Vegan Coconut Yogurt with Roasted Cherries


Stone fruits are my favorite seasonal produce! So juicy and sweet! Not to mention versatile! I’ve spent the summer adding them to salads, cheese platters, cobblers and crisps…. on repeat! And, I will keep going until the final peaches, plums, and apricots fall from the trees!

I say its my favorite season, yet somehow always forget about the smallest member of the stone fruit family. Cherries! Maybe its because they don’t fit the mold? Or maybe because they actually grow in my home state of Washington, but as sure as the sun shines, cherries are a stone fruit – a sweet, juicy, portable one!

But when I really want to draw out their flavor… I roast them. Cherries are lucky to have all the sugar they need, so removing the pits and roasting them for a few minutes is all you need to harness their deep, robust flavor!

Adding roasted cherries to creamy homemade coconut milk yogurt is one of my favorite ways to let their flavor shine!! This version removes the complicated yogurt making steps but yields the same thick, tart, creamy results. Aside from coconut milk, here is what you will need to turn coconut milk into yogurt:

  • Probiotic capsules
  • Wooden spoon for stirring
  • And time!

The finished product is a simple 3-ingredient co-yo and 1-ingredient roasted cherries.  It may be simple, but it is ridiculously dreamy and satisfying!  I love this as a make-ahead dessert or afternoon snack.  It’s vegan, contains a healthy dose of probiotics, and no added sweeteners!

Let’s get this co-yo party started, shall we?!

Vegan Coconut Yogurt with Roasted Cherries

Coconut Yogurt:

1 can full fat coconut milk (See note about suggested brand)

2 probiotic capsules (must be capsules that can be opened, not fully “coated”)

1 vanilla bean

NOTE: You want a creamy coconut milk for this. I had the best luck with Thai Kitchen coconut milk. I would not recommend Trader Joe’s brand because it has a grainier texture.

Pour coconut milk into a large glass jar or bowl and whisk to smooth any parts that have separated. Once you add the probiotic capsules, you can no longer use a metal utensil to stir because it could react unfavorably with the probiotics! So, get your wooden or rubber spoon ready!

Get your probiotic capsules ready. Any powdered probiotic capsule that contains acidophilus (most probiotic supplements do!) will work! Empty the powdered contents of the probiotic capsules into the coconut milk and use your wooden/rubber spoon to stir. Make sure to press spoon along the sides and bottom of the glass jar, because the powder likes to clump sometimes. Once it’s nice and stirred, cover the bowl or jar with a thin dishtowel and set in a warm (75-80F or 24-27C) place for 24 hours. In the summer, this is easy! I typically set it in a warm sunny spot in my house. But for other times of year, try placing it in your oven with the oven light on but the oven off.

After 24 hours, cover with lid or plastic and refrigerate overnight. Refrigeration will also help it thicken up a bit more.

Slice your vanilla bean lengthwise and use a spoon or back of butter knife to scrape out the seeds. Discard the vanilla pod. Add seeds to the yogurt and stir until seeds are thoroughly mixed. Cover and refrigerate until ready to use. Can be covered and chilled for up to 5 days.

Roasted cherries:

1 heaping cup fresh cherries, pitted

Preheat oven to 375F or 190C. Line a rimmed baking sheet with parchment and arrange cherries in an even layer. Roast cherries for 20-25 minutes, stirring every 10 minutes, until tender but still holding shape. Remove from oven, and allow cherries to cool completely on baking sheet. Then transfer to a jar with secure lid and refrigerate until ready to serve with yogurt. Can be made up to 24 hours ahead.

To Serve:

Granola of your choice (optional)

Scoop some roasted cherries and yogurt into a serving bowl and sprinkle granola on top if desired. Sometimes, I like the added crunch! 😉

We love seeing what you make!! If you give this a try, be sure to tag me and GOF!