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.
Grace Sawyer says
this was my first time making yogurt and I’m pretty sure I made some mistakes. I used THAI kitchen organic coconut milk, and the probiotic recommended in your post. I used a yogurt maker though and it said to only do 8 hours- the coconut milk is mildly tangy but I got zero thickening. I’m not sure if it needed longer fermentation or got too hot. I’ve read both can cause it to be thin. I also couldn’t find this recipe after I had bought the probiotic and found another that stated a much larger CFU per billion so I used way more than 2 capsules. I probably used 6 per can and I needed 3 cans. Not really sure how this would affect the outcome. Anyways, it’s defiantly still gut healthy and can be used but I wouldn’t use a yogurt maker again.
Thank you for sharing your experience, Grace! Sorry it didn’t thicken quite as much as you were hoping! If you want to thicken your yogurt at this stage, you can 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!
Manh says
Followed to a tee except my probiotic. I used one 32bil CFU Life Space Broad Spectrum probiotic. After 18 hours my yogurt had a slight cheesy smell and taste. It was extremely mild, and not unpleasant, especially after adding some maple syrup. What gives?
We’re so sorry it didn’t work for you, Manh! It’s hard to say what went wrong, but perhaps some unfriendly bacteria got in there? One tip (though you may have already done this) would be to make sure to sterilize your jar/spoon with boiling water before use.
Mila says
Hello. Is the purpose of the probiotics for health reasons/ for thd gut or would it not work without probiotics at all?
Hi Mila, we wouldn’t recommend leaving out the probiotics since that’s what’s introducing the beneficial microbes to allow for proper fermentation.
Heather says
Do you leave the yogurt out room temp 24-48 hrs before refrigerating it? Doesn’t the milk go bad? I’ve never made yogurt so I may be asking a silly question.
Not silly at all! You can leave the yogurt out at room temperature anywhere from 24 to 48 hours depending on preference of tang and thickness. The milk shouldn’t go bad because of the probiotics added. Hope this helps!
Marlana says
I did this with organic coconut cream with no additives and some ginger bug I had. After less than 24 hrs tastes amazing!
Amazing! Thank you for sharing, Marlana! xo
Matt says
Why do t you have to keep this yogurt at 100-110F? I thought yogurt needed to be kept around this temperature to properly incubate.
Hi Matt, that temperature range is ideal and the oven light will get it around there, but we’ve also had success at lower temperatures.
Matt says
Thanks. I did it 24hrs on my counter, which is 85F. It was a good consistency considering there is now thickener. However, it was very tangy, almost a little sour. Color looks fine and it has a pleasant tangy/sour yogurt smell. Safe to it? Why so tangy/a little sour after only 24hrs?
Hi Matt, it sounds like it’s good to us, but if the tanginess tastes unpleasant, discard it to be safe. The probiotics may have been especially active, creating more tanginess.
nellie says
I am trying to make this with cashew milk!
Do you think it will work the same way?
I started yesterday. Checked at 12 hours still very liquidy. I added 2 more capsules and will check again at 24 hours…
Hi Nellie, unfortunately it won’t work the same because cashew milk has a lower fat content, so the yogurt won’t be thick unless you add a thickener. You’d also need to heat the cashew milk and let it cool before adding the probiotics to ensure food safety. The canning process does something similar, which is why we skip it in this recipe. Hope that helps!
Nellie says
I discovered that I need to add some Pomona Pectin and calcium water in order for the yogurt to set.
I am doing that now…
Lisa says
Can you use more than 2 capsules? Would that affect the taste? If so, how? Thanks so much!
Hi Lisa, sure! It will just be tangier and/or ferment faster.
Shelly says
I usually love this but my change of probiotic or mix of probiotic might have messed it up? I did 3 cans of full fat cans of coconut milk, fat only, instead of 2. A little of the clear coconut milk got in there. A store bought coconut yogurt and a capsule of saccrarmyces boulardii. 36 hours later saw tiny bubbles and clear at bottom of canning jar. Yogurt was thick, not much room to stir. Put it in fridge 24 hours. Tasted it. It was tangy, tingly and tiny lumps? No bad smell or color. Thoughts?
