Friends, I made yogurt! Coconut yogurt to be exact.
And if I can make yogurt, you can make yogurt – promise. Let’s do this!
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!
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.
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.
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!
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
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. My favorite brands are: Thai Kitchen full fat and Whole Foods 365 full fat (BPA-free), which both offer organic options. Native Forest Full Fat(BPA-free) isn't as creamy, but it still makes tasty yogurt. I would not recommend Trader Joe's (BPA-free), which was recently reformulated and is now chunky/grainy. The recommended brands' full-fat coconut milks (and coconut cream) also work well for coconut whipped cream!
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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 Per Serving (1 of 6 quarter-cup servings)
- Calories: 120
- Fat: 12g
- Saturated fat: 10g
- Sodium: 25mg
- Carbohydrates: 2g
- Sugar: 1g
- Protein: 1g
I would prefer to avoid can coconut milk,
Would this work with whole coconut milk from a carton?
Do you by chance know what the calcium % is?
Coconut milk has hardly any calcium, so it is a negligible amount. The exact amount will depend on the brand of coconut milk used and your serving size.
I am curious if putting it in the dehydrator would help keep the temperature constant. Would you recommend that? Has anyone tried that?
We haven’t tried that and aren’t sure how it would work. If you give it a try, we would love to hear how it goes!
Hi, I tried using Native Forest full fat coconut milk with Flora Super 8 Hi-Potency Probiotic 42 billion ($18) because it makes no sense to me to pay $52 for the Renew Life capsules you recommend. The coconut milk started thickening after about 30 hours, so I stirred it up to even out the thickness but this seems to have ruined the thickening process. Now after 48 hours it’s like a water consistency, so I put it in the fridge. Thought the coconut milk may go bad if I leave it in the oven with the light on for longer than 48 hours. Do you know any other probiotic brands that are under $20 that will work, if that is the problem? Thanks
We haven’t tried any others and aren’t sure how they will work, unfortunately. If you find one that works, we would love to hear! Thanks!
Hi Dana, thank you for your recipe, which I can’t wait to try. I’m interested in the fact you don’t boil the coconut milk first, as you would cow’s milk. Is this step completely unnecessary? Rachel
The difference is that canned coconut milk is stored at room temperature and cow’s milk is stored cold in the fridge. So we haven’t found it necessary to heat it!
Thank you for yoir reply. Actually, the reason for heating cow’s milk to make yoghurt, which involves boiling it then allowing it to cool to blood temp, is to kill off any harmful organisms. Presumably this isn’t an issue for coconut straight from the can or carton…? :)
For people that want thickening, yes thicker milks do make thicker, but here are some more tips… one, you can simmer the milk at low heat and evaporate some water off before making. Two, you can let it reach the point if separating and drain away the whey leaving you thicker results like Greek style. Three you can thicken by adding gelatin (although it is made from animal bones) or use powdered milk, or add cornstarch.
And yes warm helps the process too, if your fridge is warm at that back like mine is, set the jar on the top back of the fridge to keep the bacteria happy. They thrive best in a fever type temperature. But don’t use a sunny window for heat, i even wrap mine in a warm damp cloth to help it along.
Hi!
I made this and it worked!! I used 3 capsules of the vegan probiotic you recommended and its thick and perfect.
My question is that it’s super sour — like almost too sour for me to eat. Is this due to how long I let it sit out? The coconut yogurt I usually buy has a bit of a sweeter taste to it. Or, is it due to the amount of probiotics used to make the yogurt?
Love this recipe and really appreciate any insights you have! Thanks!
Hi Sofia, it could potentially be that the store-bought yogurt has added sweetener. It’s also possible that your probiotics are very active or perhaps you are in a warmer climate? As long as the tangy taste is not unpleasant, that’s great- it means you got a good culture! But if you see any signs of mold, then we don’t recommend consuming it. For a less sour yogurt, you can add sweetener, such as in our Mango Coconut Yogurt. Hope that helps!
Hello, can yogurt I’ve made using this recipe be used as a starter for future yogurt?
We haven’t tried it ourselves, but have had a few readers mention it worked for them! If you give it a try, we would love to hear how it goes!
You mention not to use a probiotic that contains prebiotic. I only have one with prebiotic and I’m in Uganda and can’t get anything else. Is it worth a try?
Unfortunately, we think it will turn pink and moldy right away. Alternatively, if you have access to a dairy-free yogurt, we think you could add a few tablespoons of that and see if you can get it to culture- though we haven’t tried it this way. Hope that helps!
Hi Dana, absolutely love all your recipes and cannot imagine the amount of hard work that goes into everything you create, respect! I’m trouble shooting this recipe right now because I’ve tried to make it a couple of times unsuccessfully!! I’ve got the probiotics you mentioned, the coconut milk I’m using should be ok, there’s no reason it should be and I’m in the tropics so it HAS to be warm enough!! I still end up with pretty much coconut milk that hasn’t changed consistency’s but it smells like the probiotics have activated (or whatever it is they do)? If you have any ideas or suggestions I’d really appreciate it, thank you :)
Hi Emma, our best guess is that the coconut milk supplier may have changed. We would say to try with another brand! Hope that helps!
Hi! Okay I am determined to make this work haha. I am so excited about this and trying it for the first time!
I’m not sure if it’s a success yet… just hitting 48 hours and I think it’s thickened a bit. I only used 2 jarrow capsules instead of 3, so it may not work. I also put it in my oven with the light on for the first 12 hours like someone said, but it was quite warm when I got home – I couldn’t touch the pans in my oven warm. Do you think this is a problem? I can’t tell how warm my apartment really is and fear it’s too cold.
Questions:
1. How warm is too warm? If my apartment is just at room temp around 72 (I think), is that warm enough?
2. Should I use 3+ jarrow capsules?
If this round doesn’t work, definitely trying again. So excited for when it does work :)
Has anyone found a different combination of coconut milk + vegan probiotic capsule that works?
My concern is, the recommendation of Whole Foods Coconut milk ($2 per 13.5 ounces) + renew capsules ($0.73 cents per capsule) is MORE costly ($6.92 for 27 ounces) then just purchasing SoDelicious coconut milk yogurt from say, Target ($5.49 for 24 ounces)
Hello!
I made this recipe with a regular coconut milk can (60% coconut pulp and 40% water) with 2 vegan probiotic capsules I had at home (none of them organic) and the result was incredible! It really seems like a cream cheese when looking at, but it tastes as velvet!
The bad side for me was the timing. In the following 3 days I saw almost no difference, but I used just 2 capsules of probiotic. Then I started putting the pot in the warm oven every night (just pre-heat it few minutes and put the pot inside after it its turned off). It took around 1 week to achieve a greek yogurt texture and almost 2 to be a “cream cheese” (after one week I put it in the fridge,). It’s really an amazing and cheap recipe!
I already add more coconut milk and an extra capsule in my first yogurt and it’s going fine until now! Thanks a lot for this and the others vegan recipes! :D
Okay…I have tried this 3 times and something is not working and I can’t figure it out. When I leave it in the oven for two days with the light on. I get separation. I saw that you said separation was fine. So I stuck it in the fridge and then I got this hard layer on the top and water on the bottom. I decided to just stir it all up and taste it and I taste the twanginess but it’s not thick and creamy like yours. After I mixed it up, it looks like coconut milk but taste like coconut with a twang. Please help!!! I have been craving this every since I saw the recipe. 😓
Hi Thera, sorry to hear it didn’t quite work out as expected! What brand of coconut milk did you use? Brands that do not have gums in them may be more prone to separation. We have had the most success with Whole Foods 365 brand coconut milk.
I used WholeFoods 365 (full fat) and Renew Life 50 Billion pro-biotics. I live in Alabama and the weather has been around 65 to 68 in the house, but I was thinking that maybe the temp in the oven with the light on is still not warm enough. It was warm when I removed it after 48 hours, but maybe it needs to be warmer? Also, because of the separation, do I need to strain the water before putting it in the fridge or do I need to mix it again and then put it in the fridge. I so want this to work….Help!!!
Hi Thera,
As for the separation, there are a couple options: you can either mix it in or transfer the thick part to another container and strain the water. Sometimes brands change their suppliers and this can impact separation as well! We don’t think that the temperature would impact the separation.
Hi everyone,
I made this but it came out really gluggy and with a bad smell too. I left it out for 30 hours. Does anyone have any idea why this happened?
I used capsules that contained probiotics and prebiotics as it was all I had at home. Could the prebiotics have had a bad effect on it? Thanks for any advice!
I made this recipe with Harvest Farms Organic Coconut Milk and Whole Foods women’s probiotic capsules. It turned out great! Thick and tangy as originally said. I added my homemade 2 ingredient strawberry jam and it was phenomenal!
I wonder about the effectiveness of the probiotics after being left out of the fridge for a few days?
I followed the directions given along with the brands indicated and it was a great success. I can’t believe I was spending so much money when I splurged on this yogurt. Never again – thank you Dana!
I mixed 1 can of Native Forest classic unsweetened coconut milk with 6 ounces of Coyo yogurt in a blender to remove the lumps. Then I poured it into a sterilized jar and covered it with cheesecloth. I left it in my oven for 48 hours with the light on. It did separate after 24 hours, but I stirred it and put it back in the oven with the light on. At 48 hours, I stirred it again. It was very liquidy but I put it in the fridge. I just checked it 24 hours later and it was a smooth, tangy, yogurt. Not as fluffy as Coyo but pretty close. So happy it worked!
Whoop! Thanks for sharing!
This recipe is very brand specific on the coconut, and maybe on the probiotic as well. I made this with Trader Joe’s Full Fat Coconut Milk. It did not thickened much, but it did become yogurt, just a liquid version. I will put some gelatin in next time, agar agar perhaps. Not full disappointed, because with some honey it’s really delicious! Liquid or not, I will continue using this recipe, and perhaps tweak it to see what I get. Thanks for sharing!
I just made this and the taste is awesome!! I let it sit for 48 hours and then chilled for 24, but it definitely wasn’t Greek yogurt consistency, it was really runny. (I did use the exact brands you recommended as well)
Do you only get the thicker “Greek yogurt consistency” if you strain it? I’ll definitely be making this again. Thank you!!
Hi! I just wanted to post what I used in case it is helpful for anyone out there!
