Friends, I made yogurt! Coconut yogurt to be exact.
And if I can make yogurt, you can make yogurt – promise. Let’s do this!
There are no fancy tricks or expensive equipment involved here. Just 2 simple ingredients required!
All you need is coconut milk and probiotic capsules, which (if you’re like me) you probably have in your pantry right now. Score!
This is a 3-step process:
1) Empty coconut milk into a clean glass jar or bowl.
2) Top with probiotic and stir.
3) Cover with cheesecloth and wait.
That’s it! Seriously – it doesn’t get any easier than this. And the result is phenomenal!
I’m sure you’re thinking, “How good can homemade yogurt be?” Trust me, I’ve tried all the store-bought coconut yogurts and this by far is the best!
It’s creamy (almost like Greek yogurt!), rich, and tangy – just like the “real” thing.
Once your yogurt has activated (24-48 hours), simply refrigerate to thicken / cool and then enjoy!
I prefer my yogurt plain, but it is also delicious with maple syrup, lemon, vanilla, or fruit. For serving, I made some of my fruit compote and added some chia seeds to thicken and WOW – it was amazing with the yogurt. Dream big, friends! Just about any flavor combination works here.
I hope you all LOVE this yogurt! It’s:
Thick
Creamy
Coconutty
Probiotic-rich
Gut-healthy
Versatile
Easy to make
& SO delicious!
This would make the perfect satisfying snack or breakfast. I like serving mine with some banana, fresh fruit, and a sprinkle of Classic Granola or Sea Salt Dark Chocolate Granola and hemp seeds for added protein and fiber! Talk about an amazing plant-based treat.
This yogurt would also be delicious on top of things like my Life-Changing Banana Pancakes, Best Vegan GF Waffles, Peanut Butter and Jelly Muffins, 1-Bowl Banana Bread, and more! And I put it to good use in upcoming recipes, so stay tuned!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag your yogurt creations #minimalistbaker on Instagram so we can see. Cheers, friends!
Recipe updated 7/24/17 to reflect another round of testing and troubleshooting. Switched recommendation of light coconut milk to full fat! Other considerations:
- Please make sure your probiotic is high quality and does not contain PREbiotics.
- The combination I have had the most success with: 1 can 365 Whole Foods Full Fat Coconut Milk + 2 Renew Life 50 billion probiotic capsules.
- I have not tested this recipe in a yogurt maker or with a yogurt starter/culture. So if you try them this way, let me know how it goes in the comments!
- It’s important that you follow the recommendations of coconut milk brands I mention, otherwise I can’t guarantee good results. I believe Whole Foods 365 brand works so well because the flavor and consistency are nearly perfect. It does contain guar gum, which may be why it helps create smooth texture and prevents separation. Brands that do not contain guar gum are more likely to have some separation.
- If you have separation, that’s OK! Either stir it in, or put it in the refrigerator separated, then scoop off the creamy top layer.
- If your yogurt takes on weird colors or odd smells, something has gone wrong. This never happened to me, but it can. If this happens, throw it out! It should taste tangy, but not spoiled.
- If you made this recipe with good results and you tried other brands / methods, please leave a rating and share any tips or tricks that might be useful to other readers!
- I have not tested this recipe with any other non-dairy milks and have no further recommendations besides full-fat coconut milk.
- Lastly, if you want to thicken your yogurt even more, place two layers of cheesecloth over a fine mesh strainer set over a large mixing bowl and carefully pour in your yogurt. Then loosely cover the top (with a lid or plastic wrap), and refrigerate / let drain for several hours (draining liquid as needed) until desired thickness is reached!
Easy 2-Ingredient Coconut Yogurt
Ingredients
YOGURT
- 1 (14-ounce) can full fat coconut milk* (organic when possible, see below for brand recommendations // or sub light for thinner yogurt)
- 2 capsules vegan-friendly probiotic* (they need to be capsules, not pills, which have to be crushed, see below for recommendations // capsules can be easily opened and emptied)
ADD-INS optional
- Maple syrup, stevia, or agave nectar for sweetening
- Vanilla extract or vanilla bean powder
- Fruit or Fruit Compote
Instructions
- SEE NOTES ABOVE FOR MORE TIPS! It’s important to select a coconut milk that’s creamy and smooth (not grainy or clumpy) to ensure that the yogurt is creamy and smooth. Our favorite brands are: Savoy Coconut Cream, Aroy-D Coconut Milk, and Whole Foods 365 full fat (BPA-free). Native Forest Full Fat (BPA-free) isn’t as creamy, but it still makes tasty yogurt. We would not recommend Trader Joe’s (BPA-free), which was recently reformulated and is now chunky/grainy.
- Shake your coconut milk well. Then open and pour into a clean, sterilized, dry glass jar or bowl. You can easily sterilize clean jars by rinsing throughly with boiling water and letting dry completely. Just let them cool back down to room temperature before adding ingredients. For jars, I like this one from Weck. Sometimes the coconut milk is separated, so after adding it to the jar, I stir with a whisk to get it completely smooth.
- Empty your probiotic capsules (see brand recommendations below) into the yogurt and (important:) use a wooden or plastic spoon to stir, not metal, as a metal spoon can react negatively with the probiotics. Stir until creamy and smooth, pushing the probiotic up against the side with your spoon to evenly disperse.
- Cover the mixture with cheesecloth (or a very thin, clean dish towel – something that lets air in but keeps bugs out) and secure with a rubber band.
- Let the yogurt activate for at least 24 hours and up to 48 hours (sometimes longer – 48 hours is my sweet spot for thickness and tang) in a warm place. The longer it rests, the tangier the yogurt will become. In warmer climates and summer it’s easy to make yogurt if your house is warm (75 degrees F / 23 C and above). But in cooler climates or seasons, place the yogurt in the oven with the light on (do not turn on the oven), where it should have the right amount of heat to activate.
- That’s it! Once the yogurt has reached the right amount of tanginess and thickness for your liking (be sure to sample with a wooden spoon), cover securely with a lid and refrigerate until cold. Refrigerating will also thicken the yogurt even more, almost to a Greek yogurt consistency (depending on the brand of coconut milk you used)! For even thicker yogurt, line a fine mesh strainer with two layers of cheesecloth and set over a mixing bowl. Pour in the yogurt, then loosely cover with a lid or plastic wrap and let rest in the refrigerator overnight or for 12+ hours. It should thicken up quite a bit more.
- You have coconut yogurt (!!), which can be enjoyed plain as I prefer it, with fruit, or even with Fruit Compote. You can also add a bit of sweetener or flavor at this point, such as maple syrup and/or vanilla extract.
- Store covered in the refrigerator for several days (mine kept for 7 days). You’ll know it’s gone bad when the smell is off-putting or there is mold.
Video
Notes
*Nutrition information is a rough estimate calculated without add-ins or sweeteners, using full fat coconut milk.
*Method heavily adapted from the amazing Laura Miller!
*Recipe updated 7/24/17 after another round of testing and troubleshooting!
* Recipe makes 1 1/2 cups yogurt.
Dar says
Is it normal for it to get frothy? The color is normal and taste is tangy.
I want to make it with L. Reuteri, and from what I’ve read it sounds like it prefers an anaerobic environment. What happens if you put the lid on right at the beginning to limit the amount of oxygen present?
Gina says
I have 2 questions….
One …. is it recommended to use milk that is room temperature or can the milk be refrigerated first?