I could dump it in my vitamix or use my inversion mixer if you think its good.
Hi Shelly, which probiotic were you using before? Our guess is that saccaromyces boulardii isn’t a good fit for this recipe – it’s not one of the strains typically used in yogurt making. From what we’ve read, it will result in a more tangy result. 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!
Abby says
Hi! I just made this for the first time and it came out perfectly! Really delicious and fun. I used Savoy Coconut Cream and 2 capsules of RenewLife extra care digestive probiotic 50 billion cfu. I checked it at 48 hours and it appeared liquidy, and there was water separated at the bottom of the jar. I stirred it and waited another 24 hours, and it still appeared somewhat liquidy. Then I put it in the refrigerator, and it became firmer, just perfect. I am wondering if I can make a double recipe, or if I should stick to separate single recipes. Any thoughts? Thank you very much for this great easy recipe!
We’re so glad you had fun with this one and enjoy it, Abby! Thank you for sharing! Doubling will work :)
Hanna says
Now that I have the fermented yoghurt culture am I able to just keep topping it up with milk or does the process need to be repeated every time? Also is it possible to use a good quality coconut milk from a tetrapak?
Hi Hanna, we haven’t found a coconut milk in a tetrapak that is creamy enough, but it’s possible there’s one out there! In terms of using the previous batch as a starter, we tested using 2 Tbsp of coconut yogurt and found it wasn’t as tangy and didn’t really thicken. It’s possible using more would work (maybe 1/4 cup). Hope that helps!
Abby says
Hi, I would like to try this recipe. Could you please give some tips on the best and easiest ways to sterilize the equipment? Thank you.
Hi Abby, we like to pour boiled water inside the jar and swirl it around. Check out the video around the 7-minute mark to see how we do it :)
Verushka says
It says how to sterilize bowls or jars in the article above. Re-read it. Or hit Ctrl-F (or use “find in page” if mobile browser) and search for “sterilize” to go right to the info.
Yulia says
What about if my house is 40c, would it make the process of the yogurt faster or it would not work at all? We turn AC on 25 but the the entire day/time.
Hi Yulia, that should work! It may ferment faster.
Danielle Miller says
Hi! I made this with high quality b subtilis and aroy d coconut milk. I followed the directions exactly. After 48 hours mine had a few bubbles on top and had a slight tangy smell – I’m sure not sure if the smell is the normal smell of fermentation (what it should smell like) or if it means that it’s off? It has separated a bit so I stirred it up and I didn’t smell much after that. How can I tell if it’s fine bad? And are their risks of eating it if it potentially has gone bad?
Hi Danielle, Tanginess is good – it should smell and taste pleasant! Separation isn’t an issue in terms of food safety. If it has gone bad, we wouldn’t recommend consuming it as it would pose a food safety risk.
Natalie says
Has anyone tried this with Thai Kitchen Organic coconut milk?
Yes! Other readers have reported success with that brand.
Andrea says
I am a very experienced yogurt maker – been making it for years, but with dairy. So I’m familiar with the principle. I was very hopeful, but this did not work for me. I used Aroy-D coconut milk, and the recommended probiotic. After 24 hrs it was very slightly thicker. At 36 hrs it smelled bad.
We’re so sorry this one didn’t work out well for you, Andrea! It does sound like something went awry with the fermentation.
Lauren says
I was rather unhappy with how this turned out! Usually, I love Minimalist Baker recipes and use them often. I used Cadia brand organic full-fat coconut milk, which has a creamy consistency, and my high-quality probiotics. I let this mixture ferment in the light of my oven for 24 hours until it was ready, correctly covered, then let it set and cool in the fridge for 10 1/2 hours.
The “yogurt” did not set for me and is similar to a kefir in thickness. I was so excited to make this and wanted to love it. A disappointment, for sure! I’ll most likely use it in making chia puddings and as a DF sauce for Morrocan and Indian inspired dishes.
