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.
Taya says
Wondering if my probiotic is only 2 billion or 5 billion, should I add more capsules??
It might work without more, but we’d say double it for best results!
lori says
I love your video on making own coconut milk.
while the brands of coconut milk/cream and probiotics may not be available in my area.
I am having difficulty determining which ones would be acceptable and work.
so what ingredients would I then look for in particular and which ones to stay away from.
It’s not so much the ingredients (although important) as it is where they’re sourced from (which determines quality). You can reference this post for more guidance!
Gary casares says
Hi I did my best to make this coconut yogurt and after two days nothing happen I used organic coconut mike and probiotic I used 30 billon caps is this were I went wrong on my third day and still nothing I added two more pills that would make it a total of 150 could it be that I bought a bottle that the seller labled probiotic and it just something else that seller wants you to believe but not. Nothing added to the coconut. Milk thanks for your time
Hi Gary, we’d suggest looking at the ingredients on the probiotic bottle to see if there were PREbiotics added (inulin, oligosaccharides). That could cause issues.
Lillian says
Used whole foods coconut milk. Came out PERFECT. I am SO impressed how thick mine got without any extra straining. Left it on the counter for 36 hours, then threw in the fridge overnight.
Whoop! We’re so glad it worked well! Thanks for sharing, Lillian! xo
Emma says
Hi! I’m so excited to make this! Is there a cheaper probiotic you could recommend? Is there a specific amount (how many billion) it needs to be?
Thanks!
Hi Emma, we haven’t tried any others that we would recommend. High quality probiotics are best here, which tend to be more expensive. Sometimes you can get a packet or sample size to make it more affordable.
Michelle Johnson says
If we accidentally preheat our oven to 400 and realize when putting in food the yogurt is in there will it be okay? 😭😭
Oh no! Sorry that happened, Michelle! Maybe if you caught it early? We like to put a sticky note on the oven that says “DO NOT TURN ON OVEN” when making yogurt.
Michelle Johnson says
Such a great idea!!! Thanks!! The yogurt has been in the fridge for a day and it didn’t thicken at all. Did maybe something go wrong from it being heated in the oven?
Hi Michelle, it’s possible, but if it doesn’t look or smell off, it could also be that the type of coconut milk wasn’t thick enough. We’d suggest looking at the note just above the recipe for tips to thicken and watching the video.
sharon says
The heat probably killed the probiotics.
Maryanne says
Good Morning Everyone :)
Just a little bit of history :
I made yogurt for the first time – I had tried my hand previously with kefir but it didn’t go well for me and found out I’m not able to do dairy seems I had Crohn’s Disease and didn’t know it. So I’m finally back to doing the AIP diet seems when I did this before I had my best time with my body as a whole. So I’ve now on to the main attraction the beautiful coconut yogurt.
I used the following ingredients as I’m in NS, Canada and the coconut milk I had used is of 2 ingredients as I’m not able to do anything with guar gum, xanthan gum that I react very badly to them (An experience I don’t plan to repeat)
Coconut milk – Cha’s Organic coconut milk premium – has only organic coconut, water
The probiotic is Jamieson Probiotic 10 Billion active cells w/ 14 Unique Strains
So I completed this, last night I followed the directions provided by Minimalist Baker
My yogurt did separate and I refrigerated just like that, no stirring I want to have the yogurt cool down.
I have to say just like the Minimalist Baker did at the beginning about if I can make it, anyone can, I will reuse their line here as it is very true.
The visual of the yogurt could go for another 24hrs to be in total 48hrs in the oven – My husband was asking why we needed to keep the light on all night …hahahah
This morning I was very surprised how warm the oven was. Due to my oven being over 20+ years old
The taste of the homemade coconut yogurt without a yogurt machine was creamy and tangy- there was a slight smell but not a bad sour smell and no mold
I was very surprised how well it did taste.
So thank you as I found out I’m off the charts with inflammation and yogurt is supposed to be very good to rebuild your gut flora :)
Other options as it seems me and sugar don’t get along in my body so I’m probably going to try adding once it cools down shredded coconut – either non sweetened or sweetened.
Thank you for provided this recipe and I give it a thumbs up and hope this helps others that may have gut issues or not having the exact same ingredients.
