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how to make coconut yogurt

How to Make Coconut Yogurt at Home (Easy Recipe!)

How to make coconut yogurt. Only 2-ingredients for creamy, thick, tangy and velvety coconut yogurt. It's a minimalist recipe for a quality plant-based yogurt.
Course Breakfast, how-to, Snack
Cuisine gluten-free, no-bake, raw, refined-sugar free, soy-free, vegan
Diet Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 460kcal
Author Hannah Sunderani


Serve with

  • fruit of choice (I used 1/3 cup strawberries)
  • maple syrup to drizzle


  • 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.



*Be sure to use a sterilized glass bowl for this recipe. I.e. ensuring the bowl has been well cleaned with very hot water. Use a wooden spoon to stir.
**If you find the yogurt too thick after chilling, you can add splashes of reserved coconut water to reach desired consistency. I prefer mine thick with no coconut water, but my husband prefers it thinner. Coconut water can also be used in smoothies or in my coconut chia pudding.
***Probiotic capsules often come in 50 billion, 30 billion and 15 billion. If you cannot find 30 billion capsules you can use two 50 billion capsules for this recipe, or six 15-billion capsules.
****The fermentation time for turning this coconut milk into coconut yogurt is typically 1-2 days. Depending on how warm your house is, and whether it's Winter or Summer can speed up the process. I find 36-48 hours (i.e. 1.5-2 days) is the sweet spot for a thick, tangy coconut yogurt. 
See "Shop my Kitchen" section above for recommendations on quality coconut milks and probiotics to use in this recipe, also see "A few more tips," section for more tips on this recipe.
Coconut yogurt will keep in fridge for up to one week.
Nutrition information is a rough estimate, for the coconut yogurt only.  


Calories: 460kcal | Carbohydrates: 11g | Protein: 5g | Fat: 48g | Saturated Fat: 42g | Sodium: 30mg | Potassium: 526mg | Fiber: 4g | Sugar: 7g | Vitamin C: 6mg | Calcium: 32mg | Iron: 3mg