Two… if I only have acidophilus on hand will that work just as well as the probiotic blend?
Thank you for this and all your recipes. Looking forward to making the mozzarella cheese soon
Blessings to you and your family
Hi Gina, thank you for your kind words! We use room temperature coconut milk. That probiotic should be fine!
Nat says
This canned coconut milk says to refrigerate after opening. I’m not sure this is safe unless you refrigerated it immediately? Refrigeration temps shouldn’t kill or damage probiotics— some brands require refrigeration anyway.
Hi Nat, similar to making dairy yogurt from milk, the probiotics help promote the growth of beneficial bacteria, which is why it doesn’t require immediate refrigeration. If you refrigerate immediately, it won’t get tangy. Hope that helps!
Mary says
I am wondering what the capacity of your Weck jars are because the link above took me to 4.5 liter which is huge compared to what you are showing in the video.
Also, have you tried stirring in any non-dairy protein sources and if so, what?
Thanks!
Hi Mary, we believe 4.5 liters is referring to the total capacity of 6 jars. Each jar should be about 3 cups or 3/4 liter. We haven’t tried adding any non-dairy protein sources, but if you do, we’d suggest adding after the fermenting process so it doesn’t interfere. Hope that helps!
Candi says
Would this work with lite canned coconut milk? Looking for a lower fat option. Thank you!
Hi Candi! That should work, the yogurt just won’t be as thick!
Jenny says
I’m planning on making this real soon! It looks so easy. My question is do you eat it with a plastic spoon, so not to kill the good bacteria?
It’s fine to eat it with a metal spoon! The plastic spoon is just for before refrigerating.
David R says
heya, thank u for what u do;)
so in short, is there an organic coconut cream that doesn’t have guar or the like….that you recommend?
Respect
David
Thank you for your support, David! Hmm, that’s tricky! Nothing is coming to mind. Savoy doesn’t have guar gum, but isn’t organic.
Mark Darnell says
I’ve made 3 successful batches of coconut yogurt using this recipe and really appreciate the effort you made to share this. In an effort to thicken the final product a bit more I am experimenting with adding gelatin. To do this and to successfully initiate the gelatin I established 2 separate bowls (1 can each). I brought one bowl up to 180 degrees and added 3/4 of a packet of gelatin at that point. I stirred the mixture for 5 minutes to be sure the gelatin activated then waited until mixture temp was below 115 degrees. At that point I added the 2 capsules of Renew Life Probiotic stirred with a “wooden” spoon and covered with cheese cloth. I then placed in a temperature steady enclosure (no heat). In 24 hours I will stir with a wooden spoon and incubate 24 more hours before placing in refrigerator.
Lovely! Thanks so much for sharing, Mark!
Mark Darnell says
You’re welcome. My experiment worked excellently and if you follow the modification I provided (to get thicker yogurt) it works very well. Key is to NOT add the cultures until the temperature of the second gelatin added batch is below 115 degrees. I now am extra cautious and wait until the temp is below 80 degrees. I placed the preparation uncovered in the oven (to maintain a constant temperature for 48 hours. I stir the preparation with a wooden spoon after 24 hrs. and again @ 48 hours and place in the refrigerator for 12 hours. The texture is firmer in consistency and a single serving is great with a small amount of honey and 5 raspberries. Thx so much for helping me develop this wonderful and healthier yogurt.
L. says
Thank you for this recipe!
I have read that with dairy-based yogurts, you can use a little bit of your yogurt to make another batch, as the bacteria in the little bit can act as a starter for another container of milk.
Can coconut yogurt be used the same way, or do you need to continue to purchase cultures if you want to keep making coconut yogurt?
Thank you,
L.
Hi L, when we tested using the previous batch as a starter (using 2 Tbsp of coconut yogurt), we found it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work. Hope that helps!
L. says
Thank you!
Condra Mace Dillon says
Help! I let mine sit for 48 hours & when I removed the cheesecloth it had a very strong smell similar to room temperature parmesan. I tasted a very small amount & it tasted ok. I’m wondering if I need to toss it and try again though due to the smell.
Hmm, it’s hard to say! It does sound like some unfriendly bacteria may have gotten in there.
Condra Mace Dillon says
Thanks! I’ll give it another try.
Charles Whealton says
First, thanks very much for this video. The lady featured in it strikes me as knowing her stuff. Before happening on this site, I made the mistake of purchasing one of the top not-so-great brands of coconut milk with no guar gum. I’ve ordered your two top brands. There are so many recipes out there for this, it’s confusing. Some say to stay away from guar gum, and some say to add either agar agar flakes, or tapioca / corn starch. I also read further down that if we are using canned milk vs. making it from actual coconuts, we don’t need to bring it to a boil to kill the bacteria first, as I do with my dairy based yogurt – and even those doesn’t always require boiling, depending on the process used to package it. When I tried my failed batch, I had boiled the coconut milk first. So here are my couple of questions.
You’ve mentioned to stay away from metal, yet I make some pretty good dairy based yogurt in my Mealthy Pot – I’m think I’m on at least the 20th generation from a store bought culture, which I read was impossible – it’s inside is metal. Is there a difference between dairy based yogurt and coconut based yogurt that makes metal work fine for one but not the other?
If I go the direct-to-jar route, would the temperature of an instant pot simply placed on “Yogurt” setting (I guess 110 to 113 degrees?) be a better move for consistency?
Do you recommend a thickener like agar agar, tapioca or corn starch?
It’s a really great video. Thanks very much!
Hi Charles, we’re glad you enjoyed the video! Very cool about your store-bought culture. If you’ve had success with metal, it might be okay, but we opted not to use it based on what we had read. Using the Instant Pot should work. We don’t find a thickener necessary.
Charles Whealton says
Great. Thanks very much for this. I’ve got two jars in my instant pot and they’re now just beyond 24 hours. I took them out briefly, stirred them some, but they’re still not thick – and I did use two tablespoons of tapioca starch. Then I saw another article – 24 to 48 hours to ferment and that particular one, recommends an existing culture from the store. Making dairy based yogurt was cakewalk compared to coconut, but I’m not done trying yet. Thanks again.
Lydia Szymanski says
I just tried the yogurt and am so excited by how thick it became. It also tasted delicious prior to being refrigerated. However, when I opened the jar after refrigeration, it smelled and tasted like sulfur. Any thoughts? I used Aroy-D Coconut milk and 2 capsules of Renew probiotics as recommended.
Hi Lydia, it sounds like some unfriendly bacteria may have gotten in there. Or does the Aroy-D product you used contain any sulfites?
Marti says
Fantastic recipe! I’ve made this several times now and thanks to your trouble shooting tips It’s worked out really well. With the last batch I’ve done an extra step at the end and strained past the greek yoghurt stage to make labneh. It looks and tastes amazing as well. Thanks!
Ooo delish! Thanks for the great review, Marti!
Carrol says
1/13/23
Heads Up Alert:
Sadly, NATIVE FOREST Simple, without guar gum, is currently getting very poor ratings at Amazon since at least December, 2022.
Apparently, consistency & flavor have changed; people are saying it seems like guar gum has been added. Even in cold winter weather or refrigerator, fat does not become solid.
Cans are dented or close to expiration dates.
The 365 PRODUCT is NOT available at this time; Amazon does not if or when product will be back.