Thank you and send through lots of positive vibes
Have a fantastic day everyone :)
Thanks so much for your kind words and for sharing your experience, Maryanne! Sending lots of healing vibes your way! xo
Lisa L says
I am struggling. I have tried this four times. I am now draining it in the fridge to see if I can get it thicker. it’s SUPER tangy. more than I like. I am afraid it’s gone off. I have an extremely limited diet due to my autoimmune disease, ankylosing spondylitis. I eat about 5 things (protein, about five vegetables, almonds, walnuts and in moderation berries, honey and maple. I can have coconut products as well) I can’t eat anything containing starch, any eggs, any dairy, or other inflammatory foods. I make almost everything from scratch as we try to eat clean without processed foods (greek yogurt, granola, protein bars, dressing, all bread products, all condiments, doggie cookies, crackers … the list goes on). I can’t eat most of the things I make but my family can. But I can’t seem to get this down. I was SOOOO hoping to add coconut yogurt to my limited diet as store bought brands usually have a starch in them. I followed the instructions. I used biona coconut cream and my probiotic
I followed the instructions to the T. help me please!!! Can I use a yogurt starter instead of the probiotic? https://www.amazon.co.uk/gp/aw/d/B011050G20/ref=ox_sc_act_image_1?smid=A2EQNLS61VWRO4&psc=1
Is this the same one you recommended? https://www.amazon.co.uk/gp/aw/d/B007SVLEW2/ref=ox_sc_act_image_2?smid=A1WJZ404QZG1DE&psc=1
Any help is appreciated! TIA
Hi Lisa, it looks like that probiotic contains inulin which is a prebiotic and likely causing the issue. We’d suggest using a different probiotic that doesn’t contain inulin or oligosaccharides. Either of those coconut milk brands should be fine.
Lisa L says
Oh my ! I had no idea! I was looking for something saying prebiotic. Thanks for letting me know. I will try another. Can I use a yogurt starter probiotic? The ones sold specifically to make yogurt.
Hi Lisa, we haven’t tried that, but it looks like some other readers have. To see what they did, we’d suggest searching the comments (“ctrl+f” on a PC or “command+f” on a mac). Hope that helps!
Judith says
MaryAnne!
Finally, someone like me! I’ve never heard of anyone who reacts to xantham gum/guar gum the same way that I do. 😞
I’m also in Canada, in London Ontario, and discovered my sensitivity to gums via coconut milk. I’ll look for the brand you mentioned. Where I live, I might be able to find a brand with no guar gum but it’ll have polysorbate 80, which I hear isn’t great for you, either.
Based on your review, I’ll give this yogurt a try!
Mara says
Hi! I made the coconut yogurt with the brands recommended, the taste turned out great but the consistency was more watery than I’d like. Any tips to get a thicker consistency? Thank you!
Hi Mara, see the note just above the recipe about straining through cheesecloth. Otherwise, you could try making with coconut cream next time. Hope that helps!
Melissa Reynolds says
I had to put the jar in the oven (off) with the light on to get the temp up to 74. However, I checked the temp in the morning after sitting overnight under the oven, and the temp was 101. Is that too high?
Also have you ever tried Goya? I couldn’t find the other brands you recommended.
Hi Melissa, that should be fine! We haven’t tried Goya, but other readers have mentioned it works well.
Vasilisa says
OMG!!!!! I have made this twice already and it’s so so gooood!!!! I use the 12oz mason jar and I eat the whole thing at once! so bad it takes me 2 days to make and only 5 minutes to eat what’s stated as 6 servings?! oh wow! but it’s so so good I can’t help myself! I did get the separation twice, but I don’t really care, because I like it thick, so it turned out to be the perfect consistency for me. I used the whole foods coconut yogurt and Garden of Life 80 billion CFU probiotic! I’m just curious, can I do a double batch in a large mason jar at once, or it’s better to do separate small containers? because I really want to eat it every single day, it’s so so so good and soooo easy! next time I will try the mango variation! thank you so much for the recipe!
We’re so glad you enjoy it, Vasilisa! We don’t see any reason a double batch wouldn’t work. Let us know if you try it!
Faezeh says
Hi Dear
Is it possible to make this yogurt out of home made coconut milk? I did so and I got 2 seprated fase with a heavy sour smell. It doesnt look like yogurt.
Hi Faezah, Canned coconut milk is heated during processing so if using homemade coconut milk, you would need to heat it first. We haven’t tried it though.
Karen says
Hi, thank you for all of these tips! Great resource for starter yogurt-makers. I’m curious if you’ve tried the 365 brand of the coconut cream (not coconut milk). It also has guar gum, and I’m curious if that also works but just makes a creamier texture. Thanks!
Hi Karen, we haven’t tried it! But we think it would work. Let us know if you try it!
Karen says
I made it over the weekend with the regular Whole Foods 365 coconut milk (not cream), along with Renew Life Ultimate Care Women’s Care probiotic (only because that came in a smaller quantity at Target and I just wanted to test it out). It “firmed up” after about 36 hours and into the fridge it went. I’m going to try with the 365 coconut cream as well sometime soon. I’m so grateful for this recipe and for the “tips” video that helped me to avoid a lot of the pitfalls. Thank you!
