Cherry Coconut Yogurt & Granola

By Master Brewer, Leeza

Cherry Coconut Yogurt & Granola

Type: Breakfast/dessert

Flavour: Creamy

Benefits: antioxidants, blood sugar, gut health, brain food

Cherry Coconut Yogurt & Granola – A Dairy-Free Probiotic Powerhouse

Looking for a creamy, dairy-free breakfast that’s packed with probiotics, healthy fats, and long-lasting energy? Meet our Cherry Coconut Yogurt with Homemade Granola: a gut-friendly recipe that tastes indulgent while supporting your metabolism and digestion from the moment you wake up.

This luscious yogurt is made by fermenting full-fat coconut cream with Happy Gut’s first ferment water kefir, turning it into a thick, tangy, probiotic-rich treat. It’s the perfect plant-based alternative to dairy yogurt, full of nourishing fats and beneficial bacteria to help you feel satisfied and energized throughout the morning.

Top it with fresh cherries and our crispy, nutty, homemade granola for a wholesome, naturally sweetened breakfast that feels like dessert but fuels like a superfood.

🥥 Dairy-Free Coconut Yogurt Benefits

  • Made with just 3 ingredients: coconut cream, water kefir, and vanilla
  • 100% vegan, dairy-free, and naturally fermented
  • Supports gut health, immune function, and stable blood sugar
  • Full of MCTs (healthy fats) to keep you full and energized
  • Contains billions of live probiotics per serving

Unlike milk kefir (made with dairy-specific grains), this recipe uses water kefir grains, which are perfect for fermenting non-dairy liquids like coconut cream. After a 24-hour ferment in a warm space like your oven (with the light on), the coconut yogurt thickens into a rich, spoonable texture with a light tang and a natural sweetness from the vanilla. A quick chill in the fridge, and it’s ready to enjoy.

🍒 The Perfect Pairing: Homemade Granola

Our oven-baked granola brings the crunch. Packed with large flake oats, nuts, seeds, and lightly sweetened with maple syrup or honey, it’s a fibre- and protein-rich topping that turns your yogurt bowl into a full meal. Plus, it’s customizable: swap in your favourite nuts, seeds, or dried fruit based on what’s in your pantry.

You can make a big batch and store it for up to a month... if it lasts that long!

🍽️ How to Serve:

Spoon your chilled coconut yogurt into a bowl or jar, top with fresh or stewed cherries, and a generous sprinkle of granola. Optional: drizzle with honey, add a scoop of hemp hearts, or toss in extra berries for a full-spectrum breakfast or snack.

Cherry Coconut Yogurt & Granola

Cherry Coconut Yogurt & Granola

Leeza

Servings

3 cups

Calories

540

Category

Breakfast/Dessert

Coconut cream yogurt is dairy free, nutritious, filling and gets your metabolism stabilized so you can face your day. It is full of live probiotics, healthy fats and creamy goodness.

Ingredients

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    • 3 cups large flake oats

    • 1 cup unsweetened coconut

    • 1/2 tsp salt

    • 1 cup hazelnuts, coarsely chopped

    • 1/2 cup pumpkin seeds

    • 1/2 cup sunflower seeds

    • 1/2 cup hemp hearts

    • 1/2 cup flax seed

    • 1 cup almonds

    • 1/2 cup vegetable oil

    • 1/4 cup water

    • 2/3 cup maple syrup (or honey, or a combination)

    • 1 tsp vanilla

    • 1 cup dried raisins

    • 1 cup fresh cherries

    Directions

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      1. Begin by fermenting the coconut cream. Add both cans to a brewing jar, then add the water kefir. Stir well to incorporate into the cream. Leave in your oven with the light on for 24 hours, covered but not sealed.

      2. After 24 hours, coconut cream should be lightly fermented and a bit bubbly. It may taste slightly sour.

      3. Add vanilla to the fermented coconut cream. Whisk all ingredients together well.

      4. Place the jar of coconut yogurt into the fridge. The cold air will make the yogurt thicken and within a couple of hours, you will be able to enjoy it with some fresh cherries or any fruit and granola. It’s that simple! 

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      1. In a large bowl, combine the first eight granola ingredients. In a smaller bowl, whisk together the oil, water, maple syrup (or honey), and vanilla. Combine the wet and dry mixes and stir thoroughly.

      2. Spread the mixture out onto two baking sheets (or do it in two batches). Bake at 250?F for 20-30 minutes. Stir the mixture every 10 minutes to ensure even baking and remove from the oven when golden brown.

      3. Cool and stir in the dried fruit/raisins. Seal and store for up to 1 month.
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