Coconut Milk Yogurt
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Wondering how to make a homemade coconut yogurt recipe? I was, too, since my love for yogurt met my daughter’s dairy intolerance. So that’s why I got to work, figuring out the most foolproof way to make a delicious dairy-free yogurt – my recipe uses just TWO ingredients, and I’ll include 5 expert tips for coconut yogurt success!
Bonus: I’ll show you how to make homemade strawberry jam that goes perfectly with the coconut yogurt recipe!
I first decided to learn the best ways to make a coconut yogurt recipe years ago when I started to cut back on dairy. I’m glad I did, because years later, my daughter developed a dairy allergy, and relying on this recipe became even more essential in our home.
I remember it took some experimentation at first – I figured out what coconut milk and probiotics to use and discovered that you shouldn’t use a metal spoon when making it. My years of experimenting mean I have the best recipe for you. Let me show you how to make the most delicious, tangy recipe with just two ingredients.
4 reasons why this is the only coconut yogurt recipe you’ll ever need
Before developing this recipe, I tried just about ALL the store-bought coconut yogurts, but none of them quite hit the mark. That’s why I think THIS coconut yogurt recipe is the best: it’s thick, creamy, packed with gut-friendly probiotics, and easy to make.
Why you should make this coconut yogurt:
- Just TWO ingredients: That’s right – two! It doesn’t get simpler than that.
- Friendly: This coconut yogurt recipe is naturally vegan + gluten-free + paleo + Whole30 + all the goodness that we love.
- Impressive, but easy: Crafting this levels up your badass kitchen status. Yet, it’s also so easy that 5-year-old you could have pulled it off (but we don’t have to tell anyone that).
- Taste: It’s everything you love about tangy, delicious yogurt, but with a little tropical flavor twist.
Which probiotics to use for coconut yogurt recipe
So you don’t need a yogurt start culture, just probiotics! So which ones to use is the question most new-comers to this dairy-free coconut yogurt recipe will have, and that’s fair – while lots of people take them orally, probiotics are not a common ingredient in most kitchens. Here are some things to consider:
- Freshness: I’ve found freshness plays a bit role, so I like to get probiotic capsules that are kept in the fridge, and always check the expiration date before making your yogurt.
- Strains: Avoid probiotics that also contain PREbiotics, as they won’t get you the same texture. You want lactobacillus acidophilus and Bifidobacterium bifidum.
- Strength: I’ve had great success using Progressive HCP70 (70 billion CFU), but I’ve also made fantastic yogurt with other brands.
- Vegan probiotics: If you need a vegan option, I recommend Genuine Health Vegan Probiotics (50 billion CFU).
5 essential tips for nailing coconut yogurt recipes
Whether you’re a first time fermenter or a seasoned pro, it’s always handy to have some tips in your back pocket. Here are some key things I’ve learned while making this coconut yogurt recipe:
- Ingredients selection: For the coconut milk, full-fat is key. Ensure there are no additives, like guar gum. You want coconut extract that’s 60% or higher and water. My go-to brand is Aroy-D. When it comes to the probiotics, refrigerated capsules work best. Ensure they’re not expired!
- Temperature: Fermentation thrives at around 73 degrees Fahrenheit. If it gets too hot, the coconut yogurt may spoil, yet if it gets too cold, it won’t ferment. If your home is chilly, place the jar in the oven with the oven light on (but don’t turn the oven on), and in hotter climates, keep it in a cool spot.
- Cover it right: The goal with covering your coconut yogurt is to let air in, but keep bugs out. So, use a cheesecloth, or if you don’t have cheesecloth, you can use paper towel or a clean, thin dishtowel. Secure it with rubber bands.
- Stirring: Two things to note here: first, metal can react with probiotics, so stick to wooden or porcelain. Next, if the mix separates, it’s normal. Simply stir it back together or scoop off the creamy top layer after refrigerating.
- If in doubt, throw it out: When fermenting foods, it’s crucial to take extra care with the cleanliness as bad bacteria can grow easily alongside good bacteria. So, wash your hands first and ensure your jar is squeaky clean. If you see mold, the yogurt turns yellowish or pinkish, or smells off in a not-so-yummy-yogurt way, throw it out.
Coconut milk yogurt recipes
This coconut yogurt recipe is versatile enough that you can use it in so many recipes. My favorite way is to portion it out in little glass jars with some homemade strawberry jam – so I’ve included the bonus recipe of my jam for you.
Here are some other ways to serve it:
- Dessert: As a tasty dessert. Creamy coconut yogurt + berries or banana = the perfect light treat. Add a drizzle of maple syrup or honey!
- Grab-and-go breakfast / snacks: Portion it out in little jars with some maple peach compote or cherry sauce, chai seeds, and granola for your own little dairy-free parfait.
- On pancakes: Make a dairy-free version of these walnut banana protein pancakes or waffles and dollop some yogurt overtop for a serious brunch!
- Mother’s Day brunch: Seriously, how impressed would your mom be if you told her you made your own vegan yogurt? She’d know she’d done well.