Bummer! We’re so sorry this one wasn’t a winner for you, Lauren! To thicken your yogurt, you can 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 you enjoy it more!
Holly says
I was excited making yogurt from coconut milk. I used the Whole Foods 365 coconut milk brand and used the RenewLife probiotic, but 30 billion cpu, using 3 capsules initially. The coconut milk did get sour, however, it did not thicken. It’s liquidy. I waited over 48 hours in the 75 + degrees, even had in the oven with the light on. Also added another probiotic caps and nothing. I purchased another brand “A taste of Thai” that has the same ingredients as the Whole Foods; coconut, water, Guar gum. The wholefoods has purified water instead. So the only thing I do with this yogurt I made it basically drink it. I would appreciate your input.
Thank You!
Holly
Hi Holly, it won’t thicken as much as dairy yogurt, but it should thicken once you put it in the refrigerator. 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. Hope that helps!
Aastha says
I’m excited to try this! I did have a quick question – I was hoping to make this protein heavy by adding some pea protein powder to this. Would the best time to do that be after it’s sat outside and before it’s refrigerated?
Hi Aastha, yes, exactly! Add it just prior to refrigerating.
Nina says
Made this twice this week! Made a very small batch just to test it out and then followed up with a bigger batch a few days later. My house smells like yogurt so that must be a good sign. I was wondering if I can make a new batch using some of the yogurt I have made instead of using probiotics. Have you tested this method? If so, would love some feedback. Thank you!
Yay! We’re glad you’re having success with the yogurt, Nina. We did test using the previous batch as a starter (using 2 Tbsp of coconut yogurt) and found it wasn’t as tangy and didn’t really thicken. But it’s possible using more would work (maybe 1/4 cup). Hope that helps!
Giang says
I made this on a day that was a very hot (95 degrees), so I only let it sit out for 14 hours instead of 24. Worked for me and texture was great!
Also, just curious if the instruction to use a wooden spoon is critical? Would there be an issue if a metal whisk was used to mix in the probiotic powder?
We’re so glad you had success with it, Giang. Thank you for sharing your experience! It’s possible you can get away with using metal, but we’ve heard it can react negatively with the probiotics, so wooden is best.
CharB says
Thank you so much for this recipe. I have made it several times letting it sit on the countertop and it always comes out perfect. This time my room temps weren’t stable so I tried my Instant Pot Pro on the sous vide cycle at 78 degrees Fahrenheit for 24 hours. All the other steps were the same. This is the thickest, creamiest yogurt I have gotten so far!! It is thick as frosting or ice cream. I think I will try with only one probiotic capsule next time to see how thick it gets. Extra yummy!
Amazing! We’re so glad you enjoy the recipe. Thank you for sharing your experience! xo
Natalie says
How do you make yogurt in the IP?
Erina says
Hi! Just wondering how many capsules to use if I’m using the Jarro brand probiotics? The original recipe calls for 2 capsules of the 50 billion but the Jarro brand are only 10 billion.
Thanks for your help! Looking forward to trying this recipe :)
Hi Erina, we had success using 2 capsules of the Jarrow brand as well.
Erina says
Thank you so much for responding! And thank you for the very informative and helpful video, I appreciate it so much!
Marie says
First, thank you for such a detailed video. Very well done. I made this using everything you suggested, even bought a weck jar. I did wash and sterilize all but realized my cheesecloth was just taken out of the pkg and used. Oopsy? I put it in the lighted oven and checked it at 24 hrs. I was surprised how warm the oven seemed. It smelled like hard boiled eggs and to me tasted sour. I daily use Renew Life 25 billion probiotic. Would lesser strength be better or any suggestions. I wouldn’t mind trying again but I really dislike wasting food. Thanks! The one star rating is on my side not yours!
Oh no! We’re so sorry it didn’t turn out right, Marie. It definitely sounds like it spoiled. We used Renew Life 50 billion so you could try using more of the 25 billion probiotic. Did the coconut milk smell good before using? We’ve gotten some dud cans of coconut milk lately that have a sulfury smell!
