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. Our favorite brands are: Savoy Coconut Cream, Aroy-D Coconut Milk, and Whole Foods 365 full fat (BPA-free). Native Forest Full Fat (BPA-free) isn't as creamy, but it still makes tasty yogurt. We would not recommend Trader Joe's (BPA-free), which was recently reformulated and is now chunky/grainy.
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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
Why no pre-biotics? I just put mine on with garden of life colon care 50 billion. I am worried it won’t ferment because it also has enzymes.
Hi Cece, we aren’t sure about the enzymes. But with prebiotics, it tends to cause spoilage.
The yogurt has been started a little bit less then 48 hours ago and I wanted to take a peak to it this morning. I realised the yogurt is in 2 phases : coconut water in the bottom and coconut milk on top. However, I had mixed it really well before leaving it in the oven. Am I supposed to mix it during the time it is staying in the oven ?
Now, I have mixed it and I will put it in the fridge to see if the consistancy can get a little more firm.
Thanks !
Hi Evelyne, a little separation is normal. Just mix before it goes in the fridge and it should be fine. See additional tips above in the post!
What are your thoughts about using a liquid probiotic (Mary Ruth’s Organics)… would love to try this, I love your recipes!!
Hi Kim, we’ve never tried it, but don’t see why it wouldn’t work! Let us know if you try it!
Hi there! I was wondering if we can use a metal lid after the yogurt is ready to put in the fridge?
Sure!
We opted to try the oven light method and it is way too hot. We put it in last night and my husband felt the container this morning. Using a meat thermometer, he registered 140 degrees in the oven! (Not sure of the accuracy of a meat thermometer in an oven though) . Is the batch ruined?
Hmm! That seems like a very warm oven light- maybe the thermometer is off? Does the yogurt smell/look okay?
I used coconut milk powder & coconut cream powder & followed your recipe and was in a rush so only did 12hrs in lighted oven and wow the taste was amazing. I tasted then made a batch of pretzels. I’ll make more today so I will have enough to enjoy the yogurt plane. Thank you so much as my husband and I have gone plant based.
That’s great! Thanks for sharing, Valerie! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Greatly appreciate you and your time sharing your recipes, I apologize that I didn’t rate before. If I could give you 10 stars I would! Thank You
Aw, thanks so much, Valerie!
Hi There,
Love the sound of this recipe, wondering if I can use Saccharomyces Boulardii (5 million CFU) as my probiotic?
Thanks so much
Janine
Hi Janine, we haven’t tried that, but it might work! Let us know if you try it!
Hello, I love this recipe – thank you so much!! I have made it many times – always with Thai Kitchen full fat coconut milk as the guar gum is in there. My yogurt always turns out super-thick and creamy. I do make sure that after I finish the 48 hours (I put mine in my cabinet above my stove as its warm and free from draft), I put it in the fridge for at least 6 hours and it’s lovely and thick. I do have a question though about using an instant pot. Has anyone tried this to perhaps reduce the 48 hour culturing period? I’m hesitant to try it…. Also, has anyone tried using a scoop of their yogurt as a starter for the next batch? Any advice on these questions would be most appreciated! Hope everyone is staying healthy and in good spirits these days:)
Hi Tania, thanks for your kind words and lovely review! We haven’t tried the Instant Pot method, but have tried using the previous batch. We tested that idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
Can I use the yoghurt from this batch into my next as starter?
Hi Anna, We tested that idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
Question: I am favoring putting the coconut cream in a strainer for a more Greek style. My question is: can I put my end result (after coconut cream is s trained) into a blender along with fresh fruit for a prepackaged yogurt in am? Or will add ing the fruit ahead of time and blending together in a blender make the yogurt too watery…& Require more straining? In other words, I want to make it so that my family can just grab and go.
I would say blend it all together and THEN strain for best results. OR, in the case of this mango yogurt, we recommend adding after because the purée was quite thick and didn’t affect the texture much – and it also didn’t require blending.
The yogurt was AWESOME!!! I used Whole Foods 365 Coconut Cream. I put 2 cans in the refrigerator overnight. The next day I scooped off the top and only used the coconut cream. I saved the water for smoothies. I stirred in 4 probiotic tablets with a wooden spoon. Placed the cheese cloth covered glass bowl in the oven next to the light and left to rest for 48 hours. I had the best Greek coconut yogurt I’ve ever tasted. Super thick and creamy.
Thanks for sharing, Geri!!
Hi Dana,
I love the idea of making my own dairy free yogurt, however using capsules seems like an unneeded waste when they make plain powder probiotic. Have you tried this without the capsule and just the powder? If so, do you have any suggestions one which to use?
Thanks
That should work! Let us know how it goes!
I have tried twice now to make this using the Aroy-d brand coconut milk (ordered from amazon), and the renew life probiotics that you recommended. I even bought the same cool weck jars:). However, neither batch turned out. The first time I thought maybe the yogurt got too warm (I used the oven light method) or I did not get everything sterilized properly, so I was very careful to sterilize everything I used in the yogurt making the second time, and let them dry completely before using them. Also, the second time I just set them on the counter, and did not use the oven. The only thing I did differently both times was to make a double batch (I used 2 cans coconut milk, and 4 probiotic capsules), stirred everything up, and then divided the yogurt into 2 glass jars. Both times the yogurt smelled terrible after 24 hours, like rotten eggs. Do you have any idea what I did wrong, or could try to do different next time?
Hmm, we aren’t quite sure what could be causing that! What temperature is the room? We wonder if it could be too cold? If that’s not the issue, we wonder if the probiotics are active/fresh? Where did you purchase them?
I make a raw version of this. Still two ingredients but I usually add more:
1) Two young thai coconuts (whole foods, some supermarkets)
2) starter culture (I use PuraDyme LiyfBiotic)
Crack open coconut, scoop meat out, add to Vitamix blender with the coconut water.
Blend and add the probiotic.
For extra nutrition, I add 1 cup of raw 24-hour-soaked almonds plus 1/4 cup whole-foods based protein powder.
I found your recipe because I was looking for another way to make it should I not have real coconuts available (e.g., from canned coconut milk and/or cream.)
Thanks!
CHRIS
I love the taste but the texture is grainy not smooth. How does one change the texture?
Hi Louise, we would recommend trying a different brand of coconut milk. Our favorites are Savoy Coconut Cream, Aroy-D Coconut Milk, and Whole Foods 365 full fat (BPA-free).
I wasn’t able to get hold of any of the recommended brands, but tried anyway – and all the cream did was separate! I had it in a warm place with a tea towel over the opening, but the place I left it was dark – will that have had any affect?
Hi Clara, sorry to hear it didn’t turn out for you! Some separation is normal and it can be stirred once added to the fridge. We wonder if your probiotics weren’t active or maybe contained prebiotics?
I just made this. I used the Aroy-d brand coconut milk and a probiotic that has the things you said were required. It was only 30 billion though.
Everything was going great on the counter. It had a tiny bit of separation. It tasted slightly tart and was a good thickness. So I put it into the fridge and covered it with the metal jar lid. I left it for 24 hours before opening it. Ugh. The smell was bad!!! And the taste was even worse! What went wrong? Should I have stirred it before putting it into the fridge?
Oh no! Sorry to hear that happened, Jen! Did you probiotic contain PREbiotics? We don’t think stirring would have made a difference in terms of it going bad.
There were no prebiotics.
Hmm, we wonder if maybe there was some contamination during the process? Check out the video in the post for additional troubleshooting tips!
I watch the whole video and followed all the steps. Sterilization, no metal with probiotics, cover with cheese cloth, etc. I made 2 separate batches at the same time. Both went sour. I will try it again but I wish I knew what caused the souring once the lid was on and it was refrigerated
Our only other guess would be maybe the probiotics are bad/aren’t active?
@Jen, It might have been the metal lid.. even if it was not in contact. Metal and any acidity is a no go in my experience. I can’t wait to try this! Coconut yogurt is so expensive at the store.
Hello,
I made this recipe two days ago with mostly the coconut cream and only a little bit of the water from the can. I noticed at 30 hours it was perfect! I saw someone asked about using a bit of the previous batch to start a new one. I just tried it with about 1/4 cup of my previous batch with a small bit of honey so hopefully it’ll turn out!
I do have a question have you used the coconut cream that whole food sells? I would like to use that so it’s more thick and creamy.
Thanks!
Hi Aerial, thanks for sharing! We haven’t tried that, but it might work! For coconut cream, Savoy is our favorite brand.
Hi! so using my first batch to inoculate my second batch worked great. I actually didn’t need to leave out as long as I did with the first batch. Thanks for getting back to me! Great recipe!
Thanks so much for sharing that, Aerial! We’re so glad it worked!
Would it be okay to feed this yogurt to an infant (6 mos)?
We would recommend talking with a doctor to make sure!
Hi! I just made this for the first time and I have some questions! I used Thai Kitchen brand unsweetened coconut milk and 2 capsules of spring valley advanced strength probiotic, it sat in my oven with the light for about 50 hrs and then transferred to the fridge overnight. I tried it this morning and it definitely has a bit of a smell…(what is a normal smell??) and it tastes a little ‘off’. I have nothing to compare it to so I’m not sure if everything is normal and I’m just not used to it? It looks thick and creamy, but it also is a little grainy when you eat it. Did I do something wrong? What is it supposed to smell and taste like? Thank you!
Hi Anna, it sounds like something went wrong as we wouldn’t recommend eating it if it smells/tastes off. If it smells/looks/tastes moldy or too sour, those are signs it is not good. Did your probiotics contain PREbiotics? As for the chunkiness, it sounds like the coconut milk was not smooth. You could try another brand or blend it prior to making the yogurt.
The recipe looks delicious & I was hoping to try it in my instant pot., May I ask you where you purchased your wooden measuring spoons? They are very nice !
Thank you
Hi Mary, we can’t remember! Sometimes we get props at thrift stores. Or it may have been from Cost Plus World Market?
Do I have to use vegan probiotics?
No- any without prebiotics should work
I forgot and used only one capsule, do i need to throw it away?
Also i used a whole food probiotic, is that okay?
