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 bowlWeck jar filled with berry compote and homemade coconut yogurt using our step-by-step instructions

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

Thick
Creamy
Coconutty
Probiotic-rich
Gut-healthy
Versatile
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
Print
Jar of homemade Easy Coconut Yogurt with fruit compote at the bottom
4.5 from 296 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

Ingredients

YOGURT

  • 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

Instructions

  • 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.

Video

Notes

*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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  1. Bahar says

    I made the yogurt followed the instructions bought the same probiotic. The yogurt was thick for sure but it had sour taste and felt chuck like I didn’t use organic milk so not sure what went wrong there can you please help.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bahar, just to confirm- you used canned coconut milk? Was everything fully sterilized? We’d also suggest taking a look at the troubleshooting tips in the post and video.

  2. Rena says

    I was super excited to try this easy recipe. But not sure if the yogurt is suppose to have a brown layer on top… Has a bit of a stink but yogurt doesn’t smell good anyways… so wondering if the brown thin layer on top is a NO NO… I’ve not tried it…honesty afraid to…
    I did was the glass jason jar with HOT water, used wooden spoon (Clean but not washed) Bio Kult Probiotic. Please advise… Thank You.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rena, it does sound like something went wrong. If the wooden spoon wasn’t sterilized, that could be the issue. Otherwise, make sure the probiotic doesn’t contain any prebiotics. We have more troubleshooting tips in the post and video. Hope that helps!

  3. Lauren says

    I tried to make this. My apartment usually runs at about 77 degrees during the day and 72 at night. To start, I dumped boiling water into the mason jar and then dumped it out. I’m not sure if that was sufficient sanitizing? Then I dumped the coconut milk in it and stirred in the probiotic with a plastic spoon that had been washed (the probiotic has been in my fridge and is good through february I believe- and I don’t think it contains an prebiotics..its the renew life but 90 billion so I only used 1 capsule). However, after 24 hours I went to taste the yogurt iand it gave me a pretty immediate bad stomach ache (just from a small amount). After 48 hours, the same thing happened. It tasted tangy and smelled fine but it made my stomach hurt. I usually have no issues tolerating coconut products and there was nothing else in the can of coconut milk so I’m wondering what went wrong. Any ideas? I’m afraid to try again as I don’t want to consume bad bacteria as I already have gut issues. I was hoping this would help with that.. I’ve been trying to read up on whether leaving this on the counter in the heat is safe as you say, but haven’t been able to find anything. However, I have been reading through some of the comments here and someone mentioned that “so much can go wrong”..any way. I’d love some ideas I’d like to try again but I’m afraid to get sick.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, so strange. What brand of coconut milk did you use? It was either a spoiled / bad coconut milk or your probiotics weren’t fresh. OR something wasn’t properly sanitized…

      • Lauren says

        I think the native forest one? I just purchased it…probiotics definitely have been in my fridge and have an expiration date of february I believe..I will try it one more time I got a different brand this time. what is the best way to sterilize the jar and a plastic spoon?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hot soapy water, rinse with very hot (almost or just boiling) water. I think the native forest one should be fine. But if you get a stomachache again it’s either the coconut milk or the probiotic. Have you tried the probiotic and the coconut milk on their own (separately) before?

      • Lauren says

        i haven’t tried the coocnut milk on it’s own in a while but I have had coconut milk before with no issues (probably not that brand but there was no guar gum or anything else in it) I never have issues with any other coconut products though either I eat them daily! I also was regularly taking that probiotic prior to making this (although it had been a month or two). I will try the probiotic again on its own..and I’ll try this one more time. Thank you!!

  4. Garrison says

    Hello, I was wondering if you have ever tried starting your next batch of yogurt using the last of your previous batch as opposed to using probiotics again. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sehaj, we haven’t tried those specific brands, but it looks like that probiotic might contain PREbiotics (such as inulin) which can cause issues. Hope that’s helpful!

  5. Scott D Mccanles says

    Hi, If you wish your Yogurt to be thicker, do you do the cheesecloth step after the 48 hours?

    Thank you,
    Scott

  6. Jake says

    Nice simple recipe; however, I modified the recipe a little by first sterilizing everything. I used two cans of your recommended coconut milk to which I added 2Tbsp of maple syrup. I also used what probiotic I had which was Strengtia K-61 30 billion ct. I put the mix into my dehydrator set at 105ºF and let it sit for about 14 hours.

    Unfortunately it didn’t turn out quite like I had hoped. The yogurt had separated which was fine but when I mixed it up with a whisk it began to effervesce. It also had a strong yeast odor. Not bad – just smelled more like a sourdough starter but nothing like the sourness of yogurt.

    The only thing I can think of is that after looking into my probiotic a bit more, it turns out it contains prebiotic as well.

    Any ideas about what went wrong? Should I toss it out and start with a different probiotic or yogurt culture?

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jake, it does sound like the prebiotics caused that. We’d say try again with a different probiotic!

  7. Xamatha says

    Thanks for posting this recipe. Excuse my ignorance but I have never made coconut milk yogurt before so I have no clue at what point do we introduce the “ad-ins”, it is mentioned in the ingredients section so Im assuming its incorporated in the making process, can you update?

    Thank you!

  8. amy says

    Hey,

    Im just about to give this one a go! Can’t wait to see how it turns out, i love all of your other recipes i have made so far. I was just wondering, my oven light doesnt stay on and it is still fairly cold her in Australia, my oven does have a keep warm function which turns it on at 30 degrees celcius, would that work ok? for the moment i have put it in the microwave as that can keep the light on. thanks ! amy (:

  9. Kacie says

    Hi! I’m really curious because I love yogurt without sugar, If you don’t add any sugar, what does the bacteria feed on if it’s just coconut milk and probiotics?

  10. Raciel Fernandez says

    This seems like the easiest recipe I’ve seen so far. I’ve had several fails so far with other recipes. Can you tell me if it has a coconut taste when it’s done? Or is it undetectable? Thanks!

  11. Celia says

    This recipe looks amazing and nice and simple. I wpuld love to try it out. Although I’m unsure if my probiotics are adequate, I have asked my dietician for his opinion on them but he didn’t respond. Are you aware if there particular strains of L & B that are required? I noticed the one I have has several of the same strains as your but there isn’t any of the L. acidophilus strain neither B. bifidum.. and I’m wondering if it will still work

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I haven’t gotten that scientific about it, unfortunately. Perhaps just test a half batch to see if it works!

      • Celia says

        Thank you, I’m trying one out now. Would like to let you know I love your blog and recipes 😊 thanks for sharing

        • Alesk says

          Hi

          I would like to try to make this yogurt recipe, would you be so kind as to let me know what size Weck jar you use and where did you get the wooden spoon. I noticed you did have a link to the Weck jars but when I click it, it takes me to a page that says “this page is not secure and may be …. we advice you go back to original page”. So I can’t open the link to see what size you used.

          Thank you,
          Alesky

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            OK interesting. You can buy weck jars through their website or through amazon (the link is to amazon so maybe that’s why it’s saying it’s not secure?). That one is the Weck 743 3/4 mold jar.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Adriana, With homemade coconut milk, it needs to be heated and cooled to kill any bacteria. The canning process does this so that’s why we recommend using canned.

  12. Donna says

    Great tutorial on making Coconut Milk Yogurt! I would have just used a Plastic Fork to mix the Probiotic into the Coconut milk. All good though!

  13. Sami P. says

    This is SO delicious and easy. I used Garden of Life’s unrefrigerated 100 billion probiotic per 1 can of Whole Foods coconut milk and it came out perfectly! I’ve now made it 3 times and will continue to keep it as a staple in my fridge. I even use it as a substitute for sour cream in things like chili, as it’s perfectly tangy!

    Thanks for this awesome recipe. It’s very impressive to tell people you make your own yogurt ;)

  14. Conny says

    Thanks for a wonderful recipe. I am not only vegan, but also practicing “zero waste” as much as possible. Therefore I have not eaten yogurt in years, since they all come in plastic containers (or plastic coated cardboard). This recipe offers an easy, cheap & eco friendly solution (if you do not count the plastic bottle of the probiotic capsules).
    I used the recommended WF coconut milk and the probiotics from “NOW probiotic-10 25 billion”. 50 capsules cost only around $14.
    Therefore a glass of yogurt cost around $2.20! Which is also much, much cheaper than store bought yogurt!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you’re able to enjoy yogurt again =) Thanks so much for sharing, Conny!

  15. Marianna says

    Hi Dana, can you use yoghurt made this way to start your next batch? If yes, how much would you use for a can of 400ml coconut milk? Any other instructions?
    Btw, made using Aroy-D, great taste but runny (don’t care much as long as it tastes this good:)).
    Love your recipes btw, the Almond Joy Granola has been one of my best friends for year.
    Thanks, Marianna

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks Marianna! We tested that idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!

  16. Anni says

    Thank you for such a well-researched and detailed recipe! Hope I don’t jinx myself, but it worked for me on the first try. (I used WF organic coconut milk and the Renew Life probiotic.) So creamy and just the right amount of tang—and much better texture than store-bought yogurt! Have you tried doubling the batch? Just wondering, as sometimes doubling a recipe does not end well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad it turned out well, Anni! We haven’t tried a double batch, but assume it would work? You could make in two jars just in case?

  17. Em says

    Question: If the yogurt does culture but doesn’t thicken, is there any harm in throwing in a bit of chia to thicken it up? I know that’s an added ingredient but if you want thicker yogurt and you like chia, it might work.

    • Ferment4Life says

      You should be able to use stainless steel safely. It’s nonreactive. I make milk and coconut milk kefir and this is what I’ve been doing and advising my customers for years.

  18. Amy Berman says

    I followed all of your instructions and used the correct coconut milk and probiotic and sterilization but made the mistake of adding vanilla and maple syrup from the beginning – it’s now about 18 hours in the oven with the light on and it is still liquid – is it going to solidify at all or did I ruin the recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy, it might still be okay even if it doesn’t thicken! Just make sure it doesn’t look/smell off. Which brand of coconut milk did you use?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy, we haven’t tried that, but maybe try adding instant coffee powder after it has fermented? Let us know how it goes!

  19. Hope says

    I am trying this for the first time! I forgot about the no metal and used a small stainless steel metal whisk to stir in the probiotics 😕. Everything else is just as you suggested. Do you (or anyone else) think this batch is doomed? Have you ever had success when stainless steel is involved?

  20. Carla Keith says

    I made the coconut yogurt per the instructions, but after about 20 hours, it had not thickened up at al (I was afraid that my probiotics were too old). I put it on the counter as we were using the oven to bake something, and I left it there overnight. I looked at this morning (around 11:00 am), and it had thickened nicely. I was just wondering if I left it out too long since it was past the 48 hour point? Will it be safe to eat? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carla, as long as there are no signs of mold and it doesn’t smell bad, it should be fine! Use your best judgment though!

  21. Laura Nesmith says

    😩😩😩😩 I have tried it 3 times so far and have yet to succeed.
    I’ve been using the 365 Full Fat can, and 50 billion probiotic just as suggested. I have sterilized and followed everything to a T. There is quite a lot of liquid separated at the bottom and the top seems to just be the coconut cream, nothing different other than a bit tangy. I’ve tried leaving it longer than 24 hours and still no difference.
    Any other suggestions as to why the liquidy bottom and not thickening and becoming creamy? I want to perfect it so bad cause buying coconut yogurt has become quite expensive!
    Help?
    Thanking you in advance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, so a little separation is normal and you can stir before transferring to the fridge. But if you prefer a thicker yogurt, maybe try with coconut cream instead? Hope that helps!

