Easy 2-Ingredient Coconut Yogurt

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Large Weck jar filled with amazing 2-Ingredient homemade Coconut Yogurt and berry compote

Friends, I made yogurt! Coconut yogurt to be exact.

And if I can make yogurt, you can make yogurt – promise. Let’s do this!

Emptying probiotic capsule into the coconut yogurt

There are no fancy tricks or expensive equipment involved here. Just 2 simple ingredients required!

All you need is coconut milk and probiotic capsules, which (if you’re like me) you probably have in your pantry right now. Score!

This is a 3-step process:

1) Empty coconut milk into a clean glass jar or bowl.
2) Top with probiotic and stir.
3) Cover with cheesecloth and wait.

That’s it! Seriously – it doesn’t get any easier than this. And the result is phenomenal!

Jar of coconut yogurt covered with a cheesecloth and secured with a rubberband

I’m sure you’re thinking, “How good can homemade yogurt be?” Trust me, I’ve tried all the store-bought coconut yogurts and this by far is the best!

It’s creamy (almost like Greek yogurt!), rich, and tangy – just like the “real” thing.

Using a wooden spoon to stir homemade Coconut Yogurt

Once your yogurt has activated (24-48 hours), simply refrigerate to thicken / cool and then enjoy!

I prefer my yogurt plain, but it is also delicious with maple syrup, lemon, vanilla, or fruit. For serving, I made some of my fruit compote and added some chia seeds to thicken and WOW – it was amazing with the yogurt. Dream big, friends! Just about any flavor combination works here.

Stirring coconut yogurt with a wooden spoon in a glass mixing bowl
Weck jar filled with berry compote and homemade coconut yogurt using our step-by-step instructions

I hope you all LOVE this yogurt! It’s:

Easy to make
& SO delicious!

This would make the perfect satisfying snack or breakfast. I like serving mine with some banana, fresh fruit, and a sprinkle of Classic Granola or Sea Salt Dark Chocolate Granola and hemp seeds for added protein and fiber! Talk about an amazing plant-based treat.

This yogurt would also be delicious on top of things like my Life-Changing Banana Pancakes, Best Vegan GF Waffles, Peanut Butter and Jelly Muffins, 1-Bowl Banana Bread, and more! And I put it to good use in upcoming recipes, so stay tuned!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag your yogurt creations #minimalistbaker on Instagram so we can see. Cheers, friends!

Jar full of our delicious homemade Vegan Coconut Yogurt

Recipe updated 7/24/17 to reflect another round of testing and troubleshooting. Switched recommendation of light coconut milk to full fat! Other considerations: 

  • Please make sure your probiotic is high quality and does not contain PREbiotics.
  • The combination I have had the most success with: 1 can 365 Whole Foods Full Fat Coconut Milk + 2 Renew Life 50 billion probiotic capsules.
  • I have not tested this recipe in a yogurt maker or with a yogurt starter/culture. So if you try them this way, let me know how it goes in the comments!
  • It’s important that you follow the recommendations of coconut milk brands I mention, otherwise I can’t guarantee good results. I believe Whole Foods 365 brand works so well because the flavor and consistency are nearly perfect. It does contain guar gum, which may be why it helps create smooth texture and prevents separation. Brands that do not contain guar gum are more likely to have some separation.
  • If you have separation, that’s OK! Either stir it in, or put it in the refrigerator separated, then scoop off the creamy top layer.
  • If your yogurt takes on weird colors or odd smells, something has gone wrong. This never happened to me, but it can. If this happens, throw it out! It should taste tangy, but not spoiled.
  • If you made this recipe with good results and you tried other brands / methods, please leave a rating and share any tips or tricks that might be useful to other readers!
  • I have not tested this recipe with any other non-dairy milks and have no further recommendations besides full-fat coconut milk.
  • Lastly, if you want to thicken your yogurt even more, place two layers of cheesecloth over a fine mesh strainer set over a large mixing bowl and carefully pour in your yogurt. Then loosely cover the top (with a lid or plastic wrap), and refrigerate / let drain for several hours (draining liquid as needed) until desired thickness is reached!

Easy 2-Ingredient Coconut Yogurt

Easy, vegan, and gluten-free coconut yogurt with just 2 ingredients and 1 bowl! Thick, rich, tangy, creamy, and perfect for snacking!
Author Minimalist Baker
Jar of homemade Easy Coconut Yogurt with fruit compote at the bottom
4.49 from 383 votes
Prep Time 1 day 6 hours
Total Time 1 day 6 hours
Servings 6 (1/4-cup servings)
Course Breakfast, Side, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 7 Days



  • 1 (14-ounce) can full fat coconut milk* (organic when possible, see below for brand recommendations // or sub light for thinner yogurt)
  • 2 capsules vegan-friendly probiotic* (they need to be capsules, not pills, which have to be crushed, see below for recommendations // capsules can be easily opened and emptied)

ADD-INS optional

  • Maple syrup, stevia, or agave nectar for sweetening
  • Vanilla extract or vanilla bean powder
  • Fruit or Fruit Compote


  • SEE NOTES ABOVE FOR MORE TIPS! It’s important to select a coconut milk that’s creamy and smooth (not grainy or clumpy) to ensure that the yogurt is creamy and smooth. Our favorite brands are: Savoy Coconut Cream, Aroy-D Coconut Milk, and Whole Foods 365 full fat (BPA-free). Native Forest Full Fat (BPA-free) isn’t as creamy, but it still makes tasty yogurt. We would not recommend Trader Joe’s (BPA-free), which was recently reformulated and is now chunky/grainy. 
  • Shake your coconut milk well. Then open and pour into a clean, sterilized, dry glass jar or bowl. You can easily sterilize clean jars by rinsing throughly with boiling water and letting dry completely. Just let them cool back down to room temperature before adding ingredients. For jars, I like this one from Weck. Sometimes the coconut milk is separated, so after adding it to the jar, I stir with a whisk to get it completely smooth.
  • Empty your probiotic capsules (see brand recommendations below) into the yogurt and (important:) use a wooden or plastic spoon to stir, not metal, as a metal spoon can react negatively with the probiotics. Stir until creamy and smooth, pushing the probiotic up against the side with your spoon to evenly disperse.
  • Cover the mixture with cheesecloth (or a very thin, clean dish towel – something that lets air in but keeps bugs out) and secure with a rubber band.
  • Let the yogurt activate for at least 24 hours and up to 48 hours (sometimes longer – 48 hours is my sweet spot for thickness and tang) in a warm place. The longer it rests, the tangier the yogurt will become. In warmer climates and summer it’s easy to make yogurt if your house is warm (75 degrees F / 23 C and above). But in cooler climates or seasons, place the yogurt in the oven with the light on (do not turn on the oven), where it should have the right amount of heat to activate.
  • That’s it! Once the yogurt has reached the right amount of tanginess and thickness for your liking (be sure to sample with a wooden spoon), cover securely with a lid and refrigerate until cold. Refrigerating will also thicken the yogurt even more, almost to a Greek yogurt consistency (depending on the brand of coconut milk you used)! For even thicker yogurt, line a fine mesh strainer with two layers of cheesecloth and set over a mixing bowl. Pour in the yogurt, then loosely cover with a lid or plastic wrap and let rest in the refrigerator overnight or for 12+ hours. It should thicken up quite a bit more.
  • You have coconut yogurt (!!), which can be enjoyed plain as I prefer it, with fruit, or even with Fruit Compote. You can also add a bit of sweetener or flavor at this point, such as maple syrup and/or vanilla extract.
  • Store covered in the refrigerator for several days (mine kept for 7 days). You’ll know it’s gone bad when the smell is off-putting or there is mold.