Carrol from NYS
Charles Whealton says
Yeah, I bought a case of the Native Forest Simple with no Guar Gum before happening onto this website and did this in my Mealthy Pot where I do my dairy based yogurt without issue – each and every batch. Now I should state, this was my first time doing coconut yogurt though I did use a just purchased Renew Life probiotic, which is what the lady featured in the video recommended. After watching her, I ordered both the Savoy coconut cream and the Aroy-D coconut milk and I’m going to give them a try, but I’d REALLY love to be able to do this in my instant pot.
Desi says
Any suggestions for an alternative probiotic that works for children and adults? When reading about the suggested probiotics, I understood them to be for adults…? Thank you!
Hm, we haven’t tested with a probiotic that’s specifically for kids. They often contain flavor additives. Maybe try a yogurt starter?
Merilee Estes says
I made the Coconut Yogurt, it has been 48 hrs.. it has separated in the bottom is fairly clear liquid, but is thicker on the top. What did I do wrong?
Thanks, Merilee
Hi Merilee, it could be that the brand of coconut milk/cream you used didn’t contain guar gum, which helps prevent separation. Separation is okay though! Either stir it in, or put it in the refrigerator separated, then scoop off the creamy top layer. You can find more details in the bulleted section above the recipe. Hope that helps!
Meilani says
The link for Savoy. Is the cream, NOT the milk.
This is where the current link goes.
Hi Meilani, that’s the correct link! Coconut cream will also work, will just result in a thicker yogurt.
Sylvia Mann says
Thanks for this recipe and so many others!
With the coconut yogurt and coconut oil, I’m concerned there will be a coconut flavor? Can you also use oat milk yogurt, or some other type?
Hi Sylvia, this recipe does taste coconutty, but coconut milk is ideal for yogurt because of its fat content. We haven’t tried this with any other type of milk and aren’t sure if it would work.
Soilsistah says
Aloha, I’m trying my first batch. Curious, can you use finished batch as a starter for the next?
Hi! Theoretically, that should work. But when we tested using the previous batch as a starter using 2 Tbsp of coconut yogurt, we found it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work. Hope that helps!
Andrea Lato says
I’ve had my first successful batch of yogurt after multiple tries. I decided to use the Savoy brand as recommended. I used a different probiotic with only 10 billion count but I used five capsules to get close to the 50 billion (I know the recipe calls for two 50 billion capsules but I was hesitant to try so many). It actually worked great with just the five capsules! I am curious though, why aren’t we adding sugar? I thought you had to add sugar in order to feed the bacteria and get the tangy flavor (obviously you don’t because it worked without it). I have to use sugar to make dairy yogurt so am just curious if maybe coconut milk already has enough natural sugar?
Hi Andrea, we’re so glad it turned out well! Thank you for sharing your experience! Yes, the natural sugars in coconut milk make it unnecessary to add sugar. You could add it though, if preferred!
Beth says
I accidentally used a probiotic that also contains a prebiotic, but it seemed to work! Is the problem with a prebiotic that it might not work, or is it not safe to eat? THANK YOU
Hi Beth, if there are no signs of mold or an off taste/smell, it’s possible it worked!
Sarah Darnley says
How do I know what strength of probiotic to use. I have some that are different “billions” amounts…is there a certain number I need?
Hi Sarah, we have had the most success with 2 Renew Life 50 billion probiotic capsules. Hope this helps!
Andy says
Hi. Do you think 3 Renew Life 30 would work as well instead of 2 Renew Life 50? Reason: less initial cost.
Andy
We think that should be fine!
Sheila says
I made this, and after letting it sit for about 44 hours it became very lumpy. Is this normal? How do I get a smooth consistency?
Hi Sheila, what brand of coconut milk were you using? Was it creamy before letting it sit out?
Sally says
Accidentally just used one with a prebiotic. What happens if I do that? Is it ruined?
Hi Sally, if you used a capsule that is only prebiotic with NO probiotics, we don’t think it will work.
Dawn says
I absolutely love all your recipes and how simple everything is. I have severe allergies and can only use homemade coconut milk, not anything from a can or the store. Is there a way to make the yogurt with homemade coconut milk (it’s merely coconut and water)? Thank you in advance.
Hi Dawn, we haven’t experimented with that, but if you do, you’ll need to heat it first and bring the temperature back down before adding the probiotics. We’d suggest searching the comments to see if other readers have tried with homemade milks.
Saint says
Hello. I wanted to know if there is another probiotic that you would recommend? The one you mentioned is just a bit beyond what I would like to spend. Can you recommend another that you have tried and was successful/ would work just as well? Thank you in advance.
Hi, we haven’t tested with other brands besides what’s mentioned, but if you check the comments you can read about what’s worked for other readers! Hope that helps!
yuliya says
Hi i want to make this yogurt for our daughter. Question- we normally use a non-dairy probiotic for her -Klaire Labs- therbiotic baby- it says it is probiotics in an inulin base. So would that mean it contains prebiotic and is therefore unusable? Thanks!
Hi Yuliya, yes, that one does contain a prebiotic, so we can’t guarantee it will work, unfortunately!
WeeZlee says
This is incredible! I used the O organics coconut cream and Seeking Health probiota histaminX (thanks to another commenter). I cultured for 48hours and after refrigeration it came out just like Fage or skyr! Very thick and no straining needed!!!! Thank you so much for this recipe. No more store bought watery non dairy yogurt…
Whoop! That’s amazing! Thank you for sharing your experience! xo
Vegan Lifestyle says
I haven’t been on your website for several months. I am somethings bothering me…please please drop the background music. It is very distracting from your tutorials. If nothing else then change the music to something much much softer and less annoying. Your recipes are wonderful I just don’t need to hear the background clutter. Every recipe I use is always
a success.
Stormi Martin says
How about just turning the volume off? Problem solved.
L. says
Could turning off the volume also turn off the narrator’s explaining the steps, though? Maybe that’s the difficulty, that it is hard for Vegan to hear the narrator with the background music.
Jenny says
I agree with he background music was very distracting. Thank you
Marine says
Hi! Thank you so much for your recipe, the video is amazingly detailed this is such a great resource! I just tried the recipe and I am having a small issue with yogurt texture. I used the Whole Foods coconut milk you recommended, but didn’t have yet the probiotics and used 2 tablespoons of a store bought coconut yogurt I had. I set to ferment overnight in oven with light on. In the morning it smelled like good yogurt but had separated so I scooped up only the top layer and put in the fridge. Before going in the fridge, yogurt had a nice slightly liquid yogurt texture. After 8 hours in the fridge, it solidified a lot and after mixing had a grainy texture. The taste and smell are still really great, only texture became too grainy. Would you have any tip to troubleshoot? Is it from the temperature transition oven with light on to cold fridge? Thank you!
Hi Marine, we’re so glad it was helpful! Perhaps try straining through cheesecloth and/or mixing with a whisk? Hope that helps!
ElleBee says
Yum this is GREAT! I used the imperfect foods brand of full fat coconut milk and it is delicious.
Lovely! Thank you for sharing your experience! xo
mary smith says
HELP! I just tried this. (I’ve been using an instapot previously which requires heating and cooling and 36 hours etc). I used coconut cream instead of milk – was that a big mistake? It separated while resting and it didn’t really work. I moved it into the fridge and only the very top layer is thick enough to be yogurt. Note that I used a large mason jar so there was space between coconut and paper towel (I didn’t have cheesecloth). I bought the probiotics you suggest. I LOVE coconut yogurt and want this recipe to work for me (and love your minimalist baker stuff!).