      • Laura says

        It’s very separated though. It is as if the top is just the thick hard cream. The bottom is liquidy with some apperance to yogurt.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Laura, this is due to the variability in quality of coconut milk. No two cans are alike. You can either stir to combine once fermented, then strain if desired to thicken (see notes above). Or you can use Savoy or Aroy-D brands, which have been more reliable for us as of late. Hope that helps!

  22. Beth says

    Can you add protein powder and/or mix in dehydrated fruit before adding probiotic, or will that mess up the process?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Beth, protein powders sometimes contain PREbiotics which we’ve found can mess up the fermentation process. We think it would be better to add them when transferring to the fridge.

  23. Fanny says

    Ok so my first attempt at making coconut yogurt was kind of a fail… 🤦‍♀️I did use Aroy D coconut milk as you suggested and left it to ferment for 48hours. There was about 1-2 cm of liquid at the bottom of the jar and it didn’t really thicken up. Tasted fine though so I still ate it all. 😊 I’m not giving up though! I will get this right! I love how many tips and troubleshooting ideas you give and I’m thinking maybe I didn’t add enough probiotics or the ones I used weren’t the freshest. Either way, thanks for this recipe! I appreciate how thorough you are.

  24. Chris says

    I followed the recipe except I used a fermentation airlock and I used a 5 capsules with 2 billion CFU each. It came out great! But, it was thin even after leaving it in the fridge for a full day. So, I just blended it with frozen fruit and made an awesome, frozen yogurt/sherbet thing! A creamy desert that doesn’t shred my bowels? Nice.

    Questions:
    Will bumping the probiotics up to 50 billion make it thicker?
    Can I use the Airlock instead of the cheesecloth?

    PS – If you don’t know, Airlock’s release the bacteria’s carbon dioxide without letting air in. Also, I have cheesecloth I can use.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chris, we haven’t tried using an airlock so we’re not sure about that! Increasing the probiotics may help with thickness, but we find it more so has to do with the creaminess of the coconut milk you use. We’d recommend using a thicker coconut milk or using coconut cream for thicker yogurt. Hope that helps!

      • Chris says

        I used Grace Classic Coconut Milk which I consider to be as thick as Whole Foods Organic Coconut Milk. But, after a closer comparison, Grace has preservatives and emulsifiers that probably fudge up the fermentation. For my next batch, I’ll try the Whole Foods and Trader Joes’ Organic Coconut Cream.

        Regarding airlock question, I simply should have asked:
        Does the bacteria need plenty of air to ferment?

        Thanks again!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Chris, we wouldn’t recommend the Trader Joe’s- they changed their formula and its now very oily. Our understanding is that lactic acid bacteria does not need oxygen to survive.

  25. Steve-o says

    If dairy milks thickens into yogurt due to the protein how does the coconut milk thicken? I ask because I’m two tries in with no success. I switched to the Whole Foods brand on my 2nd try thinking that there was something different in the ingredients but their wasn’t. I guess I’ll try Renew Life probiotic – it does have 2 or 3 different strains than the one I bought. But still would like to know how it is actually thickening it. Definitely makes you wonder if certain ingredients are not being reported.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      coconut milk generally thickens because of the fat content. Use our tips (of straining and refrigerating) for thicker yogurt!

  26. Danielle says

    I followed the recipe exactly, and the consistency is right, but the yogurt seems really yeasty. I’m assuming that means I did something wrong?

  27. Amber says

    On the RenewLife blog, they also have a recipe for coconut yogurt. The ingredients include their Daily Probiotic + Prebiotic powder. In the instructions they heat and cool the canned coconut milk before adding the powder. My question is: does heating and cooling the coconut milk make the difference in having success using a pro/pre combo?

      • Amber says

        I tried it and it worked!

        I used 1 can of Native Forest unsweetened organic coconut milk and 1 capsule of Swanson ultimate probiotic formula 66.5 billion CFU (contains FOS).

        Thanks for the inspiration!

      • Steevie says

        It may be that the heating process kills any existing bacteria so that you have a ‘clean slate’ for the bacteria that you are adding yourself

  28. Misty says

    Can you add the fruit to your containers and store it in the refrigerator or should you add fruit just before eating?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It depends on the fruit, but in most cases, adding it before storing would be fine.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi EJ, we have not tested this recipe with any other non-dairy milks. We doubt it would thicken properly, but if you do some experimenting, we would love to hear what you learn!

  29. Drew says

    This is my new favorite recipe! I love love love coconut yogurt, but I don’t love all the gums and sugar that can also find their way in. Plus really good, natural yogurt like Culina can cost an arm and a leg. Short of selling my kidney, I went on a hunt to find a yogurt recipe that was easy and didn’t require a ton of extra stuff and I ended up here! Thank you for creating this recipe!
    TIPS: I used the exact probiotic you recommended from my local HEB, but I found that swapping the coconut milk to Thai Kitchen ORGANIC coconut milk worked really well because I couldn’t find the ones you recommended. It also works with Thai Kitchen coconut cream. This recipe did not work with a Taste of Thai coconut milk. Just like another user recommended, ALWAYS BE SURE TO SANITIZE! I make my own kombucha and am used to sanitizing with my dishwasher or using an antibacterial soap and hot water to get the job done. For this, I wash all my supplies with soap and warm water (even if they are already “clean”) and then use boiling water from a kettle dumped into my jars, dump out, and wait to cool. Always have clean hands and use clean towels as well. You don’t want to grow mold or nasty bacteria!

  30. Nsk says

    I love this blog! All of the recipes are great except for this one… :( I tried it three times and it never turned into yogurt.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We’re so sorry you’ve had trouble with this recipe! Many readers say it works great, but for others, it seems to cause issues. Did you watch the video for additional troubleshooting tips?

  31. Melanie says

    Hi there! Thank you so much for sharing this recipe. I left my coconut yogurt sitting on the counter for two days now and it hasn’t thickened at all. In fact, it has a bitter (not a tangy) aftertaste. I love Aroy-D (have used it for the past year) and used the kind that’s 100% coconut milk. I used Thorne probiotics, but would have had to use an entire bottle (very expensive) to get to 100 billion for each batch (I made a large batch), so I probably only used 20 billion per batch. Should I just scrap it and try again with a different probiotic?

    I’m assuming if I used two 14oz cans, then you’re recommending 200 billion in probiotics? Just making sure I have this right before I try again. ;-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melanie, sorry to hear that! It does sound like something went wrong. We wonder if the probiotics you used had prebiotics in them? We have used 20 billion for 1 batch successfully with Jarrow brand probiotics. But yes, use more probiotics if doubling. We’d recommend watching the video for more troubleshooting tips!

      • Melanie says

        Thank you so much for taking the time to reply. No, the probiotics don’t have prebiotics in them, but it must be user error on my side somewhere. I’ll update you here when I finally get it right! :)

  32. RA says

    Thank you so much for this! It’s so incredibly simple, quick, and easy. I’ve had success with a number of brands not listed. Helpful tip: if you don’t have a cheesecloth, you can just cover your jar with a double layer of paper towels and secure with a rubber band. Works like a charm!

  33. Floria says

    Love this recipe. So simple! It taste less like coconut and more closers to milk than any other alternative milk. I use it by itself, with honey, with cacao, mix with with broth for a creamier version…delicious!
    Question – can you use some from the made batch to start the next, instead of starting from scratch with another probiotic capsule?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Floria! We tested that idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!

  34. Alyssa says

    Hi! I made this and it just reached the 48 hour mark; putting it in the fridge now to thicken up! Question: it kind of smells how (dairy) sour cream tastes, if that makes sense? It doesn’t smell bad, but it smells tangy and savory, not sweet. (I didn’t add any sweetener, though.) Does that sound normal/correct?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alyssa, it should be tangy, but not taste bad! You can add sweetener at this point, if desired. Hope that helps!

  35. Virginia says

    Hi, Once started, can a spoonful or two of the coconut yogurt be used as the “starter” for the next batch (as can be done with traditional dairy yogurt)?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Virginia, We tested that idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that one, so we aren’t sure how it’ll turn out. But if it’s thick and creamy, it should work.

  36. Chantelle Claire Croeser says

    Hi there!
    How would you suggest keeping the yogurt warm in a cold climate without an oven?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that’s a little tricky. Are there any parts of your home that are warmer than others, perhaps sunny spots or in the laundry room?

  37. Lorraine Stokes says

    I just purchased 2 billion probiotic capsules and then saw you recommended 50 billion. I’m guessing the ones I ordered won’t work, or is it worth a try still?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lorraine, it probably won’t be as tangy, but you could try it! Or maybe add a few extra capsules?

  38. Sara Hierstein says

    I’m seeing a lot of comments here that indicate spoilage due to poor sterilization techniques. Someone used a wooded chopstick to stir? Another simply ran their supplies under hot water? Everything that touches that coconut needs to be sterilized first or you are going to be growing unfriendly bacteria. A breezy kitchen is enough to intro bacteria. A dirty can lid that dips into the milk as it’s opened is enough. I think people need to be advised on how careful they need to be to have this turn out not contaminated. Heat that milk first! Cool to 110. And pour into a sterile jar and use a sterile utensil. Have clean hands and work quickly. The coconut milk is essentially a petri dish. What grows seems to be a crap shoot based on the comments section. Not all harmful bacteria stinks.

  39. Brian says

    A little wild on the recipe (Thai Organic Coconut Milk from Costco, and used ~3T of Nancy’s Whole Milk Yogurt as a starter). But my question is about separation:

    You say ‘a little separation is okay’ — but mine essentially separates entirely, like coconut milk would regularly (about half-and-half or so). Is that entire separation expected (what you refer to above as ‘a little’), and you would just stir it in before placing in the fridge?

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brian, the degree of separation will depend mostly on the consistency of the coconut milk. We’d say try coconut cream or a thicker coconut milk next time. Hope that helps!

  40. Julia says

    Hey! I tried making this and it just turned sludgy and goopy. It didn’t really thicken very much. I thick that it is because my coconut milk was too chunky like you pointed out. I was wondering if coconut cream would be a better idea?

  41. Damien says

    Thanks for the simple and great recipe! Question: Does it matter how many Billion Live Cultures are in the probiotic? For example, could I end up with same/similar results using the Renew Life 30 Billion versus the 50 Billion you recommended?

    Thanks again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Damien, more probiotics will make it more tangy. So it depends on what you prefer!

  42. Lisa says

    Thanks for this simple recipe! I have made it about 7 times through with Earth’s Choice Organic Guar Free 21% Coconut Cream and Garden of Life Once Daily Probiotics, with a 48-hour activation time.

    I did experience some graininess the first few times I made this yogurt, but because I was mainly adding it to overnight oats the texture was not a problem. I noticed the yogurt came out smoother once I switched to a wide-mouth mason jar, so wonder if increased air flow might improve the science somehow??

    Appreciate this recipe and your notes very much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Interesting! We would think the graininess has more to due with the type of coconut milk and how creamy it is, but maybe there’s something else to it. Thanks for sharing!

  43. Anne Christine Miller says

    Should it taste like a super sour Greek yogurt? I want to make sure that’s what it’s supposed to taste like before I eat it.

