Instant Strawberry “Yogurt” {dairy-free}

Fat
33g
Protein
4g
Carbs
25g

 

 

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I’ll be honest with you, I’m not perfect, I’m sometimes not even an 80/20 paleo person. I will cave and eat some totally paleo-illegal foods. I don’t have allergies or severe effects from most foods, this is a choice that my family has made without being forced into due to medical reasons.

That said, dairy is my kryptonite. I love me some good cheese, ice cream, and sour cream, but does that mean I should eat it? Nope. Do I eat it on occasion? Yup. Do I regret it? Always. It is not fun stuff, so when I do splurge, I try to do so in small quantities which isn’t so terrible for me.

Instant Strawberry Yogurt {dairy-free, paleo}

But every now and then, I crave some food from my past (read: pre-paleo days) that I no longer can eat. Yogurt is one of those things. I can (and do) make dairy-free ice cream at home, I can make ghee and still enjoy that buttery flavor, but yogurt is another story. I don’t want to spend a small fortune on probiotics and have to wait 2 days to make the darn stuff myself. I also don’t want to eat the dairy-free stuff from the store because they have all sorts of unnecessary ingredients like preservatives, gums, and carrageenan. Gross.

So one day, after a particularly grueling workout (Filthy Fifty anybody?), I was craving a strawberry milkshake (didn’t help that we drive right by McD’s on the way home from the gym). So naturally, I attempted to make one on the fly when we got home. Turns out, my on-the-fly version of a milkshake was awfully close to yogurt instead. With a few tweaks, I had myself a pretty good instant whipped yogurt. Color me thrilled!

Instant Strawberry Yogurt {dairy-free, paleo}

You could even change it up with different frozen fruits and make any flavor of yogurt you want. I keep meaning to do that, but strawberries are pretty much the standard in my freezer right now, but when I branch out, I’m making more yogurt flavors, for sure.

Instant Strawberry Yogurt {dairy-free, paleo}
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Instant Strawberry “Yogurt” {dairy-free}

By Kendra Benson Breakfast, Dessert, Kids, Snack, Vegetarian, Whole30® Blending
Course Breakfast, Dessert, Snack
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 3
Calories 403kcal
Author Kendra Benson

Ingredients

  • 1 can Full-Fat Coconut Milk
  • 1/2 Tbsp Lemon Juice
  • 2 tsp Chia Seeds
  • 3 Tbsp Honey leave out for Whole30
  • 1 tsp Vanilla Extract or 1/2 Vanilla Bean Seeds for Whole30
  • 1/2 Avocado
  • 6-8 large Frozen Strawberries 1-1/2 cup, quartered

Instructions

  • Add ingredients to a high-powered blender (like a Blendtein the order listed.
  • Cover and blend on high until smooth and there are no strawberry chunks. If using the Blendtec, run the Smoothie cycle.
  • Eat immediately or refrigerate for up to 5 days.
  • If you are preparing this in advance, store them in single-serving containers (tupperware or canning jars are great optionfor an easy on-the-go snack.

 

 

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Last Updated 09/18/2019

43 Responses to “Instant Strawberry “Yogurt” {dairy-free}”

  1. Amazing. Even the kids loved it.

    Reply
  2. me gusto. cual es el sinónimo de la semilla de chia

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  3. avacado?? wowza! this is awesome! thanks for this

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  4. Do you know of a substitute for the Avo? I’m allergic to it.

    Reply
    • You could try it with a banana instead, though I have not personally done this. The avocado is what gives it the creaminess, so you might have similar results with bananas.

  5. This looks fantastic except that in the past few years I’ve noticed that even the tiniest bit of avocado makes my stomach cramp up miserably for several hours. As there are so many Paleo pudding or yogurt recipes with avocado as a base, can you think of any substitutions for the avocado? I just found your website today, and I love it already. Thanks!

    Reply
  6. Rebecca, you could try it with a banana instead, though I have not personally done this. The avocado is what gives it the creaminess, so you might have similar results with bananas.

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  7. how many servings is it?

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  8. I made this for Whole30 and found that it REALLY needed the sweetness that it was missing from the honey to balance out the coconut milk and acid flavors. And I’m not a super sweet-tooth person, either, but it just wasn’t working without it. What I did was toss in a few soaked dates as a replacement and that totally did the trick. Also, you have your fauxtmeal post- how are you NOT calling this fauxgurt!! That’s what we call it in my house! Thanks for the great recipe idea.

    Reply
  9. I’m struggling to find Vanilla Bean Seeds. Advice?

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    • Buy vanilla beans. Split one long ways, and scrape out the seeds.

  10. This was SOOOOO good and so easy! My kids loved it and so did I! My son has a bad milk allergy and he was excited to get to taste “yogurt”.

    Reply
  11. This is GREAT, so tasty, and easy. I have already made it twice in 3 days! And I plan to make it so I always have some on hand. I also want to try other flavors so my daughter will eat it (she pretty much only likes Peach and key lime flavored yogurt). The texture is spot on. One of the best Paleo recipes ever!

    Reply
  12. thank you for this great recipe! Just made it and know this will now make breakfast planning so much easier. Also made a blueberry version and had my kiddos all wanting to try “the purple one”. Thank you!

    Reply
  13. thank you for this great recipe !! Just made it and know this will now make breakfast planning so much easier. Also made a blueberry version and had my kiddos all wanting to try “the purple one”. Thank you!