Taylor says
I made this using Simple Truth Organic coconut milk and Ther-Biotic Complete 100 billion CFU probiotic. After 48 hours, it had the right amount of tang, and I refrigerated it. Even after refrigeration, it did not thicken up as I expected. It was a little more runny than regular yogurt. I was hoping it would be more like Greek yogurt, similar to Pillars brand coconut milk yogurt. I will try this again with coconut cream. The taste was still delicious with granola and honey!
Thank you for sharing your experience, Taylor! To thicken your yogurt more, you can 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!
Danielle says
I tried this and let it sit for about 60 hours. I could see that it fermented but it didn’t taste tangy. It tasted like it had gone bad, like when coconut milk sits in the fridge too long. I’m not sure what I did wrong or if my expectations are too high as I love dairy Greek yogurt and labne but recently went dairy free.
Bummer! We’re sorry it didn’t turn out right, Danielle. What brands of probiotics and coconut milk/cream did you use?
Gigi says
I made this and I love it, thank you! I ended up letting it sit for about 60 hours before refrigerating, and the result came out delicious. I will try it again at a shorter interval, too. I used the probiotics you recommended (bought from Amazon), and the Savoy coco cream is at the local grocery stores. I also purchased other brands of coco milk to test going forward, particularly one that is just coconut and purified water, no preservatives or gums, which would be my preference, if the consistency is okay. I don’t mind having it thin (more like kefir), although if I could figure out how to easily make it thick like sour cream, that would be amazing!!
We’re so glad you love it, Gigi! Thank you for sharing your experience! The Savoy coconut cream we’ve used is just coconut and water – no preservatives or gums :)
Juliet Van Otteren says
This is the first time I have ever made homemade yogurt. I let it sit about 35 hours before I tasted it and it’s absolutely delicious! The best yogurt I have ever tasted.!
I used organic coconut yogurt, and three of the probiotic capsules. I have here.
I had no idea it would be so easy!
Thank you🙌👏👍
Yay! We’re so glad you love this yogurt, Juliet. Thank you for sharing your experience! xo
Pam says
I have had 3 batches turn. How do I know it’s activated? Maybe 36-48 hours is too long and that’s why it turned? Any advice? I have just ordered your prefered probiotic in case mine (Trader Joe’s brand) is sub-par.
Sorry it’s been giving you trouble, Pam! It could be the probiotic. Other tips would be to make sure all of your equipment is sterilized and to place it in a warm, shady spot. If your room is particularly warm, it may ferment faster. It should have a pleasant tanginess when done.
Roanna says
I have made this twice. The first time I tried to skimp on the amount of probiotics used as I bought a lower dosage. Didn’t work out. Second time I used the right amount of probiotics and it worked great. Nice and thick, great taste. Wont buy grocery store yogurt again!
We’re so glad it worked well for you the second time. Thank you for sharing your experience, Roanna! xo
Jessica says
Hi there,
Do you happen to know how much ‘Smidge Infant probiotic’ would be suitable to use? It’s a powder.
Hi Jessica, we haven’t used that one, but the ingredients look promising!
Sherri says
I made this and am not sure what I am doing wrong. I’ve tried many different kinds of full fat canned coconut milk and even coconut cream and it always comes out runny. I even bought the exact brand probiotics you recommend. Anyone have any ideas what I can do so it isn’t so runny?
Hi Sherri, sorry it’s giving you trouble! Hmm, it won’t thicken as much as dairy yogurt, but it shouldn’t be runny. After letting it ferment, you can 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!
Sarah says
So… I made this and I’m not sure what went wrong. It tastes soapy? My jar was clean but I’m wondering if something in the milk or a particular probiotic has reacted? Any ideas? I’m going to try again with different milk and new probiotics but I wondered if you had any ideas?
Sorry that happened, Sarah! It does sound like something went wrong. What brand of probiotic were you using? Could there have been any residual soap in the jar from washing/sanitizing it?
