Vegan Greek Yogurt with Mixed Berries
Thick, tangy, and incredibly creamy vegan Greek-style yogurt made from scratch using coconut milk and a probiotic kick. Swirled with a vibrant, naturally sweetened mixed berry compote and topped with fresh fruit, this is the ultimate dairy-free breakfast that feels like dessert.
For 4 servings
- mix · ~9 min
Activate the agar agar to thicken the yogurt.
In a small saucepan, whisk the coconut milk with the agar agar powder until no lumps remain. Let it sit for 5 minutes to bloom. Heat the mixture over medium heat, whisking constantly, until it reaches a gentle simmer and thickens enough to coat the back of a spoon, about 4 minutes.
- mix · ~5 min
Cool and add probiotics.
Remove the saucepan from the heat. Let the mixture cool down to lukewarm (around 110°F/43°C)—you should be able to comfortably keep a clean finger in it for 5 seconds. Stir in 1 tablespoon of maple syrup and the vegan probiotic powder, whisking gently to distribute.
TIPHigh heat kills live probiotics, so cooling is the most important step for successful fermentation. - mix · ~720 min
Ferment the yogurt overnight.
Pour the mixture into a clean glass container. Cover it with a lid, leaving it slightly ajar for air circulation. Place it in a consistently warm spot (ideally 100-110°F) like an oven with the light on, or a yogurt maker. Let it ferment undisturbed for 10 to 12 hours until thickened and tangy.
TIPThe longer it ferments, the tangier it gets. Once set, refrigerate for at least 4 hours to firm up completely. - simmer · ~8 min
Make the quick mixed berry compote.
1.Combine the hulled strawberries, blueberries, the remaining 1 tablespoon of maple syrup, lemon juice, vanilla extract, and a pinch of salt in a medium skillet.2.Cook over medium heat, stirring occasionally, until the berries soften and release their juices, about 5 minutes.3.Gently mash about half the berries with the back of a fork, leaving some chunky for texture. Simmer for 2 more minutes until slightly syrupy, then remove from heat to cool. - assemble
Assemble the yogurt bowls.
Spoon the chilled, thick vegan Greek yogurt into serving bowls (1 cup per bowl). Swirl in the cooled berry compote, dividing it equally. Top each bowl with a generous handful of fresh whole berries and a crunchy sprinkle of granola.
- serve
Serve the parfaits right away to enjoy the contrast between the creamy yogurt, the slightly warm compote, and the crunchy granola.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use room-temperature coconut milk to prevent the agar agar from clumping when whisking.
- 2Let the agar-agar mixture cool to exactly 110°F or below before adding probiotics to keep them alive.
- 3Ferment the yogurt in the oven with the light on for a steady 100-110°F environment.
- 4For a thicker yogurt, refrigerate the finished fermented yogurt for at least 4 hours (or overnight).
- 5Make the berry compote ahead and store it in the fridge for up to 5 days for quick breakfast assembly.
- 6Stir the compote gently to keep some berry chunks intact for a pleasing texture contrast.
Adapt it for your goals.
Low-fat
Replace half the full-fat coconut milk with light coconut milk to reduce saturated fat while keeping the creamy texture from agar agar.
sugar freeSugar-free
Omit the maple syrup in the yogurt base and compote, and sweeten with a few drops of stevia or monk fruit extract for a keto-friendly breakfast.
tropicalTropical
Swap the mixed berries for diced mango, pineapple, and passion fruit pulp, and add a pinch of cardamom to the compote for a summery twist.
high proteinHigh-protein
Stir 1 scoop of unflavored vegan protein powder into the cooled coconut milk mixture before fermenting to boost protein content without altering the tangy flavor.
Why this is on our healthy list.
Gut-Healthy Probiotics
The fermentation step introduces live probiotics that support digestive health, similar to traditional yogurt but completely plant-based.
Rich in Antioxidants from Berries
Both strawberries and blueberries are packed with antioxidants like anthocyanins and vitamin C, which help fight oxidative stress.
Dairy-Free and Lactose-Free
Made entirely from coconut milk, this recipe is suitable for those with lactose intolerance or a dairy allergy, yet still delivers a creamy, tangy yogurt experience.
Source of Healthy Fats
Full-fat coconut milk provides medium-chain triglycerides (MCTs), which are easily metabolized for quick energy and may support brain function.
Frequently asked questions
Yes, but full-fat coconut milk works best because its natural fat and protein help the agar agar gel into a thick, creamy yogurt. Other plant milks may yield a thinner result.
