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Coconut Milk Yogurt Homemade dairy free coconut milk yogurt. 6 Servings 2 - 14 ounce Cans of Coconut Milk 2 Probiotic Capsules or Yogurt Culture Starter 2 Teaspoons of Gelatin (agar agar can be used in place of gelatin if you prefer)

Easy 4 Ingredient Coconut Milk Yogurt Recipe

Are you you looking for a easy coconut milk yogurt recipe? In this tutorial, I share how easy it is to make coconut milk yogurt at home with just a few ingredients! Easy 4 Ingredient Coconut Milk Yogurt Recipe

Homemade yogurt is one of the easiest cultured foods you can make in your kitchen. All you need is good quality milk and yogurt from a previous batch or a yogurt starter culture.

Coconut milk yogurt is a little more difficult to make. It’s usually very thin and more of a drink than something you eat with a spoon.

The four things that I’ve found that make the biggest difference in making coconut milk yogurt is the quality of the coconut milk, using a thickener (I use gelatin), a high quality yogurt starter or probiotic and making sure you have sugar mixed in with the coconut milk during the culturing process.

Coconut Milk: Use quality coconut milk that has no additives or thickeners listed on the ingredients. Natural Value and Trader Joe’s canned coconut milk are two brands that I know of do not contain additional ingredients other than coconuts and water.

Thickener: Gelatin works wonderful as a thickener so the coconut milk yogurt sets up like a typical yogurt thickness. Agar Agar flakes can be used instead if you prefer.

Yogurt Starter or Probiotic: I made this coconut milk yogurt recipe with both a
yogurt starter culture and a probiotic capsule. Both batches turned out excellent!

Sugar: Adding maple syrup or organic cane sugar is important in my option. I know some will want to make this sugar free, but the bacteria in the yogurt needs to feed on this during the culture process.

Click here to Pin this recipe!Easy 4 Ingredient Coconut Milk Yogurt Recipe

Coconut Milk Yogurt Recipe

This recipe makes approximately 3 cups of coconut milk yogurt.

Ingredients:

Instructions:

  1. Dissolve gelatin with 1/4 cup of milk and set aside.
  2. Heat the remaining coconut milk up over low heat until it’s hot but not boiling.
  3. Remove the heated coconut milk off the stove and mix the gelatin mixture and sugar into the hot coconut milk.
  4. Let it cool until it’s about 90 degrees.
  5. Pour the coconut milk into a clean 2 quart size jar. I recommend using sterilized glass jars.
  6. Now it’s time to add the starter culture! Pour the starter culture into the coconut milk and mix well.
  7. If you’re using a probiotic capsule then this is the step to add it. You must open the capsule and pour the probiotic into the warm coconut milk. Stir well.
  8. Cover with a lid and keep the coconut milk at 100-115 degrees for 18-24 hours. I made coconut milk yogurt in both my dehydrator and in oven. If you use your oven, all you have to do is turn the light on and wrap the jar with a towel to hold the heat in. You can also use a yogurt maker too.
  9. When the coconut milk is finished it will taste sour and the yogurt will be a little thick (it’ll thicken more once you refrigerate it).
  10. Store the yogurt in the refrigerator. It’ll be good for up to 2 weeks!
  11. If you want thicker yogurt you can strain it in a cheesecloth or nut milk bag.

4.0 from 6 reviews
Easy 4 Ingredient Coconut Milk Yogurt Recipe
 
Author:
Serves: 4 cups
Ingredients
  • 2 - 14oz Cans of additive free Coconut Milk
  • 2 Probiotic Capsules or Yogurt Culture Starter
  • 2 Teaspoons of Gelatin (agar can be used in place of gelatin if you prefer)
  • 2 Tablespoons of Coconut Sugar, Organic Cane Sugar or Maple Syrup
Instructions
  1. Dissolve gelatin with ¼ cup of milk and set aside.
  2. Heat the remaining coconut milk up over low heat until it's hot but not boiling.
  3. Remove the heated coconut milk off the stove and mix the gelatin mixture and sugar into the hot coconut milk.
  4. Let it cool until it's about 90 degrees.
  5. Pour the coconut milk into a clean 2 quart size jar. I recommend using sterilized glass jars.
  6. Now it's time to add the starter culture! Pour the starter culture into the coconut milk and mix well.
  7. If you're using a probiotic capsule then this is the step to add it. You must open the capsule and pour the probiotic into the warm coconut milk. Stir well.
  8. Cover with a lid and keep the coconut milk at 100-115 degrees for 18-24 hours. I made coconut milk yogurt in both my dehydrator and in oven. If you use your oven, all you have to do is turn the light on and wrap the jar with a towel to hold the heat in. You can also use a yogurt maker too.
  9. When the coconut milk is finished it will taste sour and the yogurt will be a little thick (it'll thicken more once you refrigerate it).
  10. Store the yogurt in the refrigerator. It'll be good for up to 2 weeks!
  11. If you want thicker yogurt you can strain it in a cheesecloth or Nut Milk Bag.