*My go-to probiotic is Renew Life Ultimate Flora 50 billion. However, the company does not confirm whether or not it is vegan. So a good vegan option is Jarrow Probiotic 10 billion, which I tested with the yogurt and it worked well! Keep in mind, one bottle of probiotics can not only be used to make dozens of batches of yogurt, but can also be taken orally for good digestive health!
*Nutrition information is a rough estimate calculated without add-ins or sweeteners, using full fat coconut milk.
*Method heavily adapted from the amazing Laura Miller!
*Recipe updated 7/24/17 after another round of testing and troubleshooting!
* Recipe makes 1 1/2 cups yogurt.

Nutrition (1 of 6 servings)

Serving: 1 quarter-cup servings Calories: 120 Carbohydrates: 2 g Protein: 1 g Fat: 12 g Saturated Fat: 10 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 25 mg Sugar: 1 g

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My Rating:

  1. Haley | Brewing Happiness says

    I made this and it turned out PERFECTLY. I’m so excited about it. It’s gonna save me so much freaking money. I don’t know why I’ve been scared to try it before now, but your directions made it so easy to do. Thanks Dana! xo

  2. Teresa says

    I made this, and it did not thicken at all. It was as thin as the coconut milk when I started. I used lite coconut milk. Used (2) “Udo’s Choice Adult’s Probiotic” capsules, 17 billion cells.
    I will try it with full-fat coconut milk. Any other ideas?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Teresa, I’m sorry it didn’t work out. I’m wondering if your brand of light coconut milk was thinner than mine. I’ve updated the recipe to recommend full fat for best results after some more troubleshooting and retesting. I highly suggest my recommendations above!

  3. K says

    I love the idea for this recipe. BUT, I tried it twice, once with full fat and once with light coconut milk and neither of them thickened up at all. They tasted like yogurt, but it still had a milk like texture.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      K, I’m sorry it didn’t work out. But can you please share which brands you used? This is likely why you didn’t have success. I highly suggest my recommendations above!

  4. Elizabeth says

    I’m not sure if this will be of help or interest to anyone, but there are many things that can cause yogurt to separate while culturing or not thicken properly. The ideal temperature for culturing yogurt (this is the part where you leave it in a warm place after you’ve added the culture or probiotics) is 110 degrees F. This is the temperature yogurt makers maintain steadily to produce consistent, positive results. My understanding is that any temperature much higher will kill the culture, and a temperature that is lower with take longer to thicken and possibly not thicken as much. I think this is why Dana is saying you have to leave it out for 24 to 48 hours – room temperature, even a warm room, is much cooler than 110 degrees F.

    Being kept warm for too long, and also being too warm are both things that can cause the yogurt to separate while culturing. Adding too much starter can also cause separation. Too much movement during culturing (stirring, shaking or even just tilting the jar, for example) can keep the yogurt from thickening as much. The good bacteria also like to be able to breathe, hence covering with cheesecloth rather than a lid.

    While the process of making yogurt is pretty simple, yogurt itself seems fairly temperamental. There are many factors that can cause separation or keep it from thickening, besides the kind of milk and starter you use. I’m posting this not to seem like a critical jerk, but so that you know there are more factors involved than the brand of milk. Maybe this will help people figure out how to make this recipe work for them.

  5. Lorraine says

    Does it matter what brand of coconut milk. I tried it and mine didn’t get thick st all. I let it sit for two days put it in the refrigerator and it wasn’t thick st all

  6. Sonja says

    Hi Dana, went through all the comments and not one mentioning that the W foods 365 brand contains guar gum, I do not want this in my 2 ingredient homemade yogurt, might as well buy it made with all the other thickeners…………..so I am trying it with Cha’s Organic Coconut Milk-premium brand here in Canada as suggested by Joy from Joyous Health and Genuine Health 50 billion probiotic capsule…………..will post my results, it’s only been 14 hrs………..any thoughts on the Guar gum??

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there, I think the guar gum is what helps the coconut milk from separating, and also helps with creaminess, which is why I prefer 365 Whole Foods brand. However, if you’re trying to avoid it, let me know how your experimenting goes! I don’t have problem with guar guam personally.

  7. Lauren says

    No matter what I do, not matter what milks I try, the only thing that EVER turns into yogurt for me is soy milk. No other plant based milk works. They just stay completely liquid. I don’t understand how people are getting things like coconut, cashew, and almond milk to turn into yogurt. I have tried so many times with different techniques and different milks it never works. Ever. Very frustrating. I even got a yogurt maker and it STILL doesn’t work.

  8. kungaa joseph says

    day 2 and it is still very watery; I think it has to do with the vegetarian probiotics; I just read to get probiotic capusles but not how much in each one; mine was only 1 billion; does it need to be a high number to get the yogurt to work; I see you posted it at 50 billion; does this make a difference. If so please put down the exact amount per capusle needed to make your beautiful yogurt.

  9. Karen Brown says

    I have a follow up about the bad egg smell. I had the same issue and keep my probiotics in fridge. Can you recommend a probiotic brand? Thanks

  10. Nancy says

    re. Probiotic: my capsules must stay refrigerated to keep the bacteria alive. If I add them to coconut milk at room temp won’t that kill the good bacteria in the probiotic ? Maybe this is why the recipe is not working for a few people?


  11. Laura says

    Hi Dana,
    Saw this post on Instagram and instantly wanted to try it!
    However I’m wondering if I have teething problems, I used full fat coconut milk (oops didn’t realise it was supposed to be light) and 2 x 20milliok acidophilus capsules.
    It’s been about 30 hours so far on my counter and although it looks like it has thickened slightly it’s still extremely loose and fluid, have I done something wrong or will refrigeration thicken it more? I hope so as I’m dying to try this! X

    • Sam says

      Same, I used Young Living coconut milk and mine is liquidy. I left mine to sit out for 24 hours and it’s been in the fridge for over 12 now and nothing has changed.

  12. Cat says

    For any other Aussies… I tried the TCC brand of tinned coconut milk (full fat, blue tin) and two dairy-free Inner Health Plus capsules. Left it in the oven (set at 35deg) for 48hrs because winter.

    It didn’t work out. Tastes good, but it separated, leaving 1cm of clear liquid at the base of the jar. It is very slightly thicker than it started.

    If anyone else from Down Under has any luck with another brand available here, could you please share? Thanks!!

    • Cat says

      Oooh, exciting update. After another 12hrs in the fridge overnight, my runny yoghurt has thickened a bit. Still not like the pics, but much more like yoghurt. Hooray!!

  13. Lucy says

    I’ve let my yogurt sit out for almost 48 hours. I took the cheese cloth off, on the top it’s yellowish and bubbly is this normal ?

    • Jeni says

      I had the same issue. Used the exact brands recommended. I checked it after 24 hours and it looked and smelled fine. At the 48 hour mark the top had dark yellow spots and smelled sour. :(

      • Anna says

        I had the same problem (the yellow and the bubbles) after my most recent attempt, but this has never happened to me before! It always turns out perfectly – any separation is resolved once I give it a good mix and it thickens up nicely after a day in the fridge too. I’ve made it numerous times and absolutely love this recipe.