  44. Kendra says

    I’ve been following you for years, and I have not been vegan, but I have made a lot of delicious vegan meals because of your recipes. I have recently decided to go vegan, and you were the first person I knew to look up tasty, awesome recipes! Keep up the awesome work. Also this yogurt is awesome!
    Thank you!!

  45. Lauren says

    I sterilzed the jar, used Aroy-D canned coconut milk and poured in 2 Swiss Natural brand probiotic (Lacotobacillus & Acidophilus) capsule contents, stirred it with a wooden chopstick, and left it covered with cheesecloth for 36 hours in a warm room but at 36 hours it smelled really awful and was not thick at all. I had to throw it away which was really disappointing.
    What did I do wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Lauren! We aren’t familiar with that probiotic- does it contain PREbiotics? Did you make sure to sterilize everything thoroughly prior to use?

  46. Ken says

    I was excited when, as a vegan, I saw I could make non dairy yogurt so easily. I went right out shopping for the probiotic capsules. What I found was tiny bottles of capsules and powder for between $46 and $54 Canadian. Is this the stuff I should be looking for, or is there a better alternative I haven’t yet discovered? Thanx in advance.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ken, that tends to be about the price range for a good quality probiotic. Hope that helps!

  47. Anna says

    I’m not sure what I’ve done wrong. My yogurt has thickened up after 32 hours, but it’s got an eggy smell to it. I used the recommended coconut milk and probiotics. Not sure if I left it outside in the heat too long

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anna, that’s possible! Was everything sterilized properly? We’d recommend checking out the video and tips in the post if you haven’t already.

  48. Jennifer says

    Would Arroy D coconut cream cartons work instead of cans? Also, what is best to use: Arroy D coconut cream or milk?
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, we aren’t familiar with that product so we’re not sure! We like using Aroy D coconut milk from a can.

  49. Sersha says

    Works perfectly with AroyD coconut milk and Renew Life probiotics (only one capsule). After 24 hours it’s ready and there is separation. After forming in the fridge I just strain it with cheesecloth for 30 mins and it’s like Greek yogurt.

    The smell is a little pungent (more than store bought) but the taste and texture is perfect.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well, Sersha! You could try fermenting less time if you prefer it less pungent. Hope that helps!

  50. Jessica says

    This is one of the easiest and most delightful yogurt recipes I’ve ever had! Reading all of the ingredient labels at the store, it’s so hard to find unsweetened & free of additive dairy-free yogurts. This tastes better and is ultimately a fraction of the cost of all of them. I realized we only had coconut cream in the house (Fresh Thyme brand) but it worked flawlessly! I used the Fresh Thyme multi-flora probiotic (two capsules) which was relatively new. I made sure to pour boiling water in the glass jar I used and on the silicon spatula and let them air dry. Since it was a 90 degree day, it took just under 24 hours – I was tasting it every hour or so near the end. There are some large curds in it but they disappeared once I stirred it. Great recipe! Thank you!

  51. lacey says

    This recipe turned out so well! I used native forest coconut milk and jarrow probiotics. I usually dislike store bought yogurt because of weird textures and added sugars so i am happy I found this recipe. I will be making it regularly now!

      • Mark says

        Hi can’t wait to try this recipe. Just wanted to know first, you say coconut milk but you are using cream, which one do I use? And you like the brands that have Guar Gum to keep it thicker but use the one without, so do you add Guar Gum to this?
        Thanks

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Mark, the goal is to use a thick and creamy coconut milk or cream to produce the most creamy yogurt. Savoy and Aroy-D are naturally thick and creamy without gums, while brands like Whole Foods add a gum to make it that way. So the ingredients are less important than what the milk/cream actually looks like. Hope that helps!

  52. Lisa says

    Hi! I started my yogurt on Thursday at 1 Pm. Exact products from your list. I think my home might have been on the cool side because it still isn’t set. I moved it to the oven with a bulb today. Ive had good luck making dairy yogurt before but this is my first time with coconut. Is there a maximum time you can let it ferment? Im at day 3.

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, we aren’t aware of a maximum. If it isn’t setting, that could also mean the coconut milk wasn’t thick and creamy to begin with. We’d suggest trying one of the brands in the notes for next time if you didn’t already. Hope that helps!

  53. Lorri F says

    Hi,
    Tried the recipe and made the compote just as directed. Easy and good tasting. Not runny, perfect texture.
    My problem is after trying it tonight my stomach is rumbling! Feeling just slightly nauseous. The yogurt had no odor or separation. I don’t think it’s that. Wondering if two probiotics was too much for me?
    Otherwise, great recipe! Happy to find you. ☺️

  54. Sharon says

    Hi! Okay…I made the first try in a mason jar and one can of the coconut milk and mistakenly put in 4 capsules. It turned out a little runny but tasted good. I think because I had hard time finding place to keep it at a good temperature. Kept having to move it from the oven because my household using oven so often. My second try I used what I had left over from my fresh coconut milks from a local distributor who makes it fresh and from scratch( I mixed tumeric and matcha coconut milk together) and a can of coconut milk plus the probiotics. This time lots of separation and mould on top of the yogart so I tossed it. I’m presently making it again with the can of coconut milk and 2 probiotic capsules but doubling the recipe…I know it’ll work with one so I hope it works if I double it so I can’t wait. The only trouble I have is the spot to store while fermentation happens….thanks for such a great recipe. Stay tuned.
    Perhaps you could offer an easy coconut kefir recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Sharon! When using fresh coconut milk, it has to be heated to kill off unwanted bacteria, so that’s likely the issue with the second try. We’ll add coconut kefir to our ideas list!

  55. Sue Ann Teo says

    Hi, can I add fresh coconut milk to the remaining yogurt that I have now to make new batch of yogurt or do I have to make new from scratch?
    Thanks for the recipe and tips. They are very helpful.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sue Ann, we’d suggest searching the comments to see what others have tried! Some other readers have reported success. But when we used 2 Tbsp of coconut yogurt as a starter, we found that it wasn’t as tangy and didn’t really thicken. Let us know if you try it!

  56. Lorri says

    Hi,
    So happy to find your recipe. What size Weck jar? The link takes you to a list of Weck jars. Is it the one L Weck on the site or smaller? Thank you!
    Lorri

  57. Jo says

    Hi,
    Thanks a lot for the recipe. Did anyone give you feedback about this recipe in a yogurt maker with starter culture?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jo, to see what others have tried, you can press “ctrl+f” on a PC or “command+f” on a mac. A find bar should pop up that allows you to search for specific words in the post and comments- hope that helps!

  58. Jennifer says

    I just realized I used a probiotic that has a prebiotic ingredient FOS in it, is it 100% a lost cause or is there a chance it will be ok? It’s been 24 hours and it doesn’t smell off or anything. I was going to let it ferment for 48 hours.

  59. Liz says

    Hi,

    I have a probiotic that is 25 billion cfu. Your recipe is two 50 billion capsules, (100 billion total) Does this mean that I need 4 capsules to equal 100 billion?

    Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liz, it might work okay with just two. But for best results, we’d say try 4 capsules.

  60. Amanda says

    Thank you so much for sharing his recipe! I just tried the batch I made and I love it! I used Thai Kitchen Organic coconut milk because they sell it in a 6 pack at Costco for a great deal. I used 2 capsules of PB8 brands vegetarian probiotics with 14 billion active cultures. I ended up letting my yogurt sit out for 48 hours. I tried it at the 24 hour mark and around the 36 hour mark and it wasn’t as tangy as I wanted. The yogurt didn’t thicken up as much as I thought it would initially, but I put it in the fridge for a couple of hours before I tried it with some fruit and it was a perfect nice thick texture once it was chilled. Thanks again for sharing! I will definitely be making this again soon!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well, Amanda! Thanks so much for sharing your experience!

  61. Irisel says

    Hi! I used Thai Kitchen Organic coconut milk and Solgar avanced acidophilus plus (500 million), since that’s what I had and couldn’t find the brands you recommended in the local store. It’s pretty hot where I live (PR – 80-100F) so I left the mix on the kitchen countertop for 36 hours instead of 48. When I took the cheesecloth out this morning, there was a thin foam on the top and it smelled more like cheese than yogurt. Is this normal?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Irisel, we haven’t had that happen! It does sound like the high temperature made it ferment faster. We’d suggest trying just 24 hours next time. Let us know how it goes!

  62. Paulette Miller says

    I really appreciated your presentation, factual, succinct, and the recipe is easy. I now understand the difference between coconut milk products offered and how to choose the best ones for making yohurt. The Weck jars recommended will be perfect for giving yogurt as gifts too.

  63. Victoria says

    Hi! So I tried to make this twice now with no success. The first time I definitely blamed the probiotics and the outcome was that sulfury egg smell. The second time I followed every single step to a T with arroy D coconut milk and renew life probiotics but I bought the ones that say 30 billion cultures instead of 50. I didn’t realize there were two kinds but I just don’t see how this could have caused it to smell terrible again. The consistency was good and it tasted tangy but the smell was just so bad so I had to throw it out. I’m so dissapointed don’t know what I’m doing wrong :( Any suggestions? I sterilized the mason jar and used a plastic spoon and even ran that under hot water and then dried it before I stirred the probiotics in!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Victoria, we’re so sorry to hear that! We wonder if the room isn’t staying at a high enough temperature for fermentation? Did you check the video and post for more troubleshooting tips?

      • Victoria says

        Yes I watched the whole video I can’t figure it out :( and our room is probably right around 75 degrees!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          So strange! The only other thing we can think of is if the probiotic was not stored at a refrigerated temperature and lost its potency?

          • Victoria says

            To respond to your last message I never put the probiotics in the fridge it says on amazon that it’s optional and they don’t need to be refrigerated?
            I tried to make the yogurt again but this time in the oven with the light on. Just over 24 hours, no smell, it smelled like when you cook coconut oil which is good! It was tangy so I transferred it into the fridge to store and thicken up since I felt it was ready. A few hours later I checked it and I got that awful smell back! What is going on!? I’m so frustrated :( I used the larger size mason jar and when I put it in the fridge I took the cheesecloth off and put the normal mason jar covers back on it. Could that metal that’s on the cover of mason jars turned the yogurt?! I can’t understand why I keep getting that terrible smell!
            Also as a side questions at what stage do you add in the sweetener if you want to use one?
            When I tasted the yogurt at 26 hours it was a nice tang but I felt like it needed a tiny bit a sweetener. That is if I can ever get this right! ***sigh***

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Victoria, some people have expressed concern about purchasing supplements on Amazon due to storage conditions and fake supplements. We wonder if the probiotics may not be active? Once the yogurt is in the fridge, it isn’t a problem for it to touch metal. For the sweetener, we would recommend adding it just before transferring to the fridge. Good luck!

        • Nicolle Serrano says

          Hi!! So I tried making it and maybe left it for a few hours after the 48. I put it straight in the fridge however, it smelled really bad. Kind of egg smell so I am not sure what I did wrong. I used coconut milk from can and Probiotic 25 Billion from Now brand. Any feedback? Also, if I try homemade coconut milk, does the process change?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Nicolle, it looks like that brand contains PREbiotics (FOS) which can cause issues. We’d suggest trying a different probiotic. With homemade coconut milk, it needs to be heated and cooled to kill any bacteria. The canning process does this so that’s why we recommend using canned.