Its been almost 3 days fermenting, can i just add the other capsule and give it a day?
I have seen separating, the fat didnt want to dissolve immediately. I truend warming them slightly since my house is cold, but one got too warm, is that bad?
Hi Allison, it’s possible that it will still work, but we would say check for signs it smells/looks/tastes off and go from there!
I have followed this recipe and after 48 hours in room temperature, it turned out very thick and firm & yogurty but not tangy/sour enough for me to feel like this is coconut yogurt. It felt more like a refrigerated coconut cream instead. To have more tanginess, which of the following should be done?
a) Let sit longer, b) Keep the bin warmer like in a warm water, c) Add more probiotic capsules & etc.
Hi Meeran, all of those strategies might work! We would say probably adding more probiotic capsules would be ideal.
Wonderful recipe Thanks. But Im having problems.
Im using a Pro biotic that is ‘almost’ identicle to Renew life, ingredient wise, and organic can coconut milk, and doing all that your video suggests, but I find after 36 hours of sitting at room temp There is separation and the yogurt is fizzing with gas! Ive tried this 3 times with 3 different cans…. What do you think is going wrong? Thanks 😂
Hmm! The separation is normal- just give it a stir when ready to put in the fridge. But hard to know what is going on with the gas. Does it smell bad? It could just be that your probiotics are very active?
Hi thanks for your speedy reply! Ive stirred. But this activates the gas and it bubbles over! It doesnt smell bad or taste bad but is fizzy on the tongue. Should I maybe try just one probiotic capsule ?
Thanks heaps. Ruth
Yeah maybe give that a try!
I’ve made Kefir from scratch using the ‘mother grains’ and it has that fizzy quality. Sounds like it’s a very active probiotic.
Thanks. I will give it a go.
Ruth
Ruth,
It sounds like you made kefir with very happy lactobacillus instead of yogurt. The CO2 (gas) was the bacteria fermenting the sugars- like kombucha!
Did cutting it down to one caplet do the trick?
Hi Rose thanks for the comment and for asking! Yes I made it with just one capsule this time and its perfect!
Thanks heaps
Ruth
Ruth, what brand of probiotics are you using? Sounds like they are awesome!
It took a few tries but finally ended up with the best coconut yogurt! I do have to microwave the coconut milk to break up all the lumps and incorporate the cream so the yogurt is smooth. Then I let it come back to room temp before adding my probiotics. After two days on the counter I stir in the liquid at the bottom and move it to the fridge for another couple days and then it gets nice and thick without getting too tangy. Love it!
Hello,
I used the 365 coconut milk suggested, and Accuflora 14 billion probiotic, 2 capsules. After 2 days in the oven with the light on and 2 days in the frig, the yogurt separated into thirds, and in the end was runny like half and half. 50 billion ReNew Life probiotic is expensive, so I thought I could try more of the Accuflora probiotic I already have. I guess what I am asking about is the science behind it … is 50 billion is the magic number or is it another variable with the probiotic? And, will the 365 Cocount Cream be a better choice for greek style?
Thank You,
Sharyn
Yes- coconut cream would produce a thicker yogurt, similar to Greek yogurt. As for the probiotic, we recommend 100 billion CFU total per batch and using a combo of lactobacillus and bifidobacteria species. Hope that helps!
This recipe went wonderfully, using a Thai Kitchen unsweetened can of coconut milk. After refrigerating for 4-5 hours, the texture is smooth and rich and tangy, just like yogurt. I will definitely be making this again.
Thanks for sharing, Sam! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Be sure if you put it in the oven you write a BIG note for yourself and pin it over the button that turns on your oven….you may forget and preheat your oven for something and get cooked yogurt and possibly a big mess if the jar cracks! :)
I’m not saying I know this from experience but……. ;)
Great recipe!
Thanks so much!
Blessings,
Neesie
Oh no! Thanks for the heads up, Neesie!
Can’t wait to try this! would love to see some instant pot instructions as well
Thanks for the feedback, Betsy! We’ll add it to our “to try” list.
You list sugar under “optional”. Sugar is what the probiotics feed on, it is not optional, it is the prerequisite for making yogurt.
Hi Yvonne, there is some naturally-occurring sugar in coconut milk.
Loved the recipe, it’s become a new staple.
I have a few questions that I’d love to get your insight on-
Do you think that subsequent batches of yogurt could be inoculated by simply adding a bit of the previous batch rather than adding the contents of a new capsule every time?
And, (not being optimistic that the idea in the prior question is possible,) are there any varieties of the renew life probiotic capsules to be avoided? The WFM selection is broad, and some are less expensive than others.
Hi Adison, for the Renew Life probiotic, we would recommend avoiding any that contain prebiotics. Choosing one with lactobacillus species would be ideal since that’s what’s typically in yogurt. For the inoculation with a previous batch, we recently tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
Hi, thanks for the recipe but i have a question. When making yogurt with milk you have to heat and leave it in a warm place, but for the coconut one, no need? Also if i incubate it for at least 24 hours, won’t it spoil?
No need to heat it, just leave in a warm place. The probiotics should prevent spoiling.
Hey! Thanks for the recipe, I have made this about 30 hours ago and my yogurt is still very thin, my house is about 75F, is it normal?
Hi there, if your coconut milk has a higher water content, that could be the issue. If it doesn’t smell or look moldy or off, it’s probably fine!
Hey it ended becoming more like Kefir but my toddler loved it ! I wanted to post photos That he’s drinking it but it doesn’t let me anyways, thank you !
I made a HUGE mistake, and at hour 45 forgot the yogurt was in the oven and pre-heated the oven to 350F to bake a cake. I pulled it out within minutes of the oven reaching 350F. Is all lost?? I’ve been soooo looking forward to finally having this yogurt!
Oh no! We’re sorry to hear that happened! It depends how hot it got. If the temp gets too hot, it could kill the beneficial bacteria. If it smells off, it’s probably best to avoid eating it.
My batch has been going for almost 26 hours now and I just wondered if it’s normal to have separation going on? About an inch or more of white, and 3/4 inch of a clearer oily/watery type liquid. Should I stir it and leave it another day or just leave it as is for longer? Is this normal or perhaps because of the water content in the coconut cream?
Hi Amy, yes, that’s normal and has to do with the water content. Just give it a stir and enjoy!
Hello!
Thank you for your recipe, it got me really excited to try it out. I’ve ran into a few issues though, because I am not currently living in the United States and I have a limited selection of products here. For example, I bought Renew Life Ultima Flora Women’s Care rather than the ones recommended. I couldn’t find any of the two here, and they don’t sell any refregirated probiotics either :(
For the coconut milk, I couldn’t find the top 3 ones you advised either (or any of the others) so I got one can of each that was available at the store (Orchida Coconut Milk Gata; Thai Kitchen Coconut Milk Unsweetened; J-Basket Coconut Milk; Goya Coconut Milk, Leche de Coco). By any chances do you know if any of those brands are viable?
Overall, what should I be looking for when buying coconut milk? The fat percentage? Water content? In short, what makes a good coconut milk for yogurt production.
Today I tried my very first batch with the Orchida Coconut Milk and 2 capsules of the probiotics. The can sounded full and no watery noises when I shook it but when I opened it, it was thick on the top and watery in the bottom and I am worried the others might be similar.
Thank you, and sorry for all the questions!
Hi Laura, we find that a coconut milk that is smooth and creamy works best. If you can’t find one like that, you could potentially blend the coconut milk in a high-speed blender to make it smooth prior to making the yogurt. Hope that helps! Keep us posted on how it goes!
I am flummoxed. I’ve made 5 batches and all have failed by smelling of eggs/sulfur. 1st round using Savoy and Arroy D, let them sit at room temp for 30 hours, horrific egg smell on each batch. 2nd round using Savoy and Arroy D, but let sit at room temp for 12 hours, still egg smell, but not as bad. 3rd round using Savoy only (I was getting sad at throwing away coconut milk), I used my yogurt maker, thinking maybe my room temp (72) wasn’t good enough and let it go 12 hours…nope…egg smell again. I about knocked my kids out when I opened the jar to let them try it today. I’m sterilizing everything in the dishwasher and with hot water, I’m using Renew Life probiotics. Flummoxed!
Way to be persistent- but how frustrating! We wonder whether the probiotics are active? Is it possible that they haven’t been stored in refrigeration and have lost potency?
I just purchased them from Amazon, the expiration date is 2021. I read somewhere in these (many!) comments about adding a small amount of sugar as food for the bacteria. I think I’ll try that.
Thanks for the recipe. I just made some without realizing my probiotics have some prebiotics in them. What will happen to the yogurt if there are prebiotics mixed in?
Hi Leigh, we have found that the prebiotics cause it to not ferment properly. Hopefully yours works out!
I just came across this post after making the yogurt in a machine with TJ organic canned coconut milk. I actually had pretty good results without using enough probiotics so I’ve felt encouraged to keep improving. I goofed on my math in the very first batch. Since then I’ve had my math corrected and it’s been better. I came across this post because I was curious if alot of water at the bottom is normal when its ready. Seems to be, so I feel better about that. I learned that TJ is best when mixed with their coconut cream and if it is blended with a hand mixer like the kitchen or cuisinart. I am trying the 365 on your recommendation today both sitting on the counter and in the machine but I’m not too impressed with the initial appearance. It also requires a good mixing even with guar gum added. Is this normal? Should there be such a dramatic separation coming from the can? If so I may just stick with the trader Joe’s because there is no guar gum.
My final question is that sometimes I come across a can of TJ coconut milk in a can that is completely liquid but smooth and creamy. I can tell by shaking it. Other times extremely separated like the 365 brand today. I thought that the liquid form was normal but maybe not? So excited to have found this post. I love experimenting even if I have to use one with guar gum it’s still better than what is in the store.
Hi Becky, we find that coconut milk with minimal separation works best for achieving a smooth texture without clumps. Brands can vary quite a bit. Another good one to consider is Aroy-D.
Hi Dana! I recently made this recipe using the 365 coconut milk and Renew Life probiotics (the exact combination you recommended) but the yogurt ended up with some bits of coconut cream clumps. Any tips on fixing that for next time? Thanks so much!