So, I guess my questions are:
1) Why wouldn’t coconut cream work? Do I have to use coconut milk? ( I apologize if that’s a dumb question since you SAID to use coconut milk)
2) is cheesecloth necessary – I read that paper towel is fine
3) is the problem too large of a mason jar (too much air)
4) I know you recommended whisking if it separated, but it didn’t separate until after it had sat for 12ish hours.
THANK YOU in advance for answering my questions… I cook a lot and hate when things that seem so easy don’t work out 🙄
Hi Mary, sorry to hear it didn’t turn out right! Was the flavor still good? You can give it a good stir before eating. Coconut cream has a higher fat content, which could yield a different result. A cheesecloth is helpful, especially to thicken the yogurt more (see the section above the recipe for instructions). We don’t think too large of a mason jar would be an issue. We’d suggest checking out the video for additional troubleshooting tips!
Margaret Blair says
I have made this but it keeps separating over the 48 hours . Help ! What am I doing wrong please?
Hi Margaret, when you say separating do you mean it separates into some thicker cream and some “water”? Does it become creamy and smooth when you mix it? Or is it curdling/spoiling in some way?
Barbara Connolly says
I have made this before and want to make it again. I used the 365 yogurt and the Renew Life 50 billion probiotic but mine didn’t come out as thick as it looks in the pictures here. Is there anything I can do?
Hi Barbara, we’d suggest checking out the troubleshooting tips above the recipe. Hope that helps!
Laura says
I wished this receipe worked I have long looked for a easy vegan yogurt!
I used native forest brand this does not work even used the sieve with cheesecloth- runny runny. Well at least I can use with smoothies…
Thanks for trying but I will have to find a better receipe.
Hi Laura, we’d suggest taking a look at the troubleshooting tips! Depending on which Native Forest product you used, we suspect it didn’t meet this criteria: “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.”
Jean Kunzle says
I followed your video and used the 365 coconut milk but when I used the whisk to mix the coconut milk, the yogurt came out a little lumpy. So the next time I used my blender to mix the coconut milk and it came out better then regular yogurt. It was creamy and thick! This happened twice. Then I got a new case of 365 coconut milk and every batch since then (three times) has seperated and the top of the yogurt has a think foamy consistency. I have tried stirring it and putting it into the refrigerator but it still seperated. I have also tried to scoop off the top but it gets thinner and thinner as I get closer to the liquid. So I just tried putting it into a strainer with cheesecloth and am hoping that does the trick. Meanwhile, I also ordered 14 cans of SAVOY coconut cream. I just made it and I was very surprised to see that when I opened all four cans (I was making two large containers) they were like a milk consistency. There was no thick creamy top layer with liquid on the botton. All four cans were like milk. So I did not have to mix the coconut cream until I added the probiotic capsules. I can let you know how it turns out but when I saw your video the SAVOY coconut cream you showed had a thick creamy top. So I don’t know what to think about this. Do these companies change their recipes? The ingredient says coconut extract 70%, water.
I’ll let you know how the SAVOY batch turns out.
Hi Jean, thank you for sharing you experience and sorry to hear the texture wasn’t right without blending. Companies do change their recipes sometimes and there is some variability batch to batch. As for the 365 coconut milk being lumpy, is it possible it’s really cold in your kitchen or where the coconut milk was stored?
Jean Kunzle says
I was able to solve my 365 coconut milk issue and the SAVOY issue by putting them into a sieve like you explained in your video and both turned out quite nice. But I will stay with the 365 coconut milk because it appears to make more yogurt, whereas, the Savoy seems to have more liquid that gets removed so it provides less yogurt.
Great! Thank you for the update, Jean!
Marcy says
Jeanne,
Thank you for documenting your experience/trial and error. This is a gift to me. I will try the recipe and use a blender.
Happy New Year
Ashley says
Hello. I am going to try to make this with the #1 choice savoy can you suggested but I am confused because the recipe says coconut milk, but the can you recommend says coconut cream. Just want to verify the coconut cream is correctand okay to use? Thanks. =)
Hi Ashley, sorry for the confusion! Savoy is a good option if you’re looking for a thicker yogurt. Hope that helps!
Jean says
I bought 14 cans of Savoy coconut cream and so far four of the cans were like I was pouring milk. There was no thick creamy coconut cream at the top. I had to throw out the yogurt because it would not thicken. I even try putting it through a seive but there was no yogurt left to eat after I did that. What do I do with the remaining 10 cans?
The 365 orcanic coconut milk worked great sometimes and other times seperated. When it seperates I put it into a sieve and then get a nice thick yogurt.
Hi Jean, sorry the Savoy hasn’t worked well for you. We have many recipes that use coconut milk and coconut cream. You can search by ingredient in our recipe index.
Ann says
Made this with your recommended brands and loved it. Strained it with cheese cloth and was so creamy and delicious. Could I use Whole Foods 365 coconut cream instead of milk? To to get more out of a single can instead of the milk that has more watery liquid? Im half way though trying it with a batch like that with coconut cream but it has little dark dots on the surface. Is that normal?
Hi Ann, we’re so glad you enjoyed it the first time! It sounds like the batch with coconut cream could be moldy and something may have gone wrong. We wouldn’t think using coconut cream would be the issue, but it’s possible the higher fat content interfered with fermentation? It could also be worth another try if you’re up for it!
Lauren Stacy says
The recipe, which I followed to the last detail, just didn’t work for me. I followed all instruction’s tips and used the same products that were recommended. It did not set up right, and it is still liquid. It’s been sitting out for over 48 hours, as well. Disappointed that I now have to throw it out. I definitely recommend that people just bite the bullet and purchase a good yogurt maker that’s under $100 and cheaper and make fool-proof yogurt. This was a pain and a disappointment.
Hi Lauren, we’re so sorry it didn’t work out for you! Did you try straining through a cheesecloth to thicken? There are additional tips in the video and above the recipe.
J says
To those who say it didnt set up.
Any chance you accidently used a metal whisk to mix or spoon, to taste it? Use a rubber , or silicone wrapped whisk and only wooden or silicone spoons.
Or any chance the probiotics are old?
If it goes sour, not just tangy. It may be that the coconut milk was sour from the can. I have had some sour surprises from coconut milk and you have to taste test it before using it. It cN also be a nit bitter if they use too much weird preservative.
Jen says
Very easy recipe and the final product came out great! I used Thai Kitchen’s Full Fat Coconut Milk and Seeking Health’s Probiota Histaminx probiotic. I followed all the directions to a tee. I was concerned at the end because it was not thick, but I ended up straining it through cheesecloth and it became thicker. I added maple syrup and vanilla bean powder to sweeten. Thank you for an easy to follow recipe! It’s difficult for me to get nondairy items where I live so this helps out tremendously.
We’re so glad the recipe was helpful and you enjoyed the result, Jen! Thank you for sharing! xo
Heather B Hickman says
Ok, I got bold and just did it! My coconut milk was not listed in your trials – it is Thai 2 Ingredient Coconut Milk in a 25.6 ounce “tetra pack”. I poured some into the jar, added 2 capsules of Renew Life, added the rest, tightened the lid, and shook it for all I am worth! Then I replace the lid with cheesecloth. I also had a wee bit of Almond Milk yogurt in the fridge, and another carton of the coconut milk, so I repeated the process with 2 teaspoons of almond milk yogurt “starter” in another jar. They are on top of my fridge at about 75 degrees F for the next 24-48 hours.