First attempt: a can of Goya coconut milk with 2 Renew Life Ultimate Flora (90 billion) probiotic capsules
Result: I kept it out about 41 hours. It separated a lot and thickened slightly. I poured off the water after the fridge where it was only slightly thicken and then ultimately added chia seeds and honey to salvage (which was delicious)
Second attempt: A can of full fat coconut milk from Whole Foods -followed the directions :) with only 1 Renew Life Ultamite Flora (90 billion) capsule
Result: after 48 hours it was thick and had no separation. After being in the fridge overnight it is the consistency of mega thick Greek yogurt and the taste is amazing!! So happy!!!
Hi there ! Do you think the recipe would still work without using probiotics ? I’m on my second attempt with making this, I used the coconut milk brand and full fat and left it for 48 hours and refrigerated it for 24 hours and it didn’t come out thick at all!
Hi. I have a question. I made this last Sunday. I finally tried yesterday (Wednesday) after having in the refrigerator over night and I can’t decide if the weird taste is because the whole thing went bad or that is the “tangy ” taste other reviews referred to. I was so afraid to eat because tasted like was bad milk. Besides burping lot I didnt really have any reactions but before I tru again I want to make sure that is common.
Thank you
Renata Harris
This was amazing! Thick, creamy, tangy yogurt. I tried this with 2 brands, I ordered the traders joe on amazon and got one from my local grocery store, Compliments. Both have guam guam. I tested with the exact same priobiotics and the same temperatures and tested both at the same time. Only the Trade Joes turned out thick and creamy, whereas Compliments did not, it wasn’t a total flop but it was pretty liquid. I’ve made this 4 times now though and it’s my new breakfast fav!
Mix it with almonds, flaxseed, cacoa nibs, hemp hearts and shredded coconut with fruit. Yumm!
I am way late to the party on this, but the recent development of a dairy allergy encouraged me to try this after absolutely hating every store bought nondairy yogurt I tried. I followed Dana’s instructions exactly using 365 coconut milk and jarrow probiotics; it came out perfect! I was nervous when it was thin last night , but after sitting in the fridge it is thick, creamy, tangy, and delicious. This recipe will be a staple in my new dairy free life. Thank you!
We are so glad you enjoyed this recipe, Rachel! xoxo
I’m making the yogurt now it’s been almost 48 hours. I used the recommended 365 Full Fat Coconut Milk and the Flora 50 Billion Probiatics. I have a lot of separation. There is a thick part of yogurt at the top and the rest is liquid. If I mix it together will it thin out my yogurt?
Thanks
It will thin it out overall, but should still be good.
Will this still work with Probiotics that have prebiotics? Why the specific distinction? Don’t want to waste the capsules if they don’t work!
See comments above!
This worked perfectly…now I’m about to use the yogurt to start another batch and keep it rolling! Question…do I leave the new batch at room temp, warm place, or back in the fridge where my “starter” came from? Thanks SO much!!!
I used 1 can of Nature’s Promise organic coconut milk and 3 (30 billion) probiotic capsules, and let it sit for about 36 hours. (This was the best I could find at my grocery store.) Perfect result. Then made your tzatziki with it, which also, awesome!
I might make this every week.
where do I get a cheesecloth?
You can find it online!
It worked! Thick and creamy yogurt! I live in India, so if anyone over here is looking to make this, I’ll tell you what I used. I found probiotics on Amazon from the Wow brand, very good price. I started with two capsules but did not get much reaction in about 30 hours. It just wasn’t thick or tangy. I dumped in two more which was probably overkill, but it worked quickly after that! Really thick yogurt and not too coconuty which I was happy with. I used both the Kara and the Hommade brands. They both have emulsifiers and thickeners which must help. The whey separated nicely, so I drained that off and was left with really fluffy thick yogurt. Hope his helps someone else!
Tried this recipe many many times, the most recent one being yesterday…And each time a total flop.
Each time, after reading the reviews, had a change of heart of try again.
But NOPE! Just a waste of a lot of milk and probiotics.
Sorry, but this is one of the rare occasions that Dana’s recipe had failed me. :-(
Is it OK to open the jar once in a while to stir it? (or doing this might interfere with the probiotics)
I made this! It works great- my one concern is that mine tastes more sour than I was expecting. . . Is that normal? I read above it comes out “tangy” so I’m trying to decide if mine is tangy or sour. Has anyone experienced a similar taste?!
Yeah, me too! Almost sour cream or something? It made me wonder if it was “right” but I still gobbled it up, with no I’ll effect, so I think it is safe! I will say, my mother in law has been making dairy yogurt every day for actual decades now, and her yogurt is more on the sour side than store-bought ones. I think the sort of free-for-all situation of making it on your counter might impact the flavor a bit! Hopefully for the better. I think try it and see!
Is it supposed to have a strong sulphur smell???
Hi Sherilyn,
We haven’t experienced the yogurt having a strong sulphur smell and are not completely sure what would cause that. A few ideas could be if the probiotic contained prebiotics, if the coconut milk contained sulfites, or if the equipment was not completely sterilized. Hope that helps!
I love coconut yoghurt so was so excited to make this, I even bought a yoghurt maker for the temperature control. I tried with the yoghurt maker and still didn’t work. Tried 4 times. I don’t understand what I’m doing wrong
Can you use only one capsule of probiotic? And if so, would you wait double the time?
No, we’d recommend using the specified amount for best results!
If my probiotic is only 10 billion, do I need to use 10 pills? Or should 2 pills still work? Oh
See comments above!
Hello!
I’ve read through all the comments, but can’t find anything specific about the amount of probiotic to use. In your instructions you state 50 billion or 10 billion pills, so just wondering if you had to use more of the 10 billion? Does using more probiotic help to make it thicker?
I did make a batch using only 2 pills of 10 billion (20 total) and it did thicken after being refrigerated, but it’s not Greek yogurt thick…still yummy though!!😋Thanks for sharing
I tried making this twice using Ayur-D coconut milk but every time it has a wierd smell :( don’t know why!
If the coconut milk is separated after 12 hours, does it mean it won’t work. The first time I did it I left it on the counter and it worked super well, this time I left it in the oven with the light on without any heat and that’s what happened. I am curious to see if it’s normal or not. Thank you
Hmm it sounds like it didn’t work..
Hi Dana, I live in San Francisco, where it’s approx 65-68 degrees in my apartment year round. I don’t have an oven light, I do have a slow cooker. Is there any recommendation for placing it in a warm place at the right temperature?
I was so excited to find this recipe but my first attempt failed (badly). I used the exact ingredients suggested and followed the directions exactly too. It was looking good until I checked on it after about 40 hours and all of a sudden it was separated in the jar – hadn’t thickened at all. When I tried to drain it with a double cheesecloth and fine mesh strainer, it was all liquid so down the drain it went. I am not sure what happened other than the temperature might be my problem? I am in the mid-west and while it’s been warm (50s/60s), it’s certainly not 75 in my house. I tried putting it in the oven with the light on but that seemed to get too warm. Any other thoughts? I want to make this work!
OMG!!! This makes the BEST Waldorf salad! Add a little stevia when you make it! No mayo!
I’d love to try it out but don’t understand what is actively thickening the ‘yogurt’. Every other recipe suggests a thickening agent.
Unless the coconut milk just happens to be very thick anyway and along with temperature drop stiffens up.
This is the third time I have made this yogurt but something different is happening. The coconut milk is separating within the jar. I am using Thai Kitchen milk and the same capsules I have used each time. There is about a half an inch of “water” in each one. I shook and stirred well. I mixed then about 12 hours ago. Should I throw them out? Stir then perhaps?
If this is in the comments already, sorry! There are so many!!! Direction to the date would be awesome.
My house is not warm here in Montana and wood stove, so the temp fluctuates. I made this tonight and put it in my oven with the light on after warming it to 85, but it will not stay at that temp. I am very hopeful and will let you know how it turns out.
Hi Dana!
I have a question. I have probiotics that are in powder form. What is the amount in a capsule? Is it a teaspoon?
Thank you,
Maryhelen
Just wondering if you knew the amount of calcium in each serving? I eat yogurt for calcium but think I need to switch from cows milk.
Hmm, not sure! Sorry about that!
Made the yogurt with Aroy-D full fat coconut milk and 2 Renew Life vegetable capsules…after 48 hours, it looked and smelled like yogurt. Everyone at work tried it and they were amazed! I did strain the liquid which made the yogurt super thick (too thick)!
Will do this again this week!
Also works with silken tofu!
I’ve now tried making this twice and I’m struggling! The first time I tried Trader Joe’s coconut milk and that was just terrible. The second time, with the recommended Whole Foods brand. Both times I’ve used the recommended probiotic. My house is about 68 degrees F, so I placedy jar in the oven under the light. It’s been 48 hours and it’s no thicker than when I started. I sterilized my glass jar and used a plastic fork to stir. Help!!
Hi Dana, thanks for such a simple recipe. I wasn’t sure the temperature in my house was warm enough so put the jars in an esky with a jar of hot water (re-heating occasionally, which kept temperature in the 25-35 degree C range) and it was ready after 15 hours. There was a little bit of separation but I gave it a stir and put in the fridge. Checked after 5 hours and it is thickening up nicely, smooth and creamy … WOW! Thanks again for the method and the very helpful notes/instructions.
Hi , could you use a good quality active commercial coconut yogurt as a starter instead of probiotic capsules? And if so how much would you recommend?
I made this yogurt last weekend, following the recipe exactly (almost—I used a thin dishtowel rather than cheesecloth), and it came out perfectly. After the first 24 hours, it was still a little runny, but after the next it was much more solid, and I put it in the fridge to help it along. Even in a sporadically heated kitchen in NY in November, it worked. It’s quite tangy on its own, which takes getting used to, but it’s great with jam. Thanks, Dana!!
Oh my GAWD this turned out PERFECTLY. So luxuriously thick and creamy (once refrigerated overnight)!!
Yay! We are so glad to hear that, Sunny!
I tried to do coconut yogurt a lot of times, and every time, if I let it ferment for more than 24 hours I get a rotten egg smell (the taste is really good, but the smell is so disgusting) and always stays runny even if I use full fat coconut milk…
I tried pro biotic capsules and yogurt starter… Is there anybody who can give me tricks?