Hmm! You could try blending the coconut milk before using. Hope that helps!
Looking forward to trying this recipe! I have a liquid form of probiotics- would that work by chance? Thanks!!
Hmm, we haven’t tried that and aren’t sure! We don’t see why it wouldn’t though. Let us know how it goes!
I am hoping to use my Instant Pot on the yogurt setting to make this, but that requires that I leave the mixture in the metal pot. Will the metal cause issues in the fermentation process?
Hi Traci, we haven’t tried that, but we wouldn’t think it would be an issue since it has a yogurt setting on it?
I have made cow’s milk yogurt in the instant pot in glass jars (without the lids) placed into the pot with 1-2 inches of water. Place on yogurt setting. Easy to then just put the jars in the fridge to cool when done. Now I’m trying to be vegan so maybe I’ll try with this recipe.
Hi there, Thank you for this marvelous recipe. My coconut yoghurt turned out delicious.
Question. Now that I have my first batch of yoghurt, can i use some of this as a starter for my next batch? (Instead of probiotics caps).
Cheers
Marcelo
Hi Marcelo, we’re so glad it worked well! We tested that idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
Hey – looking forward to trying this.. It’s taken me ages to get around to getting the probiotic caps (gave almost a full bottle away about 6 months ago – d’oh!). I read some comments and see that prebiotic needs avoiding.. How do I know if my probiotic contains this? It’s ‘acidophilus with pectin’, from Holland and Barratt…?
Hi Beth, prebiotics are often called “inulin” or “fructooligosaccharides”. We recommend checking the ingredient label for these terms. Hope that helps!
I am looking forward to using Your coconut yoghurt recipe BUT i really hate the “One Kings Lane” add that is always in the middle of the recipe. It keeps me from taking an effective screen shot. This add does not have a place to click to get rid of it, even if it did the next add might pop up too quickly. I hope this is an adjustable problem- if not I will still continue using your site.
THANK YOU for sharing your knowledge.
Holly Beck
Ah, sorry Holly! Those ads are served based on things you’ve been searching or regional campaigns so we don’t have control over what ads pop up.
Thank you for your guidance in making coconut yogurt. I just wondered what the difference is between coconut milk and coconut cream and if they are interchangeable for this recipe.
Hi Melissa, coconut milk has more water added, while coconut cream is thicker. You can use either, depending on the consistency you are hoping for. Hope that helps!
I made this and put in my oven with light on. I noticed after12 Hours that there was a separation it took place and a good inch and a half of clear liquid at the bottom. I decided to start that in which did not work out for me it’s still liquidy however, I wonder if I had a left it alone for another 24 hours and then put it in the refrigerator that I could’ve scooped off the top and had some Greek yogurt. My never thickened, but it taste good it’s more like Kefir. I wasn’t near a store with any of the brands you had and I noticed that my ingredients was coconut, water, Guar gum. Maybe it was the water that messed up my batch? Do you think that even though it’s liquidy that it still OK to use it my smoothie? It’s nice and tart and has a coconut taste. Thank you.
Hi Anita, it could be that your coconut milk had more water in it. It should still be fine to use in smoothies! Here are our favorite brands: Our favorite brands are: Savoy Coconut Cream, Aroy-D Coconut Milk, and Whole Foods 365 full fat (BPA-free). Hope that helps!
Hi there!
I am wanting to make this and i have probiotics but in white sachets. Do i need to use two?
Thanks,
Marnie
Hi Marnie, since probiotics differ in their content of beneficial bacteria per weight of the powder, it is best to compare the CFUs of bacteria. For 1 batch of yogurt, we used 100 CFU of a probiotic blend that contained both bifidobacteria and lactobacillus species. Hope that helps!
I made the coconut yogurt using my Anova Sous Vide. The recipe on the website said to set at 110 degrees for 12 hours. I think mine went about 13 hours.
It is in the fridge now.
Anyone elso use a Sous Vide?
I would love to hear how yours turned out with the sound vide. Considering trying this this weekend
Thanks!
Hi.
Can this be made with home made coconut milk?
Ive tried it and it did not thicken at all, I don’t know if its my milk or the probiotic – there is no prebiotics in the probiotic capsules I bought so I dont think it’s that.
Thank you
I’ve tried it and it didn’t work so well. But if you try it let us know how it goes!
I have tried now twice and it was a disaster. I wonder if warming the milk first will make a difference.
Have you tried that?
So strange. I haven’t tried warming the milk but that may help? What do you mean by it was a disaster? What brands of coconut milk / probiotic are you using?
Hi Dana, I made this a second time following your directions and ingredients exactly, using 365
365 Whole Foods Full Fat Coconut Milk + 2 Renew Life 50 billion probiotic capsules. I left it in the oven with light on for almost 48 hours, and then strained it to get a thicker consistency as it was a bit runny the first time. A LOT of liquid drained off and I’m left with about 1/2 cup of a thick paste-like substance. Geez, what’s the problem here? I’m feeling daunted and not sure I want to try a third time.
So strange! Perhaps the coconut milk had lower fat percentage than usual? One option is saving some of the liquid next time and stirring it back in until you get the consistency you’re looking for? Sorry for the frustration! We haven’t had this issue.
This yogurt is absolutely fantastic!!! I love it! I do have a question though. What is wrong with using probiotics that have some prebiotics included. Will it make the yogurt fail? I have a large bottle of probiotics that I just bought and it does have two prebiotics included.
Hi Sandra, we have found it makes the yogurt spoil.
I just realized my probiotic contains prebiotic? Will it ruin this? Did I just waste a can of coconut milk??
We haven’t had success with probiotics that contain prebiotics, but let us know how it goes! It’s possible that it would still work.
Hey! I got the stuff to make this but I had a quick question: I purchased the vegan probiotics that have to be refrigerated. So it is ok to leave them in the coconut milk on the counter? They will survive at that temperature? Thanks!
Hi Brittany, we only recommend leaving on the counter during the fermentation time. Then transfer to the fridge. Hope that helps!
I have watched your video. I would like to know what size is the Weck jar that you use so i can order one to try your yogurt recipe. Thank you.
Gail
Hi Gail, we used this size Weck jar. Hope that helps!
Once the yogurt is made, can I continue to make more yogurt using a small amount of the original one as my culture?
Hi Hilary, we tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
Made it twice and first time was a flop as we used the wrong coconut milk and the wrong probiotic. made it the second time with the correct items and it was delicious but a bit runny. Making again now trying the airfryer on dehydrate at 105 degrees hoping it will work. Is that too hot or should it be fine?
Also I read a few places that homemade yogurt needs sugar added to keep the probitocs alive. Is that true or is there enough sugar in the coconut milk without adding additional sugar. Will the probitioc stay alive for the 7-10 days after the yogurt is made so one gets the benifit for good gut health? Thanks!!
Hi Carol, 105 degrees is likely too hot. It may spoil. We find that the coconut milk has enough natural sugar to feed the probiotics. And yes, the probiotics should still be active after 7-10 days.
Thanks. I did try the air fryer at 105 and it did work but the top got a skin but it tasted good. I borrowed a yogurt maker and it came out perfect with no skin. Also i made a batch with stop and shop organic coconut milk and it came out very good. As good as savoy, if not even better:) I live in Boston and its pretty cold here so house temp is about 68. I am afraid oven with light on may not be warm enough. Maybe I should just buy a yogurt maker and brew it in that. Can I do this same recipe with grassfed milk or do I need to heat the milk? Thanks so much.
Hi Carol, thanks for the update! A yogurt maker is a great alternative if you aren’t able to get the right temperature in your kitchen. We haven’t made yogurt with grass-fed milk and aren’t sure how to modify for that.
Hi Dana, can I use this recipe with Oatly too?
We haven’t tried that, but have a feeling it wouldn’t thicken as well. Let us know if you give it a try!
Hi Dana, I just made this yogurt and I think it’s turned out ok as tastes fine but it’s a little thinner than I wanted. I will try the mesh strainer maybe next time. My question is, does it matter which strength of probiotics you use? I know that your ‘go to’ is 50 billion and you use two capsules. Does this mean if I have 20 billion capsules I should be using 5? I used 4 in the first batch so only 80 million altogether and I’m wondering why it didn’t work perfectly. It would be lovely to get thick yoghurt without having to use the strainer!
Also, could I use coconut cream instead? Have you tried this? Just thinking it could help with thickness…
Hi Ashleigh, 5 capsules of 20 billion would be a good idea. Otherwise, the coconut cream idea should work too!
My yogurt is tangy and taste great but didn’t thicken at all. I’ve tried chilling it. I watched the video and your milk looks much thicker. Mine is more liquid. It’s pure coconut milk.
Hi Ashley, you can try placing 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!
Sorry it took so long to get back to you. I had a medical emergency. Thank you for your response. As it happens I did not corrupt the yoghurt afterall by stirring it. It worked out beautifully! I think the skin on top may have been due to the fact that I perhaps had not stirred in the probiotic properly. The skin did not come back after stirring. Another question if I may, have you ever tried only using one probiotic capsule.
Hi Suzanne, sorry to hear about your medical emergency! Hope you feel better soon! We have not tried this recipe with just 1 capsule.
Hi Dana,
Thanks very much for the recipe, I cannot wait to give it a try! One question. I have a yoghurt making machine where I make normal cows milk yoghurt for my kids. What it does is that it warms the milk with probiotics to a certain temperature and after 8 hours you switch it off and it’s done. What do you think? Could that also work? Maybe speeding up the process? Thank you!
Hmm, perhaps! We’ve never tried it. But let us know if you do!
I forgot and whisked with a metal whisk after the probiotic was in the coconut milk. Do I dump and try a new batch?
See what happens! And next time use wood or plastic :D
Hi,
First off, I made this recipe and it came out great. And I need to know how much is “1 of 6 quarter-cup servings” in grams? I don’t understand this measurement for a serving.
Hi Susana, unfortunately, we do not have a measurement for 1 serving in grams. We approximated that the full recipe would make about 6 servings total with each being about 1/4 cup.