Thanks for sharing your experience, Heather! Hope you love it!
Devon says
How did yours turn out with this brand???
Heather says
Thai 2-Ingredient coconut milk in the tetra pack – It worked well! The one with the pro-biotic capsules seemed to start going bad after 2 days, so I had to use it up. The one with the almond milk starter was good for 6 days before it began to develop the … moldy? odor.
Heather B Hickman says
I have all the ingredients from another blog I had read, then found yours – thankfully! So now I have sterilized my jars and spoon :)
I am about to make this now, but – if you have to shake the coconut milk, then pour it into a jar, then add the probiotic, then stir – couldn’t I just add the probiotic to the coconut milk and shake vigorously, then pour the whole mixture into my jar? (I may be the world’s laziest cook – don’t want to do things twice ;)
Beatrice Rabkin says
Hi Is it possible to use the probiotic (pro-fungi) saccharomyces Boulardii to make coconut yoghurt?
Thank you
Beatrice
Hm, we aren’t sure, but it’s not one of the strains typically used in yogurt making. For best results, we’d suggest using a probiotic that has at least one of these strains: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium lactis, and/or Lactobacillus acidophilus. Hope that helps!
Barabara says
Hi! I’m about to try the recipe but I don’t have probiotics in capsule only coconut kefir (which has around 30 million CFU), do you think it will work or should I just buy some capsule probiotics?
Hi Barbara, we haven’t tried it with coconut kefir and aren’t sure if it would work. It would likely end up more like kefir vs. yogurt. We’d suggest probiotic capsules for best results!
Eileen says
Would you be able to describe the flavor besides tangy? I’m almost at 48 hours and I tasted it and it’s rather sour. Wondering if it will improve or it’s messed up
Hi Eileen, hmm! It sounds like it may have gone a bit too long. It should be tangy, but still pleasant and not sulfury or sour.
Eileen says
Is there a way I could turn it into sour cream?
Possibly! We have a recipe for cultured sour cream here.
Maggi says
I made this with the recommended Savoy D cream and Renew Life probiotics and my end product tasted great but was a little grainy. Any suggestions?
Hi Maggi, perhaps try straining through cheesecloth and/or mixing with a whisk? Hope that helps!
Elaine McLean says
My coconut yoghurt ended up lovely consistency and tasted really good but it had a sort of crust on top, can anyone tell me what that is? I used an Asian brand coconut cream and top off a can of coconut cream and Mad Millie starter. Don’t really know what this top crust was if anyone can help.
Hi Elaine! We suspect the top is simply drying out slightly which is creating the crust. Is it possible your container isn’t totally airtight? Hope this helps!
Elaine says
No, not airtight. I thought best to avoid being airtight as your tutorial uses a cheesecloth covering. There’s plenty of condensation on the lid but it’s not an airtight lid.
Ah, so it sounds like the crust developed during fermentation, not after transferring to the fridge? Hmm, we’re unsure as we’ve never had that experience! Perhaps another reader will be able to chime in?
Glory B. says
Hi. I made this twice and both times it turned out completely liquid-y. Both times I used the Aroy-D coconut milk. The first time I used a NOW Foods probiotic. The second time I used the recommended Renew Life Ultimate Flora 50 Billion probiotic that I had just purchased at a store which refrigerates their probiotics. Each time I had the jar set in the oven with the light on – it was very cozy-warm in the oven. 48 hour later – just liquid. Not sure what I could have done differently.
Hi Glory, it should thicken a little, but not as much as dairy yogurt. To thicken it 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. Hope that helps!
Glory B. says
Thank you! I set that up overnight in the refrigerator and it separated the liquid from the creamy yogurt.
Great! Thank you for the update!
Cathy says
Has anyone made the yogurt in an instant pot ? Would you adjust the time at all?
Veronika Popic says
Hi! I’m Veronica, I live in Mexico and haven’t been able to find a canned coconut milk appropriate for the recipe. Would it work with home made coconut milk?
Hi Veronika, with fresh coconut milk you’d need to heat and cool it before adding the probiotics to kill any unwanted bacteria. The canning process is what allows skipping this step. If you try it, we’d suggest referencing a recipe that involves heating/cooling for best results. Hope that helps!
Emma says
Hi! I made this and let it sit for 48 hours. There’s yogurt at the top, and lots of liquid under it. Do I keep that liquid? Or just the top part?
Hi Emma, if you prefer a thinner yogurt, you can stir and enjoy all of it. If you’re looking for a thicker yogurt, you can scoop off and enjoy just the thick part.
Stephanie says
I haven’t made this yet, but just a thought as to some of the people who used the oven light method and had a sulfur-smell to their yogurt. Is it possible they have gas ovens? If so, it might be that residual gas odor from the oven or the pilot light might have seeped into the yogurt. I saw a helpful tip on another yogurt thread where people would place the yogurt inside an insulated bag (and some even wrapped a hand towel around the jar inside the bag) then zipped it closed for the 24-48 hour fermentation process. It might be possible that would help for people who have homes that aren’t quite warm enough and have gas ovens in order to possibly avoid any residual gas smell from permeating the yogurt since they add sulfur to gas to aid in detecting a leak.
Thank you for sharing, Stephanie!
Tara E says
Hi – I’m trying this now for the first time. I purchased refrigerated probiotics. Will these be okay sitting out for 24-48 hours while the yogurt processes?
Yes!
Elisa says
Hi! Thank you for this recipe. I’m from Italy and I can’t understand what 1 14 oz means… I saw 14 oz is nearly 400 grams, but how should I interpret that “1” before “14 oz”? Thank you
Hi Elisa, sorry for the confusion! That means to use one can that is 14 ounces in size. Let me know if that’s still unclear.
Elisa Annamaria Benvisto says
Thank you for your (fast too) answer. It’s clear now! But this unfortunately add one more problem… if it’s one 14 oz can it means I have to use 2 capasule of Renew per 14 oz of yogurt..and I don’t know if it’s the same for you but I have to pay 26$ for a 30 capsules, meaning I get to use the term 15 times, so it’s 13$ per yogurt…not sure it’s convenient for me (since I read you can’t use for starter the yogurt you made before). What do you think?
Hi Elisa, we’re not following on the calculation. Each batch of yogurt makes six 1/4-cup servings. So 30 capsules would make 90 servings or 28 cents each. Hope that helps!
Hélène says
1 1/4c is the yield listed. At $13 a batch WOW It would be a very rare yogurt at my house even if I was lactose intolerant (I don’t buy it so the cost in the store is irrelevant). I would not bother with the effort and just pop the 2 pills. I like coconut milk in many things already. Even a 1/3c serving would be not enough to satiate me for yogurt.
I think I’ll try it with a cheaper quality brand w/o prebiotics and see what results. I can drink it or put in smoothie if it’s too liquidy.
Thx for the very thorough vid.
Tris Healy says
Hi! I think I see what the confusion is here: the ounces in 14oz is *fluid* ounces/fl.oz., which is a measure of volume, not ounces as a measure of mass. You’re looking for ~414mL.
It’s very common in North American cooking to refer fl.oz. just as oz., but I’ve seen it cause confusion before for someone used to metric measures. (… and also with people used to imperial/North American measures, because it’s not *always* clear from context, either…)
India says
That math is wrong.. $26 divided by 30 capsules is $.87 each, times 2 capsules per batch is $1.74.
