Peach Vanilla Faux-gurt

Peach Vanilla Faux-gurt is a dairy free option to yogurt. With fresh summer peaches, it is so delicious that you can eat it as a dessert!

Peach Vanilla Faux-gurt (AIP/Paleo)
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Remember yogurt?  You know, back before you couldn’t have dairy?  Maybe you’ve looked into other options at the grocery store, only to find some weird, or unpronounceable ingredient lurking.  Or maybe you tried to make yogurt in your pressure cooker with less than desirable results.  To you, my fellow AIPeople, I present… FAUX-gurt.  It has a similar texture to Greek yogurt, once it has completely chilled and set.  I was never a huge yogurt eater before AIP, but I do enjoy a few bites as something sweet(ish) to finish off a meal, or for an afternoon snack.

A couple of recipe notes:

* I always try to use the least amount of *sweet* as possible in my recipes because we need to be careful with the sugars we consume to heal.  If you want more sweetener in here, I will leave that up to you…

*  I’ve been specific about the kind of coconut milk to use because I found waaaaay too much diversity in various coconut milk brands.  Some have gums, or cellulose in them.  Some are just too watery!  (Trader Joe’s, I’m looking at you.  👀)  There may be other brands that will work, but I can’t vouch for them.  If you can’t find AROY-D in your store, you can find it here.  Or you could just use whatever coconut milk you normally use.  Just don’t come after me if you end up with peach soup, K?  😀



Peach Vanilla Faux-gurt

Recipe by Wendi’s AIP Kitchen – Course: Sides, DessertCuisine: AIP, PaleoDifficulty: Easy


Prep time


Cooking time



Peach Vanilla Faux-gurt is a dairy free option to yogurt. With fresh summer peaches, it is so delicious that you can eat it as a dessert!



  • In a saucepan over medium high heat, stirring constantly, reduce coconut milk to about 2/3 of its volume.  Take it off the heat.
  • In a small, lidded container, place lemon juice and arrowroot starch. Shake vigorously.  Whisk this mixture into the coconut milk. It will thicken immediately.
  • Stir in the rest of the ingredients, then transfer all to a glass pint jar. Put the lid on, then refrigerate for several hours, or overnight. Voilà!  Faux-gurt!


  • I’m being specific about the brand of coconut milk here because of the wide differences between brands. (e.g. Trader Joe’s is much too watery for this recipe.)
  • I’ve kept the amount of *sweet* to a minimum for healing purposes. If you want more sweetener, I’ll leave that up to you…

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  1. Can you put probiotics in this? When would you add them?

    • Hi! 👋 Here’s my best guess: I think you could add them, but only after it has cooled. I fear that those little probiotic bugs might be killed if they were to be added before the heating process! 🙂

  2. Susan Durham

    Just ordered the goods to make this! Can’t wait to try it! Thank – you!

  3. If you’re using a 14oz can of coconut milk and then reduce it to two-thirds … how do you end up with an amount just under 2 cups? Two cups would be 16 ounces … 14 ounces reduced to 2/3 would be just a little more than 9 ounces … just a little more than 1 cup. It doesn’t really add up.

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