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!

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.

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Coconut Milk Yogurt Recipe

This recipe makes approximately 3 cups of coconut milk yogurt.

Ingredients:

2 – 14oz Cans of additive free Coconut Milk
2 Probiotic Capsules or yogurt starter culture
2 Teaspoons of Gelatin (agar can be used in place of gelatin if you prefer)
2 Tablespoons of Coconut Sugar, Organic sugar or maple syrup

Instructions:

Dissolve gelatin with 1/4 cup of milk and set aside.
Heat the remaining coconut milk up over low heat until it’s hot but not boiling.
Remove the heated coconut milk off the stove and mix the gelatin mixture and sugar into the hot coconut milk.
Let it cool until it’s about 90 degrees.
Pour the coconut milk into a clean 2 quart size jar. I recommend using sterilized glass jars.
Now it’s time to add the starter culture! Pour the starter culture into the coconut milk and mix well.
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.
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.
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).
Store the yogurt in the refrigerator. It’ll be good for up to 2 weeks!
If you want thicker yogurt you can strain it in a cheesecloth or nut milk bag.