Homemade Coconut Yogurt Recipe
Ingredients
Homemade Coconut Yogurt
- 15 ounce can full-fat coconut milk (see notes)
- 3 probiotic capsules (dairy-free, if needed)
Simple Strawberry Jam
- 1 cup fresh or frozen strawberries (chopped)
- 1 teaspoon lemon juice
- 1 teaspoon chia seeds
- Optional: 2 tablespoons maple syrup
Instructions
- Shake the can of coconut milk and then open it and pour it into a 2-cup glass jar. Twist open the probiotic capsules and empty the powder into the coconut milk. Discard the capsules.15 ounce can full-fat coconut milk, 3 probiotic capsules
- Stir the probiotic into the coconut milk using a plastic, ceramic, or wooden spoon, ensuring the probiotics are completely mixed with the coconut milk.
- Cover the jar with cheesecloth or a piece of paper towel (it needs to breathe) and secure it with an elastic band.
- Set the jar aside in a warm spot out of direct sunlight. It will take 24-48 hours to thicken and develop a tangy flavor. Once it's tangy to your liking, give it a good stir, cover the jar with a lid, and put it into your fridge. It will thicken further as it cools.
- Serve your coconut yogurt on its own, with a little maple syrup, or with the chia strawberry jam.
Chia Strawberry Jam
- Place the chopped strawberries, lemon juice, chia seeds, and (if using) the maple syrup in a small pot. Bring the pot to a boil over high heat then reduce the heat and simmer for 5 minutes. Remove from the heat and let the jam cool.1 cup fresh or frozen strawberries, 1 teaspoon lemon juice, 1 teaspoon chia seeds, Optional: 2 tablespoons maple syrup
- Store in a clean jar in your fridge for up to one week.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Any idea if this will work with homemade coconut milk [recipe for that I use is: unsweetened coconut chips and water]
I haven’t tested it using homemade coconut milk so I really can’t say. Is it thick like canned coconut milk? Maybe try a small batch so you don’t waste too much if it doesn’t work out. Let us know how it goes!
I dont get the PLASTIC spoon???
There’s a ceramic spoon in the pictures. Is that what you’re referring to?
What brand Probiotic capsules do you use for making the yogurt?
I’ve made this with a few different brands. It’s been a while though so I don’t remember exactly which ones.
Tried to make this. Used whole fat coconut milk containing no other ingredients (I am particular about this!) and 3 probiotic capsules … a big bust. I followed the directions exactly. Used parchment paper and a rubber band so my jar would get some air. I am so disappointed.
I may try it again because I have had to cut out most dairy for dietary reasons. So sad it failed.
I’m sorry to hear that the recipe didn’t work out. Some probiotics are definitely stronger than others. I suggest trying again the next time you buy a different brand.
Hi, is there a reason for the cheesecloth vs a lid? I have a glass jar with a screw on lid. Would using it get in the way of the coconut milk fermenting properly?
The reason is that the bacteria that ferment the yogurt need to breathe. I’m pretty sure that if you simply place the lid on top without screwing it on tight, that should work. It’s what I do with my sourdough starter (which also needs to breathe) and it works well.
this recipe is not working out for me. i had to throw away 1st attempt and 2nd attempt is failing , too 🙁
I’m sorry to hear that you are struggling with it. Probiotics vary greatly and are the reason this recipe either ferments properly or does not. Make sure to use a good-quality, high strength probiotic.
Hello. What strength probiotic capsules do you use please? I’ve got 50 billion CFU
That is what we used. 🙂
Hey can you make this with homemade coconut milk (Blended coconut and water)?
I suspect that it would work but I’ve never tried it before so I really can’t say for sure.
I use full-fat organic coconut milk and on my first attempt, was very successful, however, every other time I have tried, my coconut yoghurt won’t thicken, even after leaving it in a warm area of my house for more than 48 hours, and then putting it in the fridge. I used well-cleaned jars and wooden spoons and just don’t understand why it’s still runny…Any suggestions? Thanks!
Did you switch brands of probiotics? Or had it been a while between the first and subsequent times you made it? The strength of probiotics diminishes with time. Maybe that was it?
As stated, very easy. Just not sure where to get the probiotic capsules???
You can try pharmacies, grocery stores, or online.
Hi! I sterilized everything and followed the recipe instructions yesterday but this morning I checked on my jars and they seemed to have exploded! The paper towels were soaked and the “yogurt” was all expanded and oozing our. What did I do wrong?
I suspect that you didn’t do anything wrong. It sounds like the probiotics you used were very potent. 🙂
Can you feed this to babies? My bub is 7 months and dairy free. Supermarket coconut yoghurt is expensive
I fed it to my daughter when she was a baby. 🙂
Can you make this with Aroy coconut cream as well?
I haven’t tried it but I suspect that coconut cream would make it extra rich and delicious.
Haven’t tried yet, but wondering if anyone has tried using the batch just made as starter for the next batch. That’s what I do for dairy yogurt and curious if it would be the same for coconut based. Thanks.
For how long can I store the yoghurt, before it gets too old?
I’ve never kept it long enough to find out for sure. I would guess a week for sure but quite possibly longer.
Hi,can i use fresh coconit milk ,how long will it last to consume,thanks
Do you mean from a coconut? That’s something I’ve never tried so I don’t know how it would work.