L. says
Have you tried using the coconut yogurt as a starter using more than 2 tablespoons of it (I’m afraid I asked about using homemade yogurt as a starter before seeing that another commenter asked that question)? I saw a website that suggests using 2 tablespoons of yogurt (store bought) as a starter.
Elisa Annamaria Benvisto says
Mmhh… but 1/4 cup are 32 grams.. and a portion of yogurt here is at least 250 grams… ence the confusion… but I’m going to try this anyway, that’s the best way to see (and taste) if it can be a solutions for me too!!
Ellie brady says
This is just for one recipe/serving, correct? In order to make more yogurt, you need to repeat the whole process? You can use a small amount of the yogurt and add more coconut milk and repeat? Kind of like a sourdough?
Hi Ellie, theoretically, that should work. But when we tested using the previous batch as a starter using 2 Tbsp of coconut yogurt, we found it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work. Hope that helps!
Sherri says
Could you show a pic of the box of probiotics please. I looked at the renew life 50 billion and it says critical care. Is that the right one?
Hi Sherri, it looks like that one might have added inulin (which is a prebiotic and could interfere with fermentation). Here‘s the one we used. Hope that helps!
mike riley says
I live in Thailand and have access to fresh-pressed coconut cream where they literally press the shredded coconut meat under high pressure with no added water. I’m hoping with access to this kind of raw material I can get great results but will it be too rich?
As an aside… just so you know – you are not sterilizing the equipment using the processes you show. That is sanitizing. The scientists have different criteria for each term – where sterilization essentially kills every germ, good, bad or indifferent and sanitization kills many, probably most and is quite normal for use in the fermentation world like beer and wine
Mike says
I’m not an expert so I’m just speculating but doesn’t the canning process typically involve heating the product to kill bacteria? If so, canned coconut milk should be a sort of blank canvas in which you can culture your probiotics and make yogurt.
If you’re talking about fresh coconut milk/cream that you’d buy in a wet market (I’ve only been to the Philippines but I assume it’s a similar setup) or even milk that you’d make yourself, I would think that it would be filled with bacteria that could outcompete your probiotics or otherwise spoil the yogurt.
Also, coconut cream is extremely rich so I think it might be better to use something closer to canned coconut milk. I imagine it’d be like using dairy heavy cream.
Good luck! And report back if you try it out.
Samantha says
Hi Mike Riley,
That sounds absolutely delicious…I can’t imagine it could ever be too rich ;). I used to buy a coconut yogurt that was made with coconut cream and it was excellent. If you wanted to make sure the coconut cream/milk you use didn’t have any unwanted bacteria in it, you could heat it to boiling beforehand, let it cool to body temperature, and then add the probiotics and proceed.
I was thinking that too, about it not really being “sterilized”, but if she’s getting a good yogurt with this process, then it must be ok. If someone was truly worried about it, they could follow the canning sterilization protocol.
Nina says
Hi I recently made this and let it ferment for about 48 hours total because a different recipe said that would be perfect, with stirring half way through. It is winter currently and my house is heated usually above 72 unless nighttime. I finished by refrigerating my yogurt over night and tasted it and it was so sour, seemed rotten. The smell was awful too. Help!!!
Used two 50 billion probiotics. One can of classic organic coconut milk. Covered w a nut milk bag and secured w band! Did it just ferment way too long? I thought it would at least somewhat taste like coconut but this stuff was inedible!
Hi Nina, sorry to hear that! What brand of probiotics were you using? Is it possible they contained PREbiotics? Did you make sure to sterilize all equipment before use? It’s possible 48 hours was too long. Be sure to check out the video for additional troubleshooting tips if you haven’t already!
Nin says
I used RenewLife and I don’t see and prebiotics in it!! I did not sterilize everything and used a metal spoon so that must be the issue! Not sterilizing everything can cause it to become spoiled rather quick?? Also I will make sure to taste it after the first 24 hrs because I think my house is warmer than I realized. Thank you!!
That probiotic should be fine! It sounds like not sterilizing was the issue as it can introduce unfriendly bacteria.
Nina says
Thank you so much for your timely responses :)) I will let you know how my next batch goes… once I attain some more coconut milk! The sterilization seems very important and I will be incredibly careful next time because with pets and people everywhere I am sure some funky bacteria got in there, haha!
xo! Wishing you better luck next round!
Edwinia says
I made this recipe and then I put in my blender with some thawed frozen strawberries, and 5 teaspoons of raw sugar. It became runny after blending it but it looked and smelled just like regular yogurt. And I thought it tasted ok, but my son said it tastes Awesome! Thank you so much for a yogurt we can eat without getting sick, or breaking the bank.
Yay! So glad you enjoyed this recipe, Edwinia!
Lara says
Hi lovely,
I made this recipe two days ago. The coconut milk jars are still sitting on my bench top but nothing has happened. The milk has separated into a thicker white part and a watery almost translucent part. I used organic coconut milk with no other ingredients aside from coconut milk extract and water. I used two probiotic capsules and iced well. And covered with cheesecloth. Do you know what might have gone wrong?
Thank you.
With love,
Lara
Hi Lara, what temperature is the room they’re in? We’re wondering if perhaps it’s too cold and they might benefit from moving to a warmer spot. Hope that helps!
Lara says
Hi,
It’s summer here in Western Aus. The kitchen where the jars were sitting was always between 22-33 degrees Celsius.
I left them for three days but threw them out yesterday.
Bummer! Sorry to hear it didn’t turn out. Is it possible the probiotics were old or not a high-quality brand?
Lara says
Hmm. The brand is Spectrum-Ceuticals.
Thanks lovely!
Meagen says
Hi Lara! I’m wondering if the absence of any type of thickening and/or binding agent in the coconut milk is the cause. I’m doing the Autoimmune Protocol (AIP) diet, which prohibits those binders (like guar gum) that are typically in shelf-stable coconut milk. I’ve tried three separate times to make this yogurt and it never ends up as thick as it’s “supposed” to be according to the recipe. However, it does thicken a little once it’s refrigerated for a day, and I just drain off some of the liquid and mix the rest in with the more solid part right before eating. I also would put the jars into the oven at night, during the “fermenting” period of the 48 hours, and leave the oven door open so the light would stay on and the jars would not get as chilly. During the day they just stayed on the counter.
It’s great with fresh fruit, in a mango lassi type drink, and as a sub for sour cream. I wish it could get thicker, but I really think it’s that added guar gum or other agent that’s giving others the thicker, Greek style results. Maybe someday I’ll do a side by side test with both kinds of coconut milk to confirm, haha!
I hope this at least helps rule out an issue or maybe gives direction on how to alter things to try again. Best of luck, and happy yogurting!
Lara says
Hi Meagan,
Thank you very much for taking the time to respond to me with your advice! My coconut yoghurt was literally like lumpy water, so I don’t think I could have saved it. The nights didn’t get very cool (lowest 22 degrees celsius, but I will try to oven light trick next time, or buy a brand with guar gum (although I don’t like the idea of it!). xxx
Lara
Kathleen says
Hello – love your coconut yogurt recipe. I am looking to make my own higher protein yogurt. Do you think this would work with higher protein plant milk sources – Ripple (pea protein milk) or Silk Soy Protein plant milk?
Thank you!!