 

Ready to make another batch?

Keep 1/4 cup of your coconut milk yogurt to use to make your next batch of yogurt. The process is the same but you won’t need to use a probiotic or starter culture. Instead, add 1/4 cup of coconut milk yogurt from the previous batch to the warm coconut milk, gelatin, sugar mixture

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About the author: Hi! I’m Tiffany – aka Coconut Mama. I’m a real food mama of three coconut babies. I’m passionate about traditional and healing foods. As a true believer in the health benefits of coconut, I use coconut products in all my recipes. You can download my free Coconut Flour Recipes E-book here. Thanks for stopping by!
31 comments… add one
  • Monica November 16, 2017, 12:10 am

    Hi, just wondering why do you have to heat milk?
    I am going to use yoghurt maker which has boiling water in it, bit puzzled
    Thankyou

    Reply
  • Kane Johnston July 28, 2017, 8:21 pm

    Damn coconut is the low carb dieter’s swiss army knife… I wonder how it would taste without the extra sugar though? Hmm..

    Reply
  • Rebecca handy May 7, 2017, 4:56 pm

    Hi I am interested in using my dehydrator. Exactly what are the directions and using it. I’m concerned about contamination since I would not be able to use sterilized jars. Before I try this I was just wondering exactly how you did it! Thank you for replying back

    Reply
  • laura April 26, 2017, 10:17 pm

    I often make my own coconut milk with shredded coconut. Do you think it could work in this recipe?

    Reply
  • Alice March 15, 2017, 5:23 am

    Hmm. Added coconut sugar and the whole mixture turned caramel coloured…
    Currently waiting for the mixture to finish it’s time fermenting/setting/creating (whatever it’s doing in my oven overnight!) but pretty certain this will mean I have caramel coloured yoghurt. Hmm….

    Reply
  • Joi February 14, 2017, 6:21 am

    Hi Tiffany, this was very easy-to-follow and my kids loved it.
    Thank you.

    Reply
  • Lisa February 11, 2017, 7:21 am

    I made this and it tastes yummy but the original recipe gave me a yogurt drink. I warmed it up slowly and only to 95 degrees to not destroy the probiotics. I know that gelatin disolves at 95 degrees. I bloomed an added tablespoon of gelatin in some cold coconut milk and then added it to the yogurt mixture and stirred until the gelatin was disolved. I put it in small mason jars and let it set on the counter for about an hour then refrigerated it. The result was a wonderful yogurt. Next time, I will add a tablespoon of gelatin at the beginning.

    Reply
  • Lisa February 8, 2017, 1:09 pm

    Well, it’s sitting in my oven….. I used homemade coconut milk. I hope it works. The recipe was really easy.

    Reply
  • Caroline January 30, 2017, 10:35 pm

    Yumm! This seems like a great recipe.
    If I use probiotic from a bottle, not capsule, how much would I need?
    I’m keen to give it a try!

    Reply
  • Sara December 14, 2016, 8:26 pm

    Is there a way to adapt this recipe using an instant pot?

    Reply
  • Meagan November 25, 2016, 9:44 pm

    Can I use honey instead of sugar or maple syrup?

    Reply
    • Lisa February 11, 2017, 7:23 am

      You can use honey. Anything that the probiotics can use to grow will be fine. Do not use stevia or other sugar substitue. This will keep the probiotics from having something to feed on.