  64. Beverly says

    Hi Minimalist Baker:
    i saw a yogurt maker advertised for $27 on Amazon. Have you tried a yogurt maker? if yes, is it helpful?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Beverly, we haven’t found a yogurt maker to be necessary. But let us know if you try it!

  65. Adrienn says

    Hello! Long time user of the site. And huge fan of coconut yogurt. It’s improved so many dishes, thank you MB/Dana for working on and posting it. I’ve made this dozens of times (replaced my oven light several times now…made all the difference this winter since I live in the D.C. area) and I’ve learned a couple of things about canned coconut milk. First, I suspect MB is so popular, that when something is recommended, it sells out quickly in stores and then online and when available again, at surprisingly higher prices (if you can find it again). So I’ve had to go completely off grid with my full-fat coconut milk choices. First, a surprising good bet are organic store brands. My new favorite (which yes, I’m seriously considering buying by the case), is the Harris Teeter organic coconut milk (chain owned by Kroger). At about $2.20 a can, it’s a reasonable price. The Harris Teeter HT Trader version is also good, though not quite as smooth as the organic. But for $1.40 a can, it’s a good price. I realize that not everyone has Harris Teeter in your area, but I hope this encourages others to try some other store brands. Took me weeks of stopping in to a number of different stores to find the right coconut milk. I’ve used the probiotics that MB recommends and even got lucky with finding it on sale in HT. Love the yogurt with a healthy amount of chai seeds to thicken it up and a large handful of mixed berries. Usually lasts me about four days. Best of luck to everyone out there!

  66. Ana says

    Hi there, I want to test this out but the only probiotic capsules I have the Sakara Life vegan probiotic. They are a non-refrigerated probiotic and probably not as powerful? Do you think these should work?

    Thank you for your awesome simple recipes, I now make your coconut hemp milk on the regular and have completely replaced my needs for store bought nondairy milk!

    Ana

  67. Sheri Decaro says

    HI!
    I made this a few times with one of the less recomended brands and it turned out thin but really good. I found Savoy and tried it , it turned out amazingly thick and creamy however it had a sulfer smell when i opened the jar after cooling it in the refrigerator….it tasts ok… is it still edible?
    thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If it tastes OK it should be fine. Sulfur smell isn’t good though. I’m wondering if there was a sterilization issue?

  68. Mc says

    Hi! After less than 24 hours I checked on my yogurt and it tasted very fizzy and carbonated. Is this still safe to consume?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, that might just mean your probiotics were very active! But look for signs that it smells, looks, or tastes off.

  69. Hannah Shams says

    Hi! The only coconut milk I have on hand is the trader Joes reduced fat can. Is it worth making this if I only have this brand? (I’m planning on using it for your caramel apple cheesecake recipe for context).

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hannah, unfortunately, we don’t think it would work. It’s too liquidy and oily.

      • Alessandra says

        Hi MB. Im gonna try this recipe, I found man others on internet and I like your explanation and tips.
        I would like to know if I can use two or perhaps three spoons of this yogurt as starter for another batch, to save in capsules. Please and thanks in advance.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Alessanda, we’d suggest searching the comments to see what others have tried! Some other readers have reported success. But when we used 2 Tbsp of coconut yogurt as a starter, we found that it wasn’t as tangy and didn’t really thicken. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Naomi, we did test that ourselves but didn’t find it to be successful as the coconut milk never thickened up or got tangy enough. However, if you do some experimenting let us know how it goes!

      • Kim says

        I successfully used about 1/4 cup from my previous batch as a starter and used the yogurt setting on my Express Crock. 8 hours later, I had great yogurt!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            It would have to be made really thick, but it might be possible. Also, you may need to heat it since canned items have already been heated for safety. Let us know if you try it!

  70. erica says

    Hey there,

    I’ve got a couple of cans of coconut milk and a vegan yogurt as a starter.
    Is this method still safe for using a yogurt starter rather than capsules?
    I also question why some recipes refer to this method without heat, but the majority require heating the coconut milk before adding culture and jarring.
    Could you speak to which method is right for what situation?
    Thanks very much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Erica, we did test that ourselves but didn’t find it to be successful as the coconut milk never thickened up and got tangy enough. However, if you do some experimenting let us know how it goes!

  71. Tanya Jean says

    Hi!! I’m ready to make this!! Do you use 2 capsules of the Renew Life Ultimate Flora 50 billion?? Or just one capsule?

  72. Kim says

    I made mine with WF365 coconut cream – that was all they had – it was amazing. The taste of plain yogurt doesn’t do it for me and i always jazz it up. But I wanted to eat this straight from the jar. The flavor was amazing!

    Have you tried the Thai Kitchen Organic Unsweetened Coconut Milk? It was not listed in the video. This was at my local store and was wondering.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! We find Thai Kitchen to be a little unreliable (some cans are good quality, while others aren’t). Glad you enjoyed this, Kim! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

      • Cristina Capobianco says

        Hello! I accidentally used a metal spoon. I used a can of Whole Foods coconut milk and two probiotics. Will I get sick if I eat this? Or will it just not turn out as good?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Christina, it might be okay. Just look for signs that it smells/looks/tastes off.

  73. Maggie says

    Hello! Thanks for this great recipe. I carelessly stirred my yogurt/probiotic mixture with a metal spoon. How will this affect the yogurt? Should I just toss it? :/

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maggie, it might be okay. Just look for signs that it smells/looks/tastes off.

  74. Ivanne says

    I’ve made this twice now using the recipe suggestions: ArroyD coconut milk and Renewlife probiotic (exact, no prebiotic) and left in oven with light on for 36-48 hrs each time. First time thickened well but second time did not. Bigger issue is both times, smelled like sulfur/eggs! What happened? I tried coconut yogurt in the instant pot Yogurt setting, and used regular dairy yogurt as the probiotic instead, and it doesn’t seem to have the sulfur issue but the instant pot also creates a lot of steam condensation. What went wrong?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, did you sterilize everything properly? It sounds like either the probiotic wasn’t fresh or something went awry as bacteria got introduced.

      • Amy says

        Look up videos on making instant pot yogurt. Usually people take off the ring and leave the vent open to help with condensation. I like to just use a regular glass lid that has some vents. Maybe a clean towel or cheese cloth would work too?

    • Jolene says

      I just made it with Aroy-D as well and had the exact same problem. But, I have noticed a weird smell sometimes when I open the cans that goes away and the taste is never off. I’ve never made coconut yogurt before so I have nothing to compare it with.

  75. Meital says

    Hi! I left the yogurt out on my counter so far for 24 hours, its still very watery. Should i give it another day to ferment or add another probiotic?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Meital, if it tastes tangy enough, we’d suggest giving it a stir and adding to the fridge. Otherwise, go ahead and let it ferment a little longer. 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!

  76. Naomi says

    I only have the probiotic with prebiotic. What will happen if I use that instead of just the probiotic?

  77. Hannah says

    This might be a really silly question, but after you refrigerate it, can you use a metal spoon to eat it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Not a silly question! Yes, avoiding metal is only important before the refrigeration step. Hope that helps!

  78. Jackie says

    I too made yogurt milk yogurt using 1 can full fat Thai Kitchen organic coconut milk, 2 capsules MegaFlora, and one package vegan yogurt starter. Left on the counter 48 hours. Once cooled in the frig, it thickened into a great vegan yogurt!
    I’m going to experiment to try increasing the tang.
    Maybe without the starter as you have.
    Maybe increase the probiotic and or time left out. I’m afraid leaving out too long it might spoil?

  79. Brinn Busch says

    This is the second time I made it. The first time was perfect! The second time I used a different coconut milk brand and used a plastic container instead of a glass jar like the first time. Would this have affected the process?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brinn, we wouldn’t expect that to cause an issue, but it’s possible!

  80. Hilary says

    This is really good.Store bought Yoghurt I had was strong coconut taste and no yoghurty tang. This is less coconutty and more tangy.it looks a bit greyish so it would be good to add something with a little colour

  81. Delilah says

    Hi, I just made the yogurt :) it’s been on the side for 3 hours but it’s separated; basically thicker on top and then opaque liquid underneath :/ – what do I do? Thanks 🙏

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Delilah, some separation is normal. Once ready to put in the fridge, you can just give it a stir. Hope that helps!

  82. Jaclyn says

    How do I tell if the coconut yoghurt turns out bad? Mine came out not as thick as I want (but because I couldn’t get hold of any of the recommended brands), no mould or change of colour but it is pretty sour. No bad smell but it does have a bit of sour/vinegar smell to it. I only had coconut yoghurt once (really love it) so can’t remember how it should taste.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jaclyn, it should have a bit of a tangy taste and if it didn’t thicken, that usually just means the coconut milk wasn’t as thick. If you see mold or it tastes bad, then we wouldn’t recommend eating it.

  83. Amelia Leonard says

    I accidentally went half way thru making mine using a metal spoon, but in a glass jar. Is it ruined? Is it still safe to eat?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amelia, it might be okay. If it looks or smells off though, we would recommend discarding.

  84. Jessica says

    I’ve made this recipe twice now using Trader Joe’s coconut milk. First time with full fat and it came out amazing! Second time I tried light and it just didn’t thicken or set up as I would have liked. I’m wondering if there’s a way to use my failed attempt in another recipe? Have you been able to do this? Not sure how the probiotics would play a role in a transformation, but in this day and age I hate wasting it! Thanks!

  85. Happy says

    Hi
    I made mine, I left it in the oven, properly wrapped for 2 days, it came out smelling fermented, light and the water has separated, I tossed it.
    It was overly light, what could have gone wrong?
    Is it the coconut milk brand??
    P.S. it wasn’t as thick as the brand you used.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Happy, a little separation is normal- give it a stir before adding to the fridge. But for a thicker yogurt, we’d suggest trying one of the brands recommended in the notes. Hope that helps!

  86. Teva says

    i really want to try to make this yogurt, but i cant find any cheesecloth in the country i’m in and because of corona ordering online isn’t an option… do you have any Recommendations for another method so that i can make this yogurt and enjoy it :) looks delicious !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Teva, if just using it to cover- a clean, thin dish towel should work. Hope that helps!

      • Emily says

        Hello!
        I wanted to ask the same question but I was wondering how much liquid probiotic you recommend using? A couple of teaspoons perhaps? Thanks so much!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Emily, we aren’t sure as we haven’t tried it. We’d recommend looking at the CFUs of bacteria and compare to the amount in the capsules we used. Hope that helps!

  87. Marta says

    Should the can of coconut milk/cream be refrigerated or not, prior to starting the yogurt making process?

  88. Marcy says

    I have one of those yogurt makers where you pour it into the little jars and you let it sit in the yogurt maker. How would that change this recipe? Should it sit for less time in the yogurt maker? (I used to make full fat cows milk with it and they turned out great, trying for a vegan option now). Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marcy, we aren’t familiar with that type of yogurt maker. But we wouldn’t think you would need to make any changes. Let us know how it goes!

      • Marcy says

        I tried it yesterday…I didn’t have cheesecloth either, I just skimmed the top after it cooled in the sauce pan. I think I should have let it ‘cook’ in the jars longer because it’s a bit runny…but the Whole Foods 365 Coconut milk worked great.

  89. Lynne says

    Help, I used the 365 coconut milk and the renew life (50 billion, 2 capsules) probiotics, let it sit in the oven for 4 days now (because it was not firming up) and it is still very runny. I have put it in the fridge to see if that helps. nDid I do something wrong? It is super tangy, but not even the consistency of keifer.

