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!
- 1 14-ounce (414 ml) can full fat coconut milk* (organic when possible, see below for brand recommendations // or sub light for thinner yogurt)
- 2 vegan-friendly probiotic capsules* (they need to be capsules, not pills, which have to be crushed, see below for recommendations // capsules can be easily opened and emptied)
- Maple syrup, stevia, or agave nectar for sweetening
- Vanilla extract or vanilla bean powder
- Fruit or Fruit Compote
- SEE NOTES ABOVE FOR MORE TIPS! It's important to select a coconut milk that's creamy and smooth (not grainy or clumpy) to ensure that the yogurt is creamy and smooth. My favorite brands are: Thai Kitchen full fat and Whole Foods 365 full fat (BPA-free), which both offer organic options. Native Forest Full Fat(BPA-free) isn't as creamy, but it still makes tasty yogurt. I would not recommend Trader Joe's (BPA-free), which was recently reformulated and is now chunky/grainy. The recommended brands' full-fat coconut milks (and coconut cream) also work well for coconut whipped cream!
- Shake your coconut milk well. Then open and pour into a clean, dry glass jar or bowl. I like this one from Weck. Sometimes the coconut milk is separated, so I take a whisk and get it completely smooth.
- Empty your probiotic capsules (see brand recommendations below) into the yogurt and (important:) use a wooden or plastic spoon to stir, not metal, as a metal spoon can react negatively with the probiotics. Stir until creamy and smooth, pushing the probiotic up against the side with your spoon to evenly disperse.
- Cover the mixture with cheesecloth (or a very thin, clean dish towel - something that lets air in but keeps bugs out) and secure with a rubber band.
- Let the yogurt activate for at least 24 hours and up to 48 hours (sometimes longer - 48 hour is my sweet spot for thickness and tang) in a warm place. The longer it rests, the tangier the yogurt will become. In warmer climates and summer it's easy to make yogurt if your house is warm (75 degrees F / 23 C and above). But in cooler climates or seasons, place the yogurt in the oven with the light on (do not turn on the oven), where it should have the right amount of heat to activate.
- That's it! Once the yogurt has reached the right amount of tanginess and thickness for your liking (be sure to sample with a wooden spoon), cover securely with a lid and refrigerate until cold. Refrigerating will also thicken the yogurt even more, almost to a Greek yogurt consistency (depending on the brand of coconut milk you used)! For even thicker yogurt, line a fine mesh strainer with two layers of cheesecloth and set over a mixing bowl. Pour in the yogurt, then loosely cover with a lid or plastic wrap and let rest in the refrigerator overnight or for 12+ hours. It should thicken up quite a bit more.
- You have coconut yogurt (!!), which can be enjoyed plain as I prefer it, with fruit, or even with Fruit Compote. You can also add a bit of sweetener or flavor at this point, such as maple syrup and/or vanilla extract.
- Store covered in the refrigerator for several days (mine kept for 7 days). You'll know it's gone bad when the smell is off-putting or there is mold.
*Nutrition information is a rough estimate for 1/4 cup of 6 total servings 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!
Can’t wait to try this recipe, it will be my first time making yoghurt !!
Right? So stupid. I feel like this is just an article to get readers and money.
And you have too much time on your hands trolling. I’m sure you haven’t even attempted this recipe.
it does not work tried it thrice wasted all the milk and capsules
Agreed, same here
Are there any other milks you can do thisthis with? I have Hempmilk and Almondmilk in the cabinets now.
Yes, wondering the same thing, thanks.
While I’ve never tried those milks, I’m going to say no. Full-fat coconut milk is heavy, thick & creamy. That’s why it makes a great yogurt (as well as whipped coconut cream!)
The recipe calls for light coconut milk, so it probably would work.
I’ve done this with homemade almond milk before. Works!
That’s awesome! How do you make your almond milk?
I tried with homemade almond milk too and it didn’t work for me.
I tried with almond milk and it isn’t thickening….any tricks? Thanks.
Hi Jess! We cannot guarantee the results using almond milk and have not tried it!
If you do that I would add chia seeds to thicken. If you use almond milk to make yogurt the end product will still be as thin as almond milk… so chia seeds will make it thick
I haven’t tried it with other milks, but I think if you made your own nut milk (like a thick almond milk) I think it would work! I just find store-bought nut milks to be a little thinned out.
I’ve used a similar method using Soy milk and a non dairy yogurt starter. You can put it in your oven over night with just the oven light on to keep it warm enough. My pressure cooker also has a yogurt button on it, easy peasy.
How was it in the instapot? All of the other recipes I saw called for gelatin or some sort of starch, which I don’t want to use.
OMG it was amazing !!!!!
I’m totally addicted to almond yogurt by a brand called Abbot Kinneys and I was wondering could you please please make an almond yogurt recipe … because coconut yogurt everyday I find a bit to heavy.
Loving all your new recipes ,
Love Yeleni
Would coconut cream work or does it need to be coconut milk?
Hi Kylie! We haven’t tried it, but it looks like others have, and have had success with it!
I tried this two days ago and it’s still not thickening at all! Really disappointed and put some money ??
Hmm, did you refrigerate it? Also, were you using thick full fat coconut milk? It’s really important to use high quality ingredients, ideally the ones I’ve listed there.
I know you commented awhile ago, but I’ve made this with coconut cream and it’s totally lush.
No such thing as “coconut cream” unless it is made from fresh coconut meat & a long process. The canned coconut milk labeled “cream” has thickeners added such as guar gum, etc. Fresh frozen coconut milk is sold in Asian markets.
Where’d you purchase the wooden spoon??
Yeah, I’ve tried a few times with different starters using store bought milks, and I have found it only works when you make the almond milk from scratch and add agar agar to thicken. Oat milk is too thin and I’ve never had it work!! Xx
If you add agar agar do you stir in or have to heat the almond milk first then add agar? Wondering to get it dissolved.
Agar agar will not dissolve properly if it’s heated. You have to dissolve it in cold liquid.
I probably would not use those as once they are opened, they should be refrigerated.
That’s it?! Awesome! I have all the ingredients at home so I’m definitely trying this.
WOW-EY! Looks delish!
It looks delicious! I’ve seen a lot of yogurt recipes but most of them heat the milk before adding the probiotic. I’ll definately try yours. However I do not have probiotic capsules here, I have instead a 7 grams sachet probiotic. Do you think it will work?
Thanks :)
Hmm, I’m not sure what that is, but if it’s the contents of a probiotic capsule, yes it should work.
about how many teaspoons of probiotic powder do you get out of the capsules?
I just made this today and using Goya coconut milk and high quality liquid priobiotics. I hope this works. The Goya brand is a bit thinner than the other brands I’ve tried. :-/
How did the Goya coconut milk turn out?
If you put the probiotics in the hot milk, they will die!!!
This looks amazing! I can’t wait to try it! Thanks, Dana!
Weee! You solved the coconut whipped cream crisis. I have been saving my last can of the old formula coconut milk.
Wow! I’ve always been so intimidated by dairy free yogurt recipes. Not this one! Cannot wait to try it. Thanks again for awesome,easy recipes. :)
Of course! Hope you try it out!!
Just wondering how to know when to put it in the fridge. You said when it’s activated and 24/48 hours. How can we tell if it’s activated?
Thanks
I first tried 48 hours and the consistency was perfect–like Greek yogurt! But it was too tart and super intensely flavored. Then I tried 30 hours and the flavor was great, but it didn’t thicken in the fridge. BUT, I didn’t use a different brand the second time. Maybe that affected it.
I didn’t get a tart result! I just got creamy coconut milk. I definitely used a PRObiotic but, recalling the instructions from (a poor) memory, I stirred with a metal spoon. Do I Just have probiotic coconut milk?
I think the higher the protein the better, soy milk works well too
Hi! I was just wondering if all of your recipes on your site are vegan? Thanks!! (P.s. I absolutely ADORE the amount of time and effort you put into your site) :-)) it REALLY shines through. You have inspired me! ?
Hi Kayla! We share plant-based recipes requiring 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. For more info, check out our About page!
I recently started making cashew yogurt by this method – well, making cashew milk from cashews, then dumping a probiotic capsule into it with a little maple syrup and letting it stew overnight. From the second batch on, I have been using a little starter from the prior batch and have it at a sour level I really like. I am allergic to almonds and used yogurt as a protein source prior to eliminating dairy from my life, so while tasty, the coconut version hasn’t done it for me in the past – long story short (too late), this works with any milk! Or COULD..so y’all should try, using whatever base you like.
What a great idea to use the old yogurt as sort of a starter. Do you think it just takes longer to populate the milk base with the same amount of bacteria or do you think it’s basically the same? This seems more economical so curious as we are a family of 5 and the probiotics get pricy at that rate, haha:)
I don’t think it would take longer. For dairy yogurt (which I used to make a lot of), you use 1/2 c. old yogurt in a quart of milk, so that’s what I’ve done with my cashew concoction. It works great.
My guess is the flavor might change a little as you start weeding out the species that don’t thrive as well in the environment you’re creating for them…that’s the only thing, is you may be selecting for some species over others by feeding them coconut milk and maple syrup, rather than taking them in the powder form. Not sure…it does taste good, though, and sour – so I know SOME species are doing really well!
How thick does the cashew yogurt turn out? Is it more like a buttermilk? Can’t wait to try it out!
I make it pretty thin (i use it for cereal mostly) but you can add psyllium powder and/or mess with the cashew/water proportions to get the thickness you like.
How lizbee! I’m so curious about your cashew yogurt recipe with specific details. Any chance you could share? Do you by chance have your own blog on which you’ve posted, etc.? I, too, would like to get some protein from my yogurt and love cashews!
I don’t have a blog, but this discovery made me think I should start one! Just kidding – I cook almost exclusively from MB :)
The cashew yogurt is…
1.5 c. soaked cashews (at least 4 hours but typically overnight), drained and rinsed
1.5 c. filtered water
1-2 Tbs. maple syrup
a few Tbs cashew yogurt from last time.
Whiz in the vitamix until very smooth, then pour into a quart jar and set at ~115 degrees overnight. I have a Yogourmet, so I make this before bed, set it in the warm water bath, and it’s done in the morning; or, I do it before work and move it to the fridge when I get home.
You’ll want to play with the cashew/water proportions to get the consistency you want, and consider adding some psyllium powder if it’s not thick enough. I make it on the liquidy side since I use it in my cereal mixed with hemp milk. Thicker, I’ve used it to great effect on pie or just mixed with fruit.
Thank you Lizbee. I can handle coconut but only so much so would like to try a non coconut version.
Lizbee, if you are starting your initial batch of cashew yogurt, do you use the probiotic capsules to start it?
I used capsules for the first batch, just because i thought that was such a great idea – why not give my concoction a chance to grow all the possible probiotics in a capsule, rather than just the ones that thrive in whatever the starter would be! Then after that I started using starter from the previous batch.
Thank you, Lizbee! I just tried Forager cashew yogurt today (loved it!) and wanted to search for recipes to make my own but then I came across your recipe while checking out this one! I have never made home made yogurt before. Do you think I can just let this sit on the counter just like the coconut yogurt instructions? Thank you for sharing your recipe! I’m going to try it asap as I made cashew milk all the time!
I was wondering if you could use a bit as a starter for the next batch. Thanks!
Look at the comment tread directly above this….someone talks all about it and Im about to try it!
Hi, how much of the starter do you use? I just made cashew yogurt using a capsule and it turned out great, but I’d like to use starter for the next batch. Thanks!
Do you think I could dehydrate the coconut milk and probiotic mixture in single serving jars? You
Hmm, not sure!
Can you make this with refrigerated non-dairy milks or just canned? I’d love to try this with soy milk!
I know soy milk works wonderfully- but make sure your soy milk is only soy beans and water- no additives!
I definitely need to try this. I love eating yogurt for breakfast, but it just really does a number on my stomach for the rest of the day. Plus, this is so easy, why wouldn’t you try it! Thanks, Dana!
Yay! I can’t wait to give this a try! I’m lactose intolerant so I’ve been eating store bought coconut yogurt for quite a while. This homemade version looks like a game changer!
Would it work out just as well to double up the recipe? Almost like a meal prep?
Hi do you know if this yogurt will work with homemade coconut milk made from coconut powder and water?
Thank you
Yeah! That works, as big as you want just make sure the jar is large enough.
I went to buy some probiotics from the health food store for this recipe, and they said I should do some research on the exact type I need. They recommended looking at the ingredients of other yoghurts but I found that confusing! I’m in Australia so don’t have whole foods – any suggestions?
You really just need any sort of capsule that has lactobacillus, those are the guys who make yoghurt :)
There is a awesome vegan brand….
http://www.faulding.com.au/our-products/probiotics
You can find at the chemist
where is the jar from?
Hi! It’s from here!
I have tried this before with Native Forest coconut milk and it didn’t come out. Thank you for the recommendations on the brands to try. And you’re right about the Trader Joe’s brand. I loved their previous canned coconut milks. The new ones are awful!
OH NOES! Literally just bought the Native Forest light coconut milk so I could try this ?.
For me it worked OK! But Whole Foods 365 is best.
That’s just what I get for not reading the recipe all the way, haha! I ran back out and grabbed Thai Kitchen Bc I don’t have a Whole Foods close by. Gonna check on it tomorrow and see how tangy it got!
What measurement of the probiotics would I use if I have loose powder?
About heaping 1/4 tsp per 15-ounce can.
Hi Dana!
I love how easy this is, and I’m so excited to try it out! I was wondering if you think a fine mesh bag would work in place of a cheesecloth, maybe folded over a few times? Thank you!
I think that would work! Or a really thin dish towel?
I’ve currently got a jar activating with the mesh-bag method, and hopefully, it turns out as amazingly as yours did! Thank you for responding!
Hey Maggie how did it work? I just made a batch and only had a nut bag I hope it work!
Hi! Did it work with the nut bag? I also only have a nut bag. Thanks
Hi there Donisha and Kzell, unfortunately, it didn’t work out…but I’m thinking that might be because of the brand of coconut milk I had on hand. I’ve yet to try it again, but I believe it’s worth a try!
Dana, you never cease to amaze me! I absolutely cannot wait to make this! Thank you so much!
So kind! xoxo
How the heck do you get it so thick? I’ve tried other recipes before, and it doesn’t thicken up like that at all — most recipes call for gelatin or for you to drain it once it’s done for added thickness. Does the brand of milk really make all the difference?
I’m curious about this too. Whenever I have made nondairy yogurt it did not become nearly as thick. I think I have even tried using Thai kitchen coconut milk. Was the yogurt in these pictures strained?
I think letting it rest for 48 hours in a warm place thickens it, and then refrigerating it makes it super, Greek yogurt style thick!
Mine did not work out all. I waited 48hours it separated and was super watery. What did I do wrong ?
Mine didn’t work either. I used the aforementioned coconut milk and probiotic. Left it out for 48 hours in oven with only oven light on. Still just as liquid as it was when I started…..
Mine didn’t work either. I used a coffee filter to cover it and left it out on the counter in 75ish degrees. It was really watery. I used Health Prime Plus vegan probiotic which has these properties; acidophilus – 16.8 billion CFU*, l. plantarum – 2.4 billion CFU*, l. salivarius – 2.4 billion CFU*, s. thermophiles – 2.4 billion CFU*, and I used two.
Perhaps, I needed more probiotic? What did I do wrong?
Mine didn’t work either. It tastes like coconut oil and definitely not greek yogurt style ?
I used Thai Kitchen milk too.
Mine didn’t work either. Used same ingredients and left out for 48 hours. Did I miss something?
Same!!! I’m so bummed. I actually just moved mine outside where it’s super hot. It started to smell funky from the oven too….
I think it’s important to check your probiotic strength. The recipe calls for two 50 billion. Now I looked at mine and they were only 5 bill each so I put like 4 in but am only using 1/2 can of coconut milk so hopefully it’ll work!
