How to Make Coconut Yogurt at Home (10-Minutes!)
May 14, 2019 (Last updated Mar 15, 2024) by Hannah Sunderani
How to Make Coconut Yogurt at Home (10-Minutes!)
Learn how to make delicious and oh-so creamy homemade coconut milk yogurt! It will take just 10 minutes of your time and uses just 2-ingredients – organic coconut milk and probiotics. This plant-based homemade yogurt is thick with the right amount of tanginess, slightly nutty, and rich.
Like a greek yogurt, it’s delicious plain and can be sweetened as you want with a bit of maple syrup, agave, or honey (if you eat honey). Get ready to change your breakfast game with this vegan and gluten-free recipe!
Why You’ll Love My Recipe
This post has been a long time coming, as many of you have expressed interest in making homemade coconut yogurt! And, after my recipe for How to Make an Acai Bowl was such a hit, I thought it was time to share more how-to vegan breakfast recipes!
Coconut yogurt has become all the rage over the past few years, as people are turning to plant-based alternatives from regular dairy yogurt. As per usual, my blog and cookbook aims to bring you delicious plant-based recipes, and my recipe for coconut milk yogurt will not disappoint!
Personally, I find coconut yogurt to be the best alternative to traditional, as it’s rich and creamy. I also like that the ingredients in coconut yogurt are minimal, natural, and unprocessed unlike other dairy-free yogurts on the market. In fact, I used to eat a lot of soy-yogurt, but found the processed soy to affect my skin, causing me to breakout from homemade imbalance. This coconut yogurt has been wonderful my gut health and Healthy Glowing Skin!
Hannah xx
This Homemade Coconut Yogurt is….
- Made with 2-ingredients
- Naturally vegan
- Gluten-free
- Thick
- Tangy
- Velvety
- Unprocessed
- So easy to make!
Ingredient Notes
Full-fat coconut milk
Canned Coconut Milk
This is the canned coconut milk that I recommend using for this recipe.
You want to make sure it’s full-fat, organic, and quality canned milk. I experimented using a cheap can of coconut milk and it didn’t work. So it’s worth spending a tad more to get the good stuff. When I developed this recipe while living in France I used a brand called “Autour de Riz.” In Canada (or the United States), I like to use Whole Foods 365 Canned Coconut Milk or Thai Kitchen Coconut Milk.
I’ve found a good way to tell whether canned coconut milk is good quality is by shaking the can. There shouldn’t be much movement when you shake it (if it is super liquid when shaking it might not work). Aside from that, it may require a little trial and error to find which brands in your region are best.
If you have canned coconut milk on hand that won’t work well in a homemade coconut yogurt recipe, save them to make a few of my other delicious coconut-y recipes! This Creamy Quinoa Porridge and this Coconut Chia Pudding are popular vegan breakfast recipes on the blog.
Probiotics
Probiotic 30 Billion
This is the probiotic that I recommend using for this recipe.
Just like the coconut milk, you want to be sure you’re picking a quality probiotic. Otherwise the recipe might not work. I used a brand called BIOHM, but I also like Genuine Health’s probiotics and Renew Life Probiotics. All 3 work well for making this coconut milk yogurt and have the best results!
How Do You Make Homemade Coconut Yogurt?
Before getting started, make sure to sufficiently chill your cans of full-fat coconut milk in the refrigerator until COLD. When ready, open the cans and scoop only the solid contents of the coconut milk into a clean, glass mixing bowl that was sterilized using hot soapy water.
Make sure your bowl is big enough for the coconut milk to double in size during the fermentation process. Reserve the coconut water leftover in the can for other recipes, such as smoothies or a smoothie bowl.
Over the bowl with the coconut milk, open three 30-billion probiotic capsules. Pour in the contents of the probiotic capsules and discard the capsules (you only want to add the probiotic powder to the coconut milk). Then, using a wooden spoon (do not use a metal spoon!) stir together to combine.
Do your best to break up any clumps of coconut milk so that you have a smooth consistency. It’s okay if the coconut milk yogurt recipe is not completely smooth – it will become softer and more smooth during the fermentation process.
Next, cover the bowl with a clean cheesecloth and secure with a rubber band. Leave the bowl in a warm, draft free area (such as an oven that is turned off, but has the oven light on), for 24-48 hours. The longer you wait, the tangier your dairy-free yogurt will become.
During the 24-48 hours, I like to periodically stir the coconut milk yogurt with a wooden spoon to make sure the clumps are breaking up and a smooth, creamy texture is forming.
Once the yogurt has reached your desired tanginess, place the homemade yogurt in the refrigerator to chill until ready to enjoy with your favourite fruits, vegan breakfast recipes, and more! Additionally, you can transfer the plant-based yogurt into clean jars such as glass jars with a tight fitting lid for storage.