Hi Nancy! I would recommend scan in the comment above!
I have been using the 50 billion recommend probiotics and the whole foods brand coconut milk with success for several months. My last three batches with the whole foods brand just wouldn’t thicken. I tried another store brand of coconut milk and it thicken okay so I think the probiotics are fine. Wondering if anyone else has been experiencing this with WF brand?
I am having the same problem!
I made this for the first time and it turned out perfect! It’s cold where I live right now so I put it near a heat vent for two days.
Has anyone tried making more using a starter from the previous batch instead of using more probiotics?
Hi
I want to make this recipe but I have 25billions probiotics capsules at home and your recipe calls for 50billikns probiotics capsules. In that case, should I put 4 capsules ?
Also, can I use a nut milk back instead of the cheese cloth ?
Thank you!
See comments above!
I have saved this recipe to try out! Since I do have a yogurt-maker I think I will try that for consistent heat.
When I am successful, I want to try making a recipe that I have already made from Food52 – a Greek Yogurt Chocolate pudding. I want to see if I can make a dairy-free, sugar-free (I like Xyla brand granulated sweetener) and caffeine-free (I plan to use carob powder) version of this easy pudding.
I’ll report back.
I made this and I had to leave it 3-4 days because on the second day it was still too watery (probably from the cold). When it thickened up I put it in the fridge. So far so good, but when I got ready to add my honey and mixed it in it turned into a watery mess. What did I do wrong?
Hi, I’m wondering if you could give me some coconut light :) My yogurt came out … half liquid half in lumps. Added probiotics to the coconut milk (can doesn’t say if it has any type of guam, so I’m guessing it’s just coconut&water), and also added 2 tbsp of marine collagen (vital proteins) … let it rest of 36hrs and checked at 12hr then 24, then at 36hr put it in the fridge. Every time it has part liquid part big lumps, and this increased with time and after being in the fridge. Should I have added the collagen afterwards? Could it be from my probiotic (saccharomises bullardi ?), I really appreciate the help, thank you!!
Yes, I probably would have added the collagen after, Teresa!
Hi Dana, the first time I made this is was magical. Thick, rich, dreamy magic. Every time since has been a runny jar of sadness. Same glass jar, wooden spoon, or silicone whisk. Any tips on breaking up the powder? Can I use my fingers to help break any clumps?
Thanks in advance!
Has anyone tried making subsequent batches by keeping some of the yogurt and adding more coconut milk? Just looking to save costs on probiotic capsules.
I just started my first batch and can’t wait to to try it!
Hey everyone!
So I did everything wrong hahaha and now I’m afraid to eat it please helpppp !
I’ve mixed the whole with a metal fork, and I put 5 capsules for 500ml of coconut milk.
Is it dangerous? Can I still eat it?
Thanks!!
Hi Camille! See comments above!
I tried the recipe with Aroy-D organic coconut milk. It has no fillers, gums or starches. I have a lot of food triggers to watch out for. The first batch was thin more like keifer. But tangy and delicious. Then my next batch my house was too cold so it didn’t turn to yogurt. I tried putting it in my oven with the light on but my oven still got too hot and killed my yogurt. So I bought a cheap yogurt maker. The yogurt maker came with a lid. It gets too hot with the lid but is perfect without the lid. I have been making delicious 2 ingredient yogurt every couple of days. I tried it with Aroy-D 100% pure coconut cream and it was the best yogurt I ever had in my life. They both make good yogurt. I give your recipe 5 stars. The instructions because of my climate needed alterations but that is okay. I’m saving tons of money and giving my gut healing food. Thank you. Much easier and simpler than recipes that require gelatin (which I can never get right believe it or not) and tons of steps.
Whoop! Thanks for sharing your process, Lona!
How many hours in the yogurt maker.
I used the 365 canned coconut milk and the Renew Probiotic (both of the recommended ingredients) and let sit for 48 hours…it separated and is still thin! I put it in the refrigerator and it’s still watery…what did I do wrong? I knew this was too easy – too good to be true :(
I’d love for this to work! I know it wasn’t too warm or too cool…what the heck happened?! I feel bad rating the recipe low but I feel like this should have worked and I’m super sad that it didn’t!
Hi Kelsey – did you retry making this recipe? I had the same results as you and I want to make it work!
Hello. I know in the instructions it mentions to not use crushed pills. At the moment that is all that I have. Do you think it will still work if I used crushed pills?
Also, if I do go out to buy capsules, do they have to be refrigerated probiotics?
Thank you for your help :)
See comments above!
I may have missed this, but does this work with Thai Kitchen brand coconut milk?
I made this with Native Forest Simply coconut milk and 100 billion probiotics and fermented for 36 hours and got a really nice, tangy flavor. however, it’s very runny. I have put it in the fridge to see if it thickens up. It’s more like a runny kefir. I have also made this with a coconut milk that had guar gum – Thai Kitchen and the flavor and texture was amazing. Thank you for sharing this recipe! I am going to eat it with my home made jam!
If I purchase the 10 billion probiotic capsules, do I add them up to get to 50 billion? So instead of just adding 1 capsule, I add 5 capsules to get to the 50 billion?
See comments above for tips!
Hi Dana— Worked perfectly for me. My local WF pulled my favorite brand of coconut yogurt (which is being made in Brooklyn and was quite spendy), and this tastes just the same. Just wondering— do you have ideas for including protein in the recipe? Any powders or other ingredients besides toppings that might mix well? (already using chia, pb, and high protein granola).
You could add protein powder to it after its made?
Just curious to know if the nutritional content of the coconut milk can label is equivalent to the final coconut yogurt product? Does the culturing process change it’s nutritional content?
Have made several times and it’s been successful with the additional of organic coconut sugar for the bacteria to feed on (there will be no added sugar left after the culturing process).
Also, for vegan option, the additional of agar agar is great for thickening!
Yes, it should be!
I have made this recipe once before and it worked perfectly! I’ve tried making it again twice now and it keeps separating and smelling terrible (like rotten eggs). I’m very confused because I’m doing all the same things I did before. I was wondering if this has happened to anyone else?
See comments above, Sarah!
Is there a reason to only use 2 probiotic capsules? Have you tried adding more to get more per serving? Thanks!
You can, I just found 2 to be sufficient.
Just made this for the 1st time and it came out perfect! Tastes like coconut flavored greek yogurt, minus the dairy and sugar! Tangy and creamy. I will definitely continue to make this!
Thanks, Lexi!
i checked the whole food probiotic capsules and its $38 for 60 caps. of any of you who were successful used a cheaper brand of probiotics could you tell me what worked for you?
Does it have to be covered with a cheese cloth? Going to try this today!
I just made this but apparently was too excited and added stevia sweetener at the same time as the probiotic. Will it still work?
My yogurt is 20 hours old and my yogurt has grown and the cloth is humped at the top. I also have fruit flies….is this normal???
Hello! Really looking forward to trying this yogurt!
I’m 24 hrs into it. I’ve got 2 jars, each with 3 cans of Thai Organic (full fat) combined with 6 capsules worth of Renew Life probiotics, in the oven with only the light on for warmth. After only a couple hrs the yogurt aroma was exciting!
After about 12 hrs the coconut milk completely separated and I just tasted the top which is incredibly thick and creamy and tangy! (Already tastes like a great yogurt!)
My question is, do I wait another 24 hrs and stir? I’d hate to ruin it but if I can stir it up and still have it thick then that’s what I prefer.
Thoughts?
See comments above!
Can we use a yogurt starter instead did the probiotic capsules ? Thank you in advance :)
See comments above!
Hello! Currently trying this recipe out! I was wondering about the importance of a wooden spoon, does it make any difference?
It is important. See comments above!
We make this at work for breakfasts.
sometimes to speed up the process in winter we use a “warming mat” underneath a bath of warm water which keeps the containers of yogurt at a constant temperature. They are quite inexpensive and be purchased at any home brewing shop or possibly a good health food store. They are used to help keep temps the same during fermentation so are good for Kraut as well if you live in a really cold area.
Imade your yoghurt. I followed your recipe to the letter. I wish I could post a photo of all the green mould on top after 36 hours.
It was a complete mess, mould on top of milk, an expensive waste of time and money. Suffice it to say that I will not be following any more of your recipes
Jacqueline, I’m sorry you had issues here. Just to verify, did you use the brands of coconut milk and probiotics we recommended and were you careful to sterilize your equipment before starting? These things are critical to the success of the yogurt. We’ve never had a similar experience with this recipe and would love to help you troubleshoot.
Hello! I’ve recently gone vegan and I am missing skyr (Icelandic yogurt) very much! Does this taste anything like skyr? I would be so happy to find a vegan replacement! Thanks. :)
Hi there
can I use yogurt starter/culture for this? if so how much to use?
We have not tested this recipe in a yogurt maker or with a yogurt starter/culture. So if you try them this way, let us know how it goes in the comments!
Can can you make it into yogurt cream cheese? And can’t it be cooked as such? I have not tried this yet but intend to do this today I enjoy coconut milk and I enjoy yogurt so it seems like it would be really tasty.
We haven’t tried and can’t say for sure, Nancy! If you experiment with it, report back!
This recipe looks awesome, can’t wait to try it. The Whole Foods near me stopped selling my favorite brand, COYO, so I’m back to the drawing board looking for a thick, creamy coconut yogurt.
I have RenewLife Ultimate Flora Women’s Complete Probiotic 90 Billion in the fridge right now. Wondering your thoughts on how many capsules I should use since it’s 90 billion instead of 50. I was also planning to double the recipe and use 2 cans of coconut milk. Thanks!
Has anyone tried putting the milk and dissolved capsule in a sealed jar and then in the instant pot using the yogurt function for 12 hours?
This recipe is amazing! I have made it three times this summer, and it couldn’t be easier. I missed yogurt so much and, while I worry that it’s not the healthiest recipe (especially since I find myself eating WAY more than a 1/4 C serving), it is delicious and satisfies my yogurt cravings. Thank you for all the great recipes – I just made your almond ricotta and it was unbelievably good!
I want to make this right now, but my probiotics only have 500 millions cells, how many caps I have to use. Thank you!
As a big DIY-er in the kitchen who’s about to do another Whole30, and is allergic to nuts and thus nutmilks, I can’t wait to try this out!!!