Having the same problem. Mine came out super watery. I used 1 can of coconut milk with 4 probiotic capsules (40 billion CFUs each so total of 160 billion). Did anyone solve this problem? :(
Hi,
So i made double the3 batch and used the probiotics, mine separated but I mixed it and put in the fridge. After half a day inthere it was still really loose like a keifer (just as she had mentioned) so I little less than a teaspoon of guargum. It solved the porblem. I whisked it like a mad woman to avoid getting clumps then placed it in the fridge. In a few hours i had the creamy yogurt. Note I did make a double batch, so if its single maybe use half a teaspoon?
Woohoo!!! THANK YOU!! I’m soo excited! I’m making this today!! :)
I’m confused! How does mixing Coconut milk with probiotic capsules and leaving it out (while covered?!?) actually create a yogurt? Maybe I don’t understand what yogurt is? Help!
Cultured milk is what yogurt is. The probiotic causes the culturing and coconut milk is the milk… therefore it becomes yogurt
Correct! Thanks for clarifying.
DANA:
YOU’RE A GENIUS! THANK YOU, I AM GOING TO MAKE THIS YOGURT ASAP! I LOVE COCONUT YOGURT!
THANK YOU!
Has anyone else tried this with Trader Joe’s cartons of coconut milk instead of the canned coconut milk? I’m wondering if that works just as well….Thanks!
I think it would be too thin, sadly.
I used Trader Joe’s canned full fat coconut milk. The only ingredient is coconut. Left it 48 hours and no yogurt. Perhaps need to try with different probiotics. I thought the recipe said one capsule would do it? It’s worth another try. This is a great idea!!
Hi Dana, thank you so much for this recipe! Do you know if I can use coconut liquid which is made out 60% coconut liquid and water? It’s a Thai brand called Aroy-D
Let me know if you try it!
Hi, I used Aroy-D coconut milk (very tasty milk btw) with vegan kefir bacteria, turned out great, thanks a lot, Dana?
Really? Mine didn’t :( I wonder what went wrong with it… maybe it was too hot here or maybe the probiotic I used wasn’t strong enough, but you are giving me hope to try again. Thank you!
Good luck ☺I had mine in the oven with the light on, never gets warm enough in the house here in Norway.
I tried Aroy-D as well and unfortunately mine didn’t work. Dana – do you recommend a certain fat content? Mine was 14g, which I thought was full fat…but maybe not?
Mine has 19 g fat.
Love and use the Aaron-D brand, too… have my first batch culturing now. Fingers crossed!
Just had my second one, this time I used the Aroy-D coconut milk again but with normal probiotics (Dr. MERCOLA complete probiotics) in the oven with the light on for about 30 hours and then in the fridge for about 8 hours, great result, creamy and tasty. I did not stir, it was like sour coconut milk before it went in the fridge but was nice and firm like yoghurt should be when it came out of the fridge.
I had about 400 ml coconut milk and half a capsule of the probiotics.
You must be psychic because I was just Googling homemade coconut yogurt recipes, went to check my email and there’s your BLOG email with this recipe! I love your recipes by the way!
If your yogurt doesn’t set try putting stalks of green chillies to set any yogurt
Hi, can we use yogurt starter Yogourmet instead of the probiotics? If yes, how much?
Thank you!!
Never used it! Not sure, but maybe just follow the instructions.
Doesn’t Yogourmet have dairy in it?
Oh no! It actually does :(
I’ve tried this recipe with belle +Bella non – dairy yogurt starter and grace full fat coconut milk. Worked perfectly! There are instructions to make the yogurt with the starter but it’s a bit more tedious than this recipe :)
I have been waiting for this post since you mentioned you were working on it on your instagram stories a while back! Can’t wait to try it out!
This is amazing! I’m trying this tonight!!
I am so excited to try this simple method!!!
I’ll post on Instagram when I get to making it.
YAY!! It’s so hard to find vegan yogurt, and the ones you do find have too much sugar! I can’t wait to try this. THANK YOU!!
Hi Dana,
Please explain the probiotics and is there something else we can use in it’s place?
Thanks in advance!
The probiotic is essential!
Use 1T miso instead of probiotic capsule- works perfectly!
Try draining off the liquid from a canned coconut milk, if using that, for a thicker consistency.
Probiotics sold (for exampe in capsules) come into question especially for children. If you do use them consider those over 50 like ProX 10. Do research.
Thanks for sharing, JC! We’re glad to hear you had success!
Would you mind sharing what brand and type of probiotic capsule you used, please? I am comparing strains and quantities of bacterium in order to gauge how successful I will be with the supplements I have on hand. Can’t wait to try this!! Thanks!!
I shared in the notes!
Thanks much!
I have no idea why I would have probiotic capsules. Where do you get them and why do you have them in your pantry?
Her NOTES section says :
*My go-to probiotic is Renew Life Ultimate Flora 50 billion. However, the company does not confirm whether or not it is vegan. So a good vegan option is Jarrow Probiotic 10 billion, which I tested with the yogurt and it worked well!
You can get them at Amazon…sorry my previous comment got cut off.
The recipe calls for 2 50 billion capsules. On that note, do you have to use 10 of the 10 billion?
Thanks!
Oh, good question! I use Culturelle daily (10 billion AM and 10 Billion PM) and I’m really curious if this would work to make the yogurt.
How many of the Jarrow capsules did you use?
Health food stores usually carry them also IHerb.com carries them as well. Many people use them to aide in gut health. Probiotics help replenish good bacteria in the gut. Everyone need a balance of good & bad bacteria in their guts otherwise the bad bacteria takes over and can cause many gastrointestinal issues and illnesses
Amazon or the health food store!
Seriously. You are the best. I’ve been looking for a dairy free yogurt at my grocery store but no luck. SO, I thought, I should try to make it. But then Ugh the ingredients and equipments. This is just what I’ve been looking for. Thanks a million.
I make a ranch dressing similarly, but I never thought to use 2 probiotic capsules to try to make yogurt. I’ve been dying to make Tzatziki sauce and I really need a thick yogurt. I’ve stirred it in, will let you know how it turns out. Thanks for the inspiration!
SMART!
I seriously can’t be the only one thinking of all the cute little jars to make this in! And how marvelous these will look in the ref. Can’t wait!- Laurel
Can I use a full fat canned coconut milk?
Yes!
I’m excited to try this! I keep coming across recipes that call for a small amount of plain yogurt, but I’ve had a terrible time finding small cups of plain non-dairy yogurt at local grocery stores.
Looks awesome! One question: In the video, it looks like you use full-fat coconut milk, no “lite” like in the recipe. Are the picture results from the full fat or lite? Because “lite” is basically + 2x the volume in water, so I’m imagining it wouldn’t be very thick in that case…
Thank you!
Yes! I’ve tested it both ways and both work. I was pleasantly surprised that even the light makes creamy rich yogurt! The full fat will obviously be higher fat and slightly thicker.
Awesome, thank you!
I tried it with regular fat content coconut milk and left it out over 48 hours. After over 8 hours in the fridge, it still hasn’t thickened to anything like a yogurt consistency. Not sure where I went wrong…
If it works, it will be the best thing ever though!
Would adding cocoa work to make it a coconut-chocolate yogurt? How much would you add? Thanks :)
That should work, but I don’t know if it would react with the probiotic so add it after. Maybe start with 1 Tbsp and go from there!
If you want less of a “coconut” taste you can use fresh young coconuts. It’s a similar process just a few more steps: -reserve coconut water from inside the fresh coconut – Scoop out flesh into a blender – add just enough reserved water to blend to a consisitancy that’s slightly less thick than you want to eat – add a pinch of sea salt or Himalayan pink salt -pour into container – mix in one capsule per coconut used (if you used 2 coconuts use 2 capsules) cover and let sit in a warm area (I cover mine with a sealed lid not cheese cloth) – when it’s ready open to let out the “gas” – re-cover and put in the fridge ?
Thank you!!! I was just going to ask Dana for a substitute as I am not to keen on coconut taste (I know, what’s wrong with me, right?
Fresh coconut pulp is being sold right now in Spain, I will definitely give it a go.
I’m also interested to know if one can make cashew yogurt as I make cashew milk on a regular basis…
Happy to have helped. Just make sure you are thinning down the coconut flesh with*reserved coconut water* NOT water! This method thickens up really nicely too. I’ve never tried it with cashew milk but I saw another commentator said they do this, so maybe scroll the comments for that post? Good luck! Hope you like it.
A commenter above included her recipe for cashew milk yogurt (it seems like she makes a rich cashew milk).
Yes, I love yogurt from young coconuts, it’s delicious, so light and fresh. I imagine the one made from canned milk is a lot more coconutty and fat, but I’m going to give it a try as I don’t always have access to young coconuts and they’re pretty expensive here. I just hope I can find a good-quality coconut milk can. So far I haven’t had success with coconut whipped cream either, so wish me luck with the yogurt! :D
I can’ t believe! I just posted 2 days ago a cashew yogurt saying I couldn’t find a coconut yogurt recpice that worked and I had to give up! I tried so many times to make coconut milk yogurt but it never worked. Why don’t you boil the milk? Doesn’t it became acid being left open in jars and outside of the fridge for 24-48 hours? I leave mine for 6-8 hours and not longer. And if I leave coconut milk in the fridge for more then 2 days it starts bringing up its acidity. So no more then 2-3 days of pure coconut milk ( put in a jar) for me. Does this happen only to me?
I usually boil the milk for coconut yogurt but then water separates from coconut cream and it’s always a disaster . ?
So curious to know if this happen to someone else!
Thanks
Fran
Never had to boil!
Fran, give my recipe a go if you you’re keen – see above post using fresh coconuts and not coconut milk. We let ours sit out in a sealed jar and it’s been fine, never too acidic – only too salty if you add more than a pinch or two. Then open the jar to let out any build up of gas and put it in the fridge. Could also be the probiotic you are using. I once used one with whey powder in it (didn’t catch that until after I made the yogurt) and the smell was horrid. We have had great success with Jarrow formulas (one of the brands Dana mentions in her post). Best of luck :)
Thank you Dana for the recipe! I was wondering if that idea of probiotic capsules might work, and was about to experiment myself. So glad to find this!
RE HEATING MILK — I believe the science might go something like this:
Adding probiotic to COLD milk out of the fridge (as cow’s milk comes, as used in kefir recipes) means the milk has to reach room temperature UPWARDS (from a cold start, to reach warm) which takes some time, and any stray bacteria in there that are happy in the cooler range below the happy-temp of lactobacillus but are kept quiet in the fridge can get a head start and beat out your good guys. They start to riot at “left on the bench for a bit” temperatures.
However, if you heat the milk to [temp just below boiling] and allow to cool to approx blood temp, you knock out the cool-controlled bad guys before you add the [grain/starter] to the warm milk, and this gives the [grain/starter] a perfect warm kick-off, so it can get cracking on its sugar-eating and multiplication task at the nice warm temperature before any new bad guys can get in there and compete.
BUT — since you are working with canned coconut milk here, it is very likely to be a warmish room temperature before you start, so your good guys are not given a chilly start in their race to beat the bad guys.
Hope that helps!
(And BTW, if I can get on a soapbox for a minute, full fat is SO much better for you, the whole point of eating coconuts, apart from using them as a substitute for something else, is the medium-chain fatty acids they contain! Stripping these out in the misguided idea that “fat is bad” is a criminal act against the coconut and against your body too). MCTs are super-good fats, but even “saturated” fat has been unfairly demonised. The really bad fat is Canola oil and similar seed and grain oils. Soy is really bad for your gut if it has been made with Roundup-ready soy (ditto for canola) — truly bad for you, roundup residues kill of your gut bacteria, so why would you bother with probiotics at all if you are going to kill them with Roundup? If doing soy, as someone suggested above, use only organic soy.
What brand probiotics would you suggest we use? Do you have any tips or recommendations for choosing a probiotic capsule that will result in good homemade yogurt?
Shared in the notes!
Yes! Been making coconut yogurt for years now ;) we use fresh young coconuts and probiotics ?
Lovely! Thanks for sharing!
Hi this looks so easy and super satisfying. Was just reading the “about” section of your site and just wanted to say as well I think it is so refreshing and awesome that you do not do any sponsored content. Love the authenticity.
So kind! Thanks Lisa Marie!
I’m making this today & was wondering if I could keep it warm in my yoghurt maker? I have an “easiyo”
Hello have you try other methods before?
Can I make it in a traditional yoghurt maker? Or it will be to hot? Love all your recipes thanks for sharing your knowledge, all the best.
OH MY! I cannot believe this is possible! I’ve never made yogurt before and it would be nice to give it a try. This looks amazing and there’s no doubt that this is super healthy as well! Thanks for the tutorial!
I was so excited to make this that I got to work right after you posted yesterday. And umm, it’s delicious. So pumped to have this for breakfast today.
yay! thanks for sharing. Next time would you mind leaving a rating? That really helps us out!
If i read the instructions after and used a metal a spoon what’s going to happen ?
I’m making some now! While it’s sitting for 24-48 hours, did separation occur for you? Mine is think near top of jar but liquid on the bottom so just wondering if that’s normal.
Thanks!
Mine seems to be separating as well! I’m debating whether to stir it – or just keep letting it do its thing?
So, this shouldn’t happen with Whole Foods 365 brand. Both light and full fat stay unseparated. But, if it does separate, leave it. And stir it when it’s done! OR scoop off the top yogurt and leave the liquid behind.
Just wanted to add that I’m using the exact probiotic and Whole Foods 365 full fat coconut milk you suggested (and left it in the oven with just the light on) and 12 hours in it has separated!
I have tried this once again and followed the directions exactly however, once again mine has separated. I took a picture of it in the oven but don’t see where I can post that here. What am I doing wrong????
So, this shouldn’t happen with Whole Foods 365 brand. Both light and full fat stay unseparated. But, if it does separate, leave it. And stir it when it’s done! OR scoop off the top yogurt and leave the liquid behind.
So the exact same thing happened with mine, twice. It was the 365 brand and Jarrow probiotic.
It didn’t work for me either but I used trader Joe’s organic coconut milk and Jarrow probiotic. I’m going to try it with the whole foods brand but I’m disappointed it didn’t work.
My attempt is separating as well but thanks for the note on leaving it and stirring once done or just scooping off! Tomorrow comes the taste test!
Mine also separated and I am using the 365 brand, as well as professional level probiotics (I am a naturopathic doctor). I didn’t know what to do so I stirred it. Its been sitting for 36 hours so far but doesn’t look promising at all. Still very thin.
Same here
Didn’t worl for me too…how you solved it?
Hi Dana !
Thanks for this so easy recipe !!
I just have one concern : on another coconut yogurt recipe, the author heated the milk to at least 180 F saying that otherwise a possibly harmful bacteria could develop and make us sick. As your recipe is the only one not heating the milk, I’m quite concerned (but very interested in the simplicity :-) ). Did you hear about such risk ?
Thank you in advance for your reply, and all your amazing recipes !!!
Oce
I’m researching the different probiotics that are Vegan without the added soy, gluten and that’s GMO. Would this type also work for the yogurt. I was deciding between Ora Trust Your Gut probiotics and Jarrow Probiotic as I want to incorporate it into my daily health routine also.
Thank you!
I meant to say that’s non-GMO!!
We’ve had a lot of success with Jarrow, both in making yogurt and in taking as a normal supplement :)
Dear Dana!
Do you think this works with the coconut milk you buy in the large paper containers…? Where the almond milk etc is..? The one for cereals, smoothies etc? Thank you!!
I don’t think that would work. Sorry!
Thank you!! I will try it with the ones you recommended :-)
p.s. you are awesome
Dear Dana! I tried to make it with the light Thai Kitchen coconut milk and with a probiotic I had at home and after 24 hours its now bubbeling and kind of separated and it smells like Kefir… (?) My probiotica says it has bifidus in it but also a yeast kind of bacteria.. Do you think that was the mistake or did I just make coconut kefir…(?!)