I cup is approximately 230 grams. So 1/4 cup would be 57.5 grams.
Hi Dana,
May I know if this will work with the homemade coconut milk recipe you have on your website or only canned coconut milk?
Thanks
So far we’ve only had good success with canned! But if you try homemade let us know.
Hi! I have probiotics here that I take every day, but these ones lave L-Glutamine in them too…. do you think that would be an issue?! Thanks so much!
We aren’t sure, Dawn! Let us know if you give it a try!
I just made one batch from my canned coconut, and I am waiting for results! One question…..is there a way to make this yogurt from homemade sesame tahina milk?
Hi there, we have not tried that and aren’t sure! But let us know if you do some experimenting!
I made the yoghurt and tested it after about 25 hours. It had a sort of a skin on it. It was not tangy enough for me so I decided to let it stand longer. However, I stirred the yoghurt before replacing the cheescloth. Have I corrupted the ferment? Love your video. It is so easy to follow and I learnt a lot about the various coconut creams/milks even though here in Australia we have different brands.
Hmm, I don’t think so as long as the spoon you stirred with wasn’t metal.
I checked my yoghurt after 24 hours and it had a sort of skin on the top. It was nice and thick but not tangy enough for me so I stirred it with a wooden spoon and replaced the cheesecloth. Is that okay to stir it or have a corrupted the fermentation? Would appreciate your advice.
You shouldn’t have corrupted the fermentation. A skin on top does sound odd. What brands of coconut milk / probiotic did you use?
So I made the yogurt in my yogurt maker. It separated do before going into fridge, I mixed it. When it cooled I had a hard thick surface and a little liquid beneath. It was like frozen coconut oil. Smelled lovely and sweet.
I allowed it to get to room temperature and tried blending it.
Have you ever churned butter from cream before? Well, that’s what I had – churned coconut oil with probiotics. What the heck did I do?!! I only had Trader Joes but I didn’t care if it turned out grainy.
Hi Karla! The issue with Trader Joe’s coconut milk and cream is that it is rather oily and clumpy, which is likely why it turned out that way. I’m not sure what to do with this batch. But next time try buying a coconut milk that’s sourced from Thailand (see the recipe for our top picks) for better results!
Hello. I recently made this yogurt . I followed the recipe 100% and it did not work. It got spoiled instead. Any idea why it happened? I bought 365 milk and the same probiotic.
Hi Lana, did you sterilize the equipment? Was the room temp warm enough? We would recommend watching this video for even more troubleshooting tips. Hope that helps!
I just checked my vegan coconut yogurt after it cultured for 36 hours with the light on in the oven. It worked perfectly! Thank you!
One thing, I had The brand THAI kitchen unsweetened coconut milk (I had at home already) and it worked great. It’s super creamy, not grainy at all. So happy!
Wonderful! Thanks for sharing, Daniele!
The yogurt has been refrigerated for 12 hours. It’s super thick and creamy (almost Greek Yogurt consistency) It does smell and taste yeasty, as if it fermented too much maybe?!
The consistency is perfect though. Is it normal to smell and taste yeasty/tangy?
I sterilized everything and used plastic spoon since I didn’t have a small wooden spoon. I also used two vegetarian acidophilus capsules. Let me know what you think.
If it’s ok to eat, after adding sugar and flavor will the tangy flavor/smell be lessen?
Hi Daniele! As for the tang, it may have just fermented a bit too long for your liking? Next time try 12 hours shorter?
Joined with all in appreciation for such amazing efforts/results .. thank you!!
I promised & just now updating again.
My prior attempts with hemp milk & the suggested brand coconut milk produced results similar to kefir. I buy good quality probiotics, tho my next purchase will be Dana’s suggested brand for this recipe.
+++ Blessings all, Robin
Thanks for your kind words, Robin!
I just added vanilla before fermenting and I’m guessing I botched it. Anyone have thoughts of what I can do with the mixture now? Maybe just refrigerate and use for shakes?
Thanks,
Mika
Hi Mika, refrigerating and adding to shakes sounds like a great idea!
So excited to try this! When you say creamy coconut milk, do you mean one that has guar gum added to it? Thanks!
Not necessarily. But we would recommend watching this video for even more troubleshooting tips!
I was just wondering if after the yogurt is made, it still reacts to metal? Like if I eat it with a metal spoon, or use it in a recipe in the blender which has metal blades?
Hi Kendra, it’s not a problem once it has already fermented. Hope that helps!
Thank you so much for all the time, energy, and effort you put into testing and perfecting your recipes! I made this as noted with Arroy_D and Jarrow vegan probiotics (no prebiotics) and the texture is perfection and so is the flavor. However, it smells slightly of eggs. Is this normal or something to be concerned about? Please and thank you for your advice and input!! Love what you do.
Hi Meredy, thanks so much for your sweet note! Hmm, it does sound like something might be off. Is it possible that something went awry with the sterilization process or the probiotics weren’t active?
Hello, thanks for your response. My guess is that I did not properly sterilize the jar because the probiotics were fresh and are refrigerated. Also, I think the ambient temperature may not have been warm enough. I’ll give it another go round after I buy more coconut milk from the local Asian market. Thanks again!
Wishing you success next time! Let us know how it goes!
I made this yogurt and it tasted great! The only probiotics I had on hand were very high quality, but included prebiotics. Is it harmful to use a probiotic with prebiotics? Please help me understand. I don’t know anything about making yogurt. Thank you so much!!
Hi Wendy, we find that when using prebiotics, the yogurt tends to get moldy/smell funky. But that’s great to hear it worked for you!
Once I’ve made the initial batch of coconut yogurt, can I just save a few tablespoons to use as a starter for the next batch instead of using more probiotics?
Hi Sarah, we tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
I have made a few batches, using 2 table spoons of store bought coconut yoghurt, mixed with 2 cans of coconut cream. I tried using the yoghurt I made to start new batches which worked a few times but each subsequent batch was a little worse. But the temperature here hasn’t been that great. I just purchased a yoghurt maker from Ali express that can go down to 25° C so am trying that for the first time. If successful I’ll post the results. I’ve always used a sealed container, what is the purpose of the cheese cloth?
The cheesecloth allows air in but keeps dust / bugs / bad bacteria out.
Hi Dana! Can you update the link for the Weck Jar? It seems Weck are doing a website update and the link no longer works! Thanks!
Thanks for pointing that out, Abby! This one is similar.
Have you made yogurt from cashew milk? In an Instant Pot?
We haven’t! If you give it a try, we would love to hear how it goes!
As I promised an update after my recipe attempt with hemp milk.
After 2 days, I uncovered & it smelled lovely like vanilla (as unsweetened vanilla hemp milk used). The mixture was thin & without tasting I put in frig. Many hours later, the mixture was still thin & I tasted one teaspoon. The kefir form was possibly okay & no tum problem yet, but I decided to throw away.
My next try will be using coconut milk & following the exact recipe .. then I will start again with experimenting with hemp milk.
:-)
How did it go with making coconut milk yogurt?
Yay! I watched your video tutorial which resolved the issues I was having: using the wrong coconut milk and a probiotic that included a prebiotic. I used my Yogourmet yogurt maker. Perfectly tangy in 24 hours! Yumyumyum! Thank you for all your troubleshooting.
Lovely! Thanks Jane!!
Thanks always for such healthy, incredible recipes & too for beautiful photography.
I am in the middle of this recipe .. tho I didn’t re-read such simple recipe & goofed in stirring with metal fork. I sooo enjoy coconut oil/ items. Tho, trying with hemp milk since it suites me best. I will update in a couple days :)
Grateful to have found a low-cost option for coconut yogurt. I used the Whole Foods 365 brand coconut milk and Flora, Udo’s Choice, Adult’s Probiotic, 60 Capsules also found at Whole Foods for like $18, which is cheap for probiotics.
I followed the recipe exactly and it turned out great. I left it out for a full 48 hours, and stirred and tasted at that point. It tasted great, but was very watery. I put it in the fridge overnight and it was regular yogurt texture the next day. Office co-workers were raving about it!
Wonderful! Thanks, Dawn!
Can you use the coconut yogurt to make more coconut yogurt instead of using the capsules?
Hi Morgan, we tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
I love this recipe and I make it very often. I use the same suggested brands; however; twice now it came out lumpy and when stirred it became runny. First time it happen it was summer and pretty hot, so I thought it was related to that. That was not the case the second time. Do you have any suggestions on what my have gone wrong? .
Thanks!
Hmm, we wonder if it may have been due to natural variation in the coconut milk? Or perhaps your probiotics have lost some of their potency? Better luck next time!
Absolutely delicious. And indeed super easy. I’m allergic to dairy and been missing a tangy creamy yogurt badly. Found it here. I noticed it’s thickening still after I put in the fridge on Sunday night (it’s 3 days later). The shelf life is rather short because it’s just so delicious. Next round I’ll try with double the ingredients for a larger batch.
So glad you enjoy it, Simone! Thanks so much for the lovely review! xo
Hi there – I am in the midst of trying this recipe. I used the Probiotic brand you mentioned and full fat coconut milk from the brand Thai Kitchen. I did half the batch size, using 7oz of coconut milk and 1 Probiotic capsule. I made this on Sunday afternoon and let it sit on my counter it is now Tuesday morning. I live in Florida, so my house is 75 degree+ (as you noted for the temperature environment). I just put the mixture in the fridge but I did notice when I put my nose up to the cheesecloth to smell the mixture that it smells like raw egg. Should I toss this, or does it smell like this until you put it in the fridge to thicken and chill?
Thank you,
Meri
If it smells like a raw egg that’s a bad sign. Better safe than sorry – don’t eat it. I’m wondering if something went awry with the sterilization process? Also, Thai Kitchen isn’t our preferred brand so that may be it as well. Let us know – happy to help troubleshoot!
The thai kitchen brand is mentioned about as one of the preferred brands. Is that incorrect?
Ah, I see. Since posting this recipe we’ve retested coconut milks and our favorites no longer include Thai Kitchen. We found the formulation to be too inconsistent – sometimes it would work, sometimes it wouldn’t. If you can, watch the latest coconut yogurt video to see ALL of our recommendations, tips, and tricks! We’ve also updated our top three favorites in the recipe. Sorry for any confusion!