Lelvy says
Why do you think it doesn’t thicken as much if we use coconut yogurt as culture?
Hmm, that’s a good question! We’re not sure!
Sanju says
Any UK people have suggestions for probiotic brands?
Jade says
Hi! I might be a bit late, sorry.
Not from UK, but NZ. I also couldn’t get the items that she recommended, so I just searched online at my local stores and managed to find one that had similar ingredients and no prebiotics. It worked great! :)
(P.S lots of different types of Lactobacillus and Bifidobacterium. They don’t specifically state if they have prebiotics or not most of the time, but if you find something that looks slightly different in the ingredients I recommend checking to make sure it isn’t a prebiotic. Not sure if all this is necessary but better safe than sorry!)
Helena says
I’m also in NZ! :) I’d love to know what probiotic you found that worked well for this?
Baiba says
Dear MB team,
I am very grateful for the step-by-step guide to make the process of fermentation less “scary” :)
I tested with homemade coconut milk – blended up grated coconut with water 1:1 for 4 minutes on high, so it got quite hot. Then I passed the mass through a cheesecloth and placed the milk in the fridge. In a couple of hours the fatty part separated, so I scooped it from the top, placed it into a sterilized jar, added 2 billion probiotics powder and placed it in the bathroom (it’s warmer there).
For some 30 hours I forgot about the milk and it had formed a thin crust, the top had dried up. I stirred it anyway. 24 hours later I was surprised to see that it had turned creamy and smelled pleasantly tangy.
So homemade coconut yoghurt from only 2 ingredients is now proudly sitting in the fridge (has firmed up too much, but should go back to creamy after I place it in room temperature).
Thank you, it’s fun experimenting with vegan food :)
Cheers!
Thanks so much for sharing your experience, Baiba! xo
K says
Just made this with Thai Kitchen coconut milk and a quarter cup of plain Yoggu brand coconut yogurt. It was perfect! Super thick and creamy. A little less tangy than the original yogurt, but that’s our preference anyway.
Amazing! Thanks so much for sharing your experience! xo
Elle says
I have vegan coconut yogurt with live probiotics I got from the store, (I have had a hard time finding the exact dosage for ur tablets) but is there a way I can use that? If so how much do I use to the plain coconut milk?
P.s I have made many of ur other recipes,and they have all come out great.
We’re so glad you’ve been having success with our recipes, Elle! Thank you for sharing! 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, but it’s possible that using more of the store-bought yogurt would work (maybe 1/4 cup). Hope that helps!
Zeal says
This is such a creative recipe! I have a container of Jamieson 10 billion probiotics (not vegan, contains lactobacillus) sitting in the drawer and want to use them up.
Your recipe suggests using 2 x vegan 50 billion capsules. How many of the Jamieson capsules would I have to use instead?
Thanks!
Hi Zeal, it looks like that probiotic contains prebiotics (inulin), which might interfere with the fermentation process. We can’t guarantee results with that probiotic, but if you still want to try it, we have used 2 capsules Jarrow 10 billion probiotic with success!
Zeal says
This is a great recipe! I ended up making homemade coconut yogurt using 1 can of Aroy D coconut milk and 2 Jamieson 10 billion probiotic capsules. Mixed it in a clean glass jar with a wooden spoon and let it sit for about 32 hours.
I forgot to use a cheesecloth to cover and just closed the lid of the jar for the fermentation process, but it was fine.
I later shifted the jar into the fridge to set. I didn’t want to waste the lower liquid layer so i stirred it in. The consistency was like a thick liquid (somewhere between honey and maple syrup).
The next time i make this, I plan to slightly heat the milk along with tapioca flour (thickener) and then cooling before adding the probiotic capsules to see if the yogurt turns out thicker!
Thank you for this step-by-step recipe!