This process in many ways reminds me of home-brewing beers, in that you are introducing a living ingredient to uncultured food in hopes of changing composition (yeast in that case, alcohol the hoped for result). After reading some of the comments here, I see many people do Not have an understanding of just how temperamental and biologically driven this process is … but I do think it’s not so much about brands of coconut milk, but more about the VOLUME of probiotics you add to the milk (50 Bill as you mentioned, but many are trying other volumes and questioning why this doesn’t work) , as well as temperature control, as well as factors beyond our control (IE, how many months has the can of coconut milk been out on the shelf). Is it possible to clarify here if you agree with this assessment? There is a lot of emphasis on the Whole Foods brand and I just don’t think that alone can hold up to the science of the culturing process.
By the way I love LOVE this site and if I can get this coconut yogurt to work, you just may become my new blog hero! Ok, you can still be a blog hero even if I fail at this, haha!
I tried store bought coconut yoghurt and I wasn’t a mayor fan. Mainly because it tasted extremely coconuty and overpowered all other things I would add. Is the taste of this homemade version similar? Or would you say it’s less heavy? (Just trying to assess wether it’s worth a try for me!)
I would say that the homemade version does have a present coconut flavor, so if you aren’t a fan, I might not recommend! You could add an additional flavor to tone down the coconut though like this?
Hi there! so i used the coconut milk brand from wholefoods along with the probiotics you recommended and i let it sit for 48 hours-
but now the yogurt tastes reaaally sour. is it supposed to be that way? i usually buy plain, unsweetened coconut yogurt and the store bought one never tasted sour.
Pls lmk thanks!
Hi Michelle! While it should be tangy, it shouldn’t be overly sour.
Do you think it’s possible to fortify this yogurt with calcium as well? i.e. the 365 Cal-Mag vegan capsules from Whole Foods?
I’m not sure as we haven’t tried it ourselves. If you experiment with it, report back!
This recipe looks interesting and so easy! Question – I already have Plexus Probiotic capsules but they are 2 billion CFUs per capsule. How many capsules would I need to use for the recipe? Also, would this recipe be for coconut kefir or is that different than yogurt?
Hope you can respond to my questions – thank you.
Hi beautiful!! I made it with the coconut powder it was great! But my first batch was verry thick and so so creammy it was soft and cannot distinguish different textures. My next ones turns very bubbly and hard and when I mix it a little bit it turns creamy but clumply and not as thick as the first one. Do you have any idea what it can be? Thanks!
Hmm did you mix the second batch the same way you did for the first? It sounds like the powder might have clumped up..
What if it separates while it’s incubating?? Also, are you supposed to add sweetener for the probiotic to feed on? Help!
I believe we’ve answered these questions in the comments above! Have a scan over them and happy cooking!
I just attempted w thai kitchen full fat coconut milk and two quality 10
Billion probiotic caps-not your recommended brands. Tested at around 30
Hours and didn’t seem quite ready. Tested at 42 and it smelled like yeast and was inedible. Smelled like bread dough. Darn it. Will try again after I use this bottle of
Probiotics with the ones recommended.
I made this 2 days ago and everything looks good so far. After 48 hours, I had a little separation at the bottom of the jar. Should I mix this before refrigerating to blend? Thanks so much! Can’t wait to taste!
Yes, mixing will help!
Would this recipe work with almond milk instead of coconut milk?
See comments above!
Hi! I just prepared it. Let’s see how it it looks in 24-48h. To make new coconut yoghurt will it be possible to transfer some yoghurt culture into a new batch instead of using more probiotics pills?
See answers above!
Hi sweetie! I am from Argentina and love your creations! I cannot find here a coconut milk can that makes a think rich coconut yogurt but I found coconut cream powder!!! Do you know the ratio of powder:water I should use to make this yogurt? Thank you so much!
Hi Deborah! Hmm we haven’t tried and really can’t say for sure, but if you experiment with it, report back!
I’m located in Australia and tried to make this. We don’t have the reccomended brand of coconut milk here, but I tried it with a good quality organic one and it didn’t work for me ? was very separated and didn’t thicken. Has anyone down under made this and had success ? Can you please share which brand coconut milk you used ?
Thank you for this recipe. I used exactly all your tips and Wholefoods brand coconut milk but used my strong Metagenics UltraFlora Spectrum probiotics I am on for my Lyme disease, 30 billion per capsule. I used 2 capsules. I let it sit for 35 hours on table with cloth over it. Last night mixed it with wooden spoon and refrigerated it.
Today I ate some for first time and it was extremely acidic. I guess that’s what you call tangy? It was so tangy acidic like that 1/2 hr after eating my throat burned a bit. That’s never happened to me eating yogurt of any sort. I’ve bought the Bulgarian yogurts, coconut yogurt unsweetened plain the Wholefoods sells along with the other common yogurts. siggis, so delicious dairy free unsweetened coconut etc. I’m concerned why/how this happened? Fermentation maybe?
I would like any feeeback as I’m new at this and first time ever making yogurt and I don’t know what caused this. Thank you.
I love this recipe, but. I’ve had 50% success rate. The last 2 jars I’ve made have developed almost white dots on top, there’s no colour in it at all, the yoghurt has thickened up nicely, so I’m wondering if i haven’t mixed the probiotics in well enough and they have sat on the top? Or is it straight up mould?
Hmm I’m not really sure, but if you try making it again, ensure you mix the probiotics in.
yeah every batch since then has still developed the white/grey spots… do you know if mould can be that colour? and if so, how am is it developing mould when I sterilise everything?
would you still eat it with the white/grey spots on it?
I would take that as mold spots UNLESS it’s just your probiotics that didn’t get stirred around well enough. Perhaps it needed more mixing? If there’s any chance it’s mold (which is typically pink, blue, or white spots), I’d toss it.
Hi, do you know if once I make a batch I can save some and use it as a starter for my next batch so I don’t have to keep adding Probiotics? I know with cow milk you can.
Thanks
We haven’t tried, but scan the comments above as others have tried it. Good luck!
The recipe looks amazing and I’ve tried four different brands of milk now and all come out runny ? not giving up yet but I cannot get hold of the brand’s you reccomend in the UK. Anyone know any brand I can use that works and is sold I the Uk/ EU?!
Would LOVE to know. Many thanks
I made coconut yogurt, but it didn’t work with probiotics, I used homemade fermented pickle juice and it worked
A week later I put too much pickle juice in homemade coconut milk and I am excited to say I made “cheese” taste like feta.
Thanks for sharing, Miriam! While we recommend using the probiotics listed in the notes above, that is super interesting that pickle juice worked to make cheese!
Wow! I tried this recipe after a flop with another coconut yogurt recipe very similar to yours (the instructions were not as clear as yours). I didn’t have the coconut milk and probiotics you recommend, but it turned out just fine with what I had. I can’t remember which brand I used for the coconut milk; I used 4 capsules of Natural Factors Double strength (24 billion) – it’s not vegan, as it contains dairy, but that’s the only brand I had on hand.
My mixture did separate, but after a day in the fridge, I stirred the mixture, and I ended up with a smooth, creamy texture.
It’s really, really good with strawberry and rhubarb compote. :)
Hi! I’m really excited because I’ve tried other non dairy yogurt recipes with starters and they didn’t work but this one has gotten thick and looks right! The only thing is i can’t tell if the smell is like a normal greek yogurt kind of smell or if it’s a bad smell. I ended up letting it sit probably 50 hrs to thicken more. Does the regular yogurt have some of a smell when you make it?
Hi Ashley! Check the comments above for tips, but it should have a slight tangy smell. And if it smells bad, it sounds like your probiotic was bad or expired or your coconut milk wasn’t fresh/high quality to begin with.
I live in France, so your options for milk and probiotic aren’t available for me here. :( Any ideas?
Hi all! It’s been a few hours since mixing the milk with the probiotics and it has separated. Have I done something wrong?!! Or is this normal?
Hi Kurt! This has happened to others as well. Check the comments above for tips!
Hi, Can i use coconut cream instead?
We haven’t tried it, but it looks like others have, and have had success with it!
Made this using Sprouts brand full fat coconut milk and Trace Minaerals Probiotic 55 billion. Came out great and I love the idea of getting even more out of your probiotics by culturing them into yummy foods!
I could smell that good things were happening and I could tell the coconut milk was getting thicker, but when it went into the fridge it was about the consistency of Keffir. I did stir once at 24 hours with a wooden spoon and let go until 48. After a few hours though, it has a perfect, thick consistency like normal yogurt. Definitely recommend trying this out!
I made this 24 hours ago with Thai kitchen coconut milk and 2 Jamieson 2 billion probiotics … it’s the exact consistency and taste as regular coconut milk. I’m really confused, is it because i used a weaker probiotic? Does anyone know if you have to use total 100billion? this is the only vegan probiotic available to me! I tried adding 3 more capsules and placing it where it’ll get more air but I’ll update in another 24 hrs.
It got tangy and thickened very slightly after refrigerating .. Still delicious but I’m trying again with 5 capsules instead of 2 this time!
What happens if you use a metal spoon to stir instead of a wooden spoon?
It may react with the probiotics and render them less effective (according to some of the research we’ve done). So use a wooden or plastic spoon to be safe!
Mine turned out great! I used Nature’s Place unsweetened organic and Equate probiotic. Whisked the milk smooth then added the probiotics and stirred. Just left it in a bowl on the counter for 24 hours. Smooth and tangy. Thanks!
I’m wondering if this recipe is safe for during pregnancy? I’m 31 weeks pregnant.
Thank you ?
Hello!
I absolutely love this. I’ve had some experimenting with making Kefir. Although, I’ve never made yogurt and I need to learn because we eat too much of that stuff in my home! I’ve just been having trouble choosing a brand. I know not to get prebiotics, but still couldn’t find the right brand. Which brand, if any, do you recommend that are Vegan? Thank you!
Hello!
I’ve tried making this three times now and I’m not sure if I’m doing something wrong. Each time, it’s begun to smell like rotten eggs only a little over letting it sit for 24 hours. Is there something I can adjust to avoid this? Or is this normal and the yogurt is still edible.
Thanks for in advance for any tips!
Hi Lauren! Did you use the recommended brands of probiotics and coconut milk by chance?