  90. ZOE says

    Hi there! I made this recipe, but instead of covering the jar with a cheesecloth, I sealed the lid of the mason jar on top. I left it out for a bit longer than 48 hours, and when I opened the lid, a bit of gas seemed to escape the jar. Do you think it is still safe to eat?
    Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that is pressure that escaped. If it doesn’t seem off or taste weird, it should be fine.

  91. Nate says

    Hi there – thanks for the recipe. Is it normal for the yogurt to separate after 24 hours in the oven? I used Arroy-D regular coconut milk, probiotic capsules without prebiotic, sterilized, wooden spoon, etc. I don’t see anything in the recipe or comments about separation. Apologies if I missed it somewhere.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nate, some separation is normal. Just give it a stir when ready to add to the fridge.

  92. Melody Hubert says

    Omg. This is crazy good. When serving, I sweeten mine with a Stevia sweetener and top it with grain-free granola (I’m diabetic with a gluten intolerance- hence, why I was trying to make my own…hard to find in stores). My husband says I’m obsessed.

    However, my last batch turned out runny. I’ve had varying degrees of thickness (I’ve made it 3-4 times so far) but this was definitely the thinnest batch. I’m going to make it again and see what happens…not sure what causes this. As far as I know, I’ve kept everything, including the temperature, the same. Any thoughts?Regardless, it’s still fantastic but I prefer it a little thicker.

    Great recipe! Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melody, we’re so glad you enjoy it! There can be variation from one can of coconut milk to another (even of the same brand)- we wonder if that could be the issue?

  93. Loni says

    Hi there! I see you use coconut milk. I’ve found both coconut milk and coconut cream in the health food shop. Are you using coconut milk, and not cream? None of my coconut milks seem to be think enough!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cléa, So far we’ve only had good success with canned! But if you try homemade let us know. We would suggest reducing the amount of water for a thicker yogurt.

      • Johanna says

        Made it with some canned organic coconut milk (not from US so don’t have all those brands). Turned out pretty fine although it didn’t thicken much…
        Would like to know also if it’s possible with home-made coconut milk!
        Also the canned milk should be with how much percentage of fat?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Johanna, we haven’t tried homemade, but we think it would be too thin unless you reduce the water quite a bite. The coconut milk we use has 14 g total fat per 1/3 cup (80 ml). Hope that helps!

  94. Alec says

    Hey Dana, first time commenter although I have used manyyy of your recipes in the past, so hi:D. Anywho I am in the process of making this yogurt right now, and I see you advocated against Trader Joeys coconut milk, but me being me I used that, because I had it on hand… It was super clumpy so I set it in some warm water and that seemed to thin it out nicely.. I then added in the pro-b’s and mixed them up and then(now) 15 hours-ish later the mixture has solidified… Do you think it could be the brand of coco milk, the fact that I slightly warmed and then cooled the mixture, orrr because I live in New York and my inside house is about 68 degrees. Or a combination of the three? Threw the whole lot at ye here, but any insight would be appreciate… thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s definitely the coconut milk. I don’t like that brand although I used to, which is unfortunate. Next time I’d recommend grabbing one of the brands I recommend!

  95. Neha says

    Thank you for the recipe Dana! I accidentally got the Renewlife 30 billion cultures capsules. Will that work?

    • Selina says

      Hi. I’m in the process of making the yogurt now. The first 24 hours, nothing happened, still the same consistency as coconut milk. It now almost 48 hours and it has bubbles in it but doesn’t seem to have thickened all. Is this how it should be? Should I leave out on the side longer to see if it thickens at all? Thank you 😊

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Selina, it should thicken a little, but not as much as dairy yogurt. It’s best to start with a thick coconut milk. We’d recommend checking out the tip above the recipe about straining through a cheesecloth to make it thicker. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rianne, we tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!

  96. Amber says

    Hi! Saw this recipe ages ago and finally got around to making it. I let it sit before for 48 hours before refrigerating overnight and it came out so good this morning, super tangy. Thank you!!

  97. Merrill says

    This was so good!! I used the Whole Foods brand coconut milk as suggested and a less expensive probiotic (15 billion instead of 50). Could I use your diy coconut milk recipe next time? I’d like to eliminate the milk can if possible.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! We’re afraid our DIY coconut milk wouldn’t be thick enough. But potentially if you use less water. Let us know if you try it!

      • Aua says

        Hello! It’s my first time to try and make and I wanted to ask if just a capsule of 25Billion live cultures is enough for one can of coconut milk? Or does it make a difference?
        Hope to hear from you 🙏🏼
        Thank you for your content!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Aua, it will depend on the brand and strains, but it might work. We’d suggest 2 capsules for best results, especially if you like more tangy yogurt.

    • Cristal Osborne says

      In your recipe and in one of the comments, there was an option for using a different probiotic. Is the goal to have 100 bil CFUs total?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Yes, that’s ideal. But we have had it work with less. It will depend on the strains and other conditions.

  98. Dana Riccardi says

    Please help me trouble shoot, I cant get my yogurt to thicken. I have made it twice now. The second time I did everything to the T that you did. I used same exact probiotics and used 365 organic coconut milk. I used a whisk to mix milk then used a wooden spoon to stir in probiotics. I let sit for 48hrs in the oven with the light on. Is there a certain temp that is should ferment at as well? My second batch started to separate unlike my first. But even after the 48hrs I stirred it and put it in the fridge and its still watery. It tastes so good even though it is watery but I really would like help trouble shooting anything that I may be doing wrong. Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dana, we’d recommend trying one of the other recommended brands of coconut milk/cream such as Savoy or Aroy-D. They tend to be thicker.

  99. Kori says

    I tried to make this but after 48hours it was really runny…like water. The top was thick but when I when to stir it with was like water under. Not sure what I did wrong or if refrigeration will thicken it up?? It smells fine and tastes ok but it’s just super runny. Any suggestions to get a thick yogurt? All I had was Trader Joe’s brand full fat coconut milk so I might try again with a different brand and see if that helps. I’m really excited about this recipe and I’m hoping to get the consistency right on my next try.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kori, we’d recommend trying another brand of coconut milk or cream next time, such as Savoy or Aroy-D. Let us know how it turns out!

  100. Kianna says

    Was really excited to make this and now I’m really excited to try again lol.
    First round didn’t go well for me. We actually had the Renewlife probiotics at home so that was perfect but it the yogurt started smelling REALLY tangy when I opened the oven door to check on it. I let it sit for 24 hours, tried it, thought maybe it was supposed to taste that way, so put it in the fridge overnight. The next day it still smelled bad and tasted worse so down the drain it went.
    I used a silicone spatula because I didn’t have wooden but thought it would be fine because it’s inert. Will need to trouble shoot and try again, this time with a different brand of coconut milk.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kianna, sorry to hear it didn’t go as planned! We would say also make sure to sterilize everything really well. Let us know how it goes next time!

      • Kianna says

        This time the yogurt worked! It’s a bit tangy for my taste so I’d probably let it go for only 24 hours next time. However, it’s super runny. I thought putting it in the fridge overnight might make that better but it’s still basically straight liquid. I don’t want to run it through cheese cloth because I know it will just go through. Any ideas on how to thicken it? Maybe next time I’ll have to try with straight coconut cream – haven’t had luck finding an organic one here yet.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Kianna, we’re so glad it worked better this time! It sounds like it was just a more thin coconut milk. You could perhaps try adding a thickener such as agar or guar gum. But we haven’t tried that. Coconut cream should help make it more thick next time.

  101. Devon says

    So I made mine and it’s still on the counter. I didn’t have cheesecloth so I put plastic wrap on it. I used a vegan probiotic with 45 billion. But I just looked at my bottle and it has PREbiotic as well. It’s only been 12-13 hrs. I don’t smell anything bad though do you think it still will be ok?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Devon, we haven’t had success with using probiotics that contain prebiotics, but maybe? Check after the full fermentation time to see if it looks/smells/tastes off.

      • Jadeyn says

        Hi there! My first time making this! I used the same coconut milk as you. I used a 10billion probiotic but used 4 capsules. It’s at 48 hours now but smells/taste like what I remember egg whites to be like… any suggestions ?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Jadelyn, unfortunately, it sounds like something went wrong. Does your probiotic contain PREbiotics?

  102. Angi says

    Worked out great and is sooooo delicious. I tried it with liquid probiotics and it works the same. I used the brand symprove for my yoghurt. The first time i mixed the seperated part and the yoghurt didnt thicken up but when i tried the second time and i scooped oit the thicker part and didnt mix it with rhe watery part it turned out perfectly!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Becca, did your probiotics contain PREbiotics? That’s the most common error. Otherwise, see more troubleshooting tips in the post and video.

  103. Kirstie says

    Hi! I’m from Canada and can’t seem to get just the normal Renew Life 50 Billion Probiotics… the only one I can find available is the one called “critical care”. Do you think that would work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kirstie, we haven’t tried it, but based on the ingredients we see online, it looks like it should work. Just double check the ingredients to make sure it doesn’t contain PREbiotics.

  104. Camila says

    I’m so grateful for this recipe and your blog! However, I struggle with consistency. Every time I make it, it’s a different story. Do you think the humidity in the air might affect this? I’m in Puerto Rico, very humid. The last few batches, including the one I made yesterday, are separating and it doesn’t get creamy. And I’ve used both the WholeFoods Brand and the Forest brand. Do you mix it at all within those 48hours at room temperature? Or should it be a “set it and forget it” approach? It looked great until I went in with the wooden spoon to check the consistency and mixed it. It’s runny now. :( Also, the bubbles at the top are good, right?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So interesting! Perhaps. I’m not sure about it being runny inconsistently! Is it thin even after refrigeration? Each can will vary, unfortunately. Lastly, bubbles at the top can indicate fermentation, which is good!

    • Camila says

      Yes, it gets creamier and less separated but still thin after refrigerating. And I use the recommended probiotics. Ok, bubbles are good! What about mixing during the 48hrs? Thank you so much for replying! ??

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        You don’t need to stir at all while it’s fermenting. But if you do, use a clean wooden spoon!

  105. Lucy says

    Hi! I have a couple of very tiny purple dots on mine, it tastes fine and smells fine. Is this normal? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say that’s indicative of mold, unfortunately. Did you sterilize your jars and did your probiotics contain PREbiotics, and/or were they fresh?

  106. Takisha M Jones says

    I made this recipe over the weekend. I used an organic coconut milk and Renew probiotics. It turned out just marvelous! I am so proud of this as I love yogurt, but cow’s milk does not like me. I enjoyed a coconut milk yogurt, but found that they are all not created equal and was often disappointed when I would try various brands. But now, I will make my own. Yummy. I was hyper focused on making sure my equipment was sterile. Great results. Easy to follow recipe. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Takisha. We are so glad you had success! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  107. Becca says

    Hey! I followed the recipe and in terms of texture and taste, it turned out great! But there’s a lingering foul bacteria-y smell that I can’t really get over… any thoughts as to what might have caused that?
    I used natural factors for the probiotic – it’s a high quality local brand here (in Canada) and I just realized it says double strength….
    I think I’ll try again with just one probiotic capsule and see how that goes :)

    Otherwise I followed all of your suggestions – used Aroy-D coconut milk, stirred with a plastic spoon, allowed 48 hours to activate in my oven with the light on, so my best guess as to why it smells funky is the probiotic

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes perhaps that was the issue. Also, does your probiotic contain prebiotics as well?