Hi Kathleen, we haven’t experimented with those milks, but you’d need to heat them and let cool to the right temperature for proper fermentation. With canned coconut milk, the canning process does that step for you!
Jan Booth says
Hi Kathleen, I make soy milk yogurt on the regular. I use plain no sugar no flavor added soy milk about 1 gallon at a time (we love yogurt here). 4 32 oz cartons soy milk, 4 cups non-dairy creamer (like coffee mate), whisk together and cook on a pot ’till it is 194F, then stir constantly and whisk for 12 minutes. After 12 minutes, put the pot in a sink with ice and water for a cool down. When it is under 114F, I add yogurt culture (however I plan to try out using a pro biotic now because of this article). I decant the mixture to some wide mouth canning jars (7), and put them in my 10 quart insta pot on the yogurt setting. (I also use the insta pot steam function to sterilize the jars and lids before using). After the 8 hours, I put them on the counter top for another 12 hours because I like tangier yogurt. This yogurt is super thick, creamy and delicious right out of the jar – no straining required.
Megan says
Hey 🙂
Thanks for this east recipe!
Do you need to eat the yoghurt with a wooden spoon?
No, a metal spoon is fine after fermenting and transferring to the fridge. Hope that helps!
Kyndra says
I love the sound of your recipe, I just have one question. If you’ve made a successful batch can you use your previous batch to make a new one?
Hi Kyndra, We tested the idea of using the previous batch as a starter using 2 Tbsp of coconut yogurt and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work. Hope that helps!
Kyndra says
Thanks for letting me know! I just got done fermenting it in my yogurt maker and it smells like cheese or maybe Ghee. I hope that’s not the “odd smell” you were talking about!
Hm, that does sound a little suspicious!
Meagan says
Hi – question! Why are we not able to use the probiotic with the prebiotic? Thanks in advance! (if someone has already asked this and I missed it, I apologize)
Hi Meagan, it can interfere with proper fermentation. Hope that helps!
Tim says
Just used this recipe for the first time. Didn’t find/read all the instructions and used Thai Kitchen organic coconut milk (which contains guar gum), two of The Vitamin Shoppe’s Ultimate 10+ 30billion probiotic caps, and stirred them together with a metal spoon! A badly designed heating system leaves one room at about 78 to 82deg – after 20 hours at that temperature I have beautiful thick creamy lightly tangy yogurt! Will make excellent tzatziki for Christmas Dinner appetizers.
Great! Thank you for sharing your experience, Tim!
Susan says
I made this with Aroy-D coconut milk and the texture is a bit runny. Is this typical for this brand of milk? Or do I need to leave longer? Im overseas and not able to access Savoy brand.
Hi Susan, How does it taste? If the tanginess is where you want it, we wouldn’t suggest leaving it longer. If you want to thicken your yogurt 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!
Emma says
Hiya, I just made this! left out for 24 hours, popped in the fridge over night and It has thickened up very nicely,
but when I took the lid off it smelt quite strongly of eggs almost? It doesn’t really taste eggy, do you think it will still be okay?
Hm, it’s tough to say! It could mean there’s some unfriendly bacteria growing in there, so to be on the safe side, we would not suggest consuming it.
Marg M says
Does the number of the probiotic matter for the recipe, or is there a minimum number you would recommend? You mention two brands, one 50 billion and one 10 billion. A local natural foods store sells probiotic in bulk and in capsules, each with different numbers. Thanks!
Hi Marg, we would suggest using at least 10 billion CFUs. The more probiotics, the tangier it will be. Hope that helps!
Isabel Gregório says
hello !!!! CaN i use the yogurt maker? How less time should IT be?
Yes! It should take about 12-24 hours, depending on your yogurt maker and preferred tanginess. We’d suggest referencing the instructions on your yogurt maker to double check timing.
Isabel says
more coconut can for the trash (already 4 in total of my experiences).
I am very sad, it seems that I will never be able to make this yogurt.
I didn’t use the recommended brands (I didn’t find it in Portugal) but I used a can of organic coconut milk, 60% coconut. it always separates…. I used probiotics now 25 billion.
I do not know what to do ….
Sorry to hear that, Isabel! A little separation is normal and can be resolved by stirring it just before eating. Using a brand of coconut milk with guar gum in it will reduce separation. Hope that’s helpful if you give it another try!
Anisa says
Maybe you could add xantham gum or guar gum to your coconut milk? A tiny pinch should be enough. Also check in your can that fat is above 17 Gr per 100 gr or milk.
Donna B says
We are making yogurt but we have the probiotic in powder form, not capsules. How much do you think we’d need to use? How much is in a capsule? If you can help that’d be awesome!
Hi Donna! We think ~1/4 tsp would be the equivalent of two capsules. Let us know how it goes!
Cat Logan says
Do you let it sit out or refrigerate while waiting for it to thicken ?
After the fermentation time at room temperature (24-48 hrs), we transfer to the refrigerator and it thickens more. Hope this helps!
Diana Welvaert says
Ok..made this twice. First time used correct amount of yogurt, glass jar, etc. followed all the directions to the t. Tried to keep the jar at correct temp. My oven light does not stay on unless oven is on..! So that was a fail, so wrapped in warm towel..tried a grown light, lol, sort of worked. Let it sit for 48 hours..and very sour..not a nice flavor. So added some maple syrup to it. Sort of worked, but not super impressed. So went and bought two cans of organic coconut cream. This time, after researching, realized it tastes more sour the longer it ferments, that 24 hours should work, also used the yogurt setting on the instant pot for warmth. Then put in fridge. When I took it out, the top part was hard!. like really crunchy..and then lots of water on the bottom, like one inch. tried to stir but very grainy etc. So now that one sits in the fridge with straing cloth. hmmm. This is def not easy peasy..So many variables. sigh..going to see if I can salvage this into sour cream. lol..but not as I had hoped.
Hi Diana, sorry to hear it’s given you trouble! It sounds like you’re on the right track with decreasing the fermentation time. We’d suggest trying a brand of coconut milk with guar gum in it to reduce separation. It may still need stirring after it’s been in the fridge, but shouldn’t have a hard and crunchy top. Hope that helps!
Claudia says
I’m so excited about this recipe! Q – I didn’t whisk the coconut milk before combination. It’s definitely a bit clumpy. Is it okay to go in with a plastic whisk a few hours in, or should I just leave it alone and maybe address the texture during straining?
You could whisk it a few hours in!
Jon says
I have had good luck using Thai Kitchen coconut milk and Renew Life Ultimate Flora 30 billion CFU (all I could find at the grocery). It takes about 5 days for a good, thick yogurt, but that might be faster if you can manage warmer temps.
Great! Thank you for sharing your experience, Jon!
Tess Renaud says
Just wondering, if I want to add vanilla, fruit, or sweetener to it, do I do that after refrigeration? Thanks.
Yes, after refrigeration! Hope you love it!
Rizwana says
Hi, I made this coconut yogurt unsuccessfully 3 times with just one strain – saccharomyces boulardii. This is because I miss yogurt and I am currently on a candida diet and shouldn’t be on any probiotics but this strain is potentially OK in the healing process. When I left my jar in a warm place it overflowed and was slightly foamy on top, with whatever overflowed leaving oily drips everywhere. It is quite tangy/sharp and still fairly liquid with no separation after about 7 to 8 hours so have moved it to the fridge. I’m not sure that it will ‘set’ as I’ve read you need certain strains to make a set yogurt, and it will probably be more of a probiotic drink. Do you think it will be OK to use still, or did the foaming/overflowing indicate its gone bad? Also is it possible to make it more of a set yogurt with a thickener or gelling agent/gelatin? Thanks.