Thanks for sharing I’m excited to make this! My probiotic is 100million. Do I still need to use two? Or is one enough? Thanks!
Oops! I meant 100 billion!
THANK YOU THANK YOU THANK YOU ! finally super easy recipe to do coconut yogurt. Seriously Dana you’re the best :)
what brand of cheese cloth do you recommend? can’t wait to make this!
No specific brand – I got mine at a local grocery store.
I’m amazed that you can keep up with all of these comments – sorry to add another! The probiotic didn’t really dissolve for me, it just got pretty clumpy. I just gave up and have mine sitting in the cupboard at home to see what happens. Do you think it’s a problem to leave the clumps? If so, any suggestions to combat it?
as you see in the video, it takes some stirring. Use your wooden spoon to scrape it up against the sides to disperse it before stirring vigorously. That should help!
Hi! I saw this amazing recipe and tried it immediately! I followed the instructions and let the yoghurt sit for 12 hours before putting it in the fridge too cool. When I opened the jar several hours later, the smell was not so nice, a bit like bad eggs. The yoghurt itself looks fine though, thick amd white. Is the smell normal? Thanks for helping a rookie out!
If it smells bad, I wouldn’t eat it.
Could be the probiotic you were using? If it has whey in it, the yogurt will be fine but will smell “off” and unappetizing. At least that was what happened to me.
Definitely needs to sit longer than 12 hours. I let mine go for 48 hours. And if it smells bad, it sounds like your probiotic was bad or expired or your coconut milk wasn’t fresh/high quality to begin with.
That’s what mine smelled like too! Hmm, I just dumped mine. Didn’t want to chance it.
hi – in the video – is that light coconut milk because it doesn’t look like it and i’m just wondering if the suggested light coconut milk will yield the same thickness of yogurt?
Yes, that’s what the recipe photographs represent!
I would like to try making yogurt, but with a nut milk (like almond, soy), is it possible?
Hi! We haven’t tried it with other milks, but I think if you made your own nut milk (like a thick almond milk) it should work! We just find store-bought nut milks to be a little thinned out.
Wow! I am crazy excited about how simple this is! Time to get some probiotics! You are fantastic!
how many capsules do you use if you use the jarrow brand? More, because it’s 10b instead of 50b?
Hi Dana!
Been following you forever and first time I’m commenting somehow. You are such a gem and have fuelled so much culinary inspiration for me, thanks!
Just wanted to ask — what do you think about adding protein powder to the mix? Would it work? Thanks!
Hi it’s been 24 hours and it has not thickened up. The top was thickened earlier in the day but it is all liquid now. I used two capsules and one
can of lite coconut milk. Left it in the oven with the light on.
This happened to me as well. Used the 365 light coconut milk brand and added probiotics pills. After leaving in the oven with the light on, 36 hours later it is just liquid. I put it in the fridge hoping it would thicken and no luck. I wonder what is wrong. It does smell like yogurt though.
So depending on what temperature it is in your home (in the summer mine is plenty warm) you shouldn’t actually need to put it in the oven. If your home is 70 degrees or above just leave it on the counter! I’m surprised it remained liquid even after the refrigerator. I’ve tested this recipe so many times without fault so I honestly don’t know what could be happening other than you aren’t using a quality probiotic, or the oven was too warm.
This looks amazing! I was just wondering where you got your wooden spoons from?
I don’t remember, sorry!
I am making the yogurt and it’s been activating for 24 hr but there is some separation at the bottom of the jar is that normal?
I got separation with one brand of coconut milk (I think Trader Joe’s coconut cream), so for me that only happened when the brand of coconut milk seemed to want to separate naturally. The one that worked best for me on several rounds of testing is Whole Foods 365 brand. BUT, if it is separating, once it’s tangy enough for you I would recommend scraping off the top later and leaving as much of the liquid behind!
i made this but it separated! do you think thats normal or did i go wrong? maybe i will try to strain some of the liquid off.
If it is separating, once it’s tangy enough for you I would recommend scraping off the top layer and leaving as much of the liquid behind! See the above comment for why it may be separating.
Ok thanks:)
Hello! I tried this recipe and my coconut milk looks curdled. Is this due to the brand I used?
I highly highly recommend using only the brands I recommended with 365 Whole Foods being the only one that worked 100% of the time for me – both light and full fat worked, with the full fat being creamier and thicker!
I really wanted this recipe to work. I followed the instructions perfectly using Whole Foods full fat coconut milk and Jarrow 10 billion but it never quite thickened up. I will try again and let it rest for 48 hours this time. Hoping this will work.
Yes, let it go for 48 hours! It will thicken the second day. And even more after refrigerating.
Patience paid off! Thank you for the encouragement! After 48 hours it turned into thick creamy yogurt, exactly like your videos! I’m so thrilled! Thank you! Thank you!
I tried rating this recipe 5 star but I keep getting an “error” message.
I made this with light Goya brand coconut milk and left it out for about 36 hours before refrigerating overnight. It didn’t thicken up much but does taste really good. I like drinking yogurt and kefir anyway (though this did not get nearly as tart as plain kefir) so I’m still happy with the results!
Never tested with Goya but sounds like the texture doesn’t firm up quite as much as 365. Glad you still enjoy the flavor!
I’m trying Goya now – it’s all I have available at the moment. It’s not light so maybe it will work.
Have you tried using a portion of the first batch as a starter for future batches?
I have not but if you do let me know how that goes! It should work in theory.
Becky did it work using some yogurt left over from your first batch ?
I made this exactly as described, super easy, but my coconut milk separated overnight. I woke up and the glass jar has water on the bottom and coconut milk solid on top. Any ideas?
I got separation with one brand of coconut milk (I think Trader Joe’s coconut cream), so for me that only happened when the brand of coconut milk seemed to want to separate during the process. The one that worked best for me on several rounds of testing is Whole Foods 365 brand. BUT, if it is separating, once it’s tangy enough for you I would recommend scraping off the top layer and leaving as much of the liquid behind!
BIG question; is it suppose to be thin and runny before your refrigerate? And how long before it thickens. This I would like to know; if it is over night or another two days.
It’s supposed to be thickened slightly before refrigerating, and then much thicker after refrigerating.
Hi! I tried making coconut yogurt a couple of times but the result was always a disaster! I am trying this super simple recipe this time, but at the moment the mixture is super liquid (after 28 hours sitting on the counter with a temperature of around 86°F). Shall I wait?
I am starting to become pessimistic. I used a different kind of probiotic capsules this time…
Hi carlotta, I highly recommend waiting for 48 hours if it’s not tangy or thick. Mine always thickened up around the 48 hour mark. Stick with it!
Hi, I checked (after 48 hours) and I found that the content of the jar had separated into a very hard crust at the top, roughly 1 cm. high and of the consistency of ice (I had to break it with a fork) and a greyish liquid. It is exactly what had happened with other recipes. I don’t know whether it is the coconut milk or something else. I don’t have access to American brands, and it is actually very difficult to find coconut milk here in Italy so I ordered some on amazon. I don’t think the probiotics are the problem because I tried with different brands. Do you think I might try with other vegetable milks? which would you recommend?
What size jar did you use? I put mine in a 16 oz glass jar, covered with cheesecloth/rubberband. After overnight, the cheesecloth was bulging and leaking down the side of the jar. I used Thai Kitchen lite coconut milk (as indicated i the recipe) and Garden of Life Ultra Probiotic Formula (these capsules are grey by the way so it’s not very pretty). I uncovered the jar and dumped everything out into a larger bowl, stirred with with a plastic coated whisk and recovered. We’ll see what happens. So, how large a container should one start with?
Your container should just have enough room for it to breathe. Mine was a Weck jar linked above.
It had a good inch+ to breathe…not sure what you mean by just enough room to breathe.
Hey! How did this turn out for you? I’d like to use the Thai Kitchen lite, since I have some on hand, but want to know if it works first!
Hi, Dana: I am so dying to try this, as the vegan yogurts I’ve tried have been full of sugar and pectin, neither of which is necessary in yogurt.
I haven’t any probiotics, and my groceries need to be delivered. I need to be certain that I’m buying the right thing.
Will a digestive probiotic work?
I don’t know about that – I’m sorry! I’ve only tested with a probiotic capsule. Can you order one online?
Dana, I tried this the day you posted it and so far it’s been almost 48 hours and my milk is still super liquid :( The liquids just separated. Do you think it’s not in a warm enough place maybe? It’s just on my kitchen counter and the AC is off most of the day so I thought it was fine. I’m dying for this to work out!
which brand coconut milk and probiotic capsule did you use?
trader joes full fat coconut milk and Ora organics probiotic
Love your suggestions for which coconut milks to buy for this. I have the hardest time selecting the right non-dairy milk brands/options for certain purposes. This looks delicious. I’m thinking blackberry compote would be fabulous for this when they start ripening in the PNW!
This recipe sounds AMAZING and I can’t wait to make it!
Quick question – my daily probiotic capsule also contains Vitamin A, C, & E – would this still work in the yogurt?
I’m not sure about that. It may cause it to react, might not. Let me know if you give it a try!
Dana, I was so excited to try this recipe when I saw your instagram stories about experimenting! I made it according to your recipe and it tastes amazing! However, it didn’t thicken at all. It’s the consistency of kefir, even after I refrigerated it. I used Thai Kitchen lite coconut milk. Any thoughts on why or tips on how to get the thick, yogurt-like consistency?
Thanks!
Hmm, even after refrigerating? Mine always thickened up! Maybe next time use full fat if you want it to be thicker. OR get your hands on Whole Foods brand if you can.
I used whole foods brand light coconut milk and after 48 hours it never really thickened :-/ I wonder why….I’ll try again and see what happens. On another note, since a metal spoon can cause problems while making, at what point is it no longer a problem to use one?
I used a wooden spoon for sampling. But once it’s ready to serve a metal spoon is fine. Maybe try full fat next time?
My coconut milk will thicken when it’s refrigerated so this only thickened when I refrigerated it. I didn’t use any of the recommended brands because they were unavailable.
I had to add lactic acid to make it a bit tangy like regular yogurt. The combo of lactic acid and probiotic are what I use in my ranch dressing and becomes tangier the longer it sits.
Anyway, I have fairly warm house, so after 12 hours I felt it shouldn’t be left out any longer. It actually tastes good but not like yogurt because of the coconut-y flavor of the canned coconut milk. Lactic acid will thicken it a bit but it doesn’t get thick til refrigerated.
It will be tasty topped with some fruity jam. Not sure about Tzatiki sauce yet.
12 hours is not enough. 24 hours is the minimum, and 48 hours is ideal! Thanks for sharing your experience.
Very easy recipe to make. I used Thai kitchen lite coconut milk. Left on counter for 36 hours. Separated after 24, so I stirred again. Some separation 12 hours later but left it. Thickened a bit in fridge but not quite like Greek yogurt. More like Kefir. Tasty but not super tangy. Two things: NorCal nights are cool so may put in oven overnight. Could my probiotics be a little old? Regardless, tasted good w some jam added. Very easy. And I’m not a vegan, so this was my first coconut yogurt experience.
If your house cooled down that might have affected it? And you definitely don’t want to use old/expired probiotics.
Hi! I think giving a specific measurement of probiotic might help. I noticed that someone asked about probiotic powder and you suggested a healing 1/4 tsp. My two capsules didn’t equal that amount. Anyway, retesting w same coconut milk and specific amount of probiotic. Love your commitment to tweaking and testing.
I am wondering if I can use coconut homemade milk to do the yogourt?
Mine didn’t get thick :(
I let it sit for 48 hours and even after refrigerating it is still very liquidy. Used the Whole Foods 365 brand.
I’ve let my yogurt sit out for almost 48 hours. I took the cheese cloth off, on the top it’s yellowish and bubbly is this normal ?
I had the same issue. Used the exact brands recommended. I checked it after 24 hours and it looked and smelled fine. At the 48 hour mark the top had dark yellow spots and smelled sour. :(
For any other Aussies… I tried the TCC brand of tinned coconut milk (full fat, blue tin) and two dairy-free Inner Health Plus capsules. Left it in the oven (set at 35deg) for 48hrs because winter.
It didn’t work out. Tastes good, but it separated, leaving 1cm of clear liquid at the base of the jar. It is very slightly thicker than it started.
If anyone else from Down Under has any luck with another brand available here, could you please share? Thanks!!
Oooh, exciting update. After another 12hrs in the fridge overnight, my runny yoghurt has thickened a bit. Still not like the pics, but much more like yoghurt. Hooray!!
Hi, I tried this recipe but my coconut milk stayed watery. Any reason why?
Same, I used Young Living coconut milk and mine is liquidy. I left mine to sit out for 24 hours and it’s been in the fridge for over 12 now and nothing has changed.
Hi Dana,
Saw this post on Instagram and instantly wanted to try it!
However I’m wondering if I have teething problems, I used full fat coconut milk (oops didn’t realise it was supposed to be light) and 2 x 20milliok acidophilus capsules.
It’s been about 30 hours so far on my counter and although it looks like it has thickened slightly it’s still extremely loose and fluid, have I done something wrong or will refrigeration thicken it more? I hope so as I’m dying to try this! X
re. Probiotic: my capsules must stay refrigerated to keep the bacteria alive. If I add them to coconut milk at room temp won’t that kill the good bacteria in the probiotic ? Maybe this is why the recipe is not working for a few people?
Thanks
Nancy
I’m thinking the same…
I have a follow up about the bad egg smell. I had the same issue and keep my probiotics in fridge. Can you recommend a probiotic brand? Thanks
Oops Sorry I see your recommendation now! Will try:)
day 2 and it is still very watery; I think it has to do with the vegetarian probiotics; I just read to get probiotic capusles but not how much in each one; mine was only 1 billion; does it need to be a high number to get the yogurt to work; I see you posted it at 50 billion; does this make a difference. If so please put down the exact amount per capusle needed to make your beautiful yogurt.
No matter what I do, not matter what milks I try, the only thing that EVER turns into yogurt for me is soy milk. No other plant based milk works. They just stay completely liquid. I don’t understand how people are getting things like coconut, cashew, and almond milk to turn into yogurt. I have tried so many times with different techniques and different milks it never works. Ever. Very frustrating. I even got a yogurt maker and it STILL doesn’t work.
Very confused. Will any type of probiotic do? The list is endless.
Hi! The suggestions for probiotics are listed in the notes!
Hi Dana, went through all the comments and not one mentioning that the W foods 365 brand contains guar gum, I do not want this in my 2 ingredient homemade yogurt, might as well buy it made with all the other thickeners…………..so I am trying it with Cha’s Organic Coconut Milk-premium brand here in Canada as suggested by Joy from Joyous Health and Genuine Health 50 billion probiotic capsule…………..will post my results, it’s only been 14 hrs………..any thoughts on the Guar gum??
Hi there, I think the guar gum is what helps the coconut milk from separating, and also helps with creaminess, which is why I prefer 365 Whole Foods brand. However, if you’re trying to avoid it, let me know how your experimenting goes! I don’t have problem with guar guam personally.
Does it matter what brand of coconut milk. I tried it and mine didn’t get thick st all. I let it sit for two days put it in the refrigerator and it wasn’t thick st all
Yes, please read the instructions. It does matter.
I’m not sure if this will be of help or interest to anyone, but there are many things that can cause yogurt to separate while culturing or not thicken properly. The ideal temperature for culturing yogurt (this is the part where you leave it in a warm place after you’ve added the culture or probiotics) is 110 degrees F. This is the temperature yogurt makers maintain steadily to produce consistent, positive results. My understanding is that any temperature much higher will kill the culture, and a temperature that is lower with take longer to thicken and possibly not thicken as much. I think this is why Dana is saying you have to leave it out for 24 to 48 hours – room temperature, even a warm room, is much cooler than 110 degrees F.