  108. Georgia says

    Absolutely great recipe! I had tried it a couple times and failed in the past, but this time it worked and I was so happy!!!

    I used Thai Kitchen organic unsweetened coconut yogurt and 1 capsule of Garden of Life Dr. Formulated Probiotics Fitbiotic, mixed it up with a wooden spoon and put it in a clean mason jar. Covered with a cheesecloth, put it in the oven with the light on for about 30 hours (I turned the oven light off over night), then transferred it to the fridge.

    I was discouraged at first because it was still liquid-y for about 18 hours and foam appeared at the top. I read other comments about prebiotics causing foam, and later found out the capsule I used had 4g of prebiotic fiber, but kept it in the oven with the light on anyway and it thickened up!

    Thanks again!

  109. Kat Mac says

    I’m really confused by this recipe, you have made coconut yogurt out of coconut yogurt??? Please explain!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kat, this recipe calls for coconut milk and probiotics in order to make coconut yogurt.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Trinity, we haven’t tried it, but looking at the ingredients, we think it would work. Let us know if you give it a try!

  110. Sammy says

    Hi there! Always love your recipes and was so excited to try this one. Checked on the yogurt tonight after 24 hours and it has pink mold looking spots on top- so sad! Any tips on what might have happened? I used the recommended coconut milk and Garden of Life Mood+ probiotics. Any help is appreciated!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear that, Sandy! We wonder if the probiotic contains PREbiotics? From the label, it looks like it does.

    • Tristan New says

      Hi, I am trying this recipe in the UK and I am really excited to hopefully get it right but I am having a couple of issues. I have had my coconut milk culturing for about 36 hours now and it is still very runny with a few bubbles on top and a bit of a sour smell. I found a coconut milk that contains guar gum (I can’t get the recommended brands here) and I am using the Probio7 advanced capsules which don’t mention anything about containing prebiotics so I’m not sure that is the issue. What I think might be a problem is the weather. It is quite cool here but I have had it sitting in warm places as much as possible (sunny window, oven that is cooling down after use). I was just wondering if you could help out please, is what I have described normal this late in the process? Thank you for the amazing recipes!!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Tristan, it could be the weather, but we took a look at the Probio7 website and it mentions that it contains 2 prebiotic fibers. So that’s likely the issue! We’d recommend trying a different probiotic.

  111. Matina says

    Hello, this looks so good. Im about you try this. However the probiotic capsules i have at Home contains 5 billion per capsule.. i cant woke out the right amount to use.. Do i have to use 20 capsule for the same result??!! Seems excessive.
    Thanks
    Mati

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Matina, it might work with less, but for next time, we’d recommend buying one with a higher CFU per capsule. Let us know how it goes!

  112. Alisa says

    I make this almost weekly for our family! It’s so delicious. We follow the recs pretty closely- I’ve only tried in with Whole Foods 365 brand full fat coconut milk and Renew Life 50 billion strain probiotics. We also take the extra step of straining it in cheesecloth to make it thick! I’ve loved adding homemade granola & fruit for a great breakfast

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Alisa. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  113. Shae says

    Hi,

    Silly question: can I use something other than a cheesecloth? I have a nut milk bag at my disposal.

    Thanks!
    Shae

  114. Lauren says

    Why is the probiotic necessary in the recipe? I don’t have immediate access to any/money to get some, are there any substitutes?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, The probiotic prevents it from spoiling. You could try culturing with another yogurt, but we didn’t have the best luck with that.

  115. brenda hardie says

    Aroy -D (which is my favourite and only coconut milk I use) and Renew Life Ultimate Flora which I purchased to make this. I am guessing by now that you haven’t had or heard of this problem before. Maybe worth trying again one more time.

    • Dana Riccardi says

      I just started to make this recipe. It’s been sitting for 12hours so far. I just realized I used a whisk to blend in the probiotics and not a wooden spoon. Is my yogurt bad then? What will it do using the whisk instead of the wooden spoon, which I bought a small wooden spoon for this purpose. What should I do??

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Dana, it might still be okay. But we caution against it because a metal spoon can react negatively with the probiotics. If it smells, looks, or tastes off, it’s best to toss it and try again.

  116. brenda says

    I used the recommended coconut milk and capsules and after 2 days it started to taste like yogurt but was actually becoming thinner and more watery. I refrigerated it but it is about the original texture, with a tangy flavour. What am I doing wrong?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Did it end up thickening in the fridge? Did you try any of the thickening tips, such as straining through cheesecloth?

      • brenda hardie says

        No it didn’t thicken in the fridge. It is thinner than coconut milk from the can, so straining is not an option.
        I opened a new can and compared side by side with my “yogurt”
        It is more like Kefir.

  117. Kelsey Fraser says

    Hello, Might be a silly question, but if you want to double this recipe, is it important to double to probiotic capsule amount as well?

  118. Michelle says

    Hello, I’ve made regular yogurt but with a couple tablespoons of a store bought yogurt not the probiotic capsules and it worked. Do you think that would work with this?
    Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle, we tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!

  119. Cece says

    Why no pre-biotics? I just put mine on with garden of life colon care 50 billion. I am worried it won’t ferment because it also has enzymes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cece, we aren’t sure about the enzymes. But with prebiotics, it tends to cause spoilage.

  120. Evelyne Noiseux says

    The yogurt has been started a little bit less then 48 hours ago and I wanted to take a peak to it this morning. I realised the yogurt is in 2 phases : coconut water in the bottom and coconut milk on top. However, I had mixed it really well before leaving it in the oven. Am I supposed to mix it during the time it is staying in the oven ?
    Now, I have mixed it and I will put it in the fridge to see if the consistancy can get a little more firm.

    Thanks !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Evelyne, a little separation is normal. Just mix before it goes in the fridge and it should be fine. See additional tips above in the post!

  121. Kim says

    What are your thoughts about using a liquid probiotic (Mary Ruth’s Organics)… would love to try this, I love your recipes!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim, we’ve never tried it, but don’t see why it wouldn’t work! Let us know if you try it!

    • Lynn Ellison says

      We opted to try the oven light method and it is way too hot. We put it in last night and my husband felt the container this morning. Using a meat thermometer, he registered 140 degrees in the oven! (Not sure of the accuracy of a meat thermometer in an oven though) . Is the batch ruined?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hmm! That seems like a very warm oven light- maybe the thermometer is off? Does the yogurt smell/look okay?

  122. Valerie Marzano says

    I used coconut milk powder & coconut cream powder & followed your recipe and was in a rush so only did 12hrs in lighted oven and wow the taste was amazing. I tasted then made a batch of pretzels. I’ll make more today so I will have enough to enjoy the yogurt plane. Thank you so much as my husband and I have gone plant based.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s great! Thanks for sharing, Valerie! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  123. Janine Madden says

    Hi There,
    Love the sound of this recipe, wondering if I can use Saccharomyces Boulardii (5 million CFU) as my probiotic?

    Thanks so much

    Janine

  124. Tania:) says

    Hello, I love this recipe – thank you so much!! I have made it many times – always with Thai Kitchen full fat coconut milk as the guar gum is in there. My yogurt always turns out super-thick and creamy. I do make sure that after I finish the 48 hours (I put mine in my cabinet above my stove as its warm and free from draft), I put it in the fridge for at least 6 hours and it’s lovely and thick. I do have a question though about using an instant pot. Has anyone tried this to perhaps reduce the 48 hour culturing period? I’m hesitant to try it…. Also, has anyone tried using a scoop of their yogurt as a starter for the next batch? Any advice on these questions would be most appreciated! Hope everyone is staying healthy and in good spirits these days:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tania, thanks for your kind words and lovely review! We haven’t tried the Instant Pot method, but have tried using the previous batch. We tested that idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anna, We tested that idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!

  125. Sharon says

    Question: I am favoring putting the coconut cream in a strainer for a more Greek style. My question is: can I put my end result (after coconut cream is s trained) into a blender along with fresh fruit for a prepackaged yogurt in am? Or will add ing the fruit ahead of time and blending together in a blender make the yogurt too watery…& Require more straining? In other words, I want to make it so that my family can just grab and go.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would say blend it all together and THEN strain for best results. OR, in the case of this mango yogurt, we recommend adding after because the purée was quite thick and didn’t affect the texture much – and it also didn’t require blending.

  126. Geri Lynn Habstritt says

    The yogurt was AWESOME!!! I used Whole Foods 365 Coconut Cream. I put 2 cans in the refrigerator overnight. The next day I scooped off the top and only used the coconut cream. I saved the water for smoothies. I stirred in 4 probiotic tablets with a wooden spoon. Placed the cheese cloth covered glass bowl in the oven next to the light and left to rest for 48 hours. I had the best Greek coconut yogurt I’ve ever tasted. Super thick and creamy.

  127. Andrew Baxley says

    Hi Dana,
    I love the idea of making my own dairy free yogurt, however using capsules seems like an unneeded waste when they make plain powder probiotic. Have you tried this without the capsule and just the powder? If so, do you have any suggestions one which to use?
    Thanks

  128. Jennifer says

    I have tried twice now to make this using the Aroy-d brand coconut milk (ordered from amazon), and the renew life probiotics that you recommended. I even bought the same cool weck jars:). However, neither batch turned out. The first time I thought maybe the yogurt got too warm (I used the oven light method) or I did not get everything sterilized properly, so I was very careful to sterilize everything I used in the yogurt making the second time, and let them dry completely before using them. Also, the second time I just set them on the counter, and did not use the oven. The only thing I did differently both times was to make a double batch (I used 2 cans coconut milk, and 4 probiotic capsules), stirred everything up, and then divided the yogurt into 2 glass jars. Both times the yogurt smelled terrible after 24 hours, like rotten eggs. Do you have any idea what I did wrong, or could try to do different next time?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we aren’t quite sure what could be causing that! What temperature is the room? We wonder if it could be too cold? If that’s not the issue, we wonder if the probiotics are active/fresh? Where did you purchase them?

  129. Chris Morse says

    I make a raw version of this. Still two ingredients but I usually add more:
    1) Two young thai coconuts (whole foods, some supermarkets)
    2) starter culture (I use PuraDyme LiyfBiotic)

    Crack open coconut, scoop meat out, add to Vitamix blender with the coconut water.
    Blend and add the probiotic.

    For extra nutrition, I add 1 cup of raw 24-hour-soaked almonds plus 1/4 cup whole-foods based protein powder.

    I found your recipe because I was looking for another way to make it should I not have real coconuts available (e.g., from canned coconut milk and/or cream.)

    Thanks!
    CHRIS

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Louise, we would recommend trying a different brand of coconut milk. Our favorites are Savoy Coconut Cream, Aroy-D Coconut Milk, and Whole Foods 365 full fat (BPA-free).

  130. Clara says

    I wasn’t able to get hold of any of the recommended brands, but tried anyway – and all the cream did was separate! I had it in a warm place with a tea towel over the opening, but the place I left it was dark – will that have had any affect?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Clara, sorry to hear it didn’t turn out for you! Some separation is normal and it can be stirred once added to the fridge. We wonder if your probiotics weren’t active or maybe contained prebiotics?

      • Jenn Foglio says

        About the Prebiotics. I want to make this for my daughter who is 1yr old but her probiotics also have Prebiotics. What I am reading from your recipe and comments that it won’t work. Any suggestions?… BTW I am on your site everyday making some version of your recipes! You ROCK. Been a fan for many years!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much, Jenn! Prebiotics typically cause the yogurt to spoil. We would suggest using one of the brands of probiotics mentioned in the notes section.