Hi Rizwana, we haven’t tried it with saccharomyces boulardii, but as you mentioned, it’s not one of the strains usually used in yogurt making, so we aren’t sure it will work. There are some recipes that use gelatin, but you’d need to cook and cool it before fermenting. Sorry we can’t be of more helpful on that!
Efraim says
“My go-to probiotic is Renew Life Ultimate Flora 50 billion. However, the company does not confirm whether or not it is vegan”
I asked them via Facebook whether it is vegan or not. it is!
Great! Thanks for sharing that, Efraim!
Efraim says
you are very welcome. I guess it’s better to update the article?
PS why don’t you heat the coconut milk? I asked on youtube I guess you missed it
Hi Efraim, the coconut milk gets heated in the canning process.
Efraim says
by heating it I mean 82C then cooling back to 42-44C…
Fede says
I followed precisely the instructions of this recipe and the taste was awful. It tasted like rotten eggs! And, YES! I’ve sterilised the jar, used exactly the same brands of probiotic (and they weren’t expired or old since I bought them specifically for making this yougurt), check the temperature etc…
The consistency was perfect after refrigerated it.. the smell/taste absolutely disgusting 🤢
Hi Fede, we’re so sorry to hear that was your experience! Is it possible your coconut milk contains any sulfur-based additions?
Melanie says
I used what I had on hand: Thai Kitchen canned coconut cream (not milk!) and two 25 billion cfu Klaire Labs capsules and this was perfect at the 48 hour mark 💗
Amazing! Thank you so much for sharing, Melanie! xo
Christina says
Is it normal to see bubbles on the surface of the yogurt after about 15 hours of sitting out?
Hi Christina, bubbles at the top can indicate fermentation, which is good (as long as it doesn’t smell or look off otherwise).
Suzi W says
In the process of making my first batch. I did purchase Tapioca granules after reviewing the ingredients of my favorite coconut yogurt brands (Cocoyo, Harmless Harvest). I have yet to add it, but imagine it will assist with the thickening if necessary. Bob’s red mill also sells guar gum, another thickener.
Would love if you could update the recipe with a specific amount of probiotic. I see several comments here from 10B – 25B – 90B. Since good probiotics can be pricey, would be great to know how much is necessary to create a good yogurt, so we are not over or under utilizing the capsules.
Thanks for the easy recipe. Was about to purchase a yogurt maker for my too small kitchen and hoping I can master this recipe with just 2 – 3 ingredients and some basic kitchen utensils.
Hi Suzi, We’re glad you’re excited to make it! You can find our recommended brands and strengths of probiotics in the comments. Hope that helps!
Yen says
HI. Can I use fresh coconut milk instead? Thanks
Hi Yen, you would need to heat it to kill off any harmful bacteria and then cool before adding the probiotics. The canning process does this, which is why it works with canned coconut milk without having to heat it.
Jason Hsu says
I’m trying again with the CORRECT coconut milk and probiotic supplements in my yogurt maker. I did find the required coconut milk at Whole Foods. (It’s with the other canned goods, not the coconut milk in cartons. Yes, it’s closer to the canned tomatoes than to most other coconut milk products.)
How do I know when my homemade coconut yogurt is finished? When I made homemade dairy yogurt, I used whole dairy milk and a yogurt starter. Because it was liquid at first, it was easy to see that it was done.
Hi Jason, it’s done when it reaches your preferred tanginess and thickens a little.
Jason Hsu says
After nearly 24 hours in my yogurt maker, I haven’t noticed it thickening, and it doesn’t have much of a tangy flavor. Is this normal?
Hi Jason, it can take up to 48 hours, but should be starting to change by 24 hours.
Annie says
Thank you for sharing! Can i save the coconut yogurt for making the next batch of coconut yogurt instead of keep buying the probiotic (when it’s ran out)? If yes, what’s the ratio? Can it be freeze till ready for next batch?
Also have you ever make coconut milk/cream out of shred coconut chips? Can it make this recipes with it?
Thank you again!
Hi Annie, you can make coconut milk/cream out of coconut chips using this recipe, but we wouldn’t recommend using it for yogurt unless you heat and cool it first. We tested the idea of using the previous batch as a starter using 2 Tbsp of coconut yogurt and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work. Hope that helps!
Lee Crevier says
Hello there…love your recipes, thank you! I have made the coconut yogurt a few times. The first was a disaster as I used the wrong coconut milk and it didn’t set! And then I watched your video and things went better and I have a question. The yogurt tastes really good, nice and tangy and way better than store bought. It smells funny though, kind of funky. Is that normal? I thought that there shouldn’t be that smell if it tastes good. I have read where some people say it smells like eggs and that is similar to what has happened. Please let me know if you have any ideas for me! Thanks
Hi Lee, glad to hear it went better the second time! Hmm, it shouldn’t smell unpleasant. Is it possible you’re using coconut milk with added sulfites?
Sonia says
My yogurt turned out grainy?
Hi Sonia, what was the texture of the coconut milk before fermenting? We’d suggest one that’s smooth and creamy for best results. If you haven’t already checked out the video and section above the recipe for troubleshooting tips, we’d recommend looking there!
Christine says
I used Aroy-D, I’m in Canada. I think it has potassium sulphite or sonething iit. My yogurt tasted blegh and definitely had an eggy smell. I read in orevious comments you thought maybe that could be why it smelled eggish. Do you know this to be true? And did none if your batches ever smell kinda like that?
Hi Christine, sorry to hear it didn’t turn out right! If the coconut milk has a sulfur-based additive, that could cause an eggy smell. It could also mean some less desirable bacteria got in there and it didn’t ferment properly.
Jason Hsu says
HELP! I tried again using Fresh Thyme’s canned coconut cream instead of the Whole Foods 365 canned coconut cream (which I couldn’t find). The coconut cream and Renew Life probiotics have been sitting my my yogurt maker for the past 36 hours, but there still doesn’t appear to be much progress. The appearance of the mixture hasn’t changed, and the taste has only just barely changed.
Will this work out, or do I have to write this all off AGAIN? What went wrong this time? I did use coconut cream instead of watery coconut milk.
Hi Jason, sorry to hear that! Hmm, is it possible your probiotics are expired or were not stored in the refrigerator?
Jason Hsu says
I store probiotics in the refrigerator, and these are NOT expired.
I know that the brand of canned coconut cream isn’t the 365 Whole Foods brand, but I couldn’t find that product at Whole Foods, so what was I supposed to do? There can’t be that much difference between one brand of coconut cream and another, right?
TN says
I used one can of coconut milk, and two probiotic pills. I cooked in my yogurt maker for 24 hours and am waiting for it to cool int the fridge. I think 24 may have been way too long. It was still runny when I turned it off and looked like it had formed a heavy skin on top. Will try tomorrow morning.
Thanks for sharing your experience, let us know what you think when you give it a taste!
TN says
By morning it had bubbled grayish film on top and smelled off. The top layer was like coconut cream and the rest was liquid. Followed both directions and ingredients so had to be the heat and the amount of time. I used organic milk so was sad to see something expensive just go to waste.
Sorry to hear that happened! The temperature could definitely be a factor. If you didn’t already check out the video, we’d recommend watching it for troubleshooting tips!