I purchased coconut yoghurt (spelled “yogurt” in the US) from Woolworths a few days ago. At first, I didn’t like the taste but over time I started to like it. It definitely has a coconut taste. The ingredient list also claims that it contains “cultures” so you’d be eating good bacteria as you would with dairy yoghurt.
It’s winter here in Australia, so eating coconut yoghurt is not ideal. I prefer to eat baked beans, but I haven’t seen vegan coconut yoghurt in the supermarket before, so I felt I had to give it a try.
Given it is made of coconut, it is low carb, low protein, and high in fat, and the fat in the coconut yoghurt is mostly saturated fat, so if you care about heart disease then you may want to eat this in moderation. Mainstream dairy yoghurt such as Yoplait contains less than 2% fat whereas this coconut yoghurt has 14% fat. However, mainstream diary yoghurt is higher in carbs and higher in protein.
According to government guidelines, you should be eating about 20% of your calories from fat anyway. A diet high in vegetables and fruit (rather than nuts and seeds) would naturally be low in fat, so throwing in fatty vegan food can help increase your fat intake. Other good sources of vegan fat are avocados, peanut butter, as well as other nuts and seeds.
There is a popular misconception that a vegan diet is low in fat and high in carbs, and many people who criticize the vegan diet criticize it for its low fat levels (that is, not reaching the 20% fat recommended by health authorities). A vegan diet can be low in fat, but it all depends on what you eat. An omnivore diet filled with low-fat milk, lean meat, and low-fat yoghurt can have lower fat than a vegan diet filled with avocados, peanut butter, macadamia nuts, coconut yoghurt, etc.