Loved this yogurt! I’m making another batch right now! I made tzatziki with the first batch and it was killer good with grilled pita points!! I used the Thai kitchen organic coconut milk and renew life ultimate flora women’s probiotic capsules. Sorry glad I found this recipe! I also made the fruit compote with cherries and strawberries and I made the chia pudding!! I’m happy!!
Well I got super excited to make this BUT I’ve tried this recipe twice now, as has my partner and we can’t seem to get it to thicken. After even 48hrs it stays the same runny consistency as when first poured, and he’s a chef at a 5 star restaurant ;) I’m not sure where we are going wrong, and a simple recommendation for another brand of coco milk I can’t see making too much difference.
Hi Shannon! We have had success with the recommended brands shared above, but are sorry to hear you did not have the same success with the brands you used. Are you using either the probiotics or coconut milk recommended?
same here but i did use the coconut milk recommended… which probiotic did you use? i used 2 capsules of 2 billion each, maybe we both didn’t use enough?
Can I just add agar agar in at the end after cooling if it’s not thick enough?
We haven’t tried and can’t say for sure, but if you do, report back on how it goes! Good luck!
Used cheap Walmart probiotic. First batch on counter at room temperature didn’t work–made a tasty rice pudding though. Pulled out my old Salton pre- vegan yogurt maker. After 24 hours had a great batch. I think the trick is to keep a consistent warm temperature. So glad I found this page.
My InstaPot has a yogurt setting. Wonder if this would work using that? Guess I’ll try and find out!
We haven’t tried, but let us know how it goes!
Did this work?? I’m having issues with mine thickening!
I left in warm spot for 48 hours and it has not thickened at all. Still consistancy if coconut milk. I used full fat Thai Kitchen coconut milk and 2 Nature’s Way Fortify 50 billion probiotics (with no prebiotics). I hate to waste money on this, any suggestions?
Hmm it may have been your probiotics? We have had the most success with the recommended brands listed above!
Hi! I am so grateful for this recipe and have been making yogurt at home for the past several months thanks to your experimentation with it! Question: has yours ever gotten foamy?? I just pulled some out of the oven from being there overnight, and it’s got this firmly-structured foam on top. The only thing I can think is that maybe my coconut milk was off. I used a can of Thai brand, and the coconut cream part wasn’t firm, which I thought was odd at the time but blamed it on the hot weather we’ve been having.
I’m probably going to dump this batch just to be safe, but I wanted to see if you’d ever seen that. Thank you!
Hi Laura! We have heard from several people that it made their yogurt foam up! Does your probiotic contain prebiotics? I’ve heard of that happening with prebiotic versions!
I made this and it looks great but smells and tastes very tangy, veering to sour/off… is this normal? It’s hard to know what the flavour should be compared to dairy yogurt
Hi Jessica! It should be tangy as outlined in the recipe, but not spoiled. but have a scan of the comments above for tips!
I just made this with vinegar and sea salt and coconut milk. It was delicious!
Awesome! We’re so glad to hear that, Rosemary :D
What is the shelflife of this yogurt (after thickening) in the refrigerator?
In the recipe she noted it is good in the fridge for several days and hers kept for 7 days but if it starts smelling sour to get rid of it
Hi Dana! Thanks so much for sharing this recipe. I am trying to troubleshoot. I made this with Thai Kitchen full fat coconut milk (non-organic as there wasn’t any at the store) and 2 capsules RAW Garden of Life Women’s probiotics. I left it in my oven for 24 hours with the light on, at which time I took it out and saw that there was separation and the liquid below was yellow. I put it into the fridge to try to thicken it and it basically froze the coconut fat on top and the rest is still liquid. It tastes kind of like yogurt but also a little bit more sour/tangy than would be expected. I’m trying to figure out what went wrong and/or how to fix it and I have a few thoughts maybe you could help me with. The serving size of the probiotics is 3 capsules which gives 85 billion live cultures and 32 probiotic strains. I’m wondering if I should have done more/less capsules of probiotic perhaps? Or do you think it didn’t work because I didn’t leave it out of the refrigerator for 48 hours? I noticed that yours were not yellow, and I didn’t know if this was just cause of the probiotics I used, or what. Do you think there is anyway I can save my current attempt? Any advice you could give before I try again would be great!
Hi! After making one batch of yogurt, can I use the yogurt itself to make more yogurt (instead of continuing to use capsules)? If so, how would I do that?
Thanks in advance!
FINALLY SUCCESS!!!
I tried making this three times and I was about to give up and post a comment about it not working but I decided to try again. I live in the Caribbean – Trinidad to be exact. I got the Renew Life probiotics from Amazon and used a Caribbean brand of coconut milk. I used my oven with the light on and left it for 24 hours and then in the fridge for another 24 hours or so and consistency and taste was perfect.
I think my failures had to do with the fact that I didnt have patience and didnt wait long enough and in my first attempt I used the work probiotic. But I am happy to report that it has finally worked and this is delicious. So good I dont think I can go back to store bought yogurt.
Yay! We are so glad to hear you had success, Vernette!
Tried this with the same coconut milk and probiotic brands. It formed a thick layer on top with a yellowish tint. Doesn’t smell bad though. It is still pretty thin in consistency. Think something went wrong?
Hmm did you leave it for long enough?
I’m excited to try this! I actually put it together tonight, but I added the stevia right after the probiotic. Then I read to add sweetener after the yogurt is ready. Will this be a problem? Thanks!
Hi Sunni! Yes it might affect the process, but report back on how it goes.
So you say capsules not pills, but that pills need to be crushed. Do you think it might work with crushed pills? I have Nature’s Bounty probiotic pills and want to try crushing them into powder. I know it’s not the recommended way, but what’s there to lose from trying other than a can of milk and some probiotics I never take anymore.
Check the comments above for tips!
I made this in a glass bowl with 1 can of Thai full fat coconut milk, covered with cheesecloth and left in the sun in a room I could occasionally turn the heat up to the appropriate temperature 2-3 times for 48 hours. It thickened overnight in the fridge and is rich, creamy, everything I hoped for. So grateful! The thing is I cannot make coconut yogurt in my instapot. It doesn’t work. But I can make soy yogurt that is just as thick and creamy as this coconut milk recipe:
1. 2 quarts of soy milk (no additives, just soy beans and filtered water) I use organic unsweetened EdenSoy into glass bowl.
2. Add starter culture (I use Yogourmet vegan yogurt starter, but any one will do). Mix.
3. Pour into heat proof containers without lids.
4. Set directly into Instapot (no rack, no water added). Secure lid and press ‘yogurt’ button, set for 12 hours.
I didn’t trust it the first time I tried it, but it is thick and creamy like greek yogurt. Only works on soy though (organic, no additives) not coconut milk. So getting this coconut milk recipe is a God send! Yummy. thanks so much
Hi Dana,
Followed the recipe word for word using the ingredients you suggest and after 24 hours it has separated and gotten thiner. I am using a nut milk bag instead of cheesecloth to cover the top, would that effect it?
Thanks for your help!
It’s about 75ish degrees here in Illinois and I want to make this. The temperature in the house fluctuates, so will that effect the yogurt that I place in the oven with the light on?
I tried this in colder temperatures and it didn’t thicken quite as much as I would have liked after 48hours. I wonder if it was due to the house temperature fluctuating throughout the day.
It should be okay, as long as the temperature is around that fairly consistently!
Dana, ya are one of a kind!!! Thank you for all your recipes! This coconut yogurt particularly is something outstanding…it’s totally satisfying and tastes heavenly ?
Thank you again for sharing this with us! I haven’t tried with 365 brand, but Thai kitchen organic worked great and reached the exact texture as yours!
I let my yogurt rest on my counter for 48 hours then I refrigerated. After 8 hours in the fridge I mixed it up and it smelled like Fritos or Doritos. Not a good smell unless your eating fritos or Doritos. Is it ok? should I stilll use it?? Should i start over??why does it smell funny?? Help
Is it suppose to form a little foam on top of the yougurt after fermentation? And taste pretty sour? I let it be for about 30 hrs following the recipe. I just want to make sure this is normal before eating it!
Do you have any suggestions for keeping the yogurt stable during a commute? My yogurt was PERFECT, but when I got to work (an hour later) it was…soup. I had it with an ice pack, but I’m wondering if it’s just not mobile? Is the trick just keeping it very, very cold to avoid soupy-ness? Thanks so much (the yogurt is AMAZING).
Hmm I would recommend keeping it cool if possible and that should help!
I made this and it tastes absolutely fab! Was really concerned given all the ‘didn’t’ work reviews. Used Full can coconut milk, blended with ¼ cup raw soaked cashews as I wanted Greek yoghurt consistency and I like experimenting anyway. Cultured for 36hours approximately with 4 (50 billion probiotics – optibac brand) Refrigerated for 6 plus hours and the best non dairy yoghurt I have ever had. I live in Ghana so had to sub a lot of the recommended brands as I have no access to them but it worked just perfectly. No speration, no mould. Tangy like yoghurt should be and tastes divine.
Correction: Full fat coconut milk
Yay! We are really glad to hear that, Abby! Thanks for sharing!
i got the “Renew Life 80 billion probiotic” pills, does the “80 billion” (vs. 50 billion) affect how many capsules should be added when making with one 15 ounce can of coconut milk? thanks!
That should work, Kaur! We have not tried using the 80 billion though, but did have success with the 50 billion. Let us know how it goes!
I want to echo what others have said and express my concerns regarding no instructions for sanitizing the container prior to fermenting the yogurt as well as heating the coconut milk beforehand. I made the recipe according to your instructions and it came out great, but on further review of other coconut milk recipes, I see that most recommend (1) sanitizing the jar prior to use, and (2) heating the coconut milk to 180 degrees F and letting cool prior to adding the probiotic, as you would with a dairy-based yogurt recipe, because there is a type of very harmful bacteria that can grow when fermenting coconut products. I’m very concerned about food safety and I’m considering tossing the batch because of this. Do you have any input?
Liz, thank you for your questions. We will be sure to add a note about sterilizing the jars before use (even though a clean jar out of the dishwasher is almost always sanitized). Secondly, we are not aware of any harmful bacteria that grow if the coconut milk is not heated. In making it many times we’ve never experienced that. If a batch is bad you will know it because of the smell and taste. However, if you are concerned, you could definitely heat your coconut milk to 180 degrees before adding your probiotic. Just let it cool back down to room temperature before doing so for best results.
