Ever since I discovered how easy it is to make my own yogurt, we’ve been whipping up a batch about every other week. But because C has a dairy allergy, he has been unable to partake in this goodness – we’ve had to buy almond or coconut yogurt as an alternative.

Unfortunately, coconut and almond yogurts are quite pricey, and because they don’t thicken naturally like regular milk, there is often a wide variety of stabilizers and thickening agents added, not all of which are exactly wholesome. Naturally, that meant it was only a matter of time until we created our own homemade coconut yogurt.

The process is pretty much the same as a dairy yogurt, with a couple small modifications. I’ve actually made it two different ways (using different thickeners), and usually end up making a sort of hybrid of both. Arrowroot (which acts like cornstarch, but is non-GMO) yields a creamier texture; using gelatin will result in a jello-like consistency (meaning you’ll have to blend it up if you don’t want to eat it in chunks), but it also adds some bonus nutrients. The only process difference between these two is that you’ll add the arrowroot to cold milk, and gelatin after it gets hot. Go ahead and experiment to find your own favorite!

And of course, use whatever non-dairy milk that you prefer: coconut, almond, rice, hemp, even your own homemade stuff (we personally try to avoid soy products, but I suppose soy milk would work as well).