        During my most recent attempt, I had folded over my paper towel before securing it on top (so the paper towel was twice as thick), so I think it wasn’t getting enough air through the paper towel during the ferment. This would explain the bubbles to me, but I’m not necessarily sure about why it turned yellow. There could also have been some other bacterial contamination from the jar, the spoon or even from the edge of the coconut milk container. Just something to keep in mind. Mine smells fine but I haven’t decided yet if I’m going to eat any of it!

        Hope this helps someone for next time :)

    • sarah says

      Hey! I know this is a long time later, but I had the same issue. Bubbles & yellowish tint. Also, all the fat floated to the top. I took a chance & had a small amount last night since it wasn’t smelly or anything. It tasted just fine & I haven’t gotten sick yet!

  14. Lawren says

    Mine didn’t get thick :(
    I let it sit for 48 hours and even after refrigerating it is still very liquidy. Used the Whole Foods 365 brand.

  15. Mary says

    Very easy recipe to make. I used Thai kitchen lite coconut milk. Left on counter for 36 hours. Separated after 24, so I stirred again. Some separation 12 hours later but left it. Thickened a bit in fridge but not quite like Greek yogurt. More like Kefir. Tasty but not super tangy. Two things: NorCal nights are cool so may put in oven overnight. Could my probiotics be a little old? Regardless, tasted good w some jam added. Very easy. And I’m not a vegan, so this was my first coconut yogurt experience.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If your house cooled down that might have affected it? And you definitely don’t want to use old/expired probiotics.

      • Mary says

        Hi! I think giving a specific measurement of probiotic might help. I noticed that someone asked about probiotic powder and you suggested a healing 1/4 tsp. My two capsules didn’t equal that amount. Anyway, retesting w same coconut milk and specific amount of probiotic. Love your commitment to tweaking and testing.

  16. Cheryl says

    My coconut milk will thicken when it’s refrigerated so this only thickened when I refrigerated it. I didn’t use any of the recommended brands because they were unavailable.
    I had to add lactic acid to make it a bit tangy like regular yogurt. The combo of lactic acid and probiotic are what I use in my ranch dressing and becomes tangier the longer it sits.
    Anyway, I have fairly warm house, so after 12 hours I felt it shouldn’t be left out any longer. It actually tastes good but not like yogurt because of the coconut-y flavor of the canned coconut milk. Lactic acid will thicken it a bit but it doesn’t get thick til refrigerated.
    It will be tasty topped with some fruity jam. Not sure about Tzatiki sauce yet.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      12 hours is not enough. 24 hours is the minimum, and 48 hours is ideal! Thanks for sharing your experience.

  17. Allie says

    I used whole foods brand light coconut milk and after 48 hours it never really thickened :-/ I wonder why….I’ll try again and see what happens. On another note, since a metal spoon can cause problems while making, at what point is it no longer a problem to use one?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I used a wooden spoon for sampling. But once it’s ready to serve a metal spoon is fine. Maybe try full fat next time?

  18. Abi Howard says

    Dana, I was so excited to try this recipe when I saw your instagram stories about experimenting! I made it according to your recipe and it tastes amazing! However, it didn’t thicken at all. It’s the consistency of kefir, even after I refrigerated it. I used Thai Kitchen lite coconut milk. Any thoughts on why or tips on how to get the thick, yogurt-like consistency?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, even after refrigerating? Mine always thickened up! Maybe next time use full fat if you want it to be thicker. OR get your hands on Whole Foods brand if you can.

  19. Taryn says

    This recipe sounds AMAZING and I can’t wait to make it!
    Quick question – my daily probiotic capsule also contains Vitamin A, C, & E – would this still work in the yogurt?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’m not sure about that. It may cause it to react, might not. Let me know if you give it a try!

  20. Maria says

    Love your suggestions for which coconut milks to buy for this. I have the hardest time selecting the right non-dairy milk brands/options for certain purposes. This looks delicious. I’m thinking blackberry compote would be fabulous for this when they start ripening in the PNW!

  21. Gabi says

    Dana, I tried this the day you posted it and so far it’s been almost 48 hours and my milk is still super liquid :( The liquids just separated. Do you think it’s not in a warm enough place maybe? It’s just on my kitchen counter and the AC is off most of the day so I thought it was fine. I’m dying for this to work out!

  22. Judith Hershel says

    Hi, Dana: I am so dying to try this, as the vegan yogurts I’ve tried have been full of sugar and pectin, neither of which is necessary in yogurt.

    I haven’t any probiotics, and my groceries need to be delivered. I need to be certain that I’m buying the right thing.

    Will a digestive probiotic work?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t know about that – I’m sorry! I’ve only tested with a probiotic capsule. Can you order one online?

  23. Janne Swearengen says

    What size jar did you use? I put mine in a 16 oz glass jar, covered with cheesecloth/rubberband. After overnight, the cheesecloth was bulging and leaking down the side of the jar. I used Thai Kitchen lite coconut milk (as indicated i the recipe) and Garden of Life Ultra Probiotic Formula (these capsules are grey by the way so it’s not very pretty). I uncovered the jar and dumped everything out into a larger bowl, stirred with with a plastic coated whisk and recovered. We’ll see what happens. So, how large a container should one start with?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Your container should just have enough room for it to breathe. Mine was a Weck jar linked above.

    • Brittany says

      Hey! How did this turn out for you? I’d like to use the Thai Kitchen lite, since I have some on hand, but want to know if it works first!

  24. Carlotta says

    Hi! I tried making coconut yogurt a couple of times but the result was always a disaster! I am trying this super simple recipe this time, but at the moment the mixture is super liquid (after 28 hours sitting on the counter with a temperature of around 86°F). Shall I wait?
    I am starting to become pessimistic. I used a different kind of probiotic capsules this time…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi carlotta, I highly recommend waiting for 48 hours if it’s not tangy or thick. Mine always thickened up around the 48 hour mark. Stick with it!

      • Carlotta says

        Hi, I checked (after 48 hours) and I found that the content of the jar had separated into a very hard crust at the top, roughly 1 cm. high and of the consistency of ice (I had to break it with a fork) and a greyish liquid. It is exactly what had happened with other recipes. I don’t know whether it is the coconut milk or something else. I don’t have access to American brands, and it is actually very difficult to find coconut milk here in Italy so I ordered some on amazon. I don’t think the probiotics are the problem because I tried with different brands. Do you think I might try with other vegetable milks? which would you recommend?

  25. kungaa joseph says

    BIG question; is it suppose to be thin and runny before your refrigerate? And how long before it thickens. This I would like to know; if it is over night or another two days.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s supposed to be thickened slightly before refrigerating, and then much thicker after refrigerating.

  26. Kristen says

    I made this exactly as described, super easy, but my coconut milk separated overnight. I woke up and the glass jar has water on the bottom and coconut milk solid on top. Any ideas?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I got separation with one brand of coconut milk (I think Trader Joe’s coconut cream), so for me that only happened when the brand of coconut milk seemed to want to separate during the process. The one that worked best for me on several rounds of testing is Whole Foods 365 brand. BUT, if it is separating, once it’s tangy enough for you I would recommend scraping off the top layer and leaving as much of the liquid behind!