Didn’t work! I used Thai Kitchen full fat and ReNew Life probiotic, left out for about 36h then put in the fridge and nothing happened. I just have slightly funky coconut milk. Super bummed.
Hmm, so there was no tanginess or thickness? Maybe let it set out the full 48 hours next time. And if you can, get your hands on Whole Foods 365 brand! Their full fat works for me every time.
I made coconut yogurt both with regular canned coconut milk and the thinner in a box coconut milk…… THE CANNED WORKED!!! Not so with the regular boxed milk. I did both at the same time so I could watch both and what a difference!! Canned milk was thick and the boxed never changed at all except to get sour! NEVER TRY ANYTHING BUT CANNED MILK!!!!! Its so much cheaper that the non dairy yogurt at the store and tastes SO much better! THANK YOU FOR SHARING THIS RECIPE!!!
Hey Alisa! question for you. I made mine and it’s thick enough but super tangy (almost too tangy for my liking…) — do you know if this was due to the probiotic amount or that I left it out too long?
Thanks!
Hi Dana!
Thank you for an inspiring blog! So I just made this recipe, but unfortunately, I used a metal spoon by mistake. When you say that it might react badly with the probiotics, what do you mean exactly? Is it dangerous for me to eat it now or does it just simply mean that it won’t turn out as well?
All the best and thank you!
Hi Karolina! It will just cause it not to thicken properly, but it’s not harmful!
I made this in my Cuisinart yogurt maker.
365 brand whole fat coconut milk
2 capsules of VSL3 probiotic
16 hours in the maker
Separated but easily whisked back to a smooth texture. Nice and tangy. Decided not to add anything for this first test run!
Hi Meg,
Did your yogurt thicken?
Thanks!
I have made the yogurt and yes it separated but I will drain the liquid as I like a thick yogurt. I really like this process and the texture as my stomach can no longer handle regular yogurt. My question is why does it not have a big coconut flavor like the store bought one?
Thanks for any suggestions.
If I don’t have a cheese cloth, would a thinner dish towel work? Thank you!
Yes, that should work!
I made this but doubled the recipe, I used two cans of full fat coconut milk and two capsules of renew life 30 billion probiotics and 48 hrs and it came out AWESOME!! It’s so thick and I tastes like my fav plain Greek yogurt from SoDelicious that was discontinued. I will make this every week!
Tested two different brands of coconut milk with this recipe: Thai Kitchen organic full fat coconut milk (with the guar gum) and Aroy-D full fat coconut milk. Used glass mason jars that had gone through a hot dishwasher cycle. Added contents of 3 Webber Naturals Probiotic 5 Billion capsules to each jar. Stirred with a plastic spoon. covered each jar with a basket-style coffee filter. Incubated on the counter in a 21 degrees C house.
Checked them at 24 hours.
The Thai Kitchen one came out nice, thickened up beautifully, had a pleasant yogurty smell, and was not very sour. I kept incubating it for another 12-ish hours before sticking it into the fridge.
The Aroy-D one was more liquidy after 24 hours, but the really off-putting thing was that while it tasted ok (nice yogurty sourness), it had a very eggy/sulfury smell. This had happened earlier with another batch using the same brand when I had incubated it with a bit of heat. I thought maybe I had screwed it up somehow by stirring it with a stainless steel spoon, or by accidentally overheating it during the incubation. I ended up throwing that first batch out. This second one is sitting in my fridge now, but I’m not sure if anyone in my family will eat it because of the strong eggy smell. Sad, as this is otherwise my favorite grocery store brand of coconut milk – no ingredients other than coconut and water, nice flavor and texture. Oh well, good to know that it is not right for yogurt! Gonna go buy me a pile of Thai Kitchen cans now, so I am well-equipped for yogurt-on-a-whim. Thanks for the recipe!
I make this every week with great results! I use Sprouts store-brand organic coconut milk (full fat with blue label) and 2 trunature probiotics from Costco. So delicious and cheap!
I see canned coconut milk. I have never used that. Is there any reason that fresh, from the refrigerated section cannot be used? Does it make a difference? ((JUST found this website today and am so excited to try so many things!!)
Hi Robin! For best results, we recommend canned coconut milk, as we have had the most success with it. We have not tested fresh and can’t say for sure. Hope this helps and welcome to the site! If you haven’t already, check out our free Fan Favorites E-book on our homepage for a ton of delicious plant-based recipes :D
Amazing ! Works EVERY time. I really don’t understand why people failed that much doing this yogurt.
I strain it with a cheesecloth the last time I did it, and it was even THICKER than greek yogurt !!
The only thing is that it’s a bit too tangy, but it’s fine!
Thanks a lot, it’s saving me soooo much money :) and it’s super easy too.
We’re glad you had success with it, Melissa! Thanks for sharing!
After 48 hours had my yogurt weird gray and yellow spots and didn’t thicken at all :( the fattier part also separated from the water, although I mixed it well before. Any idea why it could happen?
Where I live we csll that coconut cream. Coconut milk is a lot thinner in consistency. A bit like real milk.
Hi! I am currently making this yogurt! I have some separation after 12 hours… Do I stir it now, or do I wait until I put it in the fridge after 48 hours?
Thanks!
Hi Kim! So, this shouldn’t happen with Whole Foods 365 brand. Both light and full fat stay unseparated. But, if it does separate, leave it. And stir it when it’s done! OR scoop off the top yogurt and leave the liquid behind. Hope this helps!
Great! Thank you!
I actually used the whole foods 365 brand. I am not sure why it separated!
Thanks for the help! Super excited to try it.
Kim
Hi just wondering why can’t the prob optics contain prebiotics? Will it not thicken? I’m super eager to try making this but I’ve only got ‘Hyperbiotics PRO-15’ at home which has both pro & prebotics in it.
Hi Larissa! We recommend using the probiotics that we had success with and can’t speak to the success of any other brands. If you give it a try though, report back on how it goes!
I haven’t used coconut milk yet, but I think I will try to make it for my grandson and daughter-in-law. Because of dietary disorders they are vegan. I have used these same capsules to make whole cow’s milk yogurt and it works great!!! I chose it because of the number of strains of live culture it contains and the fact that it has 50 million. I have IBS and this helps immensely!!
We hope you enjoy the recipe, Janice!
I made this recipe and it worked perfectly! I used one canned coconut milk (full fat, I live in South America and in the box says: Leche de Coco / Extracto de Coco) and used 3 Acidophilus capsules (from Solgar). I left it 48 hours and then refrigerate and it’s very thick and delicious.
We’re glad to hear it, Laia!
Would a thin paper napkin work as the cover?
How long is too long to leave on the counter if the weather is a bit cool?
I made it – I think it worked – it is tangy and yummy but the constancy is a lot like it is when it comes out of the can when it is cold – not quite as creamy as described so i want to reattempt and troubleshoot!
And thanks! I love your blog and recipes so much! :)
Hi Sarika! A napkin should work! 48 hours is our sweet spot for thickness and tang in a warm place. If your home is on the cooler side, we recommend placing it in the oven (oven turned off) with the oven light on. Hope this helps!
Hi Dana!! If we don’t have a cheesecloth is there anything else we could use to cover the jar?? A lid perhaps?? If not, where does one get a cheesecloth (I’m guessing the store lol)?
Hi Lauren! Great question. If you don’t have cheesecloth, you can use a thin dishcloth!
Hello. I was wondering do you think a scoop of store bought vegan yogurt would work for the probotic?
Hmm we haven’t tried and can’t say for sure. If you try, report back!
Wow,
I am totally impressed and hooked!
I used Goya Coconut Milk and my Young Living Life 9 probiotic. ( I used contents of 3 capsules)
It turned out great. A bit tart, but with some added organic blueberry compote it is amazing.
Thank you for sharing this recipe
We’re glad to hear it, Gudrun!
I first tried with Trader Joe’s full fat coconut milk, but it turned out pretty runny. I then tried with the recommended WF 365 coconut milk and Garden of Life Once Daily 90 billion probiotic capsules. It came out perfect! So thick and creamy and delicious! Will definitely be making this again and again! Thank you!
Yay! Thanks for sharing, Brenda! If you don’t mind, could you leave a rating? Thanks!
Thick, tangy and delicious! Your recipe and directions were perfection. I followed them to the letter, using the Thai Kitchen coconut milk because that’s what I had. It took almost 48 hours but we’ll worth the wait. Thank you for all your work and research.
I made this and it thickened beautifully (with WF full-fat coconut milk) in 24 hours! However…it is not tangy like yogurt. It’s more like a delicious creamy coconut pudding. I’m still eating it because it’s quite tasty, but I’m wondering if leaving it longer would be necessary to get it to taste like actual yogurt? I noticed that about 8 hours after I combined the probiotics, it smelled like yogurt…but then that disappeared by today. It just smells like coconut milk today. I need to use my oven almost every day, so to incubate I put it in the cupboard that sits atop my fridge, which is warm.
Hi, I’m currently trying this recipe. It has separated (hr. 24) so there is water at the bottom and cream/yougurt at the top.
Is this normal ??
Thanks.
Hi! If it separates just give it a stir, or scoop off the yogurt from the top!
I never comment on blogs, but I was so excited about how this turned out that I decided to make this my first time commenting! I tried this recipe for the first time. I was scared because I didn’t have cheesecloth and I used a cloth napkin instead and I noticed it was still liquid as it sat on my counters. I refrigerated it and it thickened right up. I had it with some mango, blueberries, and granola and I was so pleased. Since becoming plant based I feel like I havent been able to enjoy some of the same foods I did before, the store bought vegan yogurts don’t always taste right and I feel like they are so pricey for such a small amount. This is definitely going to be a new staple in my family’s household.
Hello Dana thank You very much for sharing your recipes I am a big fan! I live in Argentina so some of the brands are not here, but i could make yoghurt from thick caju nuts Milk. And it was awesome! I used 200 gr of caju nuts (what was the english name for those? ) for 1 lt of water, and half a pot of soy yoghurt I can get here atención the stores. I warm the Milk to 40 centigrades then put the half pot of yoghurt and blend. Then keep it warm With a blanket near some little source of heat about 10 hours and voila! ?
