May 14, 2019 (Last updated May 16, 2023) by Hannah Sunderani
Learn how to make delicious and oh-so creamy homemade coconut milk yogurt in this easy, 2-ingredient recipe that takes 10-minutes of your time. Using just coconut milk and probiotics, this plant-based yogurt is thick, tangy, and velvety. So good!
Vegan and gluten-free, this homemade coconut yogurt will change your breakfast game. And, it’s SO easy to make!
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 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 classic animal-based yogurts. As per usual, my blog aims to bring you delicious plant-based recipes, and my recipe for coconut yogurt will not disappoint!
Personally, I find coconut yogurt 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 break out from hormone imbalance. See more about that in my Skincare blog post.
Coconut yogurt has a delicious taste. It’s slightly nutty, very creamy 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).
My main reason for sharing this coconut milk yogurt recipe is because I’m often asked, “what’s my favourite coconut yogurt”? And to be honest, I’m unsure the answer is helpful… Here in France my favourite brand of coconut yogurt is Happy Coco. However, it’s not so easy to find, and they only sell it in ONE organic grocers that I know of.
I’ve also received many messages from followers to inform me that it’s really hard to find coconut yogurt in their region. Not to mention, the quality of coconut yogurt can vary so much by brand. Many add in fillers and sweeteners, so in the end there is very little to do with coconut and yogurt at all.
And so, here is a 2-ingredient, easy recipe for how to make homemade coconut yogurt. So that no matter where you are, or what brands are available to you, you can enjoy the delicious outcome of quality homemade coconut yogurt.
If I were to describe homemade coconut yogurt vs. store bought, I would say the following:
Homemade coconut yogurt is,
Store bought yogurts can really range in thickness, consistency and even taste. Some are more creamy, while others are more watery. Brands vary on their ingredient list, some adding fillers, sweeteners and using blends (often with soy) so that it has very little to do with coconuts in the end.
Although there are great brands on the market, it’s sometimes hard to find. And you can pay a pretty penny for them. I find that this coconut milk yogurt recipes offers delicious taste and quality. And also offers a beautiful tanginess that you can’t find to the same degree in the store bought yogurts. (You’ll be thanking your gut for all those microbes!)
It’s important to note that making your own coconut yogurt takes more time than buying store bought. And it can be finicky (in terms of ingredient quality and prep time). It’s definitely more work than paying for store-bought coconut yogurt, which is why I’ve stamped it Foodie Approved. However, the taste and quality can’t be beat. So I urge you to give it a try.
This homemade coconut yogurt takes just two ingredients: full-fat canned coconut milk and probiotics. I know, it’s shocking that two ingredients can take on such gorgeous taste and texture!
When combined together the probiotic ferments with the coconut milk for a thick scoopable yogurt with an ultra tangy taste. And, the longer you leave it to ferment the tangier it gets. Typically it takes 1-2 days in a warm, draft-free environment to become a delicious yogurt.
You’ll notice when tasting that it’s almost effervescent. As a result of the probiotics activated with the yogurt. It’s pretty cool! It’s ever so slight, but definitely shows that this is an active cultured yogurt, good for the gut. I love that!
I will mention that if you’re not used to eating fermented foods than you’ll want to introduce homemade coconut yogurt to your diet slowly (just as you would with other fermented foods). The yogurt is teeming with gut-friendly cultures, and so you don’t want to shock the system by overdoing it.
In fact, my husband loved this coconut yogurt so much he ate 1/2 of it in one sitting! As a first-timer, it wasn’t the most ideal introduction. Let’s just say it got things moving and shaking…
So, take it easy if you’re new to fermented foods! I find 1/4 cup with fruits is the perfect amount without taking your digestion on a probiotic roller coaster ride. Plus, homemade coconut yogurt is quite rich. So small servings will keep you full and satiated.
It’s important when making homemade coconut yogurt to use quality ingredients. I cannot stress this point enough! The recipe is a bit finicky that way. (I know it’s a bit annoying, but it’s just the way it is).
For the coconut milk, you want to make sure it’s full-fat, organic, and canned.
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.
In terms of knowing which canned coconut milks are “quality” and which are not, look for the following when choosing:
For my recipe I used a brand called “Autour du Riz.” If you are in Canada or the U.S., Whole Foods 365 Canned Coconut Milk and Thai Kitchen Coconut Milk works well.