  27. Sarah says

    I made this with light Goya brand coconut milk and left it out for about 36 hours before refrigerating overnight. It didn’t thicken up much but does taste really good. I like drinking yogurt and kefir anyway (though this did not get nearly as tart as plain kefir) so I’m still happy with the results!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Never tested with Goya but sounds like the texture doesn’t firm up quite as much as 365. Glad you still enjoy the flavor!

  28. Suzanne Mowery says

    I really wanted this recipe to work. I followed the instructions perfectly using Whole Foods full fat coconut milk and Jarrow 10 billion but it never quite thickened up. I will try again and let it rest for 48 hours this time. Hoping this will work.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, let it go for 48 hours! It will thicken the second day. And even more after refrigerating.

      • Suzanne Mowery says

        Patience paid off! Thank you for the encouragement! After 48 hours it turned into thick creamy yogurt, exactly like your videos! I’m so thrilled! Thank you! Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I highly highly recommend using only the brands I recommended with 365 Whole Foods being the only one that worked 100% of the time for me – both light and full fat worked, with the full fat being creamier and thicker!

  29. Lael says

    i made this but it separated! do you think thats normal or did i go wrong? maybe i will try to strain some of the liquid off.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If it is separating, once it’s tangy enough for you I would recommend scraping off the top layer and leaving as much of the liquid behind! See the above comment for why it may be separating.

  30. Lucy says

    I am making the yogurt and it’s been activating for 24 hr but there is some separation at the bottom of the jar is that normal?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I got separation with one brand of coconut milk (I think Trader Joe’s coconut cream), so for me that only happened when the brand of coconut milk seemed to want to separate naturally. The one that worked best for me on several rounds of testing is Whole Foods 365 brand. BUT, if it is separating, once it’s tangy enough for you I would recommend scraping off the top later and leaving as much of the liquid behind!

  31. Amanda says

    Hi it’s been 24 hours and it has not thickened up. The top was thickened earlier in the day but it is all liquid now. I used two capsules and one
    can of lite coconut milk. Left it in the oven with the light on.

    • Ruth says

      This happened to me as well. Used the 365 light coconut milk brand and added probiotics pills. After leaving in the oven with the light on, 36 hours later it is just liquid. I put it in the fridge hoping it would thicken and no luck. I wonder what is wrong. It does smell like yogurt though.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        So depending on what temperature it is in your home (in the summer mine is plenty warm) you shouldn’t actually need to put it in the oven. If your home is 70 degrees or above just leave it on the counter! I’m surprised it remained liquid even after the refrigerator. I’ve tested this recipe so many times without fault so I honestly don’t know what could be happening other than you aren’t using a quality probiotic, or the oven was too warm.

  32. Alec says

    Hi Dana!

    Been following you forever and first time I’m commenting somehow. You are such a gem and have fuelled so much culinary inspiration for me, thanks!

    Just wanted to ask — what do you think about adding protein powder to the mix? Would it work? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We haven’t tried it with other milks, but I think if you made your own nut milk (like a thick almond milk) it should work! We just find store-bought nut milks to be a little thinned out.

  33. grace says

    hi – in the video – is that light coconut milk because it doesn’t look like it and i’m just wondering if the suggested light coconut milk will yield the same thickness of yogurt?

  34. Carolien says

    Hi! I saw this amazing recipe and tried it immediately! I followed the instructions and let the yoghurt sit for 12 hours before putting it in the fridge too cool. When I opened the jar several hours later, the smell was not so nice, a bit like bad eggs. The yoghurt itself looks fine though, thick amd white. Is the smell normal? Thanks for helping a rookie out!

    • Danie says

      Could be the probiotic you were using? If it has whey in it, the yogurt will be fine but will smell “off” and unappetizing. At least that was what happened to me.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Definitely needs to sit longer than 12 hours. I let mine go for 48 hours. And if it smells bad, it sounds like your probiotic was bad or expired or your coconut milk wasn’t fresh/high quality to begin with.

  35. Allie says

    I’m amazed that you can keep up with all of these comments – sorry to add another! The probiotic didn’t really dissolve for me, it just got pretty clumpy. I just gave up and have mine sitting in the cupboard at home to see what happens. Do you think it’s a problem to leave the clumps? If so, any suggestions to combat it?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      as you see in the video, it takes some stirring. Use your wooden spoon to scrape it up against the sides to disperse it before stirring vigorously. That should help!

  36. Ann T says

    THANK YOU THANK YOU THANK YOU ! finally super easy recipe to do coconut yogurt. Seriously Dana you’re the best :)

  37. Teresa says

    Thanks for sharing I’m excited to make this! My probiotic is 100million. Do I still need to use two? Or is one enough? Thanks!

  38. Ramona says

    Dear Dana!

    Do you think this works with the coconut milk you buy in the large paper containers…? Where the almond milk etc is..? The one for cereals, smoothies etc? Thank you!!

      • Ramona says

        Dear Dana! I tried to make it with the light Thai Kitchen coconut milk and with a probiotic I had at home and after 24 hours its now bubbeling and kind of separated and it smells like Kefir… (?) My probiotica says it has bifidus in it but also a yeast kind of bacteria.. Do you think that was the mistake or did I just make coconut kefir…(?!)

  39. Tina says

    I’m researching the different probiotics that are Vegan without the added soy, gluten and that’s GMO. Would this type also work for the yogurt. I was deciding between Ora Trust Your Gut probiotics and Jarrow Probiotic as I want to incorporate it into my daily health routine also.

    Thank you!

  40. Oce says

    Hi Dana !
    Thanks for this so easy recipe !!
    I just have one concern : on another coconut yogurt recipe, the author heated the milk to at least 180 F saying that otherwise a possibly harmful bacteria could develop and make us sick. As your recipe is the only one not heating the milk, I’m quite concerned (but very interested in the simplicity :-) ). Did you hear about such risk ?
    Thank you in advance for your reply, and all your amazing recipes !!!

  41. Bonnie says

    I have tried this once again and followed the directions exactly however, once again mine has separated. I took a picture of it in the oven but don’t see where I can post that here. What am I doing wrong????

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So, this shouldn’t happen with Whole Foods 365 brand. Both light and full fat stay unseparated. But, if it does separate, leave it. And stir it when it’s done! OR scoop off the top yogurt and leave the liquid behind.

        • Jannine says

          It didn’t work for me either but I used trader Joe’s organic coconut milk and Jarrow probiotic. I’m going to try it with the whole foods brand but I’m disappointed it didn’t work.

      • Allyson says

        My attempt is separating as well but thanks for the note on leaving it and stirring once done or just scooping off! Tomorrow comes the taste test!

      • Bianca Drennan says

        Mine also separated and I am using the 365 brand, as well as professional level probiotics (I am a naturopathic doctor). I didn’t know what to do so I stirred it. Its been sitting for 36 hours so far but doesn’t look promising at all. Still very thin.

  42. Mallory says

    I’m making some now! While it’s sitting for 24-48 hours, did separation occur for you? Mine is think near top of jar but liquid on the bottom so just wondering if that’s normal.


    • Niccisue says

      Mine seems to be separating as well! I’m debating whether to stir it – or just keep letting it do its thing?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        So, this shouldn’t happen with Whole Foods 365 brand. Both light and full fat stay unseparated. But, if it does separate, leave it. And stir it when it’s done! OR scoop off the top yogurt and leave the liquid behind.

