Yogurt is a widely consumed fermented milk product valued for its nutritional content and health benefits, particularly its probiotic properties that support digestive health. In recent years, consumer demand for natural food colorants has increased significantly due to concerns regarding the potential toxicity of synthetic dyes. Clitoria ternatea L. flower extract contains stable and safe polyacylated anthocyanins that function as natural blue pigments and have been recognized by BPOM as colorants that do not require certification. In addition to providing an appealing color that is sensitive to pH, butterfly pea flowers contain bioactive compounds such as flavonoids, tannins, and polyphenols, which exhibit antioxidant, antimicrobial, and anti-inflammatory activities. Incorporating butterfly pea flower extract into yogurt prior to fermentation allows for uniform color distribution and results in relatively stable coloration during storage at 4°C. The extract also enhances the organoleptic qualities of yogurt by imparting a subtle floral aroma and contributing to a thicker texture preferred by consumers. Beyond its aesthetic contribution, the bioactive components of the extract offer additional functional benefits, including antioxidant activity and prebiotic potential that support digestive health and immune function. The use of butterfly pea flower extract as a natural colorant in yogurt represents an innovative approach that meets market demand for functional, natural, and safe food products with added health benefits.