  131. Jen says

    I just made this. I used the Aroy-d brand coconut milk and a probiotic that has the things you said were required. It was only 30 billion though.
    Everything was going great on the counter. It had a tiny bit of separation. It tasted slightly tart and was a good thickness. So I put it into the fridge and covered it with the metal jar lid. I left it for 24 hours before opening it. Ugh. The smell was bad!!! And the taste was even worse! What went wrong? Should I have stirred it before putting it into the fridge?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear that happened, Jen! Did you probiotic contain PREbiotics? We don’t think stirring would have made a difference in terms of it going bad.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hmm, we wonder if maybe there was some contamination during the process? Check out the video in the post for additional troubleshooting tips!

          • Jen says

            I watch the whole video and followed all the steps. Sterilization, no metal with probiotics, cover with cheese cloth, etc. I made 2 separate batches at the same time. Both went sour. I will try it again but I wish I knew what caused the souring once the lid was on and it was refrigerated

        • Cherie says

          @Jen, It might have been the metal lid.. even if it was not in contact. Metal and any acidity is a no go in my experience. I can’t wait to try this! Coconut yogurt is so expensive at the store.

  132. Aerial says

    Hello,

    I made this recipe two days ago with mostly the coconut cream and only a little bit of the water from the can. I noticed at 30 hours it was perfect! I saw someone asked about using a bit of the previous batch to start a new one. I just tried it with about 1/4 cup of my previous batch with a small bit of honey so hopefully it’ll turn out!

    I do have a question have you used the coconut cream that whole food sells? I would like to use that so it’s more thick and creamy.

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Aerial, thanks for sharing! We haven’t tried that, but it might work! For coconut cream, Savoy is our favorite brand.

      • Aerial says

        Hi! so using my first batch to inoculate my second batch worked great. I actually didn’t need to leave out as long as I did with the first batch. Thanks for getting back to me! Great recipe!

  133. Anna Dobbs says

    Hi! I just made this for the first time and I have some questions! I used Thai Kitchen brand unsweetened coconut milk and 2 capsules of spring valley advanced strength probiotic, it sat in my oven with the light for about 50 hrs and then transferred to the fridge overnight. I tried it this morning and it definitely has a bit of a smell…(what is a normal smell??) and it tastes a little ‘off’. I have nothing to compare it to so I’m not sure if everything is normal and I’m just not used to it? It looks thick and creamy, but it also is a little grainy when you eat it. Did I do something wrong? What is it supposed to smell and taste like? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anna, it sounds like something went wrong as we wouldn’t recommend eating it if it smells/tastes off. If it smells/looks/tastes moldy or too sour, those are signs it is not good. Did your probiotics contain PREbiotics? As for the chunkiness, it sounds like the coconut milk was not smooth. You could try another brand or blend it prior to making the yogurt.

  134. Mary says

    The recipe looks delicious & I was hoping to try it in my instant pot., May I ask you where you purchased your wooden measuring spoons? They are very nice !

    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mary, we can’t remember! Sometimes we get props at thrift stores. Or it may have been from Cost Plus World Market?

    • Allison Dutiel says

      I forgot and used only one capsule, do i need to throw it away?
      Also i used a whole food probiotic, is that okay?
      Its been almost 3 days fermenting, can i just add the other capsule and give it a day?
      I have seen separating, the fat didnt want to dissolve immediately. I truend warming them slightly since my house is cold, but one got too warm, is that bad?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Allison, it’s possible that it will still work, but we would say check for signs it smells/looks/tastes off and go from there!

  135. Meeran says

    I have followed this recipe and after 48 hours in room temperature, it turned out very thick and firm & yogurty but not tangy/sour enough for me to feel like this is coconut yogurt. It felt more like a refrigerated coconut cream instead. To have more tanginess, which of the following should be done?
    a) Let sit longer, b) Keep the bin warmer like in a warm water, c) Add more probiotic capsules & etc.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Meeran, all of those strategies might work! We would say probably adding more probiotic capsules would be ideal.

  136. Ruth McGhie says

    Wonderful recipe Thanks. But Im having problems.
    Im using a Pro biotic that is ‘almost’ identicle to Renew life, ingredient wise, and organic can coconut milk, and doing all that your video suggests, but I find after 36 hours of sitting at room temp There is separation and the yogurt is fizzing with gas! Ive tried this 3 times with 3 different cans…. What do you think is going wrong? Thanks ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm! The separation is normal- just give it a stir when ready to put in the fridge. But hard to know what is going on with the gas. Does it smell bad? It could just be that your probiotics are very active?

      • Ruth McGhie says

        Hi thanks for your speedy reply! Ive stirred. But this activates the gas and it bubbles over! It doesnt smell bad or taste bad but is fizzy on the tongue. Should I maybe try just one probiotic capsule ?
        Thanks heaps. Ruth

        • Rose says

          Ruth,

          It sounds like you made kefir with very happy lactobacillus instead of yogurt. The CO2 (gas) was the bacteria fermenting the sugars- like kombucha!

          Did cutting it down to one caplet do the trick?

          • Ruth McGhie says

            Hi Rose thanks for the comment and for asking! Yes I made it with just one capsule this time and its perfect!
            Thanks heaps
            Ruth

  137. Emily says

    It took a few tries but finally ended up with the best coconut yogurt! I do have to microwave the coconut milk to break up all the lumps and incorporate the cream so the yogurt is smooth. Then I let it come back to room temp before adding my probiotics. After two days on the counter I stir in the liquid at the bottom and move it to the fridge for another couple days and then it gets nice and thick without getting too tangy. Love it!

  138. Sharyn Lambert says

    Hello,
    I used the 365 coconut milk suggested, and Accuflora 14 billion probiotic, 2 capsules. After 2 days in the oven with the light on and 2 days in the frig, the yogurt separated into thirds, and in the end was runny like half and half. 50 billion ReNew Life probiotic is expensive, so I thought I could try more of the Accuflora probiotic I already have. I guess what I am asking about is the science behind it … is 50 billion is the magic number or is it another variable with the probiotic? And, will the 365 Cocount Cream be a better choice for greek style?
    Thank You,
    Sharyn

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes- coconut cream would produce a thicker yogurt, similar to Greek yogurt. As for the probiotic, we recommend 100 billion CFU total per batch and using a combo of lactobacillus and bifidobacteria species. Hope that helps!

  139. Sam says

    This recipe went wonderfully, using a Thai Kitchen unsweetened can of coconut milk. After refrigerating for 4-5 hours, the texture is smooth and rich and tangy, just like yogurt. I will definitely be making this again.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Sam! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  140. Neesie Davis says

    Be sure if you put it in the oven you write a BIG note for yourself and pin it over the button that turns on your oven….you may forget and preheat your oven for something and get cooked yogurt and possibly a big mess if the jar cracks! :)
    I’m not saying I know this from experience but……. ;)
    Great recipe!
    Thanks so much!
    Blessings,
    Neesie

  141. Yvonne says

    You list sugar under “optional”. Sugar is what the probiotics feed on, it is not optional, it is the prerequisite for making yogurt.

  142. Adison Smith says

    Loved the recipe, it’s become a new staple.

    I have a few questions that I’d love to get your insight on-

    Do you think that subsequent batches of yogurt could be inoculated by simply adding a bit of the previous batch rather than adding the contents of a new capsule every time?

    And, (not being optimistic that the idea in the prior question is possible,) are there any varieties of the renew life probiotic capsules to be avoided? The WFM selection is broad, and some are less expensive than others.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Adison, for the Renew Life probiotic, we would recommend avoiding any that contain prebiotics. Choosing one with lactobacillus species would be ideal since that’s what’s typically in yogurt. For the inoculation with a previous batch, we recently tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!

  143. Az says

    Hi, thanks for the recipe but i have a question. When making yogurt with milk you have to heat and leave it in a warm place, but for the coconut one, no need? Also if i incubate it for at least 24 hours, won’t it spoil?

      • Alison says

        Thanks so much for this recipe!! I’m on my second attempt.
        I have 2 questions:
        1) Is it possible to be too warm? My oven with the light on gets over 80 degrees, is that ok?
        2) I forgot to turn the light on the oven with the current batch so it’s been sitting for about 14 hours at 60ish degrees (it’s cool in my house). Think it will be ok if I get it warning? Or toss it?
        Thanks so much

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Alison, 1- that’s not too warm! It will just cause it to ferment faster. 2- We’re not sure whether it will be impacted. We would say look/smell to make sure it isn’t bad.

  144. HyeMi Jung says

    Hey! Thanks for the recipe, I have made this about 30 hours ago and my yogurt is still very thin, my house is about 75F, is it normal?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there, if your coconut milk has a higher water content, that could be the issue. If it doesn’t smell or look moldy or off, it’s probably fine!

      • HyeMi Jung says

        Hey it ended becoming more like Kefir but my toddler loved it ! I wanted to post photos That he’s drinking it but it doesn’t let me anyways, thank you !

  145. Jacklyn says

    I made a HUGE mistake, and at hour 45 forgot the yogurt was in the oven and pre-heated the oven to 350F to bake a cake. I pulled it out within minutes of the oven reaching 350F. Is all lost?? I’ve been soooo looking forward to finally having this yogurt!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We’re sorry to hear that happened! It depends how hot it got. If the temp gets too hot, it could kill the beneficial bacteria. If it smells off, it’s probably best to avoid eating it.

  146. Amy says

    My batch has been going for almost 26 hours now and I just wondered if it’s normal to have separation going on? About an inch or more of white, and 3/4 inch of a clearer oily/watery type liquid. Should I stir it and leave it another day or just leave it as is for longer? Is this normal or perhaps because of the water content in the coconut cream?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy, yes, that’s normal and has to do with the water content. Just give it a stir and enjoy!

  147. Laura says

    Hello!
    Thank you for your recipe, it got me really excited to try it out. I’ve ran into a few issues though, because I am not currently living in the United States and I have a limited selection of products here. For example, I bought Renew Life Ultima Flora Women’s Care rather than the ones recommended. I couldn’t find any of the two here, and they don’t sell any refregirated probiotics either :(
    For the coconut milk, I couldn’t find the top 3 ones you advised either (or any of the others) so I got one can of each that was available at the store (Orchida Coconut Milk Gata; Thai Kitchen Coconut Milk Unsweetened; J-Basket Coconut Milk; Goya Coconut Milk, Leche de Coco). By any chances do you know if any of those brands are viable?
    Overall, what should I be looking for when buying coconut milk? The fat percentage? Water content? In short, what makes a good coconut milk for yogurt production.
    Today I tried my very first batch with the Orchida Coconut Milk and 2 capsules of the probiotics. The can sounded full and no watery noises when I shook it but when I opened it, it was thick on the top and watery in the bottom and I am worried the others might be similar.

    Thank you, and sorry for all the questions!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, we find that a coconut milk that is smooth and creamy works best. If you can’t find one like that, you could potentially blend the coconut milk in a high-speed blender to make it smooth prior to making the yogurt. Hope that helps! Keep us posted on how it goes!