Being kept warm for too long, and also being too warm are both things that can cause the yogurt to separate while culturing. Adding too much starter can also cause separation. Too much movement during culturing (stirring, shaking or even just tilting the jar, for example) can keep the yogurt from thickening as much. The good bacteria also like to be able to breathe, hence covering with cheesecloth rather than a lid.
While the process of making yogurt is pretty simple, yogurt itself seems fairly temperamental. There are many factors that can cause separation or keep it from thickening, besides the kind of milk and starter you use. I’m posting this not to seem like a critical jerk, but so that you know there are more factors involved than the brand of milk. Maybe this will help people figure out how to make this recipe work for them.
This is good information. Thank you. I will try again. The recipe did not work for me.
I love the idea for this recipe. BUT, I tried it twice, once with full fat and once with light coconut milk and neither of them thickened up at all. They tasted like yogurt, but it still had a milk like texture.
K, I’m sorry it didn’t work out. But can you please share which brands you used? This is likely why you didn’t have success. I highly suggest my recommendations above!
I made this, and it did not thicken at all. It was as thin as the coconut milk when I started. I used lite coconut milk. Used (2) “Udo’s Choice Adult’s Probiotic” capsules, 17 billion cells.
I will try it with full-fat coconut milk. Any other ideas?
Teresa, I’m sorry it didn’t work out. I’m wondering if your brand of light coconut milk was thinner than mine. I’ve updated the recipe to recommend full fat for best results after some more troubleshooting and retesting. I highly suggest my recommendations above!
I made this and it turned out PERFECTLY. I’m so excited about it. It’s gonna save me so much freaking money. I don’t know why I’ve been scared to try it before now, but your directions made it so easy to do. Thanks Dana! xo
Thanks lady!! xoxo
Hi Dana, Do you think this would work in a yogurt maker with small containers? This is how I have had success making low-lactose dairy yogurt that ferments 24 hours.
I am not sure about that and have only tested my methods above.
Loved the yogurt! When I made mine, I used full fat coconut milk and Genuine Healths 15 billion probiotic x 4 capsules. At first when it was resting the liquid and solid separated but at 24 hrs I stirred and and put it in the fridge and it did get solid after roughly 6hrs of being in there. I would definitely make it again!
Thanks Kelly!
I made it and loved it! For those of you having a problem with it being creamy- it’s probably your brand of coconut milk. Make sure you use one of the brands Dana recommended. An extra step that would help, is throwing the milk into a blender to make sure it’s well combined. Just be sure to wait to add the probiotics since blenders have metal inside.
Thanks again for the awesome recipe Dana!
Just be cautious as some coconut milks will separate the fat phase and liquid (water) phase with shear.
Yes, thanks for sharing!
I just tried this recipe, but the milk separated. It had a real yogurt smell, but it was a bit acidic and liquid. Did I do something wroung? I would love to try this again.
Hi Michel! I’m sorry it didn’t work out the first time. I am now thinking that the thickness of “light” coconut milk varies from brand to brand, and even can to can. So, I’ve retested and attempted to troubleshoot people’s issues. New recommendations above! Hope you try it again.
I can’t believe how easy this recipe was! I made it two days ago and I am absolutely thrilled with the result. It is creamy and tangy–like a jar of CoYo, without the expensive price tag.
I used full fat coconut milk. No separation, and upon refrigeration it got incredibly thick. I can’t wait to experiment with flavors next time!
I will try again with the full fat type. Lite did not thicken up for me. Thanks for sharing your results. ?
Awesome! thanks for sharing!
Sadly mine did not thicken up :( It won’t go to waste as I’ll use it in my coffee. Any idea why it did not thicken? I’ve been considering buying a yogurt maker (and using canned coconut milk).
Hi Amy! I’m sorry it didn’t work out the first time. I am now thinking that the thickness of “light” coconut milk varies from brand to brand, and even can to can. So, I’ve retested and attempted to troubleshoot people’s issues, and now recommend full fat for best results. New recommendations above! Hope you try it again.
Good morning!! I did try it again with good results. I used a can of full fat coconut milk and processed it for 48hrs. It came out very good ?
Approaching hour 36. Trying to stick with it. At 24 hrs was a centimeter of seperation at the bottom of the jar, so I swirled it around for a min to remix it. At 36 hrs has not seperated again, yet is still thin amd same consistency as I started. Will wait the 48 and then go to the fridge.
Used thai light coco milk and Align.
Thanks for sharing, Alana! I am now wondering if the thickness of “light” coconut milk varies from brand to brand, and even can to can. So, I’ve retested and attempted to troubleshoot peoples’ issues. New recommendations above! Hope you try it again.
Unfortunately, this didn’t turn out for me at all. Despite buying the recommended brands for coconut milk and probiotics, it never thickened up or turned into anything resembling yogurt. After 24 hours on the counter and a night in the fridge, it smelled so rancid I tossed it.
I’m sorry it didn’t work out the first time, Sheri! I am now thinking that the thickness of “light” coconut milk varies from brand to brand, and even can to can. So, I’ve retested and attempted to troubleshoot peoples’ issues, and now recommend full fat for best results. New recommendations above! Hope you try it again.
I used a can of organic Thai full fat coconut milk and 2 capsules of 50 billion probiotic and it turned out perfectly!!! I ate it with Blueberries and raspberries and it was so delicious! Thank you for this!
Yay! Thanks Ashlee!
This is a full flop. Did everything you say. And it is liquid. Didn’t work at all.
Very disappointed.
Hi Liette. I’m sorry it didn’t work out the first time! I am now thinking that the thickness of “light” coconut milk varies from brand to brand, and even can to can. So, I’ve retested and attempted to troubleshoot peoples’ issues, and now recommend full fat for best results. New recommendations above! Hope you try it again.
I made this using organic full fat coconut milk from No Frills (holla fellow Canadians) and two capsules of 2 billion probiotics. Let it sit and ferment in my apartment (approx. 22 degrees celcius) for two days. It did separate after about 24 hours and didn’t thicken up even after being in the fridge. However, it had incredible yogurt-y flavour and was delicious with some oats and granola. Next time I will use the same brand of coconut milk as Dana as well as try a 50 billion probiotic.
Thanks for sharing! As a note, I’ve updated the recipe with some more recommendations. Hopefully that’s more helpful for next time!
This is my new go to yogurt! It turned out great using full fat Goya coconut milk and probiotics capsules I got at GNC. I let it sit for exactly 48 hours. It looked a little runny but after a couple of hours in the fridge, it was thick and perfect.
5 stars!!!!
Thank you! Updated your comment.
I was so excited when I saw you were going to be making this since we can’t get coconut cult in Oklahoma and I am dying for a thicker yogurt. I made it with Sprouts (brand) full fat Organic coconut milk. At 24 hrs it was not thick so I left it till about 45 hrs. It is thick and creamy! Love it!! You are a plant based angel.
Awesome, thanks Jenny!
I followed your recipe exactly, and used the same coconut milk, but my yogurt didn’t get thick? It’s about the consistency of kefir. I’m wondering if there is a way to trouble shoot this or something I did wrong to fix for next time?
Thanks,
Hannah
Hi Hannah! I’m sorry it didn’t thicken the first time! I am now thinking that the thickness of “light” coconut milk varies from brand to brand, and even can to can. So, I’ve retested and attempted to troubleshoot peoples’ issues, and now recommend full fat for best results. New recommendations above! Hope you try it again.
Thank you so much for all of your great recipes and your help! I will definetly try again, but with full fat coconut milk.
I really appreciate the advice! :)
Hannah
I tried it for a second time. It started separating looking thicker I stirred it with a wooden spoon completely , separated again, and then stirred and back to being thin again. It tasted like yogurt but its thin like a yogurt drink. It tastes delicious but would love to have the texture you listed on your page. This is my second time trying. Not sure if I will try again but really want to have thick yogurt.
I’m sorry it didn’t thicken up, Lorraine!! I am now thinking that the thickness of “light” coconut milk varies from brand to brand, and even can to can. So, I’ve retested and attempted to troubleshoot peoples’ issues, and now recommend full fat for best results. New recommendations above! Hope you try it again.
Hello. Tried a third time with Thai brand coconut milk full fat. On the counter for 2 plus days. No luck.
What probiotic are you using?
I tried two batches: both with homemade coconut milk but one with Jarrow and the other with a different probiotic. No luck! It got funky after 24 and 36 hour check points and separated with about 1/2 inch of thick, smelly, foamy yogurt-like stuff. Bummed, might try with Whole Foods brand milk :(
Hmm, it if got smelly and funky I’m wondering if it was a bad reaction with your homemade coconut milk, as I’ve never tested that. Otherwise, it may have been your container wasn’t sanitized properly and some bad bacteria got in?
I’ve retested and attempted to troubleshoot peoples’ issues as of today, and now recommend full fat for best results. New recommendations above! Hope you try it again.
They both had prebiotic in the formulas — will try one with just probiotics and the WholeFoods brand milk. Hoping to crack this code since is looks so tasty!
I was so excited about this, I tried 3 times and each time it separated. Is there something else I can try?
Thanks!
I’m sorry it didn’t work for you, Laura! I am now thinking that the thickness of “light” coconut milk varies from brand to brand, and even can to can. So, I’ve retested and attempted to troubleshoot peoples’ issues, and now recommend full fat for best results. New recommendations above! Hope you try it again.
I was very excited to try this! I used the recommended WF lite coconut milk and Jarrow 50 billion, and had the same disappointing experience that quite a few others have described. It separated and stayed liquid.
Hi Maren! Sorry to hear that. I am now thinking that the thickness of “light” coconut milk varies from brand to brand, and even can to can. So, I’ve retested and attempted to troubleshoot peoples’ issues, and now recommend full fat for best results. New recommendations above! Hope you try it again.
How much probiotics do I need at least? My probiotics contain 3 billion per capsule.
Hmm, that’s pretty low. I’d recommend maybe 3 capsules? But I’m not sure as I have only tested with 50 and 10 billion.
As a lot of other readers, I tried it and it never got thick, remained completely liquid, after more than 48h…
Hi Océ! I’m sorry it didn’t work out the first time. I am thinking that the thickness of “light” coconut milk varies from brand to brand, and even can to can. So, I’ve retested and attempted to troubleshoot peoples’ issues, and now recommend full fat for best results. New recommendations above! Hope you try it again.
Thanks a lot for your consideration, very appreciated!! Will try again!!
This is such a great recipe! So yummy and simple. I have one question, how do I make it thicker? I used all the suggested brands (Thai kitchen organic coconut milk and the Ultimate Flora probiotic capsules), I left the yogurt sit out probably around 35 hours, then refrigerated it over night. The consistency is still a little too soupy and runny for me. How can I get the thickness you were talking about in the next batch? I don’t want to add any sweeteners, I prefer it plain with some fruit. Thanks for your help!
Emily! Try full fat next time and it should thicken right up!
Can you mix both full fat and light coconut milk to get a consistency between greek yoghurt and runny yoghurt?
Yes! I tried that today actually. But I would still recommend using slightly more full fat to keep it thicker. So, maybe 1 can full fat, 1/2 can light, and 3-4 probiotic capsules. Good luck!
Thanks for this awesome idea! I tried it twice with the wholefoods coconut milk and all, but it always stays super liquid… how did you get it so thick and creamy??
Please help!
Recipe updated! Check out my new recommendations.
Even if it’s still runny after 48 hours, the only solution at this point to see if it thickens is to put it in the fridge?
I used:
The full fat 365 brand with the Renew Life 50 billion probiotic (bough at WF, not online – heat, etc.), pushed the probiotic to the sides with a wooden spoon, stirred, left it inside the oven with the light on. After the 48-hour period, there was less separation than at the beginning but still very runny.
What went wrong?
I tried this twice and had no luck. I used one can of lite coconut milk, and then tried again with regular (full fat) coconut milk. Both times, they stayed liquidy with no visible thickening. A good idea, and sounded promising, but it didn’t work for me. I actually already had the same probiotics that Dana recommended, so I’m not sure what happened, other than the fact that my house is a little cool (73 degrees).
Hi Stephanie, I’m sorry it didn’t work out for you! Thickness of coconut milk can vary from brand to brand, and even can to can. So, I’ve retested and attempted to troubleshoot peoples’ issues, and now recommend full fat for best results. New recommendations above! Hope you try it again.
Hi there. First, thank you so much for taking the time to dedicate so much time to this post, trial and error and responding to all of our comments. Your dedication and honesty is noticed and appreciated.
I did try this with two different brands that I bought (1-local health food store full fat milk, 2-EarthFare brand full fat brand). I also bought the recommended Renew Life probiotic for $39.99 At first my milk responded just like everyone else’s and separated. but after 48 hours I placed the jars in the fridge and voila, they thickened just like greek yogurt! Now, I used Ball Mason jars with lids and didn’t use a cheesecloth which I will no longer do in the future because I realized the bacteria needs to “breathe” and cheese clothes, a loose thin towel or the like is necessary for the process. So, even though it didn’t “work out” in the beginning, it seems to have done it’s job in the end and even smells and tastes like regular yogurt. I hate coconut milk as a stand-alone but I LOVE the taste as a yogurt.
My question though, is, the probiotic I bought was what you highly recommended and was sold in my grocer’s refrigerated section of “Probiotics”. At another grocery store I saw they had the same product but on a shelf and not refrigerated. How do you store your probiotic and is there a suggestion or comment you have for this?
Good question. I find that the refrigerated probiotics are generally higher quality, and am also surprised when I see the same ones unrefrigerated at various stores. I always recommend refrigerating for best shelf life.
Do you know how many CFU’s of probiotics you used? Your photo looks like you may have used 2 capsules (so 100 billion if you were using your Renew ones or 20 billion if you were using the Jarrow?). In your Instagram post, it looked like you maybe used 4 capsules (so 200 billion or 40 billion depending on which brand of probiotics you used). PS. As a sidenote, I’m a Naturopathic Doctor and the Renew is better as far as OTC probiotics. I’ve cultured raw dairy on the counter for 1-2 days before but I’m nervous to make this since coconut milk is not a live food and I want to make sure I add in enough probiotics so the coconut milk will actually culture and not just go bad. Thanks! I’ve been so curious about the Coconut Cult yogurt but haven’t wanted to spend $32 on a jar so I’m eager to try this.
Yep, I can affirm that the Trader Joe’s regular coconut milk is a no-go on this recipe. It was all I had, and I still ended up with some tangy coconutty-liquid for smoothies. I tried blending the coconut milk in my Vitamix, but duh, that sheared the fat so it all coalesced into one giant blob…so, I scooped out the coconut solids (cream) and also enjoyed those in smoothies and on top of warm oats! Will def try the other brands of coconut milk for this next week….also, I used Floragen probiotics!
Yeah, sorry, TJ’s didn’t work for me at all either. Glad you salvaged it though! New recommendations above, btw.
This is my new go to yogurt! It turned out great using full fat Goya coconut milk and probiotics capsules I got at GNC. I let it sit for exactly 48 hours. It looked a little runny but after a couple of hours in the fridge, it was thick and perfect.
FYI future makers…I couldn’t find any affordable probiotic capsules at the store and had some kids Culturelle powder packets at home so I tried 2 of those. Figured that would be about the same amount as two capsules. It’s sat for 2 days now and flavor seems fine but after being in the fridge for several hours it’s still runny like when I started it. Anyone else had this problem? What other probiotics have you all tried?
Really excited to try this, just wondering why does using a probiotic with prebiotic not work?
I have heard from several people that it made their yogurt foam up and overflow! I don’t understand why, but I advise against it.
Delicious!! I used the thrive market brand and though I did whisk it up, it’s still a little gritty. I have the 365 brand in the pantry and will try it again. But the taste and thickness is perfect!!
