Homemade Coconut Yogurt

This Article May Contain Compensated Links. As an Amazon Associate, I earn from qualifying purchases. For more info, read our Affiliate Disclaimer Here .


Learn how to make homemade coconut milk yogurt - it's so simple!

Some of the easiest things I know how to do around the kitchen revolve around coconut.

Making coconut butter? As simple as tossing coconut into the high-speed blender.

Making coconut milk? Again, with the blender.

Making coconut flour? Into the oven and it’s made.

So is it any wonder homemade coconut milk yogurt is no different?

Why Coconut Yogurt?

Making homemade coconut yogurt is easy! Here's how.That’s a great question, and there are several aspects to consider.

First, coconut is amazing. Whoever invented it is a genius. Well, He’s way more than that. . . but you know what I mean. πŸ˜‰

Coconut is antiviral, antifungal, antibacterial, anti-parasitic, boosts metabolism, gives energy, regulates insulin levels…. and so on and so on. And it’s dairy-free if you have to avoid dairy, or if you’re just out of regular milk! It’s just peachy. Like peaches, with coconut yogurt.

Coconut yogurt, you say?

Why yes, don’t mind if I do.

Homemade Coconut Yogurt

There are several methods to making homemade coconut yogurt – some simple, some a little more complex, and each have their merits. I’ll show you how I do it around here. I like to keep things very simple, so simple it will be.

You will need:

  • 1 can coconut milk – I’ve doubled the recipe in these stellar photos πŸ˜‰ – you can find BPA-free coconut milk here
  • *You can also use canned coconut cream, which will produce a thicker yogurt
  • Probiotic powder – I use around 50 billion when making yogurt (where to find high-quality probiotics)
  • glass jar with lid – mason jars work great

Instructions

1. Pour the canned coconut milk into the jar.

Learn how to make homemade coconut milk yogurt - it's so simple!

2. Add probiotic powder to the jar and stir well. I like using this to whisk.

Learn how to make homemade coconut milk yogurt - it's so simple!

3. Cover the jar and place in your oven, close to the oven light. Leave the light on in your oven. Let the yogurt ferment for 24 hours.

Learn how to make homemade coconut milk yogurt - it's so simple!

4. Pat yourself on the back for doing something so healthy and super easy. And go find some fruit.

Learn how to make homemade coconut milk yogurt - it's so simple!

Notes

This method of making homemade coconut yogurt produces a lighter yogurt and will not have the thickeners added to commercial coconut yogurt. I think that’s good! And I don’t mind the thinner yogurt myself, since I always eat it with fruit or in smoothies. I sometimes add shredded coconut too, like I did in the pics. If you like thicker yogurt, try using canned coconut cream instead of canned coconut milk.

I tried this with my homemade coconut milk recipe and it was a BIG FAT FAIL. Don’t waste your time. πŸ™‚

You can use 1/4 cup of this yogurt as a starter for your next batch of yogurt. Mmmm!

Peace, love, and yogurt (dairy-free),

Dandy

P.S. Love fermented foods like I do? Oh Lardy’s Guide to Fermenting Fruits and Vegetables has just been released! For a limited time, you can use coupon code FERMENT30 to receive 30% off the price.

P.P.S. Also for fermentation lovers – be sure to follow my Fermenting board for great new fermentation adventures!

Follow Danielle {It’s a love/love thing}’s board Ferment all the Things on Pinterest.

60 thoughts on “Homemade Coconut Yogurt”

  1. Really appreciate these recipes for coconut milk, flour and yoghurt. Thanks so much. I’m just starting out on the Paleo journey so doing lots of web surfing just now..

    Reply
  2. Dandy,

    I am super excited about this recipe!!! I am trying to figure out which probiotic to use. When I click on your link, it takes me to VGN’s website but not the specific probiotic. Can you recommend a specific probiotic? Also, does it have to powder? I am looking at Inner-Eco which is coconut based. Also, if I double the recipe, do I just double the serving of probiotic that I use? As you can see, this is the first time I am trying anything like this!

    Thanks.
    Dawn

    Reply
    • Just bought a yogurt maker i only use coconut milk or almond milk is it any different than making it in the oven do i have heat the milk first before adding it to the yogurt maker?

      Reply
  3. Pingback: learn about
    • I think that is a great question. Yes, coconut is antibacterial, but for some reason this process of fermentation will not kill the bacteria but will allow for the production of many probiotic bacteria.

      Reply
  4. Hi there. I would like to know how many carbs there are in your delightful coconut yogurt without any added sweetener. Thanks Barb…p.s. so glad I found your site !

    Reply
    • Thanks, Barb! πŸ™‚ I would guess that you could look on your can of coconut milk – I’m thinking it would be the same. If anyone else has any more info, I’d love to hear! Thanks for your question!

      Reply
    • Hey Barb, if you look on the can, you can get a rough idea, however, the probiotic bacteria eat the sugars in order to grow, therefore it will be much lower in carbs from when it started, therefore you can eat more than you were thinking you could hehe

      Reply
  5. Hi…just wondering how much powder to put in?..it doesn't say..and also if you use 1/4 cup of this batch to start the next batch..then do you still need to make the recipe as the first batch?…sorry so new to this but really need some help..thanks so much!

    Reply
    • I have the same question about the next batch. Just use the 1/4 cup yogurt in place of the probiotic? Or do you need to add probiotic again? Any more tips on how to make it if you don’t have an oven light?

      Reply
  6. After the 24hrs, my batch is super runny (just like regular milk). I put it in the fridge to see if it thickens up then BUT I’m concerned I did something wrong.
    Also, you didn’t say how much probiotic to add so I am not sure if that is what’s messing with my balance of texture. Please fill me in.
    Thanks

    Reply
    • Hi Karo! I mentioned 50 billion as the amount in the post. It’s difficult to specify how much powder that would be, since probiotic powders vary so much. Just try to calculate 50 billion of your chosen powder. My probiotic is very potent, so it takes very little, but yours may differ.

