Looking for an easy coconut yogurt recipe? I share this tutorial on how easy it is to make homemade coconut 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.
Dairy-free yogurts little more challenging to make. It’s usually very thin consistency and more of a drink than something you eat with a spoon. I’ve spent a lot of time testing this recipe and have found some tips that will result in a really thick and delicious dairy-free coconut yogurt.
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How To Make Coconut Yogurt
The four things that I’ve found that make the most significant 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 full-fat coconut milk with no additives or thickeners listed on the ingredients. Natural Value and Trader Joe’s canned coconut milk are two brands that I know of that do not have additional ingredients other than coconuts and water. You can also use coconut cream, which is thicker and will result in thick texture greek-syle yogurt.
Thickener: Gelatin works wonderfully as a thickener (and adds protein), so the coconut milk yogurt sets up like a typical yogurt thickness. Agar agar flakes can be used instead to keep this a vegan yogurt. Other ways to thicken coconut yogurt is to add a teaspoon of of tapioca starch or coconut milk powder.
Yogurt Starter or Probiotic: I made this coconut milk yogurt recipe with a yogurt starter culture and a probiotic powder from a capsule. Both batches turned out excellent!
Sugar: Adding a natural sweetener like maple syrup, date paste, or organic cane sugar is essential for the yogurt to culture. I know some will want to make this a sugar-free yogurt, but the bacteria in the yogurt need to feed on natural sugar during the culture process.
Instructions
- Dissolve gelatin or agar-agar with 1/4 cup of coconut milk and set aside.
- Heat the remaining coconut milk up over low heat until it’s hot and steaming. Be sure not to bring it to a boil.
- 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 the oven. If you use your range, all you have to do is turn the oven light on and wrap the jar with a towel to hold the heat in. You can also use a yogurt maker or instant pot.
- 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).
- Chill the yogurt in the fridge. It’ll be suitable for up to 2 weeks!
- You can strain it in a cheesecloth or Nut Milk Bag if you want thicker yogurt.
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.
Coconut Yogurt FAQ
Is this recipe paleo? Yes, coconut milk and natural sweeteners like maple syrup and honey are paleo-friendly.
How can I make this yogurt keto? This recipe is relatively low in sugar and is keto-friendly. The small amount of sugar added to the coconut milk will be digested by the probiotic culture and then will ferment the coconut yogurt.
What brand of coconut milk is best? It’s best to avoid canned organic coconut milk and coconut cream with additives or guar gum (these ingredients can be irritating to the gut.) Below are my favorite brands made with simple ingredients. Links in the post are Amazon affiliate links to products I use and love.
- Natural Value Pure Coconut Cream: I like Natural Value products. Their coconut milk and coconut cream only contain two ingredients: coconut and water!
- Aroy-D: This is a widely available brand that I’ve used often in my kitchen. It comes in a convenient carton rather than a can. Aroy-D is available in bulk on Amazon (affiliate link).
- Native Forest: Another great coconut milk that I’ve found at many health food stores.
- Thai Kitchen Coconut Cream: This is a cheaper brand of coconut milk available everywhere; even Costco carries it in the cases. I use Thai Kitchen coconut milk in many of my kitchen testings since it’s so economical.
- Trader Joe’s: Trader Joe’s is another excellent option, and I love that their coconut milk is additive-free and organic.
This natural coconut yogurt has a slightly sweet coconut flavor and is perfect eaten alone, or added to smoothies. I also like to top it with fresh fruit or gluten-free granola. Make a coconut smoothie by blending coconut yogurt with coconut water for a refreshing beverage.
Related Recipes:
PrintEasy 4 Ingredient Coconut Milk Yogurt Recipe
Looking for an easy coconut yogurt recipe? Learn how easy it is to make homemade coconut yogurt at home with just a few ingredients!
- Prep Time: 10 minutes
- Cook Time: 24 hours
- Total Time: 1 day 10 minutes
- Yield: 4 cups 1x
- Category: Fermented Foods
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
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, Date Paste, Organic Cane 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.