Thanks so much for sharing your experience! xo
Tracy Lynn says
my experience has been that each time I do not heat the milk, it is runny. That said, I haven’t used the coconut milk yet. I have been experimenting with Almond Malk (almond milk) and using a sache of probiotics specifically for vegan yogurts. I also go myself an incubator because I don’t trust leaving it out on the counter. I’m doing a 15 hour fermentation right now and then next week will try the coconut milk. I think it’s fun to experiment but it can be frustrating to have different results from batch to batch so I’m slowly trying new things I’ll give the tapioca a try but I have been adding 2 tbsp of gelatin powder (not vegan, I know) to the yogurt to thicken it up because almond milk just doesn’t get that super creamy consistency without thickeners. I think with the coconut milk having a lot more fat that shouldn’t be an issue. I love the incubator…..set it and forget it.
Madri says
At what point do you add the gelatine? Into the heated “milk”? Or after fermentation?
Kelly says
Oh my! I started my yogurt Saturday evening and have been waiting (im)patiently for my eating window to open so that I could try it. I’m sold! This is incredibly delicious and the best thing is that I know exactly what is in it!!! I made this batch with 365 brand, I also have Native Forest and will try it next. Thank you!
Whoop! We’re so glad you enjoy it, Kelly. Thank you for sharing! xo
Laura says
Can this be made using freezedried yogurt starter? I make dairy yogurt using 1/16 tsp starter to one gallon milk.
Hi Laura, we think that should work, but haven’t tested it ourselves. Let us know if you do!
Wanda Ivelisse TORRES says
Hi there! Thanks for this recipe.
I am in the process of trying this with light coconut milk, it did separate alot which is fine but no tang yet. Also my big question to you is can I use coffee filter for the top? Or do you think that’s too thick?
Thanks in advance I’m gonna kee3p trying until I get this right I love coconut yogurt but the good ones are sooooo expensive.
We’re so glad this recipe is helpful, Wanda! A coffee filter would be fine to cover the top. Enjoy!
Joanne says
I am anxious to try this! Thank you!
We hope you love it, Joanne!
Andrea says
Sorry, but it’s a no for me. I used the brand of canned coconut milk that you recommended, and the probiotic. I left it in the oven with the light on for 48 hours and it was too long. I tested it after 24 hours and it had a pleasant, yogurty smell, but it was still pretty thin. After 48 hours it had an unpleasant smell and had separated really badly. I tossed it.
Bummer! We’re so sorry you had a negative experience with it, Andrea.
Kristen says
I really appreciate the thoroughness of this tutorial.
Question: I keep my home quite cold and was wondering if you have ever tried using this recipe in an Instant Pot?
Hi Kristen, Yes! The Instant Pot will help keep it warm if you set the jar on the steamer rack with water beneath and use the yogurt setting. It does ferment faster though, so check it sooner!
Susan K says
I would like to try this. Can you use unsweetened Wholefoods 356 coconut milk?
Hi Susan, are you referring to the canned kind? If so, yes! If referring to the kind that’s refrigerated/in a carton, that won’t work in this recipe – it’s too thin. Hope that helps!
Nancy says
I tried making this recipe, but after 3 days in the oven with just the light on, it’s still separated, with only the top half of the jar solidifying. Help?
Hi Nancy, is it possible the brand of coconut milk you used didn’t contain any gums? That will make it more likely to separate. It’s OK if there’s separation though! Either stir it in, or put it in the refrigerator separated, then scoop off and enjoy the creamy top layer. Hope that helps!
Regina Dillard says
I used fresh Thai coconut jelly with some of the coconut water to make coconut cream, transferred it to a clean jar, and placed cheesecloth on top. I let it ferment for 24 hours and it tasted really good, slightly acidic, but it had bubbles throughout. Is it safe to eat?
Hi Regina, hmm, we’re not sure as we haven’t made it from fresh coconut. It might be best to look up a recipe specific for fresh coconuts to be sure!
Lois says
Can I use coconut milk powder for this recipe ? I have 2 bags of organic coconut milk powder and I would love to use it up.
Or
Would adding a tablespoon or so of the powder help thicken the canned milk version perhaps?