Lovely! would you mind leaving a comment about your experience with a rating? That would be so helpful!
I just used Spriuts organic coconut milk and Culturelle probiotic. It’s been about 16 hrs and it’s very thick so it seems to be working well :)
Awesome! Thanks for sharing. Will you check back when it’s done and leave a rating!? That would be so helpful! Thanks, xoxo
Ok so it’s been a full 48 hours andddd… ITS AMAZING. Very rich and creamy. It’s not crazy tangy but that’s ok with me. The consistency is thick but velvety. Basically, perfection.
Ah great. I use Culturelle 15 billon and was wondering how many I needed to use to make the yogurt. Can you tell me how much you used please?
Hey! I used 10 billion so for me it was 3 capsules per can of coconut milk. You should be good with two ;)
Whole foods 354 light Coconut milk. 2 brand new fresh probiotic capsules. 48 hours on the counter .. my house is PLENTY warm enough with no central air.. tasted with a spoon and it was tangy but had not thickened at all. So I figure what the heck.. popped it in the fridge… 24 hours later.. it is as runny as if I just opened the can of milk… Oh well…..
Is there a way to make this via Almond milk? I recently found out I have food allergies to anything with coconut. So now I’m having Soy milk store brand yogurt but really wanting to make my own with almond milk and not many I can find in stores with already made almond milk options. I notice this a lot recently with “ice-cream” to, that coconut is very popular.
Please see the notes above the recipe.
I tried this recipe with 1 can of Whole Foods 365 full fat coconut milk and 2 Renew Life 50 billion probiotic capsules. Turned out perfectly! Super impressed and excited to have access to sugar free coconut yogurt!
Question, have you tried making more/bigger batches using leftover of the original yogurt? Or do you start from scratch every time?
Yay! So glad it went well. I haven’t tried that, but I’m thinking that would work! Maybe just add 1 probiotic to help? If you try it let me know how it goes!
What if my probiotics are green (powder)? Should they not be, is that not good quality? Because it turned the coconut milk green as soon as I stirred it in, not sure I will be able to eat green yogurt :/
I use Garden of Life Whole Food Probiotic Supplement – Primal Defense ULTRA Ultimate Probiotic (15 billion)
Hmm, not sure about that. I’d recommend find one that’s white for best color / results.
Hey Dana! I’ve been looking for a simple recipe/method for making coconut milk yogurt recently and this came at the perfect time!
I tried it out a few days ago with the Thai Kitchen full fat coconut milk, and the probiotics I used are Garden of Life. It definitely got tangy after being on the counter for roughly 24 hours, but it never did thicken up much, even after I refrigerated it for a few days. Do you have any suggestions? Should I try a different brand of probiotic? Btw love love love your recipes and blog!! <3 <3 thank you!!
Hi Katie! I’ve never used Garden of Life, but it *should* have worked. If using full fat, next time you might just try draining off some of the clear liquid from the coconut milk before adding the probiotics. Otherwise try my straining method above!
Hey Dana thanks for the reply! Sorry I really didn’t read the comments above before I added that, I probably could have solved my own problem without repeating the same questions you’ve been getting, ha! I will try straining next time!
Hi!
Thanks a lot for sharing this recipe, I think it is amazinh, I looove coconut yogurt so much!
I tried to to it with just my regular coconut milk (where I live I can’t get the coconut milk you suggested) and I also tried using store bought soy yogurt for culturing it because I didn’t want to buy probiotics. So far it is going quite well, it just doesn’t thicken up as much as yours, but maybe when I refrigerate it tomorrow morning.
Your tips and suggestions are great, I think everyone can now find a way to work it out.
I am so excited to try it and I will let you know then!
The final end all question is….. can you whip it ? Like the coconut cult ? Thanks!
I’m wondering if you would whip it FIRST (before adding probiotics0. Or, if you thickened it using my straining method and then whipped it. Let me know if you try it!
I blended the coconut milk with a handful of raw cashews in a Vitamix, transferred it to a glass jar, and then stirred in the probiotics and let it sit for 48 hours — it turned out super thick and almost whipped like Coconut Cult!
I used the Renew probiotics and used a large mason jar-about every 8 hours, the yogurt essentially foams almost out of the cheesecloth. A quick stir brings it down and the consistency seems great thus far, but Im wondering if this is supposed to happen?
Does your probiotic contain prebiotics? I’ve heard of that happening with prebiotic versions!
Did it turn out alright? I have a probiotic with prebiotics and would prefer not to go buy a different one … :)
Yay! I was so excited to make this, and it turned out great!
I used Thai Kitchen, full-fat coconut milk and 3 Jarrow capsules, set out for about 50 hours. Not as thick as I was hoping, but it was just fine.
I have another batch going with Sprouts’ brand coconut milk, excited to see how it turns out. Thanks for this recipe!
Lovely! thanks for sharing!!
Yaaas! Love the fine tuning of the recipes. Especially this one. I was so excited you were making this. I only have TJ’s on hand so I will go get the recommended brands. I can’t wait! I NEED this in my life! Thank you!
Yay! Yeah, TJ’s is a no go. Try the others!
Made it! Used 365 coconut milk and culturelle. At about 36 hours it seemed ready so I put a little splash of mable syrup and refrigerated and it’s GREAT! Nice and thick and delicious. So happy to pair this with my homemade granola. Already started a second batch!
How long is it good for? Thank you :)
1 week, sometimes more!
Hey!
I’m a little confused regarding the amount of probiotics, could you specify how many cfu’s are required/optimal? ~ I have 50 billion and 150 billion probiotic capsules, if I add two of the 150 that would be vastly more than if I added two of the 50…..
I tried it once with 2 of the 50 billion and had a major fail ~ after 24 hours the coconut milk smelled and tasted putrid, not like it was off but waaaaaay too “tangy” in quite an unpleasant way.
I want to try again with my other probiotics but am unclear on how much I should use.
Thanks!
My yogurt has separated after 12 hours. Should I give it a stir now or at the end of the 48 hour process?
i made it! i used thai kitchen organic coconut milk, one can, and ProBiota 12 probiotic. i only used one capsule and waited 48 hours. it wasn’t creamy at 24. turned out really great!! thank you!
Hey Dana! I made two “versions” both using 365 full fat coconut milk and 1/2 tsp of Country Life Baby Care Probiotic powder. 1 version I simply stirred it all together and the end result was a chunky and not creamy situation. The second, I started by giving a quick pulse to the milk and probiotics in the blender and that came out perfect! You mentioned metal will react to the probiotic; how affected do you think that pulse gave my yogurt? I’m so happy with the result but I’m skeptical of my method!!! Thank you!
Mine was unsuccessful the first time so I will try again and thanks for your other videos ?
QUESTION! I strained my yogurt into a metal mixing bowl,, does that mean that I cannot use the liquid in the metal bowl bc of the problem w/ metal and and probiotics ?? I didn’t realize my mistake until after I strained it):
Hi! I have left my coconut milk with probiotics mixed in on the counter for about 36 hours. What I’m uncertain of is whether it’s now safe to eat. The smell is VERY sour and tangy, and kind of off putting. I would say it’s even a little stinky. I’ve put it in the fridge to thicken up more (it has already thickened some). How would you describe the smell of your completed coconut yogurt? Really sour? Or just a little bit? Thanks for any thoughts. I’d rather toss it out than risk food poisoning, if yours does not have that strong a sour/ stinky smell. I used Thai Kitchen light coconut milk (purchased before you updated the recipe to use full fat).
Hi Dana,
I’m from Italy, so I can’t buy the same coconut milk and probiotics, but I made a research and today I’ve done your recipe. Now the yogurt is resting; a minute ago I checked it out and I noticed that it already smells a bit tangy!!! I’m so excited. If it works with my ingredients I’ll share the products name.
Finger cross!!
And thanks for this amazing recipe. :-)
Paola
This worked great! I feel for you after watching all of your Instastories and reading the comments, haha. I used Thai Kitchen full fat coconut milk and Genuine Health 15 billion (2). Had it on the counter for almost 48 hours, had quite a bit of separation and it’s in the fridge getting thick. I tasted it and it tastes so good!! Great recipe. Thanks
Yay! thanks for sharing! xoxo
I just made this and oh.my.goodness. I used whole fat (I always do w/coconut milk) and used just my everyday probiotic: RenewLife 15 billion. I don’t have a cheesecloth, so I used my nut milk bag and left it on my counter for 48 hrs. After the 48hrs, I put it in my fridge where is separated some, but stirred it in. Mine was the consistency of super thick Greek yogurt, and after I stirred, it was just like normal Greek yogurt. It’s super delicious and amazing with vanilla bean paste! Enjoy!
Lovely! Would you mind adding a rating, Allie? That would be so helpful! Thanks!
So happy I stumbled across your site. This looks so good too!!!
xoxo -Amber
This is so good I kept for dessert after lunch. I’m eating it with my homemade strawberry compote and I’m currently stocking on coconut milk for the next few months..don’t want to risk it!
Thank Dana
Wouldn’t you need to boil and cool the coconut milk first to kill any bacteria that may be in there? I am just thinking we do this with regular milk when making yogurt, so why not with coconut milk?
Like some others, mine smelled like eggs pretty bad when I finally tasted it! Does anyone have any idea why this might be? At first it smelled just like great yogurt, but after a night in the fridge… the sulfur smell was overwhelming. My probiotics aren’t expired, my equipment was clean… I would just love to narrow down the problem.
Thanks!
I was so happy to find this recipe and try it out! IT WORKED! I have to say, Dana, thanks for your meticulous attention to getting this recipe right and responding to so many questions and comments. What an incredible effort!
Here are the details that made it work perfectly for me:
Native Forest Unseweened Coconut Milk (full fat & has guar gum)
RenewLife Ultiamte Flora (50 billion) 3 capsules
Weck Jar
Cheesecloth
I mixed with a plastic spoon making sure to get the probiotic powder to separate. This took a little while. I put the cheesecloth on with a rubber band and left on my counter for about 24 hours. Worried it was too cold, I did put it in the oven with the light on only for another 12 hours. If felt a little warm so then for the last little bit it was on the counter. This morning, after 39 hours it was looking thick and I popped it in the fridge.
I think the full fat coconut milk with guar gum and fresh new probiotics that were stored in the fridge paired with patience and keeping an eye on the temp in the house made this work!
THANK YOU!
I DID IT!!!!!!! Haha I’m so excited!
1st attempt: I used a glass pie jar (closest I could find to a glass bowl), Thai Kitchen Organic full fat + Deva Nutrition Vegan Probiotic (came up first on Amazon, so I figured it would be good). This combination FAILED. I left it out for over 48 hours, tried the oven, tried outside, went to the fridge and it never thickened.
2nd attempt: I used a mason jar, 365 Organic Full Fat + Jarro Probiotic. Boom! In 24 hours I could already tell it was thickening, by 48 hours it was super thick and after a few hours in the fridge, wow. I honestly can’t believe how delicious this tastes!! It tastes totally different from plain coconut milk yet it’s the same thing, crazy! I’m obsessed. I ate it plain, with fruit, with blended strawberries, with homemade granola… all YUM!
The only problem for me is the fat content. I wish I could sit down and eat the entire jar, but that would be around 600 fat calories :(
I want to attempt to make it with Lite Coconut Milk, although I understand that will make it thinner.
So for those who failed, I would 100% use the exact brands Dana recommends!
And major props to Dana for dealing with all of us whining about how it wouldn’t work!!
I tried this with light coco milk and it turned out a bit thin but the taste is amazing! I added chia seeds to thicken it.
Tried and tested UK brands:
x1 can of Essential organic coconut milk
x2 capsules of Solgar Multi Billion Dophilus
Left out to ferment for 2 and a half days and then refridgerated a couple of days before eating. Worked great. Nice and thick!
Hi
How did you work with the cooler climate here in the U.K.? I’ve tried to make it and it isn’t thickening and I’m thinking this is probably because it’s too cold
Laura
I made it in the summer, but my flat is generally above 20c for a lot of the year as I live in a concrete high-rise.
I haven’t tried it in truly cold conditions yet, but I am expecting that I may have to put it in the oven to keep it from drafts, or maybe have it on the keep-warm setting in my slow cooker.
unfortunately my oven as to be turned on fully there isn’t a pilot light only option.. my slow cooker only as low medium high so would probably cook it.. I’ve now put a wolley sock around the jar and placed it at the back of my fridge it’s warm there! Hopefully this works!
Will this work with coconut creamer?
I used 365 full-fat yogurt and 2 probiotics (not sure of the strength) after 24 hrs it was still pretty thin so I added 2 more probiotics and waited 24 more hours. It got plenty thick and even more so after I refrigerated it. Just had a serving for breakfast, SO GOOD!! Thanks for the great simple recipe!!
Thanks for sharing!!
Can I use Coconut Cream instead of milk? Seems that would make it thicker.
This worked out so well for me and it’s so yummy! I used the brands Dana recommended and full fat coconut milk. My house tends to be a bit cooler during the evening, so I did let the mix rest for an additional twelve hours in the warmest part of my house. It really thickened up after 48 hours for me. I’m already makin batch two! :)
I used Thai Kitchen coconut milk and 2 probiotic capsules for this, after 48hrs in the house (in San Diego – warm), I tasted it and it was not tangy at all… tried putting it in the oven with the light on for another ~30hrs… still not tangy? am i doing something wrong?
It worked!! I’m Canadian so I don’t know if this brand is sold everywhere, but I used one can of Native Forest classic coconut milk and three 10 billion probiotics pills. Left it out on my counter for 48hrs and I just put it in the fridge for about 2hrs and it already has the consistency of Greek yogurt! My room temp is also at 75, so that might also be a contributing factor. It’s so tannngyyyyyyy, bless the lords! Oh I have so missed tangy yogourt. 100% better than store bought. Thank you for sharing this recipe! I honestly think this recipe needs a perfect combo of a good full fat coconut milk+ room temp+ the right amount of probiotic.
Mine is so tangy too! I love it! I agree with you— 100% better than store bought dairy free yogurt!!
Hi Mélina, did you crush the pills first or? I tried making Coyo in my Instant Pot with pills and it didn’t work so I’m going to try this version but wanted to see if maybe I should do something with the pills (mine are also 10 billion probiotic).
Hi – followed recipe, but after 48 hrs, it had not thickened at all and was covered in mold. Any idea what could have gone wrong? Thanks.
I have been vegan for two years now and I am not a huge fan of coconut (I know, shocking). Sometimes I find that store bought coconut yogurts have an overwhelming coconut taste and taste more like coconut oil than a vegan yogurt. This recipe was absolutely wonderful. I used the Thai Kitchen coconut milk and other than the very top of the yogurt (I believe I didn’t whisk it enough), it was completely creamy and smooth. My only complaint is that I wish I made more! Also because the consistency was a little denser than I expected I think this recip also a nice “vegan cool whip” if you continue to refrigerate it! I am about to make another because frankly, I am addicted.
This recipe doesn’t work for me, no matter how obediently I follow the instructions. I have no clue what I’m doing wrong.
Hi Dana, thanks for such an easy recipe! I made this with Earth’s Choice organic full fat coconut milk & Bio-K+ probiotic “mild” ( 12.5 billion) and it came out perfect! so thick and delicious!
Soooo good! Tried it the first time &I it didn’t turn out right, but only because I used probiotics WITH prebiotics. So the suggestions made in the notes are very helpful ??
Will def be making this weekly from now on. Yum!!