      Also, this coconut yogurt does not have any thickeners added, so it will be runny.

      If it did take, there will be a nice tang to it, much like real yogurt. If you give it another try, let me know how it goes! πŸ™‚ Thanks for your comment!

      Reply
  7. Hi! So I had a quick question … I made this last week with no issues and I really enjoyed it. So this week I wanted to make more & try new things [less probiotics bc I read that dictates the tangy flavor & I added a bit of honey ]. I stirred it up but just to make sure it was combined I shook it up. So now the liquid & the cream is still separated. Is this okay? I didn’t have this issue last week [it was all one creamy consistency]. I also used a different brand [Goya] … do you think that might be the problem. Thanks!

    Reply
    • Hi Kim, thanks for trying this! I am really not sure what the problem is… I have heard not to use honey in fermentations, because honey has its own microbes that may mess with the final product. Usually, though, if the cream has separated, it just means it has fermented a little too long. If it smells like yogurt, it should still be okay.

      Reply
  8. I made this and it tasted fine but it had a very unpleasant smell! I used my oven's proof setting as the oven light will not stay on. I also used a 30 billion probiotic supplement. Any ideas what happened?

    Reply
    • Hi Leah, I’m not familiar with the proof setting on an oven, as my oven doesn’t have that setting. If my ferments come out with an unusual smell, I usually toss them out and try again. Possibly try fermenting for less time?

      Reply
  9. Hi I’m really excited to try this but was wondering if there’s a way of making this a thicker style yogurt? I’ve never used or experimented with gelatin but would that be an option? Any other suggestions πŸ™‚ my 1.5yr old loves yogurt and I can load it with lots of amazing healthful foods – speaking of.. CHIA! I bet that’d help thicken it! Ha thoughts? thanks!

    Reply
    • Hi Tia! There are definitely ways to add thickness to this yogurt. First I would try using coconut cream instead of coconut milk – that has worked well for me! I bet the chia WOULD help thicken it – such a great idea! I’ve never used it to thicken yogurt though, so if you try it let me know! πŸ™‚ Also, some people use gelatin to thicken. Another way you can thicken is to add a little coconut butter/manna (I have a tutorial if you want to make it yourself – so much cheaper!) to the yogurt. I hope that helps you!! So great that your little one loves such a healthy food! <3

      Reply
  10. Hi Danielle, my final product smells normal but tasted sour. I used coconut milk, added a spoonful of honey and probiotics powder from 6 capsules. Left it out 24hrs, but not under the oven light, just on table. And a day in the fridge. My guess is that its not consumable anymore?

    Reply
    • Hi Phoebe! I am really not sure without seeing it in person. I do think you need the heat from the oven light to get the bacteria to do their thing – maybe you could try that next time? Good luck!

      Reply
  11. Hi I’m in new zealand and the only probiotic powder available is in capsule form for whole swallowing .can i just open one of these to use.

    Reply
  12. Hi! I am currently in the process of making this yogurt. I have my jar in the oven and the coconut milk is separating. Is it supposed to separate? Also it has been over 24 hours but it is still real runny. I know it’s not going to be like regular yogurt, butty how runny should it be?

    Reply
  13. Is it supposed to separate while in the oven? Mine looked like water on the bottom and a frothy mixture on the top. I used a whole 50 billion probiotic capsule. It actually had a bubbly fermented taste to it like Kombucha after 24 hours. I just stirred it up and put it in the frig. The one thing that could have made the difference was that I could only find lite coconut milk. My grocery store was sold out of the regular. Could that be the problem? I also used a little hand held frothy mixer to blend it before I put it in the oven. Too much mixing? Any help would be great! I would really love to be able to make this all the time.

    Reply
    • Yes, I believe mine separates in the oven as well. I just shake it a little to smooth it out after fermenting. But also, lite coconut milk would definitely make it thinner. I hope you can find the regular soon!

      Reply
  14. hello and thanks for your informations… it save my family. sorry, I don't all understand because I'm french and I don't speak very well english. I would understnd why the home coconut milk is a fail for coconut yogourt ? Now I know how to do coconut milk so I don't want buy anymore !!! and in my country, It is not coconut milk without carraghenan… thanks for your answer.

    Reply
  15. Hi Danielle,
    This recipe looks great, I was just wondering though what the alternative to putting this in the oven with a light is? As my oven doesn’t have a light.
    Also how would you store this if you weren’t to use it all in one go?
    Thanks,

    Reply
    • Hi Emily!
      You could use a dehydrator on the low setting. Some people make yogurt in an insulated cooler. I don’t know how to do that, but maybe there’s something online about it! Store in the refrigerator for up to one week. <3

      Reply
  16. This recipe sounds great! I am going to try it today! Do u think since coconut butter is made by high speed blender, that I could blend this recipe a little before or after 24 hours with the oven light to make it thicker?

    Reply
  17. So my Dr. just told me to look into making Coconut Milk Yogurt as he does not want me on dairy products…. I came acrost this recipe and it looks fantastic! however, I do not have a light in my cute old stove πŸ™‚ what would you suggest? when I make regular yogurt I heat up my crockpot, then put it inside and let it sit wrapped in towels overnight in the oven (turned off)… but this recipe isn’t even big enough to put in a crockpot… any suggestions?

    Reply
  18. ooops I just saw another comment similar to mine… but I don’t have a rehydrator. maybe I could heat the jars up and then wrap them in towels in the cooler to keep them warm

    Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.