      Reply
  • Prateeksha Phalke November 19, 2016, 12:30 am

    Hi dear….I am dying to make the coconut yogurt & your recipe looks great. Can we use regular yogurt (cow or Buffalo milk yogurt) as a starter ?
    We have 7 fresh coconuts…so I was planning to extract fresh coconut milk. Please let me know how you feel about it.

    Finding the probiotic capsules is little difficult.

    Reply
  • Lorena Jean Baptiste June 15, 2016, 9:04 am

    Thanks for sharing this recipe. A video of the recipe would be awesome.

    Reply
  • Angie June 9, 2016, 8:47 am

    I made this coconut yogurt and mine turned out bubbly,thin and tastes carbonated. What happened? I used all the correct ingredients and probiotics.

    Reply
  • Suzanne June 7, 2016, 9:05 am

    So I made this without the sugar- looked good, then refrigerated. The next morning the cream was hard on top- what do I do with that?!?

    Reply
    • Suzanne June 7, 2016, 9:06 am

      My milk was homemade.

      Reply
  • Kate odonnell March 21, 2016, 5:50 pm

    Have you had any success making this with homemade milk instead of canned? Thanks!

    Reply
  • as February 21, 2016, 12:53 pm

    How did you get your yogurt to be white?
    the coconut sugar turned mine brown/tan.
    neither coconut sugar, organic cane sugar or maple syrup are white.
    thanks

    Reply
    • Millason @SimplyNaturalMama March 25, 2017, 9:40 pm

      I am wondering the same thing. Mine is in the yogurt maker right now, and it’s brown. I used coconut sugar.

      Reply
  • Kristen February 4, 2016, 7:02 am

    Do you drain the liquid out of the coconut milk (I’m assuming it’s the kind in the can) before mixing it?

    Reply
  • Rebecca February 1, 2016, 1:01 pm

    I followed this recipe precisely. I even bought the Natural Value coconut milk and Great Lakes gelatin. Although my flavor was great, it had quite a strange texture. The fat rose to the top and solidified and the bottom was a clearish gel. There was no way to stir it up and get it to come together. I used it all in smoothies. Any ideas?

    Reply
    • Tasha February 4, 2016, 11:38 pm

      Mine did that too Rebecca, I followed the recipe and there was a solid film on top and yellowish-clear gel on the bottom. I ended up composting mine, didn’t think I could eat it. I’m not sure what I did wrong 🙂 Any thoughts?

      Reply
  • Heather January 18, 2016, 8:59 am

    Thank you for your coconut milk recipe. It worked and tasted great and has certainly saved me $$. I am wondering if you have had an issue with separation of the coconut water and the coconut fat when making the yogurt. Mine kept separating and I wasn’t sure if I should mix it up while it was incubating or not. About 3 days into eating it, I used a stick blender and mixed it all up and haven’t had the issue since but worry I’ve ruined the probiotic culture integrity doing this.

    Reply
  • Sarah October 22, 2015, 2:07 am

    Do you let the yogurt cool before putting in the fridge?

    Reply
  • Tia October 20, 2015, 7:49 pm

    Could I use stevia instead of the sugar or maple syrup.

    Reply
  • Cat October 8, 2015, 1:47 pm

    How do I make coconut yoghurt with fresh coconut meat please?

    Reply
    • Kathryn Grace December 6, 2015, 10:22 am

      Thank you for posting this recipe. As a long-time yogurt maker, and now coconut milk maker, I’ve been thinking about making coconut milk yogurt, and I have a question for you about the addition of gelatin or agar agar to help the yogurt set up. With dairy yogurt, the bacteria thickens the milk and begins the cheese-making process. Thickeners are not needed. My question is this: Is there something about the coconut milk that prevents the bacteria from growing enough to set up? Again, thank you for the recipe!

      Reply
  • Sharon October 8, 2015, 3:57 am

    I enjoy your posts. Thank you for the work you do in sharing these recipes and the information. I want to try this yogurt recipe…I’ve tried others that haven’t worked. Maybe this time!

    Reply
  • Alisha October 8, 2015, 1:41 am

    is the sugar/maple syrup necessary for the probiotics to grow or can it be replaced with a low carb alternative such as stevia?

    Reply
  • Vicki October 7, 2015, 6:18 pm

    Can you tell me how much phosphorus is in the coconut milk yogurt ? I need a low phosphorus diet to help control calcium. This sounds amazing !!

    Reply

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