Hi Dana! I cannot wait to try this recipe out. I was wondering if maybe a paper napkin could work to cover the jar instead of a cheese cloth? I don’t really know where I would buy a cheese cloth, and I kinda don’t want to buy it just for this recipe… but will if it ensures the best quality results! Thanks so much :)
I used a paper napkin (opened up all the way so it was thinner for air flow) with a rubber band holding it in place. Worked well for me :)
Thanks, Jayme!! I’m going to try this, and hopefully mine is a success too… fingers crossed! :)
Dana, I just wanted to chime in with my results. I made this using the same ingredients you did (365 full fat coconut milk and 2 Renew Life 50 billion capsules) and after 48 hours it didn’t seem very thick – I stirred it and wasn’t happy with how runny it seemed. I left it for another 24 hours (72 hours total) and it seemed to only thicken slightly. It was similar to kefir consistency. I put it in the fridge at that point and by the next day it had thickened up nicely! Maybe not quite as thick as yours appears, but thicker than store bought vegan yogurts I’ve tried so I was quite pleased! It is quite tangy (borderline too tangy!) and I’ve been mixing in a little maple syrup and some granola I made (used your recipe for dark chocolate sea salt granola – SO GOOD!) and it is delicious! Thank you so much for this recipe and all your hard work that’s gone into it :)
So delicious and tangy (just like Greek yoghurt)!! I topped it with fresh berries, banana, some homemade granola and honey!
I used the Whole Foods coconut milk and the light milk. The whole milk came out creamier and the light is more of a Kiefer texture. I also used the Renew Life 50 billion probiotics. Our house is kept cool in the summer at around 73-75 (for the Florida heat and humidity). I will try this one again in my NYC apartment and see how it comes out! Kinda feeling like temperature might have something to do with it.
Any way to avoid the sulfur smell? I used full fat Thai Kitchen coconut milk and even though I stirred it well it is a tad crunchy sometimes when eating because of the higher fat content. May try with light next time if I can find it.
Yay!
At first it didn’t thicken up but it tasted yogurty so I strained it over night in the fridge and presto.
Thank you for the recipe <3
PS: I let the yogurt process for 72 hours and strained it overnight so it was quite tart but a little honey and yum.
I tried this with Thai Kitchen coconut milk and grocery store brand probiotics (all I had). It was a disaster. It was still milky and smelled awful after 2 days in a warm place then overnight in the refrigerator. I’m assuming that my mistake was the kind of probiotics I used because I believe I did everything else correctly. Would you have any other suggestions?
I purchased the renew probiotics as called for in this recipe and realized my mistake. The probiotics that I used were only 4 million while renew is 50 billion. Being smarter now, I’m going to try it again.
What can i use in place of cheese cloth?
Hi! You could try using a thin dish towel!
I made this with Trader Joe’s Organic full fat coconut milk (without gust gum) and Udo’s Flora Hi potency probiotics. No go. ? Stayed completely liquid.
This is awesome! I already have digestive enzymes on hand, but not probiotics… do you think those would work? I tried googling it, but was unsuccessful.
Sincerely,
Lactose intolerant yogurt lover!
I tried this recipe using my instant pot and it worked quite well! I made mine using aroy-d coconut milk and jamiesons probiotic capsules with 10 billion. I left it slightly too long for my taste (8 hours?) Using the instant pots yogurt setting. Also, it did separate but not too much, after stirring it, it was thick enough but not yet greek yogurt thick. Still, it was a good attempt, next time ill leave it for shorter since it was too tart for me :)
Mine was watery as well. I’m wondering if I didnt use enough probiotic. If the recipe is two 50 million then we should be using equivalent to 100 millions worth? My probiotics are 10 million and I only used two. Maybe I’ll try it again using 10 capsules? what do you think?
Hello, if has separated and I want to stir it in, do I stir it before I put it in the refidgerator or after it has been refrigerated? Thank you! I hope mine turns out :)
Hi! Give it a stir after its been refrigerated as it may separate again!
My dairy free journey began last summer because my newborn was showing signs of cow’s milk protein allergy. I cut out all dairy and saw huge improvements with my baby. We’ve been dairy free ever since! Dairy free yogurt from the grocery store leaves a lot to be desired, so I was very pleased to see this recipe.
I let mine culture for just over 48 hours. It is delicious! I mixed in some fresh strawberries and strawberry compote and OMG SO GOOD. The texture is perfect. The tanginess is spot on. This will definitely be something I keep in my fridge all the time.
Thank you so much! Your next task, should you choose to accept, is dairy free cottage cheese and/or cream cheese. ??
not very good. I used native forest coconut milk and my flora probiotic, and I have to say, I threw it straight in the trash after sampling. tasted like really bad quality, thick kombucha. wouldn’t recommend it, but it was fun to make.
I made this. Worked like a treat. I have ended up with some watery liquid on the bottom, however all the yogurt is thick on top. I live in Australia and the daily temps are probably around 27 degrees Celsius. Left it on the bench for 48 hours. I am really happy with the results.
This is so good to know, thanks for sharing. Would love to know which coconut yoghurt you used?
Ok, here I go!
I bought lite coconut milk before I noticed that you’d changed your recommendation, so we’ll see how it turns out. I had the Jarrow 10 billion probiotic, so added a few more capsules thinking that would more compare to two of the 50 billion caps. Do you think that was necessary, Dana?
Even if it comes out thin it’ll still be good in my smoothies and I’ll try full fat milk next time.
Thanks so much for this recipe! I love it when I can make my own anything rather than buying it!!
hey Dana ,
I really love your recipe and now i think i should try this at once an i will share my experience after try this awsum minimalist baker . Thanks for sharing :)
Hi Dana,
I used Thai Kitchen full fat coconut milk and two of the exact same probiotics you used. It never thickened. It did separate ( I stirred it a couple of times to combine). It has been 48 hours and it’s still thin and runny. I think I’m going to whip it up later – add some confectioner’s sugar and use for something else so I can at least salvage the can of milk. Oh well.
Hi! I made my own coconut milk, with blended shredded coconut and water. So far it’s looking pretty good, although I did get some separation this morning and was wondering if that should be okay? Doesn’t smell bad! I gave it a good stir and we’ll see what keeps happening! Thank you!!!!
I made this and loved it! I used the Thai Kitchen Lite Organic coconut milk and Ther-Biotic Complete probiotic. Mine didn’t thicken up as much as in the pictures; I’d say it was was little thinner/runnier than Yoplait yogurt. It tasted tangy and yogurt-y, though! I followed the directions exactly, leaving the yogurt on my counter for 48 hours (my house was always above 70 degrees). I got a little separation, so I stirred it, tasted it, then popped it in the fridge for 14 hours. It was delicious with homemade granola! I’ll definitely make it again, but I’ll try the full fat coconut milk to hopefully get a thicker consistency.
So I tried this recipe out Saturday night (2 days ago) and when I check on it this morning it smelled sour, like rotten egg sour. I didn’t think that was right so I just dumped it to be sure. I used Thai kitchen full fat coconut milk. Any thoughts as to why it might of gone bad? Should I try a different probiotic?
This recipe is so simple it’s hard to believe that it could be this good but it is! I let mine (I used full-fat coconut milk) sit on the counter for about 36 hrs, and it was the perfect amount of tartness for me. This yogurt is light, creamy, thick, and delicious! I will be making this yogurt all of the time I love it so much.
Hi Dana,
I love your 2 ingredient coconut yogurt recipe, and we would love to feature it on our website, GreenThickies.com. Would it be OK for me to use one of your photos within my post? I will of course link back to your post. I will not be posting the actual recipe, but only an image and the title, and link directly back to this post.
Thanks so much
Hey Dana, my rating is wrong in my first comment. It should be a 5 STAR…. I think I might have mis-clicked or something. Sorry about that. I do love your recipe.
Hi I am during the process of making this and only after 48 hours it seems to have started to thicken. Just wondering how long can I leave the yogurt out before putting in the fridge. Thanks
Looks amazing!! Can’t wait to try this. I have no idea where I can get probiotic capsules from. Will have to investigate!
Hi! I am so excited about this!
I used a can of full fat 365 and 1/2 teaspoon of Jarro 12 billion probiotics, and left out for about 58 hours. There was a super tiny bit of mold starting to grow but just scooped it off and then refrigerated.
– Besides smell and color, is there anything else to look for if something went wrong? I tried a little taste before refrigerating and it was super tangy. I know I can add sweetener but want to make sure it’s is seemingly ok to consume. Thanks!
Is the Trader Joes coconut cream no good either?
And thank you! Coconut milk yogurt has been on my to do list forever!
I made this twice. The first time with Whole Foods light coconut milk and two jarrow 50 billion probiotic capsules; stirred with a plastic fork and tried to work it in there; let it sit for 48 hours, tasted delicious but didn’t thicken up. Second time, used full fat Whole Foods coconut milk and two jarrow 50 billion capsules; bought a small wooden paddle spoon at Sur Le Table; I mixed the coconut milk really well first in a big bowl; I then used a 16 ounce wide mouth mason jar and dumped the powder of the two capsules in there first; I poured one tablespoon of the full fat coconut milk in there and beat the powder into the little bit of milk with the wooden paddle spoon and really worked it against the sides of the jar and it was much easier to see the clumps since there was only a tablespoon of the milk; once I beat the heck out of it for a few minutes and couldn’t see any big clumps I added the rest of the milk and beat it again for two minutes and covered it with cheese cloth and left it on top of the laundry room shelf; waited 48 hours and voila! Thick, rich, tangy tasting! I put it in the fridge to thicken some more and it’s so perfect! Hope this helps someone else. Don’t give up! Super worth it. I served it with lemon juice, lemon zest, honey and fresh blueberries!
Very excited to try this recipe tonight! Thanks for posting. I bought the Renew Life 15 billion (50 was twice as much $ at my pharmacy). So my question is – do I use more capsules, since I’m using 15 billion rather than 50? Did you use more capsules when using the Jarrow 10 billion? Thanks again!
Wow! This turned out amazingly!
My notes: I used a full-fat organic coconut brand at my local grocery store. I used 2 of my own probiotic capsules… they were 25+ billion but I know they are very high-quality since I purchase them from my naturopathic doctor. I also didn’t have a cheese cloth, so I just unfolded a thin paper napkin and it worked just fine.
The first 12-24 hours, I didn’t really notice the yogurt thickening up. I was also getting concerned that my kitchen wasn’t warm enough (summer in VT fluctuates so much, can be hot then cool), so I kept putting it in my oven then taking it out when I was using my oven, then put it back in when my oven cooled. So I would say that it was 50-50 on the counter, in the oven.
But it really wasn’t thickening like Dana’s in her troubleshooting video. Plus, around 48 hrs. I noticed a little separation. I let the yogurt sit another 12 hrs then I put it in the fridge. And oh my goodness, just a few hours after putting it in the fridge it thickened up IMMENSELY and I was SO HAPPY with the results!!! I can’t believe I made coconut yogurt!
My recommendation is to not give up or be dismayed if it’s not thickening “enough” even after the 48 hours. Give it some time and allow it to sit in the fridge. Thanks, Dana, for a wonderful recipe!!
I was so happy to see this recipe! We love coconut yogurt (more so than soy, cashew, or almond milk-based ones) but hate the price tag. This recipe saves a bit of $ and is a great DIY version. I’ve tried the yogurt twice now – both with great success! I used the WF full fat coconut yogurt both times and the Naka brand of probiotics (perhaps available in Canada only?). In addition to the probiotics, I also used a bit of the Silk plain coconut yogurt as starter (~1 tsp). That’s the way I remembered my mom making dairy yogurt when I was a kid. I was so pleased with the first batch – it was tangy and creamy all at once! For the second batch, I added 1/2 c of filtered water to see if a lighter version was possible. I had a bit more separation on that one but with a little stir, it was still great. I will try 1c of filtered water on the next one and report back! Thanks again for posting this recipe!
When you mean separation do you mean a thin layer of clear liquid on the bottom of the jar and white yogurt my on top of that? That is what has happened to me. Thanks!
Hi! Yes sounds like yours separated!
I used Goya full fat coconut milk and 2 probiotic capsules from GNC Ultra 25 Billion CFUs and waited the full 48 hours before sticking in the fridge for 24 hours. While the texture is still super runny (I guess something akin to kefir), the taste is really great! Super tangy, coconutty, and very refreshing to drink after a hot day! I suppose I will try the same combination, but use some starter from this batch.
Mine turned out perfectly after following your recommendations as to the Whole Food Full Fat Coconut Milk and Renew Life probiotics. I left it in the counter 48 hours trying not to disturb it much. It was still pretty liquid but really thickened up in the fridge overnight. Thank you so much for this! Wish I could post a pic – it’s very creamy
I’m in the UK and made this using these probiotics: https://goo.gl/wRvEs4.
I used 2 capsules for a tin of coconut milk. I didn’t incubate or anything and it wasn’t particularly warm but it got to about the right sourness in roughly 24 hours.
One thing to be aware of is there needs to be some air space. I put mine in a jar and it pushed it’s way through the cloth I had on top and continued to expand quite a bit.
It was a bit grainy when done, but mixing it up solved that issue.
As I’m trying to reduce my dairy intake, this was a good alternative, but don’t expect it to taste like yougurt – it’s an alternative rather than a replacement I’d say, though nice in its own right.
Having looked at lots of recipes for coconut yogurt, I’d say this was the most straightforward to make.
Well. I had to face total failure with my combination of Nutrilite pro-digest vegan probiotic capsules and Thai Kitchen full fat coconut milk. I had high hopes as both products are high quality but after 2 days of waiting my yogurt is still the same consistency and has a weird – not tangy – after taste. :( I think it’s because of the probiotic capsule. I used wooden spoon to stir, mason jar, and thin kitchen towel. I will try again with your recommended brands.
Hi Dana!
I was so excited when you came out with this coconut yogurt recipe. I am huge fan of Anita’s coconut yogurt made in Brooklyn, NY but it’s $11 for a small container. I used the coconut milk you recommended and 2 probiotics from my integrative medicine doctor. After 24 hours I noticed a considerable amount of separation (about 1 inch of liquid vs. solid). I stirred the mixture and let it sit for another 24 hours. Again, there was an inch of liquid separation. Rather than stirring the mixture again, I put it in the fridge. When I took the jar out this morning the liquid remained on the bottom of the jar and there was a super duper thick layer of “yogurt” on the top. I scooped this portion out but it had a cottage cheese texture. Tasted great, but it was not the creamy consistency of yours!
I think I should have stirred the mixture again at 48 hours before putting it in the fridge to thicken up. Do you think this would have helped with the consistency?
I can’t wait to try this again! It was so easy.
I made this yesterday and it’s delicious! The tang is exactly like regular yogurt.
I made two batches . The first batch, I didn’t read the instructions carefully and used metal utensils so I made a second batch using only wooden utensils. Both turned out great. It’s a hot summer where I am right now so I think the temperature is conducive to the growth of the probiotics. I also used these great mason jar coffee caps for my fermentations. They’re great as they allow air out but not in and they are simpler than air locks.
https://www.amazon.com/Coffee-Caps-Storage-System-Breathe/dp/B01DDWM4R8
Thank you so much for the recipe. I will definitely try it out. Where did you buy your cheesecloths? Do you have any recommendation as to where to buy them or which brand to use?
Hi Nina! You can purchase it online or in most kitchen stores!
Would this work with a liquid probiotic?
I used Thai Kitchen light and a lesser quality probiotic brand. That was probably my big mistake, but I was being frugal because that stuff is spendy. So I did that wrong.
I kept mine in the oven with the light on, as recommended in the blog. (I had the A/C running in the kitchen and I was afraid it would be too cool.) After about 30 or so hours it had thickened only slightly, but I put it in the fridge anyway. That was also wrong.
But even after I did EVERYTHING wrong, the result was a thick liquid that tasted like yogurt, so I know something had cultured in there.
I used my failure in smoothies and it was great!
I will definitely try again with full fat milk and maybe just add a few more capsules. (I still have a full bottle of probiotics and have to use it up, or I was not really frugal at all.)
Thanks for this recipe! I just made mine and now waiting, lol. The waiting is the hard part!