Hi Lois, that’s a creative idea! It might work to add it the canned coconut milk. Let us know how it goes if you try it! We have an Instant Hot Chocolate recipe that uses coconut milk powder in case you’re looking for more ways to use it up.
Rose says
Hi! I made my yogurt last week and just had some this morning but it was fizzy and tasted carbonated. Should I toss it?
Hi Rose, hmm, it’s hard to say, but it could be a sign that some unfriendly bacteria/yeast got in there. The safest route would be to toss it and start over, unfortunately!
Jasmine says
I have made this recipe twice now and love it so much! The first time I stuck to the recipe but the second time i doubled the coconut milk (because I knew I would eat that much lol) but I did not double the probiotics. Instead, I added 1 tbsp of guar gum, which both thickens the yogurt but also acts as a prebiotic to help feed the probiotics. I used a vegan probiotic, you may want to use one without lactobacillus since this is dairy free. Also, after the 36 hours, I used my hand frother to mix the yogurt before refrigerating. This made sure it didn’t separate in the fridge. It tastes like yogurt, but I will say it is slightly leas thick than if store bought. This doesn’t bother me at all. When I eat it with granola, I add a scoop of vanilla protein powder and mix it into the yogurt.
Lovely! Thanks so much for sharing, Jasmine! xo
Kristen says
What probiotic did you use that didn’t have Lactobacallus in it. I’m allergic to dairy.
Co says
Can you use homemade coconut milk?
We haven’t tested with homemade, but it would need to be especially thick coconut milk and you’d need to heat and cool it before adding the probiotics to kill any harmful bacteria. Let us know if you do some experimenting!
Heather says
This is my first time attempting this recipe. Is it normal/expected for the yogurt to separate in the 24-48 hour gestation period?
Hi Heather, depending on the brand of coconut milk, that can be normal! 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. Hope that helps!
Heather says
Thanks for the help! I like the recipe :)
Yay! Thanks for letting us know, Heather!
robert says
Heather, that is a great tutorial !!!!
I wonder if there is some other liquid medium, which does not contain the saturated fat of coconut ?
Lora says
I made this and it never thickened. I used quality ingredients and left out for 48hours. The taste is fine but stayed the consistency of milk. I’m not sure what went wrong. I will leave in fridge for 24 hours and recheck but so far disappointing. I will update if it thickens in the fridge.
Sorry it didn’t turn out as expected, Lora! It won’t thicken as much as dairy yogurt, but it should thicken a bit, especially after refrigerating. We would recommend checking the tips section above the recipe for additional tips for a thicker yogurt!
yolanda says
What temperature did you leave it? I have the yogurt maker that maintains 110°.
Valerie says
It really didn’t work. I left it for 48 hours and it never thickened in the fridge. The brands of milk and probiotics you mention are not available where I live. It must be essential to have those brands to make it work. I even tried again using my Easyo pot in which I made normal yogurt as I thought it might be a problem of temperature. No luck.
Sorry it didn’t work out, Valerie! A thicker coconut milk (or cream) will help. Check out the notes above the recipe for more tips on thickening it!
Ashley Pearce says
Waited 48 hours and mine did not thicken?!? Even after 12 hours in fridge?
Hi Ashley, it doesn’t thicken as much as dairy yogurt, but should thicken a bit. What brand of coconut milk did you use?
Errica says
Can this batch make more batches? Or do I need to use capsules every time
Hi Errica, 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!
Rachel Smith says
I did have some probiotics in my drawer. PB8 probiotic. I have just realized it is not as strong as the one you recommended, but stronger than the Jarrow. I am at 48 hours and only one of the three different coconut milk brands I experimented with tried to gel at all. That was the Thai Kitchen Simple 2 ingredients coconut milk. The other two, Silk original and Native Forest are not doing well at all. I have stirred them all and I am going to let them sit one more day. Would adding more probiotics at this point do any good? Should I just start over? I hate to waste it all. I was so happy to see something so easy, as I am struggling with health issues. Easy is the only option for me right now. Stir and Set sounded so easy. :)
Hi Rachel, is the Silk original a canned coconut milk or did it come in a carton? We haven’t seen canned of that version is why we ask! Carton milk wouldn’t work here. It wouldn’t hurt to add more probiotics, but it’s okay if it doesn’t thicken a lot as long as the smell/appearance isn’t looking off. See the notes above the recipe for tips on how to make it thicker after it’s done fermenting! Hope that helps!