Notes
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
Nutrition Facts
- Serving Size: 1/2 cup
- Calories: 190
- Sugar: 3g
- Fat: 18.5g
- Carbohydrates: 5.5g
- Protein: 2.5g
I originally published this recipe on October 6th, 2015 and updated with recipe updates and images on January 17th, 2022.
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Please tell us about the jars you used/pictured in this recipe. What brand and type are they? Also, where can I get some?
They are weck jars! you can find them on amazon and other online stores.
Can you clarify whether the degrees of the oven and probiotic mixture is Celsius or Fahrenheit?
Fahrenheit
How could this be made in a crock pot ? Could I add the jars and cover on the low setting ?
I believe a crock pot would get too hot and kill the bacteria.
Hey there,
Where do you get your culture from?
I really want to make this.
Thanks
Denise
Really, I Loved it! Thank you for sharing such an amazing recipe.
Nice recipe! But the sweetener and gelatin are completely unnecessary. And so is heating the coconut milk prior to adding the probiotic and placing the mixture in the dehydrator.
So…is it a nice recipe, or is it not? The sweetener is added as food for the probiotics, like in kombucha. There shouldn’t be much, if any, left after fermentation. (Cow milk has sugar in the form of lactose to feed the bacteria.) The gelatin is added to make the finished product thicker, as coconut milk yogurt tends rather thin, and slightly warming the milk helps jumpstart the fermentation process.
We share a love of cooking, baking, and entertaining.
Could canned full fat coconut milk, sweetened condensed coconut milk and a live culture coconut yogurt be used? I suspect agar agar or gelatin would still need to be used. Any ideas on making it in the instant pot on the yogurt setting?
The way you portrait the blog is outstanding like your work.
I have read the blog and i really like it.
Yours is the best, most concise and most accurate recipe for coconut yogurt online. Love it. ??
Sent my IG followers your way.
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I must say, I have started eating this yogurt made with coconut milk and that is amazing because my skin is glowing now and my immune system is pretty amazing.
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Can I add some starter from a Greek yogurt I have in my fridge unopened?
Very useful article. I got some good idea about tools and learned about basic tools from your article. Really its help me a lot and boost of my skills.
Thanks for your amazing tips.
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Thanks for sharing such a healthy recipe. I think it should be the part of a breakfast.
This is one of the best Recipe, you have shared online. I will surely give it a try.
When do you add the sugar. I failed to see the sugar added, although it is listed in the ingredients.
Step 3: Remove the heated coconut milk off the stove and mix the gelatin mixture and sugar into the hot coconut milk.
can you use homemade coconut milk in place of the canned?
Hi Tiffany,
It was very easy-to-follow and my family loved this coconut yogurt. Thank you for sharing such a tasty and simple recipe!
It looks too tasty!
Will definitely try it
Thanks to you for sharing awesome recipe!
Kudos to you!
It looks yummy!
thnaks for sharing
Which yogurt starter?
Tried and totally loved it, thumbs up!!
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Thank You So Much For This Awesome Sharing ? By the way, Your Also Best Photographer
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Is it possible to use agar agar powder instead of flakes? If so, how much? I can’t wait to start making this for my grandson when he is old enough to eat it.
Thanks!
Perfect for family breakfast. Its low in carb & health for day energy.
I will give it a try thanks for sharing.
Why does the coconut milk have to be heated up to almost boiling point.
This is a kind of pasteurization, where you kill the bacteria you dont need so that the bacteria / probiotic can flourish freely.
Going to try to tonight!
Coconut milk yogurt, homemade and super easy to prepare, thanks.
I like using the instant pot as it saves me loads of time. I put on stews in the morning and they are ready in the evening when I come home from work.
Are there different instructions to use to make coconut yougurt in the Instant Pot?
How do you use the insta pot? I’d love to give that a try. Thanks!
It looks easy!!
Will try it tonight. Thanks for sharing!