  148. Meg says

    I am flummoxed. I’ve made 5 batches and all have failed by smelling of eggs/sulfur. 1st round using Savoy and Arroy D, let them sit at room temp for 30 hours, horrific egg smell on each batch. 2nd round using Savoy and Arroy D, but let sit at room temp for 12 hours, still egg smell, but not as bad. 3rd round using Savoy only (I was getting sad at throwing away coconut milk), I used my yogurt maker, thinking maybe my room temp (72) wasn’t good enough and let it go 12 hours…nope…egg smell again. I about knocked my kids out when I opened the jar to let them try it today. I’m sterilizing everything in the dishwasher and with hot water, I’m using Renew Life probiotics. Flummoxed!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Way to be persistent- but how frustrating! We wonder whether the probiotics are active? Is it possible that they haven’t been stored in refrigeration and have lost potency?

      • Meg says

        I just purchased them from Amazon, the expiration date is 2021. I read somewhere in these (many!) comments about adding a small amount of sugar as food for the bacteria. I think I’ll try that.

  149. Leigh says

    Thanks for the recipe. I just made some without realizing my probiotics have some prebiotics in them. What will happen to the yogurt if there are prebiotics mixed in?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leigh, we have found that the prebiotics cause it to not ferment properly. Hopefully yours works out!

  150. Becky says

    I just came across this post after making the yogurt in a machine with TJ organic canned coconut milk. I actually had pretty good results without using enough probiotics so I’ve felt encouraged to keep improving. I goofed on my math in the very first batch. Since then I’ve had my math corrected and it’s been better. I came across this post because I was curious if alot of water at the bottom is normal when its ready. Seems to be, so I feel better about that. I learned that TJ is best when mixed with their coconut cream and if it is blended with a hand mixer like the kitchen or cuisinart. I am trying the 365 on your recommendation today both sitting on the counter and in the machine but I’m not too impressed with the initial appearance. It also requires a good mixing even with guar gum added. Is this normal? Should there be such a dramatic separation coming from the can? If so I may just stick with the trader Joe’s because there is no guar gum.
    My final question is that sometimes I come across a can of TJ coconut milk in a can that is completely liquid but smooth and creamy. I can tell by shaking it. Other times extremely separated like the 365 brand today. I thought that the liquid form was normal but maybe not? So excited to have found this post. I love experimenting even if I have to use one with guar gum it’s still better than what is in the store.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Becky, we find that coconut milk with minimal separation works best for achieving a smooth texture without clumps. Brands can vary quite a bit. Another good one to consider is Aroy-D.

  151. Monica says

    Hi Dana! I recently made this recipe using the 365 coconut milk and Renew Life probiotics (the exact combination you recommended) but the yogurt ended up with some bits of coconut cream clumps. Any tips on fixing that for next time? Thanks so much!

  152. Jennifer says

    Looking forward to trying this recipe! I have a liquid form of probiotics- would that work by chance? Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we haven’t tried that and aren’t sure! We don’t see why it wouldn’t though. Let us know how it goes!

  153. Traci says

    I am hoping to use my Instant Pot on the yogurt setting to make this, but that requires that I leave the mixture in the metal pot. Will the metal cause issues in the fermentation process?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Traci, we haven’t tried that, but we wouldn’t think it would be an issue since it has a yogurt setting on it?

    • Priya718 says

      I have made cow’s milk yogurt in the instant pot in glass jars (without the lids) placed into the pot with 1-2 inches of water. Place on yogurt setting. Easy to then just put the jars in the fridge to cool when done. Now I’m trying to be vegan so maybe I’ll try with this recipe.

    • marcelo soto says

      Hi there, Thank you for this marvelous recipe. My coconut yoghurt turned out delicious.
      Question. Now that I have my first batch of yoghurt, can i use some of this as a starter for my next batch? (Instead of probiotics caps).

      Cheers
      Marcelo

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Marcelo, we’re so glad it worked well! We tested that idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!

  154. Beth says

    Hey – looking forward to trying this.. It’s taken me ages to get around to getting the probiotic caps (gave almost a full bottle away about 6 months ago – d’oh!). I read some comments and see that prebiotic needs avoiding.. How do I know if my probiotic contains this? It’s ‘acidophilus with pectin’, from Holland and Barratt…?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Beth, prebiotics are often called “inulin” or “fructooligosaccharides”. We recommend checking the ingredient label for these terms. Hope that helps!

  155. Holly beck Beck says

    I am looking forward to using Your coconut yoghurt recipe BUT i really hate the “One Kings Lane” add that is always in the middle of the recipe. It keeps me from taking an effective screen shot. This add does not have a place to click to get rid of it, even if it did the next add might pop up too quickly. I hope this is an adjustable problem- if not I will still continue using your site.
    THANK YOU for sharing your knowledge.
    Holly Beck

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, sorry Holly! Those ads are served based on things you’ve been searching or regional campaigns so we don’t have control over what ads pop up.

    • McDonna says

      Hi Holly – You’re right, those pop-up ads can be incredibly intrusive and annoying! Have you thought of clearing your cache and deleting your browser cookies? That can refresh your device and either eliminate or cut way, way down on those pop-ups! Just a thought.

  156. Melissa Goodwin says

    Thank you for your guidance in making coconut yogurt. I just wondered what the difference is between coconut milk and coconut cream and if they are interchangeable for this recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, coconut milk has more water added, while coconut cream is thicker. You can use either, depending on the consistency you are hoping for. Hope that helps!

  157. Anita Sweet says

    I made this and put in my oven with light on. I noticed after12 Hours that there was a separation it took place and a good inch and a half of clear liquid at the bottom. I decided to start that in which did not work out for me it’s still liquidy however, I wonder if I had a left it alone for another 24 hours and then put it in the refrigerator that I could’ve scooped off the top and had some Greek yogurt. My never thickened, but it taste good it’s more like Kefir. I wasn’t near a store with any of the brands you had and I noticed that my ingredients was coconut, water, Guar gum. Maybe it was the water that messed up my batch? Do you think that even though it’s liquidy that it still OK to use it my smoothie? It’s nice and tart and has a coconut taste. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anita, it could be that your coconut milk had more water in it. It should still be fine to use in smoothies! Here are our favorite brands: Our favorite brands are: Savoy Coconut Cream, Aroy-D Coconut Milk, and Whole Foods 365 full fat (BPA-free). Hope that helps!

      • Marnie says

        Hi there!

        I am wanting to make this and i have probiotics but in white sachets. Do i need to use two?

        Thanks,

        Marnie

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Marnie, since probiotics differ in their content of beneficial bacteria per weight of the powder, it is best to compare the CFUs of bacteria. For 1 batch of yogurt, we used 100 CFU of a probiotic blend that contained both bifidobacteria and lactobacillus species. Hope that helps!

  158. REBECCA S BENDELE says

    I made the coconut yogurt using my Anova Sous Vide. The recipe on the website said to set at 110 degrees for 12 hours. I think mine went about 13 hours.
    It is in the fridge now.
    Anyone elso use a Sous Vide?

  159. Eddy Ulrich says

    Hi.
    Can this be made with home made coconut milk?
    Ive tried it and it did not thicken at all, I don’t know if its my milk or the probiotic – there is no prebiotics in the probiotic capsules I bought so I dont think it’s that.

    Thank you

      • Eddy Ulrich says

        I have tried now twice and it was a disaster. I wonder if warming the milk first will make a difference.
        Have you tried that?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          So strange. I haven’t tried warming the milk but that may help? What do you mean by it was a disaster? What brands of coconut milk / probiotic are you using?

  160. Jill Anderson says

    Hi Dana, I made this a second time following your directions and ingredients exactly, using 365
    365 Whole Foods Full Fat Coconut Milk + 2 Renew Life 50 billion probiotic capsules. I left it in the oven with light on for almost 48 hours, and then strained it to get a thicker consistency as it was a bit runny the first time. A LOT of liquid drained off and I’m left with about 1/2 cup of a thick paste-like substance. Geez, what’s the problem here? I’m feeling daunted and not sure I want to try a third time.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange! Perhaps the coconut milk had lower fat percentage than usual? One option is saving some of the liquid next time and stirring it back in until you get the consistency you’re looking for? Sorry for the frustration! We haven’t had this issue.

  161. sandra c chamness says

    This yogurt is absolutely fantastic!!! I love it! I do have a question though. What is wrong with using probiotics that have some prebiotics included. Will it make the yogurt fail? I have a large bottle of probiotics that I just bought and it does have two prebiotics included.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t had success with probiotics that contain prebiotics, but let us know how it goes! It’s possible that it would still work.

  162. Brittany Walker says

    Hey! I got the stuff to make this but I had a quick question: I purchased the vegan probiotics that have to be refrigerated. So it is ok to leave them in the coconut milk on the counter? They will survive at that temperature? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brittany, we only recommend leaving on the counter during the fermentation time. Then transfer to the fridge. Hope that helps!

  163. Gail earl says

    I have watched your video. I would like to know what size is the Weck jar that you use so i can order one to try your yogurt recipe. Thank you.
    Gail

  164. Hilary Kimball says

    Once the yogurt is made, can I continue to make more yogurt using a small amount of the original one as my culture?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hilary, we tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!

  165. Carol Melly says

    Made it twice and first time was a flop as we used the wrong coconut milk and the wrong probiotic. made it the second time with the correct items and it was delicious but a bit runny. Making again now trying the airfryer on dehydrate at 105 degrees hoping it will work. Is that too hot or should it be fine?
    Also I read a few places that homemade yogurt needs sugar added to keep the probitocs alive. Is that true or is there enough sugar in the coconut milk without adding additional sugar. Will the probitioc stay alive for the 7-10 days after the yogurt is made so one gets the benifit for good gut health? Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carol, 105 degrees is likely too hot. It may spoil. We find that the coconut milk has enough natural sugar to feed the probiotics. And yes, the probiotics should still be active after 7-10 days.

      • Carol Melly says

        Thanks. I did try the air fryer at 105 and it did work but the top got a skin but it tasted good. I borrowed a yogurt maker and it came out perfect with no skin. Also i made a batch with stop and shop organic coconut milk and it came out very good. As good as savoy, if not even better:) I live in Boston and its pretty cold here so house temp is about 68. I am afraid oven with light on may not be warm enough. Maybe I should just buy a yogurt maker and brew it in that. Can I do this same recipe with grassfed milk or do I need to heat the milk? Thanks so much.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Carol, thanks for the update! A yogurt maker is a great alternative if you aren’t able to get the right temperature in your kitchen. We haven’t made yogurt with grass-fed milk and aren’t sure how to modify for that.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but have a feeling it wouldn’t thicken as well. Let us know if you give it a try!

  166. Ashleigh Maude says

    Hi Dana, I just made this yogurt and I think it’s turned out ok as tastes fine but it’s a little thinner than I wanted. I will try the mesh strainer maybe next time. My question is, does it matter which strength of probiotics you use? I know that your ‘go to’ is 50 billion and you use two capsules. Does this mean if I have 20 billion capsules I should be using 5? I used 4 in the first batch so only 80 million altogether and I’m wondering why it didn’t work perfectly. It would be lovely to get thick yoghurt without having to use the strainer!

    Also, could I use coconut cream instead? Have you tried this? Just thinking it could help with thickness…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashleigh, 5 capsules of 20 billion would be a good idea. Otherwise, the coconut cream idea should work too!

  167. Ashley Bellew says

    My yogurt is tangy and taste great but didn’t thicken at all. I’ve tried chilling it. I watched the video and your milk looks much thicker. Mine is more liquid. It’s pure coconut milk.