        • Lauren says

          Just wanted to add that I’m using the exact probiotic and Whole Foods 365 full fat coconut milk you suggested (and left it in the oven with just the light on) and 12 hours in it has separated!

  43. Isabel says

    I was so excited to make this that I got to work right after you posted yesterday. And umm, it’s delicious. So pumped to have this for breakfast today.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      yay! thanks for sharing. Next time would you mind leaving a rating? That really helps us out!

  44. Jocelyn @ Hip Mama's Place says

    OH MY! I cannot believe this is possible! I’ve never made yogurt before and it would be nice to give it a try. This looks amazing and there’s no doubt that this is super healthy as well! Thanks for the tutorial!

  45. Jessica Burgess says

    I’m making this today & was wondering if I could keep it warm in my yoghurt maker? I have an “easiyo”

    • LaksmiDevi says

      Hello have you try other methods before?
      Can I make it in a traditional yoghurt maker? Or it will be to hot? Love all your recipes thanks for sharing your knowledge, all the best.

  46. Lisa Marie says

    Hi this looks so easy and super satisfying. Was just reading the “about” section of your site and just wanted to say as well I think it is so refreshing and awesome that you do not do any sponsored content. Love the authenticity.

  47. Sonia says

    What brand probiotics would you suggest we use? Do you have any tips or recommendations for choosing a probiotic capsule that will result in good homemade yogurt?

  48. Fran says

    I can’ t believe! I just posted 2 days ago a cashew yogurt saying I couldn’t find a coconut yogurt recpice that worked and I had to give up! I tried so many times to make coconut milk yogurt but it never worked. Why don’t you boil the milk? Doesn’t it became acid being left open in jars and outside of the fridge for 24-48 hours? I leave mine for 6-8 hours and not longer. And if I leave coconut milk in the fridge for more then 2 days it starts bringing up its acidity. So no more then 2-3 days of pure coconut milk ( put in a jar) for me. Does this happen only to me?
    I usually boil the milk for coconut yogurt but then water separates from coconut cream and it’s always a disaster . ?
    So curious to know if this happen to someone else!

    • Danie says

      Fran, give my recipe a go if you you’re keen – see above post using fresh coconuts and not coconut milk. We let ours sit out in a sealed jar and it’s been fine, never too acidic – only too salty if you add more than a pinch or two. Then open the jar to let out any build up of gas and put it in the fridge. Could also be the probiotic you are using. I once used one with whey powder in it (didn’t catch that until after I made the yogurt) and the smell was horrid. We have had great success with Jarrow formulas (one of the brands Dana mentions in her post). Best of luck :)

    • Trish says

      Thank you Dana for the recipe! I was wondering if that idea of probiotic capsules might work, and was about to experiment myself. So glad to find this!

      RE HEATING MILK — I believe the science might go something like this:

      Adding probiotic to COLD milk out of the fridge (as cow’s milk comes, as used in kefir recipes) means the milk has to reach room temperature UPWARDS (from a cold start, to reach warm) which takes some time, and any stray bacteria in there that are happy in the cooler range below the happy-temp of lactobacillus but are kept quiet in the fridge can get a head start and beat out your good guys. They start to riot at “left on the bench for a bit” temperatures.

      However, if you heat the milk to [temp just below boiling] and allow to cool to approx blood temp, you knock out the cool-controlled bad guys before you add the [grain/starter] to the warm milk, and this gives the [grain/starter] a perfect warm kick-off, so it can get cracking on its sugar-eating and multiplication task at the nice warm temperature before any new bad guys can get in there and compete.

      BUT — since you are working with canned coconut milk here, it is very likely to be a warmish room temperature before you start, so your good guys are not given a chilly start in their race to beat the bad guys.

      Hope that helps!

      (And BTW, if I can get on a soapbox for a minute, full fat is SO much better for you, the whole point of eating coconuts, apart from using them as a substitute for something else, is the medium-chain fatty acids they contain! Stripping these out in the misguided idea that “fat is bad” is a criminal act against the coconut and against your body too). MCTs are super-good fats, but even “saturated” fat has been unfairly demonised. The really bad fat is Canola oil and similar seed and grain oils. Soy is really bad for your gut if it has been made with Roundup-ready soy (ditto for canola) — truly bad for you, roundup residues kill of your gut bacteria, so why would you bother with probiotics at all if you are going to kill them with Roundup? If doing soy, as someone suggested above, use only organic soy.

  49. Danie says

    If you want less of a “coconut” taste you can use fresh young coconuts. It’s a similar process just a few more steps: -reserve coconut water from inside the fresh coconut – Scoop out flesh into a blender – add just enough reserved water to blend to a consisitancy that’s slightly less thick than you want to eat – add a pinch of sea salt or Himalayan pink salt -pour into container – mix in one capsule per coconut used (if you used 2 coconuts use 2 capsules) cover and let sit in a warm area (I cover mine with a sealed lid not cheese cloth) – when it’s ready open to let out the “gas” – re-cover and put in the fridge ?

    • Natalia says

      Thank you!!! I was just going to ask Dana for a substitute as I am not to keen on coconut taste (I know, what’s wrong with me, right?
      Fresh coconut pulp is being sold right now in Spain, I will definitely give it a go.
      I’m also interested to know if one can make cashew yogurt as I make cashew milk on a regular basis…

      • Danie says

        Happy to have helped. Just make sure you are thinning down the coconut flesh with*reserved coconut water* NOT water! This method thickens up really nicely too. I’ve never tried it with cashew milk but I saw another commentator said they do this, so maybe scroll the comments for that post? Good luck! Hope you like it.

      • Anne says

        A commenter above included her recipe for cashew milk yogurt (it seems like she makes a rich cashew milk).

    • Camelia says

      Yes, I love yogurt from young coconuts, it’s delicious, so light and fresh. I imagine the one made from canned milk is a lot more coconutty and fat, but I’m going to give it a try as I don’t always have access to young coconuts and they’re pretty expensive here. I just hope I can find a good-quality coconut milk can. So far I haven’t had success with coconut whipped cream either, so wish me luck with the yogurt! :D

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work, but I don’t know if it would react with the probiotic so add it after. Maybe start with 1 Tbsp and go from there!

  50. Jillian says

    Looks awesome! One question: In the video, it looks like you use full-fat coconut milk, no “lite” like in the recipe. Are the picture results from the full fat or lite? Because “lite” is basically + 2x the volume in water, so I’m imagining it wouldn’t be very thick in that case…

    Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! I’ve tested it both ways and both work. I was pleasantly surprised that even the light makes creamy rich yogurt! The full fat will obviously be higher fat and slightly thicker.

      • Michelle says

        I tried it with regular fat content coconut milk and left it out over 48 hours. After over 8 hours in the fridge, it still hasn’t thickened to anything like a yogurt consistency. Not sure where I went wrong…
        If it works, it will be the best thing ever though!

  51. Becky says

    I’m excited to try this! I keep coming across recipes that call for a small amount of plain yogurt, but I’ve had a terrible time finding small cups of plain non-dairy yogurt at local grocery stores.

  52. littleblackdomicile says

    I seriously can’t be the only one thinking of all the cute little jars to make this in! And how marvelous these will look in the ref. Can’t wait!- Laurel

  53. Cheryl says

    I make a ranch dressing similarly, but I never thought to use 2 probiotic capsules to try to make yogurt. I’ve been dying to make Tzatziki sauce and I really need a thick yogurt. I’ve stirred it in, will let you know how it turns out. Thanks for the inspiration!

