Easy 2-Ingredient Coconut Yogurt

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Large Weck jar filled with amazing 2-Ingredient homemade Coconut Yogurt and berry compote

Friends, I made yogurt! Coconut yogurt to be exact.

And if I can make yogurt, you can make yogurt – promise. Let’s do this!

Emptying probiotic capsule into the coconut yogurt

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!

Jar of coconut yogurt covered with a cheesecloth and secured with a rubberband

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.

Using a wooden spoon to stir homemade Coconut Yogurt

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.

Stirring coconut yogurt with a wooden spoon in a glass mixing bowl
Weck jar filled with berry compote and homemade coconut yogurt using our step-by-step instructions

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!

Jar full of our delicious homemade Vegan Coconut Yogurt

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

Easy, vegan, and gluten-free coconut yogurt with just 2 ingredients and 1 bowl! Thick, rich, tangy, creamy, and perfect for snacking!
Author Minimalist Baker
Print
Jar of homemade Easy Coconut Yogurt with fruit compote at the bottom
4.49 from 405 votes
Prep Time 1 day 6 hours
Total Time 1 day 6 hours
Servings 6 (1/4-cup servings)
Course Breakfast, Side, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 7 Days

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

*My go-to probiotic is Renew Life Ultimate Flora 50 billion. However, the company does not confirm whether or not it is vegan. So a good vegan option is Jarrow Probiotic 10 billion, which I tested with the yogurt and it worked well! Keep in mind, one bottle of probiotics can not only be used to make dozens of batches of yogurt, but can also be taken orally for good digestive health!
*Nutrition information is a rough estimate calculated without add-ins or sweeteners, using full fat coconut milk.
*Method heavily adapted from the amazing Laura Miller.
*Recipe updated 7/24/17 after another round of testing and troubleshooting!
* Recipe makes 1 1/2 cups yogurt.

Nutrition (1 of 6 servings)

Serving: 1 quarter-cup servings Calories: 120 Carbohydrates: 2 g Protein: 1 g Fat: 12 g Saturated Fat: 10 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 25 mg Sugar: 1 g

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  1. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  2. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  3. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  4. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  5. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  6. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • 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 ?

  7. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  8. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashley, it doesn’t thicken as much as dairy yogurt, but should thicken a bit. What brand of coconut milk did you use?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  9. 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. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  10. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  11. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  12. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  13. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  14. 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. 🙂

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  15. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  16. 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!

  17. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karen, 1 capsule would be more similar to what we made, but you could use 2 for a more tangy result!