I totally forgot until I finished making the yogurt that I should’ve used a wooden spoon. What will happen to the yogurt if I used a metal spoon?
Can you suggest a vegan probiotic? The one in the recipe is not.
I tried out your recipe yesterday using 2 Kroger brand full fat (I believe. It didn’t say it right on the can) coconut milk and 4 of my probiotics (I just checked my probiotic today and realized they are only 4 billion per pill, so I only have 12 billion in the batch).
After about 20 hours of sitting on my counter I pulled off the cloth to check and there was some separation at the top. I had read that you can just stir that back in so I took a wooden spoon and stirred it up. After I did that the milk start bubbling over the top and WOULD NOT STOP! I quickly emptied the remaining contents into two separate, smaller mason jars and recovered, leaving about a 1/2 in to 3/4 in space from the top. I’m wondering what could have happened to make it bubble up like that? Is it still safe to use? One mistake I did make was I accidentally stirred my probiotics with a metal spoon at first because I was in a hurry and forgot. I quickly realized what I was doing and changed over to a wooden spoon, but I’m wondering if that could be the cause? Hoping someone can give me some insight!
(I now have the jars in my oven with the light on because I realized my house was below 70 degrees)
CAnn you use something in place of the cheese cloth?!
Hi! You can use a thin dish cloth!
I have arroy-d full fat coconut milk. I only like buying coconut milk with only 2 ingredients. Do you think since there’s no thickener like guar gum, should I add gelatin?
Love it! Made this with 365 brand full fat coconut milk and 4 GenuineHealth brand 15 billion count probiotics. I was impatient and had to try it after 24 hours. The tang was good but it could have been thicker. I’ll try the film 48 hours next time. Thanks for a great recipe Dana!
For second batch of yougurt can I use the “culture” from the first and make another round of yougurt without adding more probiotics?
Flop, did not work, made special trip to Whole Foods for the two ingredients. White water after 48 hours. Will try others- most mention heating up.
Hi,
What is the ideal room temperature to make coconut yogurt at home? Thanks!
I should have read all the disclaimers and instructions! I think the guar gum is important and will try it with Whole Foods brand. Also make sure my probiotics are in the right range. Failed with Trader Joe’s coconut milk.
Hi Dana, I have both coconut cream and coconut milk. Which do I use? I’ve tried using the cream in the past but it separates from the water immediately so has to be chilled and drained.
Also how many probiotics capsules to use?
Thanks Annita
I made this over the weekend and it turned out wonderfully! I used Thai Kitchen full-fat coconut milk and two Jarrow Formulas probiotic capsules. Left it out 48 hours then refrigerated it overnight. It came out super tangy and creamy! Eating it right now over brown rice pudding with mango!
I love this! I read somewhere that when making coconut yoghurt you need to add some type of sugar for the bacteria to grow, I don’t want to include any sweetener, will it work without also? Also read that a probiotic with both Lactobacillus bulgaricus and Streptococcus thermophilus should be used but I have a probiotic that only contain one of those, might still work? Do you think it’s OK to use the organic Trader Joe’s coconut milk for this? Last question I promise ;-) Can I use anything else than the milk cloth? Perhaps paper towel or cotton sheet that breath, gauze? THANK YOU!
Thank you for this recipe! My husband loves it, and I’m making my second batch now. Used a different coconut milk brand, doubled my 25 billion cfu capsules to match your 50 billion, and used a cloth napkin instead of cheesecloth. It turned out delicious, but a little bit thin, like low fat yogurt (my coconut milk must not have been that fatty). I decided to add a bit of potato starch+arrow root powder to thicken, which may have also given it a second ferment, and let it sit in the fridge a few hours. That turned out better than store bought yogurt in taste and texture. We’re putting it on everything. :)
Another Aussie here – I used 1 1/2 cans Topwil organic coconut milk (I had leftovers from cooking) and 3 Healthy Origins 30 Billion probiotic capsules. Sat my jar on the bench for 48 hours – it became really thick and smells good, but it tastes REALLY tangy. Unsure if I was a bit too eager with the probiotics, or if it’s spoiled.
I’ve popped in the fridge now and will check on it again tonight!
I’m allergic coconut milk would this work with almond or cashew milk the same way? Not canned just the regular stuff?
I was so looking forward to this but no success :( I used one can each of 365 Light Coconut milk and Full Fat coconut milk and mixed the two for a 50/50 ratio separated into 2 Mason jars. (I believe you mentioned the 50/50 light and full day combo in me of tourney IG stories). In each Mason jar I used 2 SilverFern brand probiotic capsules and let it sit on the counter/under microwave light for over 60 hours checking it a few times in between. At the 40 ish hour mark I noticed lots of bubbles on top and became hopeful but now at over 60 hours, there was major separation with clear liquid on bottom and thin liquid white on top with tons of bubbles on the very top. It was the thickest at the 40 ish hour mark but no where near the thickness described in the tips or comments. Really disappointed and don’t want to waste high expensive probiotics for another fail. Love the idea but seems like a very circumstance recipe :(
Update: I thought I read through all the tips but I must have missed the one about not using a probiotic that is also a PREbiotic. My excitement to try this recipe got the best of me and I should have been more thorough. If I try it again and have success, I will post a new review. Thanks for all your testing, Dana!
Hi, maybe this will be helpful to those of you who have had watery consistency. I made this with the whole foods organic coconut milk, as that was all that they had in the store. I also used a cheaper, but still refrigerated probiotic (2 billion count) . I think the only difference is that you can let the probiotics with a lower count sit for a longer time so they can propagate. I also warmed up the coconut milk to provide a bit more microbe friendly environment. While I did have separation, it tastes like yogurt, but is more of the consistency of kefir even after being in the fridge. I just threw in 1/4 cup of chia seeds, and put it back in the fridge. It tastes great, and is nice and thick now. It is a lot cheaper than buying the kite hill yogurt, as much as I love it, so I am sure I will try it again.
I made two batches, one with Whole Foods 365 and another with the fair trade brand coconut milk. Both turned out super thick and creamy. The fair trade one had separation but I just mixed it in after refrigerating. Not so sure about the taste though…since the milks have no sugar, it’s quite tangy like a sour cream but unlike something I’ve tasted. I’ve only tried coconut yogurt once before, so it’s hard to compare.
I used Jarrow probiotics with 25 billion cfu and used 4 capsules. How is this supposed to taste? And smell? I wouldn’t say it smells rancid, but it does smell a bit weird. Does it have to do with using a metal spoon? I didn’t read the instructions thouroghly and wasn’t until I was done mixing that I read no metal…
Finally success after many attempts. WF org coconut full fat milk did work best for me. I used 3 probiotic caps (42 billion Udi’s Super 8) per can. I put mine in a mason jar with a coffee filter/rubber band cover. I kept it on a seed-heating mat (about $10 /Amazon) for 2.5 days. It was still pretty soft. I added 2t maple syrup, put on a plastic lid, and refrig for several days. Finally it was very thick. Very delicious. In researching, I noticed some strains of probiotics are much more compatible w yogurt making. And these must be in Dana’s brands. Will be trying her 50bil brand next. Once you have success, u will be a fan! So great to have df yogurt!! Thx Miss Dana!!
Whoo-hoo! It worked! I used your suggested ingredients and I just tasted the refrigerated result.
Its really nice, a bit grainy. I used a metal spoon to taste it – did I screw the whole thing up???
Thanks for all the amazing info and recipes.
Hi. I was wondering, if I used probiotics with lower CFU (like 15 or 25 billion), would it give me the same results for the yogurt? I see you used 50 billion.
I made this yogurt, and you’re right, much better than store bought. I used Thai Kitchen full fat coconut milk, and as you suggested, 48 hours is the right amount of time. Next, I’m going to see if I add this starter to another can of coconut milk and see if I can keep these bacteria going! Thanks so much for this recipe.
I’m assuming you could just save back a Tblsp or two as your culture for next batch like I do with regular yogurt. As well it’s good to switch your strain of probiotics up every other batch since this would be small batch. I’ll have to try this out because it’s not dairy & would be perfect for my epileptic dog
Can I make this without probiotics?
Hi! Sorry wouldn’t work, the probiotics are necessary to make the yogurt!
How many probiotics capsule? Thanks
Has anyone tried making a second batch by using some of the previous batch as a starter? Or do you need to start from scratch each time? Thanks to all who have tried this.
Looks so yummy!
Do you think this would work with milk without guar gum?
I made this with AroyD full fat coconut milk and the Renew 50 billion probiotic capsules and it worked great. Thanks for the recipe! Love the tangy taste and dairy-yogurt-like texture. So easy!
I am excited to try this but I wonder if the probiotic is supposed to stay refrigerated and this yogurt is left out for 24-48 hours, does that affect the potency of the probiotic at all? Thanks.
I made this, let it set for 48 hours and it has seperated. Is it salvageable? I really wanted to eat it tomorrow ?
Hi Christy! If it separates just give it a stir, or scoop off the yogurt from the top!
Hi just wondering if you MUST use a probiotic or whether it will work with just coconut milk? I don’t have any probiotics handy but so keen to try this!? I’ve never made yogurt before so totally clueless.
Thanks lovely people.
Hi Sana! The probiotic is necessary, it won’t work without it!
How long does this last in the fridge?
Hi! Store covered in the refrigerator for several days (ours kept for 7 days). You’ll know it’s gone bad when the smell is off-putting or there is mold.
I made this with a can of coconut mylk and I stirred in a about 2 Tbsp. of Forager Project cashew yogurt which I had. It came out delicious!
Does anyone have brand suggestions that can be bought in Australia? Could I add the guar gum separately?
Thanks
Hi, love your recipes! I would like to try making this yogurt using your homemade coconut milk recipe instead of a can. Any recommendations?
This is really exciting for me. At $11 for a week’s worth of yogert from the grocery store coconut is a really ridiculous price… however I’ve gotten hooked on the Anita’s brand after trying it at a friend’s house. Can’t wait to try making my own!
In my over-enthusiasm to make this recipe I didn’t read the notes, and have just purchased a probiotic (brand Solaray) “vegan acidophilus” that includes prebiotic carrot juice. Is it worth trying the recipe with these, or is it likely to be a waste of time (and money!)
Can you do this with 10% dairy cream as well?
UGH. I got busy yesterday and forgot about mine so it was out for 60 hours. It has a sort of sour taste but I can’t tell if that’s how it’s supposed to taste or not. Should I toss it?
I made this three times and it worked great the last two times. The first time I used Thai Kitchen light milk and a different probiotic and nothing really changed in thickness or taste, so I threw that out. The second time I used Whole Foods 365 full fat milk and the recommended probiotics and it was fantastic! Thick like Greek yogurt and tangy. The third time I did one can of 365 full fat and one of 365 light milk and added four probiotic capsules and this was the best version. It was still thick, like regular yogurt, but I wanted a version with less fat. I think close to 48 hours gets the best flavor, if you can wait that long. I also think the strength of the probiotic is key. Thank you so much for this recipe, it is the best vegan yogurt I’ve tasted! It is a staple for me now, so good mixed with fruit!
Hi! Ive done the recipe 3 times with 2 different brand. One was really too watry but the other one it has a strange smell, an egg like smell which is really wierd. Everything ele is fine and taste is ok,the first time I was sceptic but now its the second time. Can it be that the brand isnt good at all or maybe its a “normal” smell? Thanks for the advice!
Mine has the same smell, but I left it for 60 hours by mistake…the texture is perfect, it’s nice and white, but it does have sort of a sulphur smell. I decided to throw it out – am afraid to even taste it.
Is it supposed to smell eggy?
Hi Dana,
I let the mixture sit for about 48 hours and when I looked inside it looked like it had molded a little. There was some pink and green colors. The smell was great actually, but I was concerned about the color change. Any recommendations? I used full fat coconut milk, with capsule probiotics that I got from Costco. They’re called “trunature.” Hoping I can fix it because it sounds so delicious.
Thanks!
Hello there, I have a question about the probiotic to use:
Apparently the probiotics you use have PREbiotics:
(FROM AMAZON) Question: Does this have a prebiotic in it?
Answer: Yes prebiotic are part of are microbiome, but they are in a isolated state just waiting for you to consume and activate. It seems to work better when not eating but, very little complex sugers, no alcohol and taken with soy milk. I hope this helps. Prebiotic Prebiotics are substances that induce the growth or activity… see more
By Chickenbeesboyneoone on May 23, 2016
Why do you suggest the probiotic does not have this in it?
-Crystal
(Seattle)
Hi. I made this yesterday’s at noon. I just checked it now and it is still very runny just like milk. I know it needs another 24 hours but it sure does not have the consistency that you showed at the 24 hour mark. Hopefully it will firm up some. I used Thai kitchen full fat coconut milk. Probiotic was spring valley daily probiotic 5 billion, 5 strains. This is what i had in the house. Could it be the probiotic?
I will firm up nicely in the fridge. Not to worry.
Came out perfectly. 5/5. I got the Whole Foods 365 Organic coconut milk and used the CVS probiotics I have on hand. I left it for 36 hours. I might leave it a little longer next time. I will definitely make this regularly.
I tried this recipe and noticed when i removed it from the oven (light on) there was a small film that formed on the top? Is this normal or should I discard the batch? I just wonder if its like SCOBY when making Kombucha? Thank you!
Martina
Hi, I have Jarrow Probiotic 3.4 billion, will this work? If so, how many capsule per can?
Did this work? How many did you use please
I am really excited to try this!!! I LOVE coconut yogurt but it’s rather expensive for me to buy regularly at the store. The more vegan foods I can make myself, the better! As for the probiotic, I’m going to try one I found on Amazon by the brand NOW. They have a Probiotic-10, 50 billion bottle of capsules that clearly says “Vegetarian/Vegan” on the front. Has anyone heard of this one or tried it?
This did not work for me at all :( super bummed. It never thickened up.
I started a batch a yesterday morning, but since I was out of glass containers I used a plastic Tupperware. It just occurred to me that the plastic might have a negative effect on the process (e.g. keeping it from setting/thickening). Has anyone had any experience with this?
Update on the plastic container! I left the coconut milk/probiotic combo on my counter for 48 hours, and it seems to get firming up just fine. I tasted it and it’s very tart, so now my worry is that I left it out for too long. Lately it’s been very warm where I live, so hopefully it didn’t go rancid.
I think you should smell it before tasting it and if it smells pleasant and doesn’t turn you off, go for it. Mine is really tangy but i just mixed it with some mashed strawberries and a sweetener and I’m enjoying it as I type. It had been years since I had yogurt since I don’t like the store bought vegan ones.
I used 365 brand full fat coconut milk and garden of life women’s raw probiotics and it (to my surprise) actually thickened up A LOT and tastes super tangy!!! yay!!!
okay so i tried my yogurt again after it chilled and i need to edit my comment:
this is the BEST YOGURT ive ever had vegan or otherwise (looking at you, noosa). I LOVE yogurt but have only been disappointed by vegan brands. But this, this yogurt, is something i can see myself making for the rest of my days. It seems a lot of people had problems with this but i want you to know you have changed my life with this one!!!
Thank you so much!!
Me too!
So easy and my favorite yogurt ever. Thank you!
Made this over the weekend, started it Saturday morning and with a whole lot of patience, by Monday morning I had yogurt! And it’s delicious! I’ll never buy the store bought stuff again! Thanks for the awesome recipe!
Can I use whole milk instead of coconut milk?
Hello. I made my own coconut milk… and I let it cool down.. added probiotics. Been 24 hours.. but it’s separating? Did I do something wrong?
I was worried because of reading all of the reviews of people it didn’t work for but I bought the 365 coconut milk and the Jarrow probiotics & followed the instructions and waited 48 hours. I just tasted it and it’s SO good! Never buying coconut yogurt in the store again – and this is much cheaper and SO easy and SO delicious!
Hi Dana!