Hello, I was wondering: can this be used as a yogurt starter? If I make it once and conserve some at the end and then add more coconut milk and let it rest and ferment, will it continue to make yogurt? Or will I have to start from scratch every time?
Thanks!
Could this work with using a young coconut water and meat, blended, and then adding the probiotic?
We haven’t tried, but scan the comments for suggestions!
I have made this several times. Yes use coconut milk with guar gum or it will be too liquid. BUT I am ready to knock your socks off. The only way to get it completely creamy and thick is to put the coconut into a bowl and then put the immersion blender in it or blend in a blender, do this BEFORE you add the probiotics as you dont want the metal giving a reaction. So blend then put in your mason jar and add probiotics. I cover with a paper towel and rubber band for exactly 48 hours and it is thick and creamy.
I tried this twice now and it hasn’t worked for me. I’m thinking it was the brand of probiotic. I used Trader Joe’s brand probiotic capsules but maybe they weren’t potent enough. It’s over 48 hours and the coconut cream is not at all sour at this point.
I once went to a restaurant that had homemade coconut yogurt and it was amazing. They were nice enough to give me ingredients: coconut milk, raw coconut butter, and bolivian quinoa. With this, I’m curious as to how you think they made it. Their yogurt was very thick, almost an ice cream consistency or maybe peanut butter. They literally used an ice cream scoop to take it out of the tub and hsed a spoon to smooth it out into the bowl. Ever since I had it I have been obsessed with finding a way to make it. I did try this recipe and loved it, I made the fruit compote to go with it as well, but the yogurt consistency was much thinner than the one I had had at this restaurant. Any thoughts?
Just today I met a woman who gave me a recipe similar to yours.She uses 4 cups full fat coconut milk and 2 to 3 scoops of Klaire probiotics. I checked that brand in the powder form (100 billion) and was too expensive-75$ .
Your recipe is great as I have the same milk, but unfortunately I only have renew life 30 billion.Would this work and how many capsules should I use.
Also,my house is around 76 °,so wondering if I need to put it in the oven. From what I read in the comments section it looks like I don’t need too,but wanna double check.
Thank you.
Hi Ann! We had the best success with 2 renew life 50 billion and can’t say how well the 30 billion would work. If you give it a try, report back on how it goes! You should be good with your current house temperature!
Can’t wait to try this! If it doesn’t get all used within 7 days, would freezing the leftover yogurt work or would that change the consistency too much when it thaws?
Hmm we have not tried freezing it and can’t say for sure. If you give it a try, report back!
I froze some of the yogurt in an ice cube tray and have been popping them in the fridge overnight to thaw, it turned out just fine! I didn’t notice any big change in consistency and still tastes great!
Thanks for letting us know, Erin!
I froze a batch of mine and found that the consistency was altered. Plus it freezes COMPLETELY solid and takes forever to thaw
I have made this 4 times now and love it! I make two cans at a time, and have found that using five capsules instead of four helps make it thicker and tangier. I am getting better at letting it drain through thin dishcloth and vinyl strainer to make it thicker. My absolute favorite yogurt ever!
Yay! Glad to hear you love the recipe and have had success with it, Donna!
Hi Dana!
I was curious if this recipe will work without leaving the yogurt in the oven with the light on. I like in Chicago so it’s not super sunny, and my oven light is out at the moment (honestly, it’s been a couple months). Thanks in advance!
Not a review – as I haven’t made this yet. But just need to say, the progress with your website and photos and videos is AMAZING. Somehow, you keep getting better and better. I recommend this website to EVERYONE who asks about vegan recipes – because you clearly have a standard for quality above the rest. Thanks for your dedication, passion, and thoroughness!
Mine didn’t work! I used Thai Kitchen full fat coconut milk, so I’m wondering if it’s the probiotic. Do you have a recommendation of how many capsules of Align probiotics to use? I used 2 for 1 can but maybe I need more? Align is prescribed by my doctor and it has its own unique strain of probiotics- do you need a specific strain for it to work?
This is the link: https://www.aligngi.com/en-us/shop-probiotics/align-probiotic-supplement
Hi! We cannot guarantee the results with any probiotic other than the one we suggest in the recipe, which we found worked best!
I tried your recipe for coconut yogurt. I divided the watery liquid from the yogurt. Now, can i reuse the watery liquid to make more yogurt? Aren’t the culture supposed to be still alive and active in that liquid? if so i should be able to add coconut milk to it and get some more… or not?
Thanks.
Hi Luisa! We wouldn’t recommend doing that!
I have to admit I was a little afraid to try this because of all the people who say it didn’t work for them.
However, I’m glad I did because it worked and it’s so tasty! I live in Toronto so I was able to find the find exact ingredients Dana prescribed from the local Whole Foods. The only thing I would do differently next time is to scrape off the creamy top instead of stirring. My yogurt separated after 48 hours and the top was lovely and creamy like Greek yogurt. However, once I stirred and put it back in the fridge, it became watery. I still ate it though and it was wonderful. All in all, the cost of making my own yogurt was $5.50 CAD – about $1.50 less than buying a brand name and it contains WAY more probiotics and no dairy! I’m excited to try this again. Thanks, Dana!
I made the yoghurt yesterday and it worked! I used exactly the same coconut milk from Whole foods as you did and the same probiotic. Thank you so much for this amazing recipe! Now I want to try to make it with homemade almond milk)
Yay! Glad you had success, Alexandra! We can’t guarantee the results for almond milk but if you experiment, we’d love to hear back!
Hey again! Homemade almond milk didn’t work, it got odd smell and didn’t look like yogurt at all. :)
Thanks for reporting back! Better luck with coconut!
Hello there. I am in South Africa and we have different brands here. Followed instructions with good quality coconut milk and probiotic but it went a funny colour so I tossed it. Any suggestions? Regards Sharon
We cannot guarantee the results using other probiotics and coconut milks, but if it went a funny colour, best to toss! Sorry you did not have success with other brands, Sharon!
Thanks I will google your products to check against ours. I also used a metal spoon so cant rule this out as a contributor
Do you have to use the probiotics to make it work or can you just mix up some coconut milk and put it in the fridge? I only ask because I have made whipped cream with just coconut milk and it firms up like yogurt in the fridge after a day.
Hi Tara! The probiotics are key to this recipe!
This was perfect! I’ve been splurging on coconut yogurt, but this tastes just like Anita’s. I used the Whole Foods full fat coconut milk and the Renew Life probiotics 15 billion. I was a little worried about the temp of my house (Midwest winter will only allow my house to about 65 degrees), but 48 hours on my counter was perfection. Thank you!
I’ve just finished making it, left it to activate for about 36 hours, and the consistency is perfect! But I was wondering how I can make the yogurt less tangy and more coconut-y? I found that it’s a bit too bitter now…
Thank you xx
I’m obviously a little late to the yogurt making game! But I’m a little nervous that my oven won’t be hot enough for it to activate, so I was wondering if it was okay to leave in a room that is always temperature controlled for tarantulas that I have? Or would it be best to trust my oven, and just leave the light on? Thanks :D
Hi Victoria, I would recommend whichever is warmer!
Hi! I made this recipe and tried it today and Tim seems to have a “metal” taste. Any ideas what could’ve gone wrong?
This is super easy and I like the taste of it better than any commercial yogurt I have tried. I used the coconut milk suggested here as I already had a can of it in my cupboard. I bought the recommended pro biotics as I did not want to re invent the wheel. I am 100% happy with this gem of a recipe. thanks a bunch.
I have packets of “Non-Dairy Yogurt Starter” by BELLE+BELLA (2 billion live cultures in one packet (5grams))…
How many packets should i use to make your recipe?
The box says one packet (5 grams) per Liter or Quart of milk….
Thanks in advance!
I did try this recipe. I used freshly made coconut milk from the nuts in my Hawaii garden. Unfortunately, the milk separated and all I got was oil on top and water on the bottom. Perhaps canned milk is homogenized? Anyway, it didn’t work at all with fresh milk.
Thanks for this – looks delicious! Living in Thailand for a few months and we have a huuge stock of coconut meat in the freezer that needs utilising!
Just wondering, if I wanted to keep on making this, would I need to use a new Pro-Biotic capsule each time, or could I save a dollop of the previous batch and mix this in? I seem to remember my Pa doing this back in the day..
x
I tried it with fresh milk from my coconuts (I’m inn Hawaii) and it didn’t work. The milk separated instead of clotting. If you have now successfully made it from fresh, please let me know how you did it and which probiotic you used. I used a CVS brand. Thanks!
Hello! Can’t wait to try this. If I am using 4 billion probiotic capsules, should I use more than 2?
I’m eating a delicious bowl of this yogurt (with some granola!) as I type this, and since so many had issues with it, I wanted to chime in and say what worked for me. This was my first attempt.
I was actually worried about using this brand of coconut milk considering a) I got it from walmart and b) it was really cheap, but I decided to use it over TJ brand because this brand is always really creamy, straight out of the can. It’s what I usually use in curries and soups. Bonus – you can order it online with free shipping if you spend enough.
https://www.walmart.com/ip/Imperial-Dragon-Coconut-Milk-13-5-fl-oz/10535550
I used three of these capsules for the probiotic:
https://www.amazon.com/gp/product/B002S1U7RU/ref=od_aui_detailpages00?ie=UTF8&psc=1
I left mine out on the counter for a good 24 hours, maybe a little longer, before it had a bit of tang to it, then I put it in the fridge for about 24 hours. I think it could still use a little more tang, but it was very much like greek yogurt when I took it out to have some this morning. Very thick and creamy.
I’m really happy with this and I think next time I’d maybe just try to leave it out on the counter for a little longer, maybe in a warmer spot, but overall I’m extremely happy to have an alternative to some of those really sweet nondairy yogurts, and for a much lower cost.