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 its super liquid when shaking it might not work). Apart from that it might be a little trial and error to finding which brands in your region are best.
I use canned coconut milk to make lots of delicious coconut-y recipes like my Creamy Quinoa Porridge (which uses canned coconut milk and can be made and enjoyed instantly. It’s a great one if you’re pressed for time). I’d also recommend it if you’re experimenting with coconut milk brands to find the perfect one for making coconut yogurt. Any “discarded cans” can be used to make my Creamy Quinoa Porridge.
This is the canned coconut milk that I recommend using for this recipe.
For the probiotic, I’ve used a dosage of 30 billion active cultures in capsules form. Again, you’ll want to be sure you’re picking a quality probiotic otherwise the recipe might not work.
I used a brand called BIOHM. I really like their probiotics. Other great brands are Genuine Health’s probiotics and Renew Life Probiotics – they also work well for making this coconut milk yogurt recipe.
You might notice when buying capsules that the amount of cultures vary. Some are 50 billion, others 30b and 15b. If you can’t find 30 billion that’s okay. I recommend buying 15 billion and using twice the amount recommended for this recipe, or buying the 50 billion and only using two capsules.
This is the probiotic that I recommend using for this recipe.
In my experience, coconut cream cannot be used for making coconut 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 REAL yogurt – which uses cows milk over cream.
You can make coconut yogurt without probiotics, but you’ll need a yogurt starter. Or, you can add a few tablespoons of store-bought coconut yogurt (which is already fermented) to kick start your coconut milk into generating more bacteria to make yogurt. This is more effort, which is why I use probiotics to kickstart the yogurt making process.
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.
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 yogurt.
Homemade coconut yogurt will last for up to one week. Keep the coconut yogurt chilled in the fridge in an airtight glass container.
In addition to ensuring that you buy quality canned coconut yogurt and probiotics, (see “Buying Quality Ingredients” above), I have a few more tips to ensure this recipe is a success.
1. Make sure that you are buying full fat, organic and canned coconut milk.
Although I haven’t tried the tetra-pack, or using low-fat coconut milk for this recipe, I’ve read multiple sites that stress the importance of full fat and canned coconut milk. If you opt in for tetra-pack or low-fat coconut milk it’s possible the recipe won’t work.
I’d also recommend to use organic coconut milk, as typically they are higher quality. I tested this recipe using a quality organic can of coconut milk vs. a cheaper non-organic can and the cheaper one didn’t work. (See below which brands I recommend).
2. Use a glass mixing bowl, and ensure that it’s sterilized (i.e. washed well in very hot water).
That’s because we don’t want any substances or metals to affect the fermentation process. Therefore I also suggest to use a wooden spoon to mix the coconut yogurt instead of a metal one. (See “Shop my Kitchen” below for which bowl and spoon I used).
The fermentation time for turning this coconut milk into homemade coconut yogurt is typically 1-2 days. Depending on how warm or cold your house is, and whether it’s winter or summer can speed up or slow down the process. I find 36-48 hours (i.e. 1.5-2 days) is the sweet spot for a thick, tangy coconut yogurt. After this, you can place the yogurt in the fridge. It will keep for up to one week.
If you find the coconut milk is not thickening or taking on a yogurt consistency after two days than unfortunately the recipe didn’t work for you. Try again with one of the coconut milk brands and probiotics recommended below. Ensure you’re using a clean glass bowl and wooden spoon for mixing, and keeping in a warm draft-free space for the fermentation process. And don’t get down on yourself! Sometimes it takes a bit of trail and error to know which coconut milk and probiotic brands in your region work best.
If for any reason your coconut 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.
I love to make this coconut yogurt plain, and then add my favourite flavouring with fruits.
Some of my favourite combos are:
This coconut yogurt will keep for up to one week. Store in the fridge in an air-tight container.
If you’re digging this Homemade Coconut Yogurt, you might also like to try these recipes:
So there we have it: how to make homemade coconut yogurt! For those of you who have trouble finding quality coconut yogurt where you live, or want to enjoy the quality and taste of the homemade coconut yogurt – this recipe is for you.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And if you have any tips and tricks please do share! I love to hear your experience and what worked for you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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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
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?
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!
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?
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