V S Chalmers says
Hi I’m uk based.i have Jarrow s boulardii in the house. Is this what ur meaning. Don’t recognise any brands of coconut milk here. I will give it a try as I don’t like soya yogurts. Thanks
Hi, we wouldn’t recommend S Boulardii for this recipe. The Jarrow product we used contains Lactobacillus strains. If you click on the link to it, you should be able to see the ingredients. Hope that helps!
Caitlyn Rose says
Hi,
I love this simple recipe! I am curious if you’ve tried continue another batch by using starter yogurt, and had success? Hopefully this makes sense.
Much gratitude!
Hi Caitlyn, 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!
Leah Skinner says
This may be a stupid question but, this recipe is kid friendly correct? 18 months and 4 years!
Hi Leah, we don’t see why not as long as there’s no coconut allergy and the fermentation process goes well! To be extra safe, you could use a yogurt starter and yogurt maker.
Kinsee says
Have you tried making it with a different non dairy milk like almond or soy? I’m not a huge coconut fan but this looks delicious
Hi Kinsee, with those milks, you’d need to heat and cool them first before adding the probiotics. They also don’t thicken well without adding some sort of thickening agent. You may want to look up a recipe specifically for those milks if going that route!
Klas says
Be careful with the recipe! I got food poisoning from it!
Oh no! Sorry that happened. Did it look or smell off?
Jessica says
Hi there, I’m in Australia and was wondering about food brands I can use- is there any chance you could let me know the percentage of coconut extract in your recommended ones? The ones I have access to seem to range between 40-80%! Thanks.
Hi Jessica, that’s a great question! The Savoy coconut cream says 70% and the Aroy-D coconut milk says 60%. The Whole Foods 365 brand doesn’t seem to list it. Hope that helps!
Kody says
This was so simple and I love the results! I have two questions: first, has anyone had success doubling it? Any reason to think it wouldn’t work well? And second, both flavor and texture were great on this for me when it was at room temp, but when I refrigerated it, it got a little grainy. Anyone else have this problem, or a solution? I used WF brand coconut milk and Mega Food Mega Flora Probiotic Original, 20 billion (2 capsules), left for maybe 40 hours. 🙂
Hi Kody, doubling should work! It almost sounds like the guar gum wasn’t doing its job of being an emulsifier, allowing the fat and liquid to separate a bit. We’d say it could just be a fluke with that can and it might be worth another try!
Angie says
Oooh my yogurt came out soooo stanky, twice 😅
Oh no! What brand of coconut milk and what probiotic did you use? Did you make sure to sterilize everything?
Sasha says
Why is sterilization important?
It prevents the introduction of harmful bacteria.
Sharon Roth says
Hi:
I made the yogurt using the coconut milk you recommended but using another probitotic that was 60 Billion no prebiotics and it did not get thick. I did wash everything in hot soapy water anything else I can do. It is in the fridge now and tastes ok but not as thick as I would like.
Hi Sharon, 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. Hope that helps!
Joyce says
Absolutely fabulous! Tangy yet so satisfying, I didn’t add anything to it! Will make this my go to yogurt, your tutorial is excellent! Thank you so much!
YAY! We’re so happy you enjoy it, Joyce. Thank you for the lovely review! xo
Karen says
Hi, I am excited to try this yogurt. I have RenewLife Ultimate Care Probiotics and it says 100 billion active cultures. Is that too much ? Would I stilll use two capsules? Thank you
Hi Karen, 1 capsule would be more similar to what we made, but you could use 2 for a more tangy result!