Favour was great, but my coconut yogurt was runny both times I tried making it. I put it in the oven for 48 hours to culture both times and used the Renew Life probiotic as suggested. Any suggestions?
Hi Doreen! Did you try the thickening steps in the troubleshooting notes?
Do you refrigerate the Coconut milk? Do you only take off the cream? Or do you use the whole can of coconut milk/cream?
thanks
Jeannie Williams
You use the whole can. No need to refrigerate beforehand.
What if the coconut milk has been refrigerated before starting the process? Will it still work or should I wait for the coconut milk to come up to room temperature first before starting the yogurt making process?
We don’t think it will make much difference, but you may want to let it come to room temperature for best results!
A delicious and simple way to make yogurt!!! This is perfect for my Keto diet! I am allergic to dairy so to find a delicious alternative was GREAT! Just follow the exact recipe to get wonderful results!
Yay! Thanks for sharing, Christa!
Hi. I tried making coconut yogurt using a Yogourmet yogurt maker. I added a starter I had used with dairy yogurt in the past. After 24 hours the batch was still liquid but smelled like it was fermenting. After 48 hours it resembled Kefir. And the cream on top was fermented and delicious.
I’ll try it your way next time.
Eating my homemade coconut yogurt right now…it’s out of this world experience! So grateful for people like you, Dana, who make it possible!
It’s better than any storebought brands, it’s better than dairy! IN LOVE!
Forever grateful!
Lovely! Thanks for sharing, Sia!
I found that dairy was bad. I ate whole milk plain yogurt then I had mucus in my mouth and started feeling sick ? No more dairy for me. I can’t wait to make dairy free coconut milk Yogurt! Thanks ?? so much!
Thank you so much for providing detailed instructions and videos.
We have just purchased a Thermomix TM6, which can be used to make Yoghurt.
I want to try cutting out dairy so you recipe might be perfect as a replacement for Greek yoghurt.
I will let you know how the coconut yoghurt tastes once we have made it.
Best wishes to you and your family, and thank you for creating such a great website.
Thanks so much for your kind words, Paul! Enjoy!
I’m in the process of making this coconut yogurt with Jarrow probiotics capsules, and while looking up some details found a post by a blogger, who wrote the same steps as yours. I’d say it was copied and changed a little bit. But anyone can tell that yours and hers are the same. I know I can’t attach a link to her page, but you might want to contact her to see if she might as well add a link to your recipe, since clearly it was taken from your blog. It’s called Julies lifestyle homemade coconut yogurt keto granola bowl.
Can’t wait to try my yogurt in 48 hours <3 thank you for writing this recipe!
Thanks for sharing, Sia! That’s helpful – we’ll check it out. And also glad you enjoyed the yogurt!
I confirm…I went on her blog and this is borderline plagiarism
I just finished making my first batch, I used the Thai full-fat unsweetened coconut milk, 1 tsp of Swerve granulated sugar and 2 capsules Renew Life Ultimate Flora 30 billion as I could not find the 50 billion you show. The taste is very sour/tart is this normal or is something wrong? also, I noticed you use 2 different probiotics, is there a reason for this? I definitely want to get this right, TY
Hi Meredith, it sounds like something might have gone wrong! Swerve contains oligosaccharides (which are PREbiotics) so that would be our best guess as to what went wrong. We would say leave it out next time! The two brands of probiotics we used are the ones we have used with success, but Renew Life 30 billion should work- you may just need to add another 1-2 capsules. Hope that helps!
Do you have any sweetener suggestions for a low carb diet that would work? or can the Swerve be added after it has been activated and been refrigerated? Gonna try again and thanks for a great and simple recipe!
Hi Meredith, adding it after it has been activated and refrigerated would probably work! Let us know if you give it a try!
I’m 24 hours into the thickening process, and it’s going well! Already thinking about making it again. Have you made it in bigger batches (e.g., doubled). Other than a larger jar, is anything different? Thanks!
Hi Jocelyn, so glad it is going well for you! We haven’t tried making larger batches, but that should work!
Hello
If using jarrow probiotic 10 billion how many capsules do I need to use for each can of coconut milk?
Hi Mary, With the Jarrow, we typically add 1-2 more to the mix since the Renew Life not only has more strains of probiotics, but also has a great quantity in volume (the capsules hold a greater volume). So, we’d suggest adding 1-2 more. Hope that helps!
Success! What a wonderful recipe. I followed the recipe to the T! I left it 48 hours on the counter. Then to the fridge! It was like magic when I checked the yoghurt in the morning, thick, creamy and perfect! Thank you!!
Thanks for sharing!!
I made this yogurt many times already. Its creamy and luscious and so yummy. Thank you for sharing this. I thot it was troublesome making a good yogurt… the simplicity and the end product blew my mind. YUM YUM!
Thanks so much for the lovely review, Pauline. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
I didn’t read the note that says to make sure your probiotic doesn’t contain prebiotic and I bought one with a prebiotic – what does the prebiotic do to the yoghurt?
Hi Emily-Rose, in our experience, prebiotics cause it to get moldy or have a funky smell.
The first time I made it, it came out perfectly. Creamy and thick but the second time, it separated and barely thickened at all. I didn’t leave it on the counter for as long as I did the first time so the third time I left it for 30 hours and it separated again so i stirred it in before putting it in the fridge.. and it didn’t thicken up at all. It’s exactly like it was when I put it in the fridge just.. cold. I don’t know what I’m doing wrong. Also for some reason the Coconut Milk keeps having chunks in it despite shaking the can for 30 minutes. I really like the yogurt but so far it’s just not working for me anymore and I’m disappointed.
I’m using the Whole Foods brand of coconut milk and the 30 billion Renew Life probiotic cause the 50 billion one you mentioned was too expensive for me to buy.
Hi Sydney, sorry to hear that you had some trouble the second and third time! Our best guess is that the natural variation from can to can may be causing some issues. We have a few suggestions for you: 1) you can try blending the coconut milk to get the chunks out before making the yogurt, 2) you can use the optional trick in step 6 of the instructions, or 3) you can try a brand such as Savoy Coconut Cream or Aroy-D Coconut Milk– we have had good luck with these brands being reliable lately. Hope that helps!
I have had the exact same results as Sydney S. First one perfect and now I can’t replicate it for the life of me. Same ingredients and everything. It keeps separating and not thickening. Is it really that touchy?!
Success! I ended up with super creamy and thick yogurt! Here’s what I used:
-Thai Kitchen Organic Coconut Milk Unsweetened
-Garden of Life Raw Probiotics – 85 Billion Cultures, 32 Probiotic Strains
This was my second attempt. My first try failed – it didn’t ever thicken up. I followed the instructions exactly as written both times. However, the major difference between my failed attempt and my successful one was the temperature of the room I left it in. On the first try, I kept it in my kitchen, which is about 68-70 degrees. My second attempt, I kept it in a room that does not get AC and stays around 75 degrees. At 48 hours, it was still a bit runny. I let it sit in there for 36 hours and it was perfect. It thickened even more once I put it in the refrigerator after 36 hours. Depending on the weather where you live, it may work to keep it in a warm garage or attic. Lastly, I did not have cheesecloth, so I used a paper towel to cover my jar and secured it with a rubber band. I hope this is helpful! Thanks for the great recipe and tips.
Thanks so much for sharing your experience, Anna! We are so glad it turned out for you the second time!
I tried this recipe with what I had on hand, and was excited to see that it worked! But it smelled yeasty and separated :/ Any tips considering that? Next time I’m looking forward tonight trying it with the products recommended! Thanks for sharing this recipe!
Hi Jenny, did your coconut milk have any gums in it? If not, that could be the cause of the separation. As for the yeasty smell- perhaps it was the type of probiotic you used? Hope that helps!
I made this but threw in half a tablespoon of powdered sugar as well. Probiotics feed on sugar and unsweetened coconut milk can sometimes lack that sugar substance that it needs to thrive and multiple. My yogurt turns out great and thick! :D I use the Thai organic unsweetened full fat coconut milk I hope that may help someone that may be struggling!
I have a not vegan banana bread recipe that I’d like to make vegan. The non vegan version uses half a cup of yogurt…can I sub plant based yogurt? I use unsweetened original almond milk to bake with and that’s ok…but wasn’t sure about yogurt in baking.
Thanks for your thoughts!
I think that should work! Let us know how it goes!
Followed your recipe with the same cconut milk brand you mention.
It ended up seperating but I decided not to mix and just scoop the top creamy part and it is sooo great!
It is creamy and just a bit tangy as a yogurt should be.
I left it for 28 hours as it was pretty warm in the room, it workes out but I have no idea if temperature really has any affect.
Thank you very much!
Thanks for sharing, Shiri!!
Followed your recipe with the same cconut milk brand you mention.
It ended up seperating but I decided not to mix and just scoop the top creamy part and it is sooo great!
It is creamy and just a bit tangy as a yogurt should be.
I left it for 28 hours as it was pretty warm in the room, it workes out but I’m wondering if temperature has any affect?
Thank you very much!
Thanks for sharing and for the review, Shiri! xo
Where can i find the probiotic that you recomend? it looks delicious ?
Hi Fernanda, it can usually be found in the refrigerated supplement section of health food stores. Hope that helps!
I just made this recipe and it is sooooo good!!! I did everything according to the instructions and it tastes just like regular yogurt but with a very slight coconut flavor that is amazing with a little sweetener added. I personally think it’s even better than regular yogurt. I know I will definitely be making this regularly now.
This was incredible. I followed your recipe exactly .. which I usually never do! I wanted the actual results that you were speaking of before I branched out and tried my own flavors and variations, since I have moved away from purchasing pre-made yogurt. And this recipe came through. I let it sit for 36 hours, and it was perfect. Thank you for all the specific advice!
Hello I’m just wondering the weight of one probiotic capsule? As the probiotic I have in hand is in powdered form.