Make this Coconut Yogurt with Me!
Serving Suggestions
I love to enjoy about 1/4 cup of coconut milk yogurt with fresh fruit like chopped strawberries, fresh raspberries or blueberries, and a sprinkle of coconut flakes and cacao nibs for a boost of anti-oxidants.
It’s also delicious dolloped on several of my favourite vegan breakfast ideas, including:
- A refreshing Acai Bowl or Banana Chocolate Smoothie.
- Any flavour of chia pudding – try Mango, Matcha, Chocolate, or Turmeric!
- Cozy breakfast porridge recipes like this Buckwheat Breakfast Porridge, Millet Porridge, or Barley Porridge.
- Vegan pancakes and waffles with a drizzle of maple syrup, too!
- Simple toast recipes like this Peanut Butter and Coconut Yogurt Toast.
Recipe FAQs
Can I make yogurt with organic coconut cream instead of coconut milk?
In my experience, coconut cream cannot be used for making coconut milk yogurt. Coconut milk, when chilled, separates the cream solid from the coconut water liquid. We are using the creamy solids only to make coconut yogurt. Coconut cream maintains a pourable consistency even when chilled. Therefore it doesn’t work well for this recipe. Think of it like regular yogurt or a store-bought yogurt – which uses cow’s milk (dairy milk) over heavier creams.
Can you make coconut yogurt without probiotics?
You can make coconut yogurt without probiotics, but you’ll need a yogurt starter culture and/or yogurt maker. Or, you can add a few tablespoons of store-bought coconut yogurt (which is already fermented with live cultures) to kick start your coconut milk yogurt into generating more bacteria to make tangy yogurt. This is more effort and something I have not personally experimented with.
Is coconut milk yogurt good for you?
Absolutely! Coconut yogurt is nutrient rich (calcium, magnesium, vitamin D and B12), and packed with probiotics that are so good for your gut and digestive health. In fact, homemade coconut yogurt is more likely to have richer nutrient content. More about the advantages of coconut yogurt here.
How long does it take to make homemade coconut milk yogurt?
The fermentation time for turning coconut milk into homemade coconut yogurt is typically 1-2 days. Depending on how warm or cold your house is can speed up or slow down the process. Generally, 36-48 hours is the sweet spot for a thick, tangy coconut milk yogurt.
How long does homemade coconut yogurt last?
Homemade coconut milk yogurt will last for up to one week. Keep the yogurt chilled in the fridge in an airtight glass container.
Troubleshooting Tips
- How to fix thin yogurt. If you use a quality can of full-fat coconut milk, the final recipe should yield a creamy, thick coconut milk yogurt. Depending on the brand of coconut milk, however, your yogurt may be thinner than desired. To fix this, you can pour the dairy-free yogurt over cheesecloth or a nut milk bag and let the excess water drain from the vegan yogurt until your desired consistency is reached. Note that if the coconut milk does not thicken at all, unfortunately the recipe didn’t work for you. Try again!
- When in doubt, throw it out. If for any reason your yogurt develops mould, it smells off, or goes a funny colour – than discard and try again using one of the coconut milk brands and probiotics recommended below. Making your own batch of coconut milk yogurt is easy to do, but because it is a fermented food, it is possible bad bacteria has grown in your yogurt along with the good bacteria. This can happen if your bowl or utensils were not properly sterilized, the warm spot it fermented in was too warm, etc. The yogurt should have a tangy flavour, but not taste spoiled in any way.
- If your yogurt separates, just give it a good stir! Depending on the brand of coconut milk you have access to in your region, it may or may not contain additives like guar gum. Guar gum is typically added to organic coconut milk to help prevent it from separating and keeps it a creamy consistency. If your can is free of any additives like guar gum, it may separate and just need a good stir before eating.
More Healthy Homemade Recipes You Might Like:
- Homemade Strawberry Chia Jam
- 20-Minute Homemade Marinara Sauce
- Homemade Enchilada Sauce
- Homemade Apple Butter
- Easy No-Knead Focaccia Bread (Vegan)
I hope you love this coconut yogurt recipe as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
PIN IT ON PINTEREST
Like this recipe? Save it for later! Pin it on Pinterest.
How to Make Coconut Yogurt at Home (10-Minutes!)
Ingredients
- 2 cans coconut milk (400 ml) full-fat, chilled in fridge
- 3 probiotics capsules (30 billion active cultures)
Serve with
- fruit of choice (I used 1/3 cup strawberries)
- maple syrup to drizzle
Instructions
- Using chilled, canned coconut milk. Open and scoop only the solid contents of the coconut milk into a clean* glass mixing bowl. (Make sure bowl is big enough for the coconut milk to double in size, as it will expand). Reserve coocnut water in can for later.**
- Open three 30-billion probiotic capsules*** over your bowl, and add the powdered contents to coconut milk. Using a wooden spoon stir together to combine.