For those that had watery coconut yogurt You need to use only the coconut fat Place the cans in the fridge before using and skim only the fat off You do not need to add sugar I never do) I have not used this will the coconut milk in the cartons nor have I tried it with fresh coconuts If the temps are not consistent you will have a very thin substance I use a yogurt maker (its 40 years old and works great)I do not add any gelatin (I am vegan) I have made yogurt out of soy,almond and cashew milk I ner add sugar or anything else The key is in the temps and keeping them consistent as well as the starter
Hi Blue,
I am just starting on Vegan diet and I use a yogurt maker to make my dairy yogurt now but just wondered which culture you use with your canned milk? Thank you:)
Blue:
I make my own plain yogurt. I heat my milk, then add my starter from previous yogurt & let set & refrigerate. That being said, I added the cream from the top of the coconut milk can (refrigerated) to my heated milk. Then added my starter, it set but had clumps of coconut in it.
Can you suggest what I am doing wrong. I do not want sugar or probiotics.
Thank you,
Ellen
i am looking to make coconut yogurt in my yogurt maker – i was hoping to use the uht version of coconut milk (not a can) does this work? I am not intolerant to milk but just want to cut down so can i use a natural dairy based y ogurt as a starter thx
The UHT milk doesnt work for yoghurt. I cant remember why. I think its thiner has too much water in it
I made this and it tasted so good, but in the jar, the bottom third was watery, while the top was thick like yogurt should be. What happened?
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That is normal, you are just supposed to mix it and then let it set in the fridge for about 8 hours.
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
It seems the heating in this recipe is to help dissolve the sugar and gelatin
Damn coconut is the low carb dieter’s swiss army knife… I wonder how it would taste without the extra sugar though? Hmm..
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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
I often make my own coconut milk with shredded coconut. Do you think it could work in this recipe?
yes I do it all the time but I add 1/2 teaspoon of guar gum and 1/2 teaspoon of xanthan gum and blend after fermenting. The yogurt will then firm up nicely and not seperate. I also use two-three packets of sugar as the coconut milk does not have enough to support fermentation consistently on its own, The starter culture will consume the sugar and you can consider it sugar free,
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….
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Hi Tiffany, this was very easy-to-follow and my kids loved it.
Thank you.
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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.
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Well, it’s sitting in my oven….. I used homemade coconut milk. I hope it works. The recipe was really easy.
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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!
Is there a way to adapt this recipe using an instant pot?
Can I use honey instead of sugar or maple syrup?
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.
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.
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I’m wondering if I can use my favorite store bought coconut yogurt to make the recipe also. I think it’s possible bc her comment at the end is to use 1/4 cup of the current for the next batch but I’m not sure if store bought or dairy yogurt would do the same.
Thanks for sharing this recipe. A video of the recipe would be awesome.
I made this coconut yogurt and mine turned out bubbly,thin and tastes carbonated. What happened? I used all the correct ingredients and probiotics.
Id guess u didnt cool the milk to 90deg. Or your probiotics has prebiotics in them.
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?!?
My milk was homemade.
Have you had any success making this with homemade milk instead of canned? Thanks!
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
I am wondering the same thing. Mine is in the yogurt maker right now, and it’s brown. I used coconut sugar.
Do you drain the liquid out of the coconut milk (I’m assuming it’s the kind in the can) before mixing it?
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?
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?
Same thing happened to me, it was the brand of coconut milk/ cream from Trader Joe’s. I threw it out because it refused to combine even with a vitamix. A different brand worked better (Savoy) Although I ended up with a liquid form, it tasted good.
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.
Do you let the yogurt cool before putting in the fridge?
Could I use stevia instead of the sugar or maple syrup.
How do I make coconut yoghurt with fresh coconut meat please?
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!
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!
is the sugar/maple syrup necessary for the probiotics to grow or can it be replaced with a low carb alternative such as stevia?
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 !!
Welcome to the nutritional phosphorus content in 7 different types of coconut milk, ranging from 201 mg to 59 mg per 100g. The basic type of coconut milk is Puddings, coconut cream, dry mix, regular, prepared with 2% milk, where the amount of phosphorus in 100g is 89 mg.