Hi Vildan, since probiotics differ in their content of beneficial bacteria per weight of the powder, it is best to compare the CFUs of bacteria. For 1 batch of yogurt, we used 100 CFU of a probiotic blend that contained both bifidobacteria and lactobacillus species. Hope that helps!
I make homemade coconut milk from coconuts. Can I use this to make yogurt? I’m assuming its full fat since I just crack open the coconuts and blend the liquid and meat together.
We haven’t tested it that way but if you do let us know how it goes!
please, let me know if you did it! thank you
I made this on the weekend. Followed your instructions exactly. Tried only a tiny bit this morning. It smelled bad like sulphur! Taste was okay but was scared to eat it. I used fresh Probiotics so that should not have been a problem. And the coconut milk was full fat ARROYO brand.
Hmm, sounds like something went awry. I’ve never had this experience before, though I know some others have. Are you sure your probiotic didn’t have any PREbiotics? And did you sterilize all equipment?
Try adding some sugar or sweetener. The sulphur smell is the bacteria dying off as they have nothing to eat.
Hi! Can I reuse this coconut yogurt as a “starter” for the next batch? How much should I use? Thanks!
Hi Su, we recently tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
In most fermentations (like kefir, kombucha, or acv) the starter needs to be 1/4 cup of starter to a litre, or 1 cup starter to a gallon. Having said that, I’ve never made vegan yogurt. Hope that helps!
Thanks for sharing, Jessica!
I just made this today. I have probiotic tablets that are 10 billion so I used 4 of them. I hope it works. If not, I’ll use more next time. I’ll know in 48 hours ?
Hello,
Not quite right :(
I just tried with Native Forest organic simple coconut milk (with no guar) and renew life 30bil (4 caps). Cultured for 48hrs and then refrigerated. Taste is good but not thick or yogurt like others have mentioned. It actually has a graininess as if the fat is still separating from the milk…is it an issue to use a “no guar” milk? Another though is my probiotic were not stored in the refrigerator.
What do you think for my retry, just new probiotics or do I need a different coconut milk?
Thank you!
Hi JeriLynne, the “no guar” coconut milk would cause graininess and separation. We would say to also try refrigerated probiotics for best results. Let us know how it goes!
My yoghurt is still runny after 24hours is that normal? When should it start to thicken?
Thanks!
Check out the troubleshooting tips (above the recipe!) for thickening!
I am excited to trying making my own yoghurt now! Being in another country means we don’t have the same brands as you Americans, but it will hopefully be fine. :-)
Thanks for the recipe! I admit that I didn’t read through aallll the comments to find my answer so I’m sorry if it’s a repeat….can you use the “whey” like you would with a dairy source?
I don’t think so.
Hi! My son has multiple food allergies and we are looking to trial coconut soon, and would love to use this recipe to create our own yogurt since many coconut yogurts have so many additives. For the probiotic capsules, we have loose probiotic powder for him made by Klaire Labs… do you know what the measurement equivalent would possibly be? I’m not sure exactly how much of the probiotic we should use. His comes with a scoop :) Thanks!
Hi April, we would recommend checking the CFU content of your probiotic- for 1 batch of yogurt, we used 100 CFU of a probiotic blend that contained both bifidobacteria and lactobacillus species. You also may want to check to make sure it doesn’t contain PREbiotics since some Klaire Labs blends do. Hope that helps!
My husband’s cousin turned me on to this recipe and my husband and I are addicted! I mix it in the morning with some chia seed pudding, maca, vanilla and fresh fruit. I add a little stevia if the fruit isn’t too sweet. This gives us energy all day!
Thanks so much for the lovely review, Heidi. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
The coconut yogurt recipe here is really good, detailed and the comments are useful. I make a similar yogurt using Aroy-D Pure Coconut Cream 33.8 oz size which is about right for a one quart Mason Jar and I use a fermenting lid on the jar to relieve pressure generated in the process. The coconut cream comes in a box which I empty into the sterilized jar. I add 1 tsp of sugar (any kind) to help the probiotic (I use NOW brand capsules 1 each). I also mix in 1 TBS GEFEN clear unflavored Jello powder (Vegan, unlike most other jello powders) warmed in 1/2 cup of the coconut cream (this is to help insure a thick yogurt). The jar is then cultured in a yogurt maker at 100F for 24 hours then refrigerated. I have used a similar method using cashew, almond and soy milks but prefer the coconut. Hope this helps
Thanks for sharing!
I don’t think you can get these ingredients in Australia that Nelson mentions. The Aroy- D is available from Amazon but it is very pricey and they don’t ship to Aust. But worthwhile checking his method out if you live elsewhere.
So I love this yogurt. I bought the organic lower fat can of coconut milk at Good Harvest and it was a little looser than when I use the full fat variety. I just turned it into the nice cream and what fantastic results! Love all of your information Dana! Who thought food could be so fun:)
whoop! Thanks, Jill!
my fav probiotic is Saccharimyces boulardii.. and it DOESN” make yogurt… after multiple tries thinking it was my coconut milk brand etc.
All though a very useful item for digestive health Saccharimyces boulardii (SB) is a yeast rather than a true probiotic. As explained in Dr. William Davis’s blog when fermented it produces alcohol (like yeast used to make beer) so it is not good for yogurt making. I though it would be good to add it with a probiotic capsule, but not so, if you want SB’s benefits just swallow the capsules themselves.
Thanks for your info, now I know why my coconut yogurt was not turned out as expected since I used Trader Joe’s coco nut canned milk.
Just curious have you used the boxed coconut milk and tried this? Or was it canned coconut milk?
Canned!
Hi Dana! What size jar would you recommend using? Would a 15 oz jarvwork? Thanks!
Hi Paula, we think that would be too small unless you used two. We linked to our preferred Weck jar in the instructions (850 ml jar) which is equivalent to about two 15 oz jars. Hope that helps!
Does the number of cultures in the probiotic capsules matter for the recipe? I see you’re using 2x 50 billion and tried the 10billion vegan capsule – was it still the same amount of capsules?
Hi Chris, great question! With the Jarrow, we typically add 1-2 more to the mix since the Renew Life not only has more strains of probiotics, but also has a great quantity in volume (the capsules hold a greater volume). So, we’d suggest adding 1-2 more. Hope that helps!
I’ve just read this and mine is 3 billion would I need to add alot more?
Hi Katie, that would be ideal, but it might still work!
I have noticed a difference in the coconut milk form Whole Foods. Its makes thinner runny yogurt when it used to be thick. Trader Joes is now good and Native forest. I will try the Thai.
Thanks for sharing your experience, Tanyth!
Hey Dana! I just made this tonight I noticed my probiotics were clumping up in the coconut milk. I did my best to stir them in, but did you have any problems with this? Any advice? They were out of the brand you used at the store so I bought a different brand (still 50 billion) and high quality. Thanks!!
I just keep smashing them up against the side and stirring! Watch the video for more tips! We also have a more in-depth troubleshooting video coming soon!
I use a frother to mix my greens into my coffee for this same reason (clumping). Would that work or create too much air in the yogurt?
I made this recipe (without the frother) and it came out a bit runny. However, I loved it on fruit and it was awesome tasting. I believe it might have been because I used 17oz of coconut milk instead of 14oz. (I was too lazy to measure and each container of my coconut milk is 8.5oz) Gonna make again today with the 14oz.
Hello, from Toronto Canada
I made your recipe and followed it to the tee. Even used recommended products. It turned out thick and creamy, the first time. The second and third times it separated, was very runny and did not thicken even though I left it for whole 48 hours. Could it be my probiotics should not be in the refridgerator? The first time was when I purchased them initially then I placed them in the fridge.
Please, I love this yogurt and want to make it successfully each time. Your help would be most appreciated.
Hmm, that could be it! Otherwise, do reference the troubleshooting tips / notes for ways to thicken without much extra effort!
Hello, i want to make this yogurt recipe but i don’t have 10 billion capsules. Is it ok to use 4 capsules of 5 billion instead of 2 of 10 billion? Thank you
That should work!
Hi. The recipe up above says to use 2 x 50 billion…..that should equal 100 billion in total . Is that how you read it? 4 x 5 billion caps only adds up to 20 bill…I have not had success with anything less 50 bill….I use 2 caps of 30 bill and it works fine. But I have not tried the coconut milk yet and only used Bonsoy. I wonder if that makes a difference? Cheers.
Hi, I gave it a try and it didn’t thicken up at all. What did I do wrong? I used a probiotic only. I was so disappointed. Thank you.
Hi there, what brand of coconut cream or full fat milk did you use? That’s usually the culprit when it comes to thickness…
whole foods full cocoanut milk as you recommened.
So at that point, I’d suggest referencing the troubleshooting tips / notes for ways to thicken without much extra effort!
I tried to use fresh coconut milk from matured coconut last night and it turned out to be watery clear color at the top and the milk was just right at the bottom, im not sure if that was oil or what. Im planning to stir it later when it gets thicken. Will it still work? Any thoughts? TIA xx
Hi Cheena, we haven’t used mature coconuts and aren’t sure, but it sounds like stirring would be fine. Let us know how it goes!
Hello! I have a question – is it okay if I use powdered probiotic? Also will it not thicken if I use coconut milk that is lower in fat (8-12%) ?
Thank you in advance!
Hi Anon, yes powdered probiotics will work great since when using capsules, they are opened and only the powder is used. The lower fat content will probably yield a less thick yogurt. Hope that helps!
If I use a yogurt-maker, can it be made in less than 48hrs?
Hi Noemie, we haven’t tried it, but another reader mentioned making it in a yogurt maker in 24 hours. Hope that helps!
Have you ever tried So-Delicious coconut milk from Costco? Or Align probiotic? Just wondering.
I forgot to ask if you can use a coffee filter if you don’t have cheese cloth.
I just used the Align probiotics but you have to be careful, some of their products contain dairy. I still have 36 hours until the 48 hour mark! ?
Have you ever made vegan yogurt with an instant pot? I’m looking for a recipe that doesn’t use agar. Thanks,
We haven’t! Let us know if you give it a try!