YAY!!! This is FANTASTIC! I love that I can sweeten it for yogurt with some maple syrup and fruit or leave as is and use it as a replacement for sour cream. I have not been happy with any brand of coconut yogurt that I bought. This is IT! Thank you! (PS just made your 6 ingredient vegan tzatziki and it exceeded all my expectations! I highly recommend this and it is my now go to xoxoxoxo
hi! I live in Vietnam and don’t have access to the brands of coconut milk you use here. The only coconut milk I’ve been able to find is thick, realllly thick. I’ll put in it in the fridge and it becomes basically hard. Do you think I could mix it with water if I wanted a lighter yogurt? Also, probiotics are insanely expensive over here. Could I get by using one 55 billion capsule instead of two? thanks :)
the canned coconut they have here just says coconut cream, not milk
Hi! So I just saw that on your recipe is says use full fat coconut milk-I live in NZ and I can not find a coconut milk that is labeled “full fat.”
So my question is, is coconut cream and full fat coconut milk the same thing? Will coconut cream work? (I’m a bit unsure of the difference between cream and full fat milk)
Thank you :)
Hi Autumn, Here in NZ we have coconut cream, lite coconut cream, coconut milk and lite coconut milk. You are wanting to get coconut cream thats near to 100% coconut extract. I use Kara UHT Coconut Cream 1 litre. It’s available at New World and Countdown supermarkets for $5.99.
I don’t know what I did wrong but it came out terrible!! I have a 4 month old baby and he has spit up in my mouth. Yuck and that’s EXACTLY what my yogurt tastes like after 24 hours. How sad! I don’t know what I did wrong but maybe I should’ve turned the oven on warm. I left it in the oven with cheese cloth over the top. I’m giving it 4 stars as I know it was something I did, and not the fault of the recipe.
why did you put it in the oven. I live in alaska, it is winter right now and mine was perfect just left on the counter. maybe this is the problem, try it again as it is great.
I made this! Left it on counter for 48 hours and then refrigerated over night and it is perfect!! I was nervous because after the first 24 hours it was still very thin and even when I placed it in fridge it was a little thin, but this morning!!!! Perfect! Served it over blended mango and topped with your raw-Nola, cocoa nibs and hemp seeds
Used 365 organic coconut milk and RenewLife Women’s vaginal. Probiotics (it’s what I had in fridge)
I love this idea but I’m wondering if making the yogurt is better, in terms of health benefits, than simply consuming the probiotic capsules. Is it any different?
Hi Dana! i have a question regarding the coconut yogurt
Im trying to replicate coconut cult pretty much to the T- meaning in a quart (2 16 oz cans of coconut milk), id add equivalent of 800 billion probiotics (16, 50 billion renew life capsules in my case)-
Do you think this would work or have any tips?
Hi there!
Just saw you making this on shutthekaleup- little bit different version!
Question: My probiotic says to “keep refrigerated”. Can I bypass the leave on the counter for 24-48 hours and put directly in the fridge?
Thanks,
CK
I’ve now made this recipe twice, once with two capsules for 48 hours and the second time with one capsule for twenty four hours.
Both times the “yoghurt” was ultra fizzy and the second time was coming over the top of the pot.
I really love the acidic natural yoghurt taste but in these two tries the taste is really pretty disgusting.
I’ve checked that I have probiotics and not prebiotics.
And ideas or tips as I LOVE coconut yoghurt and can’t get it where I live.
Many thanks for any help.
Made this and it is delicious! I used 4×25 billion probiotic capsules (100 billion total) and let it sit for 3 days (forgot about it, to be honest). I left it partially covering a heat vent and that seemed to do the trick. Turned out creamy & almost as thick as Greek yogurt once I refrigerated it. I highly recommend!
Creamy, dreamy and delicious. I’ve made this a few times now and always have separation. I just drain after cooling and am left with plenty of the good stuff. Thank you, Dana!!
Hello Dana,
I saw the youtube video on this recipe and thought I was supposed to put it in the fridge right away & let it set in there. I went to try it and give to my little boy and realized it hadn’t become thick. Bummer. I’m making a new batch now, and I’ll put it in my microwave (which we use for storage because it doesn’t work lol) for 48 hours and check again. Once it’s been 48 hours, can I eat it then, or will it need to be put in the fridge to thicken? What type of consistency should it have once it’s been 48 hours? Thank you!
i made this with suggested brands but accidentally only used half the probiotics. made yogurt but it was thin so i strained it. the result was grainy and disappointing. tried a second time and used the required amount of probiotics and blended it in my blender before letting it sit out to try to get a creamier result. but forgot the blender blades are metal and could interfere with the probiotics. oops. to my relief it didnt harm the process. after sitting out for 48hrs it had thickened but was still thin. i put it in the fridge and a few hrs later it is super creamy tangy THICK GREEK coconut yogurt. could not be more impressed with this recipe. thank you so much!!!
Hey! How warm does the yogurt have to be while it’s setting? It’s not possible for me to leave it in the oven with all my roommates, and we don’t have an oven light anyway? :)
If you have a sunny window or another warm place in your home, that should do if you cannot keep it in the oven!
Thank you for your coconut milk recipe. It worked and tasted great and has certainly saved me $$. I am wondering if you have had an issue with separation of the coconut water and the coconut fat when making the yogurt. Mine kept separating and I wasn’t sure if I should mix it up while it was incubating or not. About 3 days into eating it, I used a stick blender and mixed it all up and haven’t had the issue since but worry I’ve ruined the probiotic culture integrity doing this.
Wow, this looks so easy! I bought some Koko coconut yoghurt from Waitrose this weekend and was pretty disappointed. It has thirteen ingredients for a start, zero natural yoghurt tang and although thick due to thickeners it’s watery not creamy, I mean how is that even possible? Thick water! I will be making this just as soon as I get some probiotic capsules later today. I’m trying to become vegan and dairy is so hard to give up or find acceptable replacements for, but I’m one more step closer now. I like a ramekin of chopped banana or my home grown soft summer fruits topped with natural yoghurt and chia, hemp and flax seeds for breakfast everyday, your recipe looks perfect. Thank you so much! x
This is the most straightfoward reciepe I have seen! My sister sent it to me. I want to make this for my baby but her probiotic has prebiotics in it also. Why is it important to leave out the prebiotic? All the other recipes I find say it has to have sugar and I have to cook it. Thank you!
Does this need to be a canned coconut milk? I have the refrigerated carton stuff that I put in cereal.
Yes, canned!
It’s my first attempt at making coconut yogurt. It’s been sitting on my counter 36 hours now. It started to thicken and jiggle, however there is a greyish layer on top only. It doesn’t smell funky or off, it smells coconuty and tangy. Should I toss it?
Just made this. Used Renew Life 50 billion and Aroy-D coconut milk from the carton (ingredients: coconut, water). I gave it roughly 45 hours – alternately on the countertop and in the oven with the oven light on – and then left it in the fridge for another four. It’s very tangy! Not super super thick, but I didn’t strain it. Might thicken up the longer I leave it in there. I was worried it would go bad, since I had a bad experience with fermenting some idli a few years back, but it’s great.
I should also note that I forgot about the no-metal rule and used a metal spoon to stir it. And it turned out fine. What is supposed to go wrong if we use metal instead of wood?
Thanks for the recipe! I’ll make it again :)
I just tried this. It didn’t turn out (sad panda).
Pint size glass jar.
Garden of Life 90 bill probiotic
Wooden spoon
Cheesecloth
Thai kitchen full fat coconut milk
Instead of leaving in the oven (I cook too often) I used a heating pad in a bowl covered with a dish towel. The temp stayed steady around 108* (I read that’s the recommended temp). It’s slightly warmer than my oven with the light on. I let it sit for a total 48 hours and placed in the fridge overnight. My result was runny yogurt slightly thicker than just the coconut milk in the can.
Any ideas?
Longtime “listener”; first time “caller” here…
This is fantastic! I wanted to share my results…
I used one 32 oz box of Aroy-D Coconut *Cream* (you can buy on Amazon) — this brand is my favorite for flavor, consistency, and purity because there is nothing in it except coconut — mixed with 4 capsules of probiotic (I used Ther-Biotic complete because I had them in my fridge).
I put it in my oven with the light on for 48 hours. I then stirred it with a wooden spoon to mix in what separate. After that, I put it in the fridge. It took about 24 hours in the fridge to really firm up. The consistency is much more like regular yogurt than Greek but the flavor is fantastic!
Thanks for the inspirarion, testing, and tips. Love the blog!
If the coconut milk fat is refusing to mix with the water (even after blending the heck out of it), use an emulsifier. I believe that’s why the Whole Foods brand works so well, because it contains guar gum (an emulsifier). You can use other things, rather than just guar gum, tapioca starch, xantham gum, etc. I just used baobab fruit powder, and that worked out. I’m pretty sure this fix would mean any coconut milk brand will work.
To make a completely ridiculous analogy, if I may, the emulsifier is like a mediator between two stubborn kids, that refuse to be friends :)
I don’t live near a Whole Foods and couldn’t find the Thai Kitchen kind mentioned above so I tried another full-fat, organic brand from my local health food store. The can was VERY separated when I opened it (over half had become a solid) so I tried to stir it back to the same consistency as best as I could. I used 3 14million capsules, and left it on my counter for 48 hours.
After refrigerating for 36 hours, it is very runny, and has almost a gritty consistency. I’m wondering if this is because of how separated my coconut milk was, or because I used 3 pro-biotics? Do you have any tips for better consistency? Also can you recommend any other brands of coconut milk for those of us who don’t have a Whole Foods anywhere near? Thanks in advance!
I made this recipe with a yogurt starter (Coconut cult mango creme). I also used 1 renew life probiotic capsule and the recommended Wholefoods 365 coconut milk. I left it on my counter for about 12 hours and then put it in my oven with the light on for 12 hours because I didn’t think my house was warm enough. It worked with this yogurt starter and tastes yummy. I’ve tried this recipe before and it didn’t work out so well so I am happy to see that it worked with the starter!
After a failed attempt, this yogurt came out perfectly for the second time.
I live in Japan and used “Yuuki coconut milk (chef’s choice)” and Jarrow dophilus probiotics (from amazon).
The first time, I used a coconut milk that was too watery and oily. So I read the recipe again and watched the video. I think the key thing is to get a can of coconut milk that looks like the one Dana uses in the video (rich and creamy type).
It’s still cold here and I don’t have oven with lights, so I put my yogurt in an insulated bag with hot water bottle. Changed the water in the water bottle every 12 hours.
The yogurt came out perfectly. It’s great because we can’t get a coconut yogurt here in Japan.
Thanks for an amazing recipe!