- Try your best to stir the coconut yogurt into a smooth consistency, breaking up any clumps with your spoon. (It's okay if it isn't completely smooth, it will get smoother as the yogurt warms and ferments).
- Cover bowl with cheesecloth and secure with a rubber band. (You can also use a clean dish towel, or bees wrap). Leave bowl in a warm, draft free area (like your oven turned off), for 24-48 hours.**** The longer you wait, the tangier it becomes. Check on it from time to time, stir and break up any clumps with a wooden spoon.
- Once yogurt has reached desired tanginess place in the fridge to chill. If yogurt is too thick when chilled, you can add splashes of your reserved coconut water to thin until you've reached desired consistency. (I like mine very thick with no coconut water used).
- Enjoy coconut yogurt topped with your favourite fruits, optional to drizzle with maple syrup to sweeten.
Watch The Video
Notes
Approvals
Nutrition
LEAVE A COMMENT
AND RATE THIS RECIPE!
We love hearing from you! If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Thank you!
Can you share the link on the probiotics capsules?
Hey Mary! The probiotic I use is from Genuine Health. But I’ve tried a variety and they work really well!
Hi! Your links to probiotics aren’t working. Which did you use?
Hi, really looking forward to trying this recipe later. One question: when you place it in the fridge (after the fermentation process) do you keep the cheesecloth or do you here add a lid? Does it still need to breathe? Thanks!
Thank you for your recipe. I used my cow’s milk active yoghurt as a starter, however after about 36 hours at ambient temperature the yoghurt had worked and was tangy, but seemed thin, so I decided to refrigerate. After a few hours of chilling, I inverted the pot, then opened it and had a ‘vesuvius’ moment. The yoghurt erupted, foaming from the pot. It is very tangy and a tad grainy, but not sure what has happened. This is my first attempt with coconut milk, which was 21% fat and my starter was my regular milk yoghurt, prepared in a glass pot. Any advice welcome
Hi,
After 24 hrs in my yogurt maker, there was a separation in my jars. I stirred the jars and it was still very liquid to then realized you mention 1.5 to 2 days, so I put them back in the yogurt maker.
I assume I have ruined my batch of yogurt. We’ll see. Do you have any other tips?
Hi!
this recipe looks amazing!
If I want to add in fruit to the actual yogurt, is that possible? When would I add it in?
or if I want to add in cacao powder?
Thank you so much Leora! I would suggest adding the fruit to the yogurt when you’re planning to eat it! This is what I do. You can also try adding a dollop of jam like my Raspberry Chia Jam if you like that stewed-sweet-fruit taste of fruit yogurts. 🙂 Enjoy!
Hello,
I accidentally stirred my coconut milk a md probiotic with a metal fork to mix (I was using a less detail oriented recipe before I found yours). Will it ruin my yogurt completely? Should I start over?
Thanks!
Katie
Hi Katie! I prefer to use a wooden spoon so that the metal doesn’t reacted with the yogurt in some strange way. It’s a precautionary tip. If you’ve already mixed with a metal fork, I would continue with the recipe and see how you get on! (May as well instead of throwing it out, and it could be completely fine! In fact, I imagine it will be.) Moving forward on the next stirs, just be sure to use the wooden spoon instead as a precaution. 🙂 Hope this helps!
Hello, I have a high quality probiotic but its in pre-measured packets instead of capsules. What do you think the measurement is in tsp that 3 capsules equal? I’m worried the packets are more than 3 capsules worth. Also, do you have any tips to flavor the yogurt? Thanks!
Hi Nicole! Thanks so much for your question. In fact, I’ve used the packages before and they work great! The amount you’ll need is dependent on how much active culture is in your packets. It should say on the box how much is in each package. I recommend using 90-100 billion active cultures. So, if your packages are for 30 billion active cultures you’ll need 3 packets. If it’s for 50 billion active cultures, you’ll need 2.
As for flavouring the yogurt. My favourite approach is to add frozen or fresh fruit with maple syrup to sweeten, then you can play around with the flavours using fruit. Hope that helps to clarify things!
Hello, thanks for the recipe! I have an electric yogurt maker, have you ever used one to make your yogurt? I have made yogurt with dairy before, it’s so delicious, so just wondering if you have any experience or thoughts on using yoir recipe with a yogurt maker. Thanks!
Hi Lyd! Thanks so much for reaching out. Actually, I’ve never used a yogurt maker, and I’m super jealous that you have one!! Therefore I can’t comment on how the recipe would work in a yogurt maker, but if you do give it a go I’d love to know how you get on! Or, you can always follow the directions above, and give your yogurt maker a little vacation. 🙂 Wishing you all the best! Hannah