I made this with two different types of probiotics and then with a yogurt starter (i used Cultures for Health Heirloom yogurt starter), and the flavor was much better with the starter. Now I use 1/4 c of the last batch as starter for the next batch, and I let it ferment for a full 48 hours on the counter. Delicious!
Thanks for sharing, Heather!
Help! First time trying this coconut yogourt and there’s a weird pink shape that formed on the top “crust” after 24 hours. I took a photo… should I be worried?
Hi Maya, it definitely sounds like something went wrong as pink typically indicates mold. We would recommend tossing that batch and trying again. Did your probiotic contain prebiotics? That is the most common reason we see mold happen. Better luck next time!
I made beautiful coconut yoghurt. Can I make my next coconut yoghurt using the last as a starter?
So glad to hear it, Christel! We recently tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
This recipe looks amazing & I want to try it. My question: would it be okay to use a very high quality live probiotic coconut plain yogurt as starter? If so, what amount should be used for your recipe?
This is the live ingredients list: L. Lactis, S. Thermophilus, L. Salivarius, L. Acidophilus, L. Helveticus, L. Plantarum, L. Gasseri, L. Brevis, L. Casei, L. Fermentum, L. Reuteri, L. Rhamnosus, B. Longum, B. Infantis, B. Breve, B. Bifidum)
Many thanks!
Hi, We recently tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
So I ran an experiment to see which turned out better after 48 hours.
1) Sprouts coconut milk (w/guar) and 2 Udo’s Choice FLORA Super 7’s Hi Potency probiotics. Thick 2″ at top of jar & a bit milk-like consistency at bottom of the jar. Smelled exactly as it should. Flavor was yogurty but not very strong. Once It was stirred and refrigerated, the yogurt thickened .
2) Trader Joe’s coconut milk (no guar) and 4Tblsp. Coconut Cult yogurt original flavor. Thickened at top 1″, milk-like consistency underneath. The smell was amazingly strong — in a good way. After stirring and refrigerating, it was more of a kefir consistency. The flavor was delish! Very similar to the Cult yogurt.
I’m on my 3rd batch and very excited to keep the coconut yogurt love going. Thank you Dana for your WONDERFUL posts! Very inspiring!!!
Thanks for sharing!!
I make cow’s milk yogurt and I scald the milk. I am curious if anyone has scalded coconut milk and if that would make a difference with the mold issues or the thickness. I have scalded my coconut milk and used 2Tbsp of my last yogurt. I cultured it for 24 hours in my oven with the light on and the door ajar in a stainless steel bowl. It thickened after being in the fridge to a kifir consistancy (not greek yogurt thick) and the whey went to the bottom of the jar. The 2nd batch did come out thicker than the first. It was very good, and I was wondering if the scalding was necessary . I did not sterilize my jar into which I poured the yogurt after culturing.
Can you use other types of milk? Or only coconut?
Hi Carolyn, we have not tested this recipe with any other non-dairy milks and have no further recommendations besides full-fat coconut milk. If you do some experimenting, we would love to hear how it goes!
This recipe has worked for me every time – and I make it LOT. I absolutely love it. I have great success with Thai Kitchen brand coconut milk. I use a glass container that has a plastic lid. Although I don’t put the lid on it while it’s on the counter (I use cheesecloth, as suggested), I do put the lid back on to give it a shake a couple of times, and then take the lid off again. I always do for 48 hours as well. Finally, don’t expect it to get thick until you put it in the fridge after fermenting it on your counter. Once refrigerated, it’s always been thick and creamy for me. Thanks for this recipe!
Thanks for sharing, Terri-Lee!
Is a sulfur/egg smell normal or should it not be used? I tasted and it tasted fine but did have a sulfur smell to it when I took it out of storage in the oven.
If there’s a sulfur smell, I’m wondering if your probiotics contained prebiotics?
I had this same problem as well and when I read your reply I took a look at my probiotic bottle and saw it does contain prebiotics. I didn’t notice that before I tired the recipe. Taste is OK but the smell is very off putting! I will definitely try again with a different probiotic as the flavor is quite good. Will let you know how it turns out.
Thanks for sharing! Those PREbiotics are sneaky!
I did twice. And failed badly twice! I can’t those brands in the UK so that might be part of the problem but first attempt just didn’t set and coconut milk simply separated. Second time it went absolutely sour and fermented in a really bad way. :(
So strange! Must be a brand issue – sorry I can’t be of more help!
If you’re in the UK, you can check this out … Mad Millie ships to the UK (but not the US, sigh).
I made this using the suggested products (Whole Foods store brand coconut milk and renew life but 15 billion instead of 50 billion- only because it was on sale lol) and it came out delicious! So tangy and creamy! I’ve never been a fan of coconut yogurt but I figured I’d try this recipe anyway, and I’m glad I did.
I let my mixture sit a little longer than 24hrs, then refrigerated it overnight. I plan on doing some fruit compote with it as well. Thank you for this awesome recipe!
Hi there
I have Renee life ultimate flora 50 billion( critical care) and Thai kitchen cM. 400 ml. Do I use 2 capsules ? And does this brand have probiotics ? How do I know if it does. ? Would it say prebiotics in ingredients ? Tnx a bunch. Wanna give this a whirl tonight !:)
Sue
Hi Sue, we used 2 capsules of the Renew Life 50 billion. Prebiotics are typically listed as “inulin” or “fructooligosaccharides”. Hope that helps!
I tried this recipe awhile ago and used cheesecloth and my yogurt exploded everywhere and smelled really weird so I never got to eat it :-( I was scared to try again but I finally did. I used Thai kitchen coconut milk and solaray probiotics. They did have prebiotics in them. The one thing I did different was I sterilized my jar in my instant pot. I let it sit in my oven with the light on 48 hours and it came out perfectly. This time it smells like yogurt instead of yeast. Can’t wait to try it!
Hello!
Thanks for sharing this recipe!
I recently made it and the yogurt came out so thick and creamy! It did not have a bad smell at all but for some reason it was not tangy at all, just pretty bland.
Do you know what might have caused this?
Thank you for your help!
Hmm, maybe you could’ve let it culture a little longer? Tanginess is affected by temperature, the potency of your probiotics, etc. Glad you enjoyed it!
Okay I’ll give that a shot!! Thank you!
I tried this recipe for the first time. I let it sit in a warm spot for 48 hours then in the fridge for 12 hours. It separated, didn’t set and smelled and tasted sulphuric like rotten eggs. (I threw it out) What did I do wrong? Thanks.
Hmm, sounds like you either didn’t sterilize properly, the probiotic has prebiotics, or something else went awry. Not sure what else might’ve been the problem!
Okay, thanks. I used a different brand of probiotics. It doesn’t have prebiotics but it’s a shelf-stable type so maybe that had something to do with it. I have now purchased the brands you recommended and will try it again.
I’m attempting to make it. But I’m experiencing a problem that has been mentioned. After the first 24hour I pulled it out to inspect it. It’s still very fluid. And there’s a rotten egg smell. I used your recommended “renew life” probiotics and canned Thai kitchen coconut milk. Help?
Hi Cathy, we aren’t quite sure what went wrong, but others have reported similar issues with the Thai Kitchen brand of coconut milk. We would recommend trying another brand next time. Were your probiotics stored in the fridge or at room temp prior to use? If room temp, they may have lost their potency. Another possibility could be the temperature of your home- if it’s too cold, it can have difficulty fermenting properly. Hope one of those suggestions helps!
I’m so excited to try this! Question for you: I use whey from yogurt to lacto-ferment my homemade mayonnaise to make it last longer. I never thought of using a probiotic supplement to ferment foods. Do you think it would work to use a probiotic supplement to lacto-ferment my mayonnaise?
Hmm, I’m not familiar with this method or these ingredients. But if you give it a try, let us know how it goes!
So I tried it, and it appears to have worked! I left my homemade mayonnaise out on the counter for 24 hours after stirring in 2 probiotic pills, and it was edible the next day… and we’ve been using it for a few weeks now! But I’m not an expert on this… so if anyone else wants to try this, you are experimenting at your own risk! :)
Thanks for sharing, Kristi!
I’ve made this twice and I’ll make it a bunch more! Such a hit at my house. My husband is an ex-dairy eater and has been missing yogurt. He says this is better than the real thing. Question: has anyone tried doubling the recipe? Do you think it would work in one jar? Thanks!
Thanks for sharing, Maria! Doubling it should be no problem.
Thank you for the recipe! I made this for the first time and it came out perfect! I followed directions by sterilizing, mixing with a plastic spoon. I used Whole Foods 365, Organic Coconut Milk and Flora Advanced Adult’s Probiotic with 7 Senior -Specific Strains & 34 Billion Cells (Raw Probiotics). This probiotic has potato starch in it as well which I think is a PREBIOTIC and it came out great!
I let it sit 48 hours in the oven with only the light on. After taking it out, there was a bit of separation on the bottom but as everyone stated, the MAGIC happens after you refrigerate it. So, I stirred it up with a wooden spoon where it had a creamy texture and then I put it in the refrigerator before going to bed and woke up to a thick Greek like yogurt in the morning! I will be making this regularly. I will be rotating this with Raw coconut yogurt with fresh coconuts from time to time.
For troubleshooting, I think people need to make sure they have sterile vessels, and a good, fresh pro-biotic with active strains and patience.
Whoop! Thanks for sharing, Maya!
Hey Dana, The probiotics I have in my fridge right now have a Prebiotic in them. What is the problem with making the yogurt with a prebiotic? I just didn’t want to have to buy a new bottle of probiotics BUT if it’s going to mess up the yogurt I’m willing to. Just curious as to why you said don’t use a probiotic that contains a prebiotic.
Thanks,
Sarabeth
The problem is it interferes with the culturing process and often provokes mold. I’ve tried it myself and it doesn’t work. I’d hate for you to waste good probiotics AND coconut cream on this!
Made this recipe with 1 can of Earth’s Choice organic Coconut Cream & Garden of Life RAW Primal Defense Ultra Probiotic (also threw in a leftover 1/4 cup of light coconut milk – also Earth’s Choice). Stirred with a wooden spoon and placed in a glass jar. after just one day it was already thick. After 2 days even thicker and it tastes amazing – tangy, thick and such a nice subtle coconut flavour. Great recipe, so simple and it turned out beyond my expectations. I have more or less cut out all diary and was really missing yogurt. Not anymore! Thinking this would be really nice flavoured with some fresh lemon. Thanks!!