I made this and -for once- followed all the steps… and it flopped big time. It stinks horribly and is super separated, and a horrible color. I am 50% positive the probiotic capsule is the issue, but I don’t know if I did not use the right amount (maybe my capsule ratio is different?) or maybe they are too old? They were in the fridge…
SO, I will try again, but any tips appreciated. I am going to scan back over everyone’s comments and see if any one else had the same problem.
I am in the process of making this recipe. I used the ingredients you recommended and followed it to a T. However after 24 hours it is still rather liquidy (I am using full fat coconut milk). I know I have another 24 hours or so…any tips?
I see a lot of recipes call for coconut milk to make yoghurt but can you use coconut cream and mix it with water, given coconut milk is just coconut cream with water added? It’s a lot cheaper to use the coconut cream! What would be the ratios?
I made this and let it rest for about 36 hours and there was pink mold when I removed the cheesecloth! Any suggestions? When I watched the YouTube video I noticed your probiotics were very piercer, when I emptied mine out they were very clumpy. Could that be the issue? I live in Florida so it’s hot and humid but we keep the AC down to 74 degrees. Any suggestions would’ve be greatly appreciated. Thanks!
Powdery not piercer :)
Hello! Is there a reason why you can’t use a prebiotic? Mine is a prebiotic and probiotic in one. Thanks!
Has anyone tried making this in the Instant Pot? I’m curious how this would work. And Dana, must the probiotic have both lacto and bifidus strains as the one you like? I’m on a strict AIP and candida diet for a year so far and am having difficulty reintroducing a wide range of foods. Keeping it simple w/ Culturelle. Would love to know specifics of probiotic mix. Thanks ever so much.
Made it, accidentally left it sit out 72 hours, refrigerated right after and seperation still occured I did the test of organic and non organic the organic one seperated in the fridge.. if anyone could help me on this it would be greatly appreciated
Hi Dana, I’m curious why this can be done without heating the milk and culturing for a shorter amount of time, as most yogurt recipes usually instruct you to do. (I used to make yogurt a lot before giving up dairy). Is it because the milk is canned (ie ultra-pasteurized)? I’m a bit paranoid about food safety. Thanks!
I used Grace coconut milk and two Naka Nutri-Probiotics because they’re what I had on hand. The milk came out extra liquidy, so that wasn’t a good sign, but oh well. I had the yogurt in my oven for 72 hours and it did separate, but didn’t thicken. I was planning on making mac & cheeze and thought maybe the thickness wouldn’t matter, so I put a lid on it and put it in my fridge. I checked on it the first few days, but it hadn’t thickened, so it stayed there for a week, and it thickened! No weird mold or anything. So if you can’t get yours to thicken, maybe just leave it in the fridge and hope for the best? I started my process two weeks ago, which is longer than I’d like. But it’s fun, easy and WAY cheaper than in store!
Update: it faked me out! It looked and acted yogurty in the jar, but when I poured it into the pan, the yogurt was still liquid! I still used it to make mac & cheeze and it turned out great! I’m going to start a new batch, this time with Tosca milk (it has a higher fat percentage, I believe), and I might use one or two extra probiotics. Mine only have 16 billion cfu per capsule, which I thinnnnnk has a lot to do with it.
Dana, was your can coconut milk chilled or room temperature?
I made it and its been 24 hours I plan on leaving it for another 24. I took a peak under the cloth and it is a bit foamy on top, but already creamy, not too firm. I think it is going to work fine, but after a total of 48 hours, and before I refrigerate it, should I scrape off the foamy top layer or stir it in or is it ok to do either? Is it ok I took a peak? Also, I only used two (2) 30 billion Probiotics capsules. Will it be ok or should i add another Probiotic capsule at this stage to set for the final 24 hours? Or for this batch leave it be? Thanks!
This turned out just perfect! It’s really tasty and the texture is awesome. I used the coconut milk from whole foods and the same probiotics that Dana used. Thank you for such a great recipe. ?
I attempted to make this (admittedly with TJ’s coconut milk because it was what I had on hand) and it never thickened. The flavor was there (nice and a little sour) but the texture was more like kefir than yogurt. There were not solids at all. What did I do wrong?
had the same happen to me. used the thai kitchen and harrow probiotic (both recommended in the notes). tastes awesome but didn’t thicken up :/ i’m also wondering what could’ve been the issue
Hi, Your recipe sounds gorgeous and I have been researching homemade vegan yoghurt ingredients and experimenting myself , particularly with thickeners. I just thought to let you know though that Guar Gum seems to possibly have some pretty negative side effects such as absorbing too much liquid from the intestines and causing serious water imbalance. It expands in the intestine and can cause false fullness and excess dryness in the body. Can also reduce the absorption of minerals/vitamins and medication and possibly cause intestinal disorders. It’s worth investigating because with such a delicious and easy to make yoghurt it’s tempting to make and eat masses of it! Best wishes to us all in our search for delicious alternative ways of making yogurt that don’t harm animals! Sarah
Is it true that you can use some of the remaining yogurt to start a new batch? How would this work?
I tried doing this and it worked but it separated with a lot of extra water, which I had to skim off. This meant I ended up with less yoghurt overall. I prefer to just use new capsules each time now.
Will it work with coconut milk made from dried coconut. I am from Trinidad and I make fresh coconut milk all the time
Hi!
It’s been about 48 hours for my yogurt and I’ve noticed growing black spots on the top layer. I’m sure that means I need to throw it out but I wanted to know if you or anyone else has experienced this. For reference, I used 1 can of 365 full fat coconut milk, two 50 billion renew life tabs, stirred and placed in a 32 ounce mason jar and secured with cheesecloth and a rubber band. I left it out on my dresser because it’s very hot in my apartment all the time. I would love to hear your thoughts!
My probiotics are 3billion cfu. How many should i use please?
Michelle
My probiotic is only 3 million. How many do i use please
This recipe is life! I tried this with 500g of freshly squeezed coconut milk with 1 capsule of probiotics left it to ferment for 2 days. Coconut milk separated, drained most of the liquid out. And im left with super tangy and creamy yoghurt i love this ! thank u.
Followed the directions exactly and got yogurt. Walmart sells the probiotics recommended, smaller capsules and way cheaper.
There are numbers written on the probiotics product like 16, 50, 100 billion, does this make a difference in making the yoghurt?
This was so BOMB!!!!! I was kinda skeptical of how easy and delicious it would be and happily I was so wrong!! Super easy and insanely good! My first try tmwasnt as creamy as you version, but I didn’t use the same probiotics (ordering them now) I also don’t think it sat in a warm enough space. Fixing both those issues for the next 100 batches I will make!! ??❤️??❤️
I made the recipe. It works really well, although there was a crust at the top after the second day. I mixed it with the yogurt. It tastes fine, but I’m wondering if that’s normal. Thanks!
Heya guys, any Aussie MB fans out there I have some fab news. I used the Ayam pure coconut milk (also BPA free I believe). It took just over 48 hours. But it has reached the desired consistency and I can’t wait to spoon it over granola or mix it into a fragrant curry ??
We made this with the Native Forest brand (no whole foods here), followed the instructions to a T and waited the 48 hours. It separated into 3 layers (coconut solids on top, liquid in the middles and then probiotics on bottom), which I figured wasn’t a big deal but then when I went to taste it I realized it never got creamy. It basically had the consistency of coconut milk straight from the can but tasted more sour. What happened or what can I do to avoid this so it turns into a yogurt? TIA!
I had great success making the yogurt! I used Thai Kitchen organic coconut milk and 2 caps of Garden of Life Once Daily Women’s 50 Billion probiotics. Let it sit out 2 days. Thought about straining but was honestly too lazy. After refrigerating, it’s super thick. A win!
I tried it with Thai Kitchen coconut milk and my RAW Primal Defence 50 billion CFU probiotics and it worked well. It has 6 different strains. I’ve had it in my fridge for days now and it’s just a bit more tangy but still smells nice.
Thank you Dana for helping us with healthy ideas and recipes!
Trying to use the stars
My rating is 5!
This is indeed an easy recipie to make. I found the yogurt tasted best after being on the counter for two days, then spending another two in the fridge. It gave the yogurt time to thicken a bit and for the flavors to blend. I would recommend this recipie to first time yogurt makers.
I may have failed twice but I have succeeded many more times than that. Thank you for this recipe!!
I made this and it was delicious! I wanted to ask, could this be made in big batches like two-three cans of coconut milk? or would it not work. I made it following your directions and the one can did not last very long.
I made a quart us in 2 cans and it worked perfectly
Did you double the probiotic ratio when you used two cans?
I made this with Native Forest Organic Full fat Coconut Milk. I used 2 cans in a 1 quart her with 1 tsp of Klaire’s probiotics. Followed the directions exactly except I forgot about mine so it sat about 56 hours. It was a tad too tangy so I just added a little Stevia. Really VERY good and super easy. It will be a staple in our house.
Hi. I discovered your website a couple weeks ago and I love all the recipies and information I found. I’m vegan and my sister must avoid gluten and you offer many great options.
That being said, I have a question about the probiotic capsules. I was able to find 15 billion (and they are vegan). Your recipe calls for 2 x 50 billions capsules although you mention 10 billons are good too but you don’t indicate how many to use if not 50 billions… therefore, how many 15 billions capsules should I use? I can’t wait to try this yogurt recipe ?
Sylvie
I have 10 billions too. Should I just put in 2 capsules?
Hey there! I love so many of your recipes!
I’m not having much luck with this one and wanted to see if you can help. I’ve tried twice with different probiotics and get the same result of liquid separating to the bottom. And unfortunately the top layer doesn’t thicken so it’s just like when I pour it from the can. Could it be the brand of full fat milk I used? Any other suggestions?
What brand are you using? I tried one from her recommended brands (Native Forrest, I think it’s called) and it worked. Then I tried a generic (still organic) version and it did not work. First time,(Native Forrest) I let it sit 48 hours in recommended temp. Second time, (generic brand) I let it sit about 36 hours and I think the temp got around 2 degrees cooler (21c) overnight…that batch didn’t thicken–but still tasted good. I’m gonna use the thin one to make a tangy cream of celery soup.
I have a special needs son who I making this for because he is g/j tube fed and I am so excited he only eats yogurt and I don’t like giving him dairy. I hope he will like this!
I keep hearing about coconut cult yogurt all over instagram and health blogs. But I live in ?? so i can’t get access to coconut cult to taste it! Does anyone know how this 2 ingredient yogurt compares to coconut cult?
By the way, I’ve made this 2 ingredient yogurt and it’s great! I like to add vanilla extract and some maple syrup. Sooooo yum… also top it with strawberry rubarb compote. Delish also!!
Wondering the same thing about Coconut Cult.
Have you experimented with a combo of full fat and light coconut milk? I love coconut yogurt but don’t love the high fat content. Also – can a double sized batch be made in a larger container?
Thanks much!
W.
The answers to your questions are found above in her directions and comments!
What is the answer to combining full and light coconut milk into one batch? Thx!
Hi, I made this again, for the second time, and it had a pink color on the top. I removed the layer, but am wondering if it is ok to eat after it is refrigerated? It tasted sour, not bad at all. Thank you!
I am a 36 hours-is it normal to take on a yeasty smell?
Hi Dana!
First of all, thank you for the post.
I have a question about this yogurt but first, for full disclosure, I must say I am from Brazil and maybe my ingredients (both the coconut milk and probiotics) might have subtle but significant differences from yours.
Anyway… I have tried this recipe twice now and found it rather “waxy” textured, also the taste ends up good if you eat it in very small amounts but if you take a full spoon of the yogurt straight into your mouth it has a medicine-like taste. I do not know how to explain it, suffice is to say that the consistency seems ok but the taste and texture I got were far from perfect.
The question is, do you think I did something wrong? Or maybe my ingredients differ too much from yours? Or is it that I just disliked the taste of it? Do you have any tips? E.g. could I try this recipe with another plant-based milk?
It is a rather subjective question, I know, and I apologise, but I feel like maybe there is more to it than the yogurt I just tasted.
Has anyone tried Coconut Cult yogurt? Looking at their Instagram page it seems like their yogurt is really thick, without the use of guar gum or agar. They claim to only use blended young coconut with a probiotic.
Just wondering how it compares to this recipe. The Coconut Cult yogurt is like $25/jar, so I would like to find an alternative that doesn’t cost so much.
Thank you!
Does coconut-milk yogurt take much longer to thicken than milk? I actually have a yogurt machine which simply keeps the mixture at the optimum temperature for the bacteria culture. I kept it warm for 15 hours and it is not nearly as thick as it looks in your pictures nor as it is when I use milk, for less time. I know this recipe calls for 24-48 hours, but thats at room temperature.
What feeds the starter in this?
I made this right away when seeing the video shared on facebook. I used Grace coconut milk and some probiotics that I happened to have in the fridge. It turned out amazing! Thick & delicious! After gobbling that whole jar in a day I needed more, decided to do a double batch. Same stuff but it never thickened. I even added extra probiotics. It does taste tangy, almost like coconut kefir so it won’t go to waste, but can’t figure out why it didn’t thicken this time. Any idea? Everything was the exact same. :(
Hi Minimalist Baker! This is the first time I’ve used probiotics in a recipe so I’m not sure if it turned out right. I let it sit for 36 hours in my kitchen that ranges between 75-90 degrees throughout the day. The final result looks right but has sort of a hard-boiled egg smell. I’m worried it got too hot and am afraid to try it. I want to try this recipe again; should I let it sit for less time or leave it in a cooler room of the house? Thanks so much!
To say this is AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHMAZING is a total understatement!
I have made this about 4 times now and it’s nothing short of miraculous OMG so freakin good!
The texture, taste and versatility is off the charts. So thick and luxurious, creamy and delightful. Works on everything from parfaits to pancakes and we like to use it as creme fresh or subbing it for sour cream (the longer it’s in the fridge ~ the tangier it gets).
Honestly the best thing since gluten free sliced bread!
THANKS SO MUCH
So sad! This morning, after 36 hours, checked on my yogurt and the top has turned yellow! What went wrong???
Hi! I made this and followed your instructions. I used vegan probiotic capsules and full fat organic milk. It’s not too warm in the house and I just left it 48 hours. I didn’t get a yogurt like consistency, more like chunky/grainy milk. I threw it away. I later realised that I hadn’t put it in the oven with the light on. could that be it?
I made this with 365 Everyday Value® Organic Coconut Milk and the probiotics you recommended. I mixed with a plastic spoon in a mason jar and let it sit on my countertop for 48 hours. Afterwards it had separated into two with there being liquid at the bottom. The top portion was not solid like in your video.
So then I mixed them with a metal spoon and put it in my fridge where the mason jar immediately cracked and broke in half spilling liquid all over my fridge.
that’s on you, why are you posting that like it’s her fault or the recipes fault that the jar broke?
#pointless
So disappointed…..have tried 3 times to make this yogurt (using best quality coconut milk & probiotics I could find here in Spain) but no luck……milk refuses to thicken up at all, just smells tangy like yoghurt. Think I’ll have to give up, can’t afford to throw any more money away…. No idea what’s wrong, I live in warm climate but even after 48 hrs there’s no thickening at all…….very sad.
Hi! Have my first batch culturing now, really hoping it turns out. Have 2 questions for you, I don’t have cheesecloth and all my dish towels are thicker – will paper towel work to cover? Secondly, will it work with a shelf stable probiotic? Thanks so much ?
At what stage is best to add flavour eg vanilla extract or maple syrup? Do you add it to the whole contents & combine or to each portion when serving to taste?
Thanks :)
Hi! Add it after its been sitting in the fridge. You can add it to the whole contents or individual servings!
I’m in the process of making mine. I’m 24 hours in and I noticed that it’s smelling sour like sour cream smells. The color is fine. Still watery though. Is this bad? I used Thai Kitchens full fat organic coconut milk and 2 Renew Life 50 Billion probiotic capsules.