We’re so glad you found it helpful! Thanks for sharing, Karen!
Betsy Briggs says
I am so excited to make this!! recently have become vegan so looking for different things i enjoy eating. just a comment
Enjoy =)
Bahar says
I made the yogurt followed the instructions bought the same probiotic. The yogurt was thick for sure but it had sour taste and felt chuck like I didn’t use organic milk so not sure what went wrong there can you please help.
Hi Bahar, just to confirm- you used canned coconut milk? Was everything fully sterilized? We’d also suggest taking a look at the troubleshooting tips in the post and video.
Lucas says
Hi. Can I make yogurt by adding probiotics to mashed up banana? Or do I need the fat from the coconut? Thx!
Hi Lucas, We don’t think that would work, unfortunately.
Christy L Janes says
I made this & it smells like bread. It looks good. Haven’t gotten the courage to try it yet because of the smell.
Interesting. Did you modify anything and what brands coconut milk and probiotic did you use?
Rena says
I was super excited to try this easy recipe. But not sure if the yogurt is suppose to have a brown layer on top… Has a bit of a stink but yogurt doesn’t smell good anyways… so wondering if the brown thin layer on top is a NO NO… I’ve not tried it…honesty afraid to…
I did was the glass jason jar with HOT water, used wooden spoon (Clean but not washed) Bio Kult Probiotic. Please advise… Thank You.
Hi Rena, it does sound like something went wrong. If the wooden spoon wasn’t sterilized, that could be the issue. Otherwise, make sure the probiotic doesn’t contain any prebiotics. We have more troubleshooting tips in the post and video. Hope that helps!
Rena says
Yes! This helps… Thank you so much.
Lauren says
I tried to make this. My apartment usually runs at about 77 degrees during the day and 72 at night. To start, I dumped boiling water into the mason jar and then dumped it out. I’m not sure if that was sufficient sanitizing? Then I dumped the coconut milk in it and stirred in the probiotic with a plastic spoon that had been washed (the probiotic has been in my fridge and is good through february I believe- and I don’t think it contains an prebiotics..its the renew life but 90 billion so I only used 1 capsule). However, after 24 hours I went to taste the yogurt iand it gave me a pretty immediate bad stomach ache (just from a small amount). After 48 hours, the same thing happened. It tasted tangy and smelled fine but it made my stomach hurt. I usually have no issues tolerating coconut products and there was nothing else in the can of coconut milk so I’m wondering what went wrong. Any ideas? I’m afraid to try again as I don’t want to consume bad bacteria as I already have gut issues. I was hoping this would help with that.. I’ve been trying to read up on whether leaving this on the counter in the heat is safe as you say, but haven’t been able to find anything. However, I have been reading through some of the comments here and someone mentioned that “so much can go wrong”..any way. I’d love some ideas I’d like to try again but I’m afraid to get sick.
Hmm, so strange. What brand of coconut milk did you use? It was either a spoiled / bad coconut milk or your probiotics weren’t fresh. OR something wasn’t properly sanitized…
Lauren says
I think the native forest one? I just purchased it…probiotics definitely have been in my fridge and have an expiration date of february I believe..I will try it one more time I got a different brand this time. what is the best way to sterilize the jar and a plastic spoon?
Hot soapy water, rinse with very hot (almost or just boiling) water. I think the native forest one should be fine. But if you get a stomachache again it’s either the coconut milk or the probiotic. Have you tried the probiotic and the coconut milk on their own (separately) before?
Lauren says
i haven’t tried the coocnut milk on it’s own in a while but I have had coconut milk before with no issues (probably not that brand but there was no guar gum or anything else in it) I never have issues with any other coconut products though either I eat them daily! I also was regularly taking that probiotic prior to making this (although it had been a month or two). I will try the probiotic again on its own..and I’ll try this one more time. Thank you!!
OK! Strange then. Let us know how it goes, Lauren!
LAuren says
so I didn’t re try making this yet but still trying to figure out what the issue was. My probiotics were refrigerated…then they got put in a warm environment..do you think that could have caused it to go bad?
Hi Lauren, it’s possible. We’d suggest watching the video for more troubleshooting tips!
Garrison says
Hello, I was wondering if you have ever tried starting your next batch of yogurt using the last of your previous batch as opposed to using probiotics again. Thank you!
I did and it didn’t work as well. But if you do some experimenting let us know how it goes!
Sehaj says
I have the coconut cream by the brand rooster and the Jamieson brand 10 billion probiotics; would that work?
Hi Sehaj, we haven’t tried those specific brands, but it looks like that probiotic might contain PREbiotics (such as inulin) which can cause issues. Hope that’s helpful!