Thanks for sharing, Mary!
I’ve made this very simple recipe many times now. I use the Sprout’s grocery store brand organic full fat coconut milk. It’s the cheapest one I’ve found & works really well. I add in 3 capsules of the Now brand Probiotic 10 25 bill. I only use the powder occasionally for recipes – so, this is one of the cheapest I found & it works well. I love Weck jars too & that’s what I make it in but I don’t bother w/ the cheese cloth. I just clamp the top on w/ the gasket & leave on the counter from 24 – 48 hrs – depending on the weather. Then I put in the frig. for another 24 hrs where I’ve found it continues to thicken – it gets really thick. Oh, & I always use a stainless steal spoon to stir it up – it’s a myth that you can’t use stainless steal (I do alot of fermenting). Thanks for the recipe!!
Thanks so much for sharing, Rachel!
I tried it with a bit of a variation. I used organic coconut cream (only 10 calories more per serving than regular coconut milk), using a store bought plain organic coconut yogurt with live culture/probiotics as the starter. Left it in my oven (not turned on) for 48 hours, it came out AMAZING!! Already rich like Greek yogurt! Lovely tangy taste mixed beautifully with fresh pineapple chunks and if you’re not vegan local raw honey! Pina colada yogurt anyone?!?!
Yay! Thanks for sharing, Baroque!
Hi Baroque! What amount starter yogurt did you use?
I currently have some amazing coconut yogurt that just about broke the bank so I’d like to do the same :-)
Just made this!
Wow a fantastic result. im in the UK so i used a different full fat coconut milk and a probiotic powder not capsule and my one only had 15 billion bacteria. let rest for 36 hours then popped in the fridge for 8 hours and its perfect! set tangy snd delicious. Thank you!
Oh first this was my very first time making any yoghurt!
Thanks for sharing, Diane! Would you mind adding a rating to your review next time? It’s super helpful for us and other readers. xo!
Hi there,
I just wanted to let the administrators of this site know that the link to Thai Kitchen coconut milk goes to the Lite version, which I think was not your intention since you explicitly say full fat.
Thanks!
Cynthia
Thanks, Cynthia – we’ll look into that!
Awesome delicious yogurt! And so easy to make
Thanks for sharing, Sahara! Next time would you mind leaving rating with your review? It’s super helpful for us and other readers. Thanks!
Since your probiotic vegan recommendation is 10 billion, do I need to use more than 2 capsules to get the same effects as the Renew Life 50 billion.
“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”.
Brittny, with the Jarrow I typically add 1-2 more to the mix since the Renew Life not only has more strains of probiotics, but also has a great quantity in volume (the capsules hold a greater volume). So, I’d suggest adding 1-2 more.
After 48 hours, my coconut yogurt looked like it was going to be great and without thinking, I started stirring it with a metal spoon for about 5 seconds before i realized what I was doing and then I switched to a wooden spoon. Did I ruin my coconut yogurt? Do I need to throw it away and start over? Its in the refrigerator now.
If it has already cultured you should be fine!
Can this yogurt be substituted for any recipe calling for yogurt? I make regular yogurt all the time but like the dairy free option. TIA
In general, yes! We haven’t tested it thoroughly and can’t guarantee good results in other recipes. Let us know how it works for you!
Dana,
thanks for sharing this recipe! looks so inviting and simple..love that!
not a huge coconut flavor fan though, do you think i could sub in almond milk, since not allergic…
thanks,
tammy
Hi Tammy, we have not tested this recipe with any other non-dairy milks. We doubt it would thicken properly, but if you do some experimenting, we would love to hear what you learn!
As the yogurt was hardening there were some pink spots that showed up on the top layer. Is that mold? My husband ended up eating around them but I was too scared. He was fine but I still wanted to see if anyone else has this happen.
Five stars for being so easy and bc I’m hoping I did something wrong.
That sounds like mold, but without a picture I couldn’t tell you for sure.
Made it twice with great success when using 365. It didn’t work with Nature Forest gear free coconut milk.
Do you have to use two capsules for every new batch or can you use some of the yogurt as culture for the next batch?
Thanks for sharing! We recently tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
I tried to make this yogurt, but after about 31 hours it had not solidified, still all liquid and separation.. I used a premium coconut milk and probiotic that is only 15 million – would that be why? I have had the probiotics in my fridge for a while, but they have not expired.
Hi Lindsay, it sounds like your probiotic wasn’t strong enough or may have lost some potency. Hope that helps!
I’ve made this several times with incredible results each time! I do have a question: can you use a bit of a previous batch as a starter for your next batch? I was going to try using 1/5th of my last batch to culture my next. I’ll post how it goes! Please forgive me if this has already been discussed in the comments!
Hi Rachael, we recently tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
Hello,
Could you give me your opinion on these probiotics?
Could they work to make my coconut yogurt?
1/ Physis Advanced Probiotics
2/ Naturelo Probiotic Supplement
3/ Nature’s Zest
Thanks!!
Hi Manon, we aren’t familiar with any of those products and can’t say for sure whether they would work. It looks like the Naturelo does not contain PREbiotics and therefore may work best out of those options. If you give it a try, we would love to hear how it goes!
My husband has even more dietary restrictions than myself and we needed to make a non-dairy yogurt without any additives and your recipe came out SO beautifully, we just love it!! Also wanted to mention how incredibly helpful your blogger resources are, we never would have been able to start blogging without them, you are such an inspiration!!
So glad you enjoyed this recipe, Catherine! And thank you for the lovely note- so glad you have found our resources helpful!
Hi there Catherine! Would you mind sharing the brands that you used? I too need to use coconut milk that has no additives like guar gum or carrageenan. Anyway I would love to know which brand has worked for you (for both coconut milk and probiotics) so I can get the same ones! Thank you so much!
I tried to make this. after putting it in the fridge for a day to thicken up it ended up smelling like rotten eggs. What went wrong? I used only probiotic powder, I used non metal tools and it was in a glass jar.
Hi Cindy, Did you use the recommended brands of probiotics and coconut milk by chance?
This is hands-down the best yogurt I’ve ever had, including dairy, and I’m not exaggerating. My four-year-old and husband love it too, and I’m having a hard time keeping up with the demand! We especially love it topped with mango.
I would love to know if anyone tried to make this into frozen yogurt using an ice cream maker. Would that work? Would I need to add anything?
Mine was delicious, but gets hard as a brick in the fridge. How can I soften it when I want to have it for breakfast?
Hi! Are you using coconut milk with any gums or emulsifiers in it? That should help prevent it from hardening. Hope that helps!
Thank you! I’ve been using Sprouts brand Coconut Milk and Coconut Cream, and they both have guar gum in them! I will look for another brand that doesn’t have that.
I really appreciate your response.
The guar gum helps create a smooth texture and prevents separation. Brands that do not contain guar gum are more likely to have some separation. So the brands you were buying should have worked! Not sure what else might have caused that!
I tried using the Thai coconut milk and had no success after multiple attempts. Then I bought the imperial dragon brand of coconut milk and it worked perfectly on the first try. I kept it in my oven with the light on since it’s still in the 50s where I live.
Hi Dana,
I couldn’t find 50 billion probiotics, have you tried with different ones?
I’ve just ordered those from amazon.de (30 billions)
Also – could you let us know the percentage of coconut in the coconut milk you’ve used? Again, I was unable to get the ones you mention and would love to get information on the ingredients to buy a similar one here.
Hi Manon, it looks like the probiotic you ordered may contain prebiotics (inulin), so we aren’t sure that will work. The coconut milk we use has 14 g total fat per 1/3 cup (80 ml). Hope that helps!
Does the coconut milk needs to be room tempratire ? Or is it okay to add the probiotics to cold coconut milk ?
We have only tried it with room temperature and aren’t sure how it would work with cold coconut milk. If you give it a try, we would love to hear how it goes!
I had coconut milk without guar gum, only coconut and water and was afraid that it didn’t work since Dana recommended specific type of milk. Probiotics were Renew life 50 billions. After 24 hours it looked quite thick, but thin on the bottom so I let it sit a few more hours and it worked well! After refrigeration it was very thick but not as smooth as Dana’s, with a very little lumps like sand. Why is that?
Hi Lia, our best guess would be that the lumps occurred due to the coconut milk not having guar gum. Hope that helps!
Hi I tried making this but it smells really bad and I do not know why. Any thoughts on why?
Hi Alexa, sorry to hear it didn’t work out for you. It sounds like maybe your probiotics were bad. Hope that helps!
This was delicious! So easy to make. Thank you so much for sharing.
I would prefer to avoid can coconut milk,
Would this work with whole coconut milk from a carton?
No, we don’t think so. It would be too thin unless you used some sort of thickening agent.
I tried about 3 times to make it with coconut milk from a carton that i buy at aldi and i had zero success. I used a yogurt maker, so no cheese cloth, so i wonder what exactly did i do wrong. I had bought packets of probiotics from iherb. All those times nothing at all happened to my “yogurt”. Its as though it never “took”, it never turned into yougurt at all! So frustrating! Im going to try this brand of coconut milk and use probiotics that i already have (pb8) to see if i can make it work this time.
You need a can of coconut cream
Sorry to hear it didn’t work out for you! Perhaps the probiotics weren’t active? Trying another brand sounds like a good idea!
Perhaps temperature has something to do with it?
I think you need to warm the milk and let it cool (as when using cows milk)
I think you need to warm the milk and let it cool (as when using cows milk)
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…? :)
You cannot stir, mix, shake or do anything that would create movement in yoghurt while it’s still forming – bacteria like peace! You can mix it to even out the texture AFTER it has chilled in fridge for a couple of hours. Hope this helps!
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 :)
If the temperature is too high it will kill the probiotic.
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!
go to a secondhand shop and get anything made of cheesecloth,. boil in a washung powder solution, rinse well and you saved yourself some money
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.