  54. Kim says

    Seriously. You are the best. I’ve been looking for a dairy free yogurt at my grocery store but no luck. SO, I thought, I should try to make it. But then Ugh the ingredients and equipments. This is just what I’ve been looking for. Thanks a million.

  55. boom says

    I have no idea why I would have probiotic capsules. Where do you get them and why do you have them in your pantry?

    • Cheryl says

      Her NOTES section says :
      *My go-to probiotic is Renew Life Ultimate Flora 50 billion. However, the company does not confirm whether or not it is vegan. So a good vegan option is Jarrow Probiotic 10 billion, which I tested with the yogurt and it worked well!

    • Danie says

      Health food stores usually carry them also IHerb.com carries them as well. Many people use them to aide in gut health. Probiotics help replenish good bacteria in the gut. Everyone need a balance of good & bad bacteria in their guts otherwise the bad bacteria takes over and can cause many gastrointestinal issues and illnesses

  56. Brooke says

    Would you mind sharing what brand and type of probiotic capsule you used, please? I am comparing strains and quantities of bacterium in order to gauge how successful I will be with the supplements I have on hand. Can’t wait to try this!! Thanks!!

  57. Deb says

    Hi Dana,
    Please explain the probiotics and is there something else we can use in it’s place?
    Thanks in advance!

    • JC says

      Use 1T miso instead of probiotic capsule- works perfectly!
      Try draining off the liquid from a canned coconut milk, if using that, for a thicker consistency.
      Probiotics sold (for exampe in capsules) come into question especially for children. If you do use them consider those over 50 like ProX 10. Do research.

  58. Diane says

    YAY!! It’s so hard to find vegan yogurt, and the ones you do find have too much sugar! I can’t wait to try this. THANK YOU!!

  59. Emily says

    I have been waiting for this post since you mentioned you were working on it on your instagram stories a while back! Can’t wait to try it out!

  60. Véronique Gosselin says

    Hi, can we use yogurt starter Yogourmet instead of the probiotics? If yes, how much?

    Thank you!!

        • Brittany says

          I’ve tried this recipe with belle +Bella non – dairy yogurt starter and grace full fat coconut milk. Worked perfectly! There are instructions to make the yogurt with the starter but it’s a bit more tedious than this recipe :)

      • Constance says

        The probiotic suggested in this recipe is also grown on dairy and not vegan. It’s very difficult to find a true vegan probiotic. I’ve even seen some online that say 100% vegan, but when pressed, the sellers will tell you that they’re actually vegetarian.

  61. Nisi says

    You must be psychic because I was just Googling homemade coconut yogurt recipes, went to check my email and there’s your BLOG email with this recipe! I love your recipes by the way!

  62. Avital says

    Hi Dana, thank you so much for this recipe! Do you know if I can use coconut liquid which is made out 60% coconut liquid and water? It’s a Thai brand called Aroy-D

    • Ulli says

      Hi, I used Aroy-D coconut milk (very tasty milk btw) with vegan kefir bacteria, turned out great, thanks a lot, Dana?

      • Avital says

        Really? Mine didn’t :( I wonder what went wrong with it… maybe it was too hot here or maybe the probiotic I used wasn’t strong enough, but you are giving me hope to try again. Thank you!

        • Ulrike says

          Just had my second one, this time I used the Aroy-D coconut milk again but with normal probiotics (Dr. MERCOLA complete probiotics) in the oven with the light on for about 30 hours and then in the fridge for about 8 hours, great result, creamy and tasty. I did not stir, it was like sour coconut milk before it went in the fridge but was nice and firm like yoghurt should be when it came out of the fridge.
          I had about 400 ml coconut milk and half a capsule of the probiotics.

  63. Helen says

    Has anyone else tried this with Trader Joe’s cartons of coconut milk instead of the canned coconut milk? I’m wondering if that works just as well….Thanks!

      • Deborah L Anthony says

        I used Trader Joe’s canned full fat coconut milk. The only ingredient is coconut. Left it 48 hours and no yogurt. Perhaps need to try with different probiotics. I thought the recipe said one capsule would do it? It’s worth another try. This is a great idea!!

  64. Vanessa Gribbins says


  65. Karen says

    I’m confused! How does mixing Coconut milk with probiotic capsules and leaving it out (while covered?!?) actually create a yogurt? Maybe I don’t understand what yogurt is? Help!

  66. caitlin says

    How the heck do you get it so thick? I’ve tried other recipes before, and it doesn’t thicken up like that at all — most recipes call for gelatin or for you to drain it once it’s done for added thickness. Does the brand of milk really make all the difference?

    • Rachel Rutkoski says

      I’m curious about this too. Whenever I have made nondairy yogurt it did not become nearly as thick. I think I have even tried using Thai kitchen coconut milk. Was the yogurt in these pictures strained?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        I think letting it rest for 48 hours in a warm place thickens it, and then refrigerating it makes it super, Greek yogurt style thick!

          • Amber says

            Mine didn’t work either. I used the aforementioned coconut milk and probiotic. Left it out for 48 hours in oven with only oven light on. Still just as liquid as it was when I started…..

          • Melanie says

            Mine didn’t work either. I used a coffee filter to cover it and left it out on the counter in 75ish degrees. It was really watery. I used Health Prime Plus vegan probiotic which has these properties; acidophilus – 16.8 billion CFU*, l. plantarum – 2.4 billion CFU*, l. salivarius – 2.4 billion CFU*, s. thermophiles – 2.4 billion CFU*, and I used two.
            Perhaps, I needed more probiotic? What did I do wrong?

          • Silvia says

            Mine didn’t work either. It tastes like coconut oil and definitely not greek yogurt style ?
            I used Thai Kitchen milk too.

          • Lilly says

            Same!!! I’m so bummed. I actually just moved mine outside where it’s super hot. It started to smell funky from the oven too….

          • Linda says

            I think it’s important to check your probiotic strength. The recipe calls for two 50 billion. Now I looked at mine and they were only 5 bill each so I put like 4 in but am only using 1/2 can of coconut milk so hopefully it’ll work!

      • Claudia says

        Having the same problem. Mine came out super watery. I used 1 can of coconut milk with 4 probiotic capsules (40 billion CFUs each so total of 160 billion). Did anyone solve this problem? :(

        • Sarine says


          So i made double the3 batch and used the probiotics, mine separated but I mixed it and put in the fridge. After half a day inthere it was still really loose like a keifer (just as she had mentioned) so I little less than a teaspoon of guargum. It solved the porblem. I whisked it like a mad woman to avoid getting clumps then placed it in the fridge. In a few hours i had the creamy yogurt. Note I did make a double batch, so if its single maybe use half a teaspoon?

  67. Maggie says

    Hi Dana!
    I love how easy this is, and I’m so excited to try it out! I was wondering if you think a fine mesh bag would work in place of a cheesecloth, maybe folded over a few times? Thank you!

      • Maggie says

        I’ve currently got a jar activating with the mesh-bag method, and hopefully, it turns out as amazingly as yours did! Thank you for responding!

        • Maggie says

          Hi there Donisha and Kzell, unfortunately, it didn’t work out…but I’m thinking that might be because of the brand of coconut milk I had on hand. I’ve yet to try it again, but I believe it’s worth a try!