    Do you know of a substitute for the Avo? I’m allergic to it.

    Reply
  14. AMAZING. I’ve been missing yogurt so much, I used to have some everyday before I started the whole30. This is perfect. I used frozen cherries instead of strawberries (that’s what I had on hand) other than that I followed the recipe exactly and it was perfect! Thanks for posting!

    Reply
  15. Excellent recipe! I just made my first batch and it was eaten quickly by everyone! I have enough ingredients to make another batch, so I will get started on that now! Thank you!

    Reply
  16. It was delicious! And idea of nutritional breakdown?

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    • I put in the entire recipe because I wasn’t sure how people would divide it, and came up with this:

      Calories: 1,606
      Total fat: 132.3 g
      Cholesterol: 0 g
      Sodium: 117.7 mg
      Total Carbs: 85.2 g
      Dietary Fiber: 11.3 g
      Protein: 1.8 g

  17. Unbelievable recipe, thank you! It turned out perfect – rich, creamy and absolutely delicious.
    I also put a bowl of it in the freezer for about an hour and it tastes just like ice-cream!

    Reply
  18. Thank you for your recipe !!! Mine turned out a bit different but it was still good enough to put on my blog ! It would be great if you went to see, there’s the link if you want to : http://marianecuisine.blogspot.co.nz/2015/10/yaourt-aux-fruits-rouges-berry-yogurt.html !!

    Reply
  19. How many is each serving?

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  20. OMG thank you for this recipe! I just made it and I was skeptical that it would come out more smoothie-esque but the texture was PERFECT! And it makes a ton, I put it in a container to eat for a few days. I’ve really, really missed yogurt since I started my paleo journey Jan. 4th and the alternatives in the store don’t really appeal to me. Your website has been so helpful. Thanks again!

    Reply
  21. This is A-M-A-Z-I-N-G!!!! First time making a dairy-free yogurt due to my participating in The 30 Clean and this was perfect! I substituted the honey and vanilla with dates and I absolutely love how it turned out. Thank you!

    Reply
  22. How many carbs?

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  23. Hi Kendra, what a brilliant recipe, love it. I used frozen raspberries (already had some in the freezer) as I was too impatient to wait for my strawberries to freeze. Even my hubbie likes it and he is not normally a yoghurt fan. I will be making some more today as hubbie used the last of it.

    Reply
  24. What could you use in place of the Avocado?
    I also have to follow the FODMAP diet for IBS.

    Reply
  25. @Sarah, you could try to use 1 or two frozen bananas. I haven’t tried this yet, but I do know that frozen bananas (when blended) are very creamy, and that’s what the avocado is used for. You might need to blend a little longer or stop and scrape the sides every now and then if you try it with the bananas. Let me know, if you try it, how it turns out.

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  26. SO…GOOD! I left out the lemon juice and honey but added a few extra strawberries for more sweetness. Excellent texture. Thank you

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  27. I made this yesterday and had it for dessert last night. I was pleasantly
    surprised that it did indeed taste like yoghurt

    Reply
  28. I really love your cookies. However, my yogurt was green. I am okay with the green, but how did you prevent yours from turning green. Thanks a bunch!!!

    Reply
  29. @Pat, hmm, I’m not sure why yours turned green. We’ve made this a ton of times and it’s never been anything but pink. Was it bright green or just a little? Maybe you just had mostly green (less yellow) avocados?

    Reply
  30. Thanks a huge bunch for the response. I used overripe avocados. I will try with a less yellow avocado. Also your website is awesome. I have tried every diet plan on the planet. For me this is not a diet but a way of life. I can do this forever. I have been making all kinds of food from scratch, and my grocery bill is not high. I eat mostly veggies. I am so pumped as you can prolly tell. LOL. Again, Thank you. P

    Reply
  31. Looks good. Is there a way to make it without coconut milk? i have a coconut allergy so that’s not an option for me.

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  32. @MJ, I have only ever tried it with coconut milk, but you could try other dairy-free milks. Full-fat coconut milk is nice and thick, which helps you get that thick yogurt-y consistency. If you use a thinner milk, you might want to dissolve a little gelatin in it to help thicken it up a little. Let me know what you try and how it turns out.

    Reply
  33. How many servings is this ?

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  34. Wow!!! This completely blew my mind! I didn’t actually think that this would taste anything like yogurt but it does and it’s amazing and so easy to make. Thank you so much for sharing!

    Reply
  35. How long or how many days would it stay good if you prepped it beforehand??

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  36. @Ruth, I would eat it with a week.

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  37. Delicious! Brilliant recipe. So easy and very tasty. Thank you so much

    Reply
  38. I feel like Maura. I am doing whole 30 and the yogurt really needed some sweetness. Without the honey all I was tasting was the coconut milk and the avocado 🙁 but second batch around I added a banana, and not only did it boost the creaminess, but also added the subtle sweetness that we associate with yogurt.

    Reply
  39. I was curious if you ever considered changing the structure
    of your blog? Its veey well written; I love
    what youve got to say. But maybe you could a little more
    in the way of contwnt so people could connect with it better.
    Youve got an awful lot of text for only having one or two pictures.
    Maybe you could space it out better?

    Reply
  40. Great recipe, the image of yogurt looks so tempting. I’ll give it a try.

    Reply

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