you like!