  68. Bonnie says

    I have tried this before with Native Forest coconut milk and it didn’t come out. Thank you for the recommendations on the brands to try. And you’re right about the Trader Joe’s brand. I loved their previous canned coconut milks. The new ones are awful!

        • Monique says

          That’s just what I get for not reading the recipe all the way, haha! I ran back out and grabbed Thai Kitchen Bc I don’t have a Whole Foods close by. Gonna check on it tomorrow and see how tangy it got!

    • jo stratis says

      Hi do you know if this yogurt will work with homemade coconut milk made from coconut powder and water?

      Thank you

      • Ale. says

        I went to buy some probiotics from the health food store for this recipe, and they said I should do some research on the exact type I need. They recommended looking at the ingredients of other yoghurts but I found that confusing! I’m in Australia so don’t have whole foods – any suggestions?

        • Sandra Mavity says

          I was recently in New Zealand and found a wonderful thick and creamy coconut yogurt made in Raglan, NZ. It was heavenly!!! Sadly, they don’t distribute to the U.S., but they do to Australia (for those interested down under!) Because of being lactose intolerant, I thought it would be a no brainer to find a just as good coconut yogurt back home. No such thing exists in any of my local stores: Publix, Walmart, Whole Foods, Fresh Market, and Earth Fare. I’m so glad I came upon this site and recipe! Thank you, thank you, thank you!!!

          • Christine says

            I too found Raglan coconut yoghurt in NZ and love, love, loved it. I live in NZ so am wondering why I don’t just buy it, but am very eager to try this method at home. (I will use the Raglan jar to make it in!) Unfortunately I couldn’t remember the strength of the probiotics needed, so bought only the 10 billion one. Can anyone tell me if I should I use five of these capsules to one can of coconut milk?
            I was really excited about finding this site and hope to try more of the recipes in the future. Thank you so much!

          • Jennifer says

            I bought the 15 billion instead of the 50 billion she recommends (same brand though), because it was cheaper (spent $20 instead of over $50 for one bottle). I used six capsules instead of two, and 24 hours later, it’s tasting like a good yogurt should. I’m going to let it go another 24 hours, but I think you will be safe with 8-10 capsules per can of coconut milk (the OP used two capsules of 50 billion each=100B total).

  69. Samantha says

    Yay! I can’t wait to give this a try! I’m lactose intolerant so I’ve been eating store bought coconut yogurt for quite a while. This homemade version looks like a game changer!

  70. Lacey says

    I definitely need to try this. I love eating yogurt for breakfast, but it just really does a number on my stomach for the rest of the day. Plus, this is so easy, why wouldn’t you try it! Thanks, Dana!

  71. Lauren says

    Can you make this with refrigerated non-dairy milks or just canned? I’d love to try this with soy milk!

    • Ashley says

      I know soy milk works wonderfully- but make sure your soy milk is only soy beans and water- no additives!

      • Mel says

        I make my own coconut milk using organic shaved coconut. Would I be able to use this milk? I’m on an AIP diet and have been instructed to avoid any canned foods. When I make it, I always get a very thick cream which sets at the top so it’s definitely not low fat milk. Wld this work?

        • Antya says

          I also dislike canned stuff, so I’ve tried using home-made coconut milk made from pure, organic coconut chips, but no joy obtaining yoghurt so far. I will re-try using just the creamy layer of the coconut milk. Fingers crossed.

  72. lizbee says

    I recently started making cashew yogurt by this method – well, making cashew milk from cashews, then dumping a probiotic capsule into it with a little maple syrup and letting it stew overnight. From the second batch on, I have been using a little starter from the prior batch and have it at a sour level I really like. I am allergic to almonds and used yogurt as a protein source prior to eliminating dairy from my life, so while tasty, the coconut version hasn’t done it for me in the past – long story short (too late), this works with any milk! Or COULD..so y’all should try, using whatever base you like.

    • OneGreenSmoothie says

      What a great idea to use the old yogurt as sort of a starter. Do you think it just takes longer to populate the milk base with the same amount of bacteria or do you think it’s basically the same? This seems more economical so curious as we are a family of 5 and the probiotics get pricy at that rate, haha:)

      • Lizbee says

        I don’t think it would take longer. For dairy yogurt (which I used to make a lot of), you use 1/2 c. old yogurt in a quart of milk, so that’s what I’ve done with my cashew concoction. It works great.
        My guess is the flavor might change a little as you start weeding out the species that don’t thrive as well in the environment you’re creating for them…that’s the only thing, is you may be selecting for some species over others by feeding them coconut milk and maple syrup, rather than taking them in the powder form. Not sure…it does taste good, though, and sour – so I know SOME species are doing really well!

        • Camelia says

          How thick does the cashew yogurt turn out? Is it more like a buttermilk? Can’t wait to try it out!

          • lizbee says

            I make it pretty thin (i use it for cereal mostly) but you can add psyllium powder and/or mess with the cashew/water proportions to get the thickness you like.

    • shelbyogini says

      How lizbee! I’m so curious about your cashew yogurt recipe with specific details. Any chance you could share? Do you by chance have your own blog on which you’ve posted, etc.? I, too, would like to get some protein from my yogurt and love cashews!

      • lizbee says

        I don’t have a blog, but this discovery made me think I should start one! Just kidding – I cook almost exclusively from MB :)

        The cashew yogurt is…

        1.5 c. soaked cashews (at least 4 hours but typically overnight), drained and rinsed
        1.5 c. filtered water
        1-2 Tbs. maple syrup
        a few Tbs cashew yogurt from last time.

        Whiz in the vitamix until very smooth, then pour into a quart jar and set at ~115 degrees overnight. I have a Yogourmet, so I make this before bed, set it in the warm water bath, and it’s done in the morning; or, I do it before work and move it to the fridge when I get home.
        You’ll want to play with the cashew/water proportions to get the consistency you want, and consider adding some psyllium powder if it’s not thick enough. I make it on the liquidy side since I use it in my cereal mixed with hemp milk. Thicker, I’ve used it to great effect on pie or just mixed with fruit.

        • Lisa Roberton says

          Thank you Lizbee. I can handle coconut but only so much so would like to try a non coconut version.

        • Michele says

          Lizbee, if you are starting your initial batch of cashew yogurt, do you use the probiotic capsules to start it?

          • lizbee says

            I used capsules for the first batch, just because i thought that was such a great idea – why not give my concoction a chance to grow all the possible probiotics in a capsule, rather than just the ones that thrive in whatever the starter would be! Then after that I started using starter from the previous batch.

        • Wendy says

          Thank you, Lizbee! I just tried Forager cashew yogurt today (loved it!) and wanted to search for recipes to make my own but then I came across your recipe while checking out this one! I have never made home made yogurt before. Do you think I can just let this sit on the counter just like the coconut yogurt instructions? Thank you for sharing your recipe! I’m going to try it asap as I made cashew milk all the time!

    • Stacey says

      Hi, how much of the starter do you use? I just made cashew yogurt using a capsule and it turned out great, but I’d like to use starter for the next batch. Thanks!

  73. Jade says

    Wow! I’ve always been so intimidated by dairy free yogurt recipes. Not this one! Cannot wait to try it. Thanks again for awesome,easy recipes. :)

      • TIm says

        Just wondering how to know when to put it in the fridge. You said when it’s activated and 24/48 hours. How can we tell if it’s activated?

        • Melissa says

          I first tried 48 hours and the consistency was perfect–like Greek yogurt! But it was too tart and super intensely flavored. Then I tried 30 hours and the flavor was great, but it didn’t thicken in the fridge. BUT, I didn’t use a different brand the second time. Maybe that affected it.

          • Sherryn says

            I didn’t get a tart result! I just got creamy coconut milk. I definitely used a PRObiotic but, recalling the instructions from (a poor) memory, I stirred with a metal spoon. Do I Just have probiotic coconut milk?

      • Kayla says

        Hi! I was just wondering if all of your recipes on your site are vegan? Thanks!! (P.s. I absolutely ADORE the amount of time and effort you put into your site) :-)) it REALLY shines through. You have inspired me! ?

  74. Cameron says

    Weee! You solved the coconut whipped cream crisis. I have been saving my last can of the old formula coconut milk.

  75. Esther Rolim says

    It looks delicious! I’ve seen a lot of yogurt recipes but most of them heat the milk before adding the probiotic. I’ll definately try yours. However I do not have probiotic capsules here, I have instead a 7 grams sachet probiotic. Do you think it will work?

    Thanks :)

  76. Shauna says

    Are there any other milks you can do thisthis with? I have Hempmilk and Almondmilk in the cabinets now.

    • Amanda says

      While I’ve never tried those milks, I’m going to say no. Full-fat coconut milk is heavy, thick & creamy. That’s why it makes a great yogurt (as well as whipped coconut cream!)

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Jess! We cannot guarantee the results using almond milk and have not tried it!

          • Nat says

            I do soy milk yogurt all the time in the same way. I tried different soy milk brands and only Costco Kirkland organic soy milk works. It is sold by 12 packs. Initially I used probiotic powder but now I simply add a couple of spoons of the yogurt to the new portion of milk.

          • Andrea says

            For cow’s milk yogurt you heat the milk to 180 degrees first and then cool down to make the yogurt due to risk of harmful bacteria that can ruin the batch. Is there risk of this for coconut milk yogurt? I didn’t see instructions for heating the “milk “

    • Ll says

      If you do that I would add chia seeds to thicken. If you use almond milk to make yogurt the end product will still be as thin as almond milk… so chia seeds will make it thick

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I haven’t tried it with other milks, but I think if you made your own nut milk (like a thick almond milk) I think it would work! I just find store-bought nut milks to be a little thinned out.

      • 5Rodies says

        I’ve used a similar method using Soy milk and a non dairy yogurt starter. You can put it in your oven over night with just the oven light on to keep it warm enough. My pressure cooker also has a yogurt button on it, easy peasy.

        • Pam says

          How was it in the instapot? All of the other recipes I saw called for gelatin or some sort of starch, which I don’t want to use.

        • Aerialla says

          Thanks for the tip on the oven light. This is my third try (it’s cold here in LA) and finally success after 48 hours with the oven light.

      • Yeleni says

        OMG it was amazing !!!!!
        I’m totally addicted to almond yogurt by a brand called Abbot Kinneys and I was wondering could you please please make an almond yogurt recipe … because coconut yogurt everyday I find a bit to heavy.

        Loving all your new recipes ,

        Love Yeleni

          • Macy says

            I tried this two days ago and it’s still not thickening at all! Really disappointed and put some money ??

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            Hmm, did you refrigerate it? Also, were you using thick full fat coconut milk? It’s really important to use high quality ingredients, ideally the ones I’ve listed there.

          • gbear says

            No such thing as “coconut cream” unless it is made from fresh coconut meat & a long process. The canned coconut milk labeled “cream” has thickeners added such as guar gum, etc. Fresh frozen coconut milk is sold in Asian markets.

          • Sas says

            There definitely is such a thing as coconut cream with no added thickeners gbear, I have some in my pantry right now! Also, you can easily make your own coconut cream at home with separated coconut milk, so I’m not sure what this “long process” is that you’re talking about?

      • Ilona says

        Yeah, I’ve tried a few times with different starters using store bought milks, and I have found it only works when you make the almond milk from scratch and add agar agar to thicken. Oat milk is too thin and I’ve never had it work!! Xx

        • Rene Spires says

          If you add agar agar do you stir in or have to heat the almond milk first then add agar? Wondering to get it dissolved.

          • Kayleigh says

            Agar agar will not dissolve properly if it’s heated. You have to dissolve it in cold liquid.

      • Devon says

        It totally works. I make it 2-3 times a week using the exact coconut milk and probiotics she recommends using. My 1 year old absolutely loves it, and eats it for breakfast daily!

      • Waimihi says

        Try leaving it in a warm room or the hot water cupboard for the first 12 hours – that should do the trick.

      • Rosemary McElroy says

        Perhaps your indoor temperature is too cool Ornelas you’re probiotics aren’t strong enough. It works really great for so many of us. If you’d like help troubleshooting, I’d like to help.

        • Tricia D says

          I agree. I tried making this last winter and it always came out runny. I was so disappointed. I thought the temp here in Phoenix set at 78° in my house would work. Last month I thought I’d try one more time and it came out perfect! Thick, tangy and delicious! I’m on my third batch and it’s been consistently thick and creamy. You definitely need to follow the directions to a tee. Shake the coconut milk can first. Make sure to dissolve the probiotic powder with a plastic or non metal utensil and make sure you squeeze any clumps pressing on the side of the jar to make sure they dissolve. I also used a thin dish towel instead of my cheap dollar store cheese cloth. After 48 hours it was a little separated so I stirred it with a plastic spoon and put it in the fridge and the next morning I had the yogurt of my dreams! So happy!

        • Star says

          Hi Im from the Philippines. I tried to make this yesterday using the available coco milk here in the supermarket, and the probiotics i found in our pantry. However, my yogurt tastes weird this morning. It is sour but feels like something is off. I re-read your article and the comments section and found that the error lies in the inulin found in the Nature’s Bounty Probiotics. Didnt k know that inulin is a prebiotic till now. Should I throw away this yogurt? Why does prebiotic mess up the fermentation? Thanks in advance

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Star, it does sound like it should be thrown since the taste is off. Prebiotics unfortunately can mess with fermentation.

      • TimM says

        I had success using the basic method here with soy milk instead of coconut milk/cream and I immersed the jar inside a hot water thermos overnight, it worked well and I was doing this trying a variety of thickeners added at start or end of process with varying degrees of success then it all stopped working completely, I was just winding up with funny tasting milk consistency and gave up – a friend pointed out I was using cartons I’d got on a sale that were long life cartons despite me refrigerating them and had stuff in there to inhibit bacteria so the choice of milk is very important.
        including a bit of sugar may help to feed the bacteria or putting a sealed lid on and leaving in hot water overnight ? good luck :)

      • Skye says

        Your probiotics are probably inactive. You should return them and get your money back, for a different brand. Make sure you keep them refrigerated.

      • Lauren says

        Hi! I just made it and it was absolutely delicious!!!!! Best yogurt I’ve ever had-including some really good yogurt in Greece! It’s super decadent, rich, just the right level of tang and so easy!!!! It’s a win-win for me!

        • Rochelle says

          Hi, I want to clarify the choice of coconut. In the audio of the video and recipe you mention coconut milk but your video shows coconut cream and milk interchangeably. Which one should I use and is there a difference? Thanks.

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Rochelle, either works! Coconut cream will be thicker and richer and coconut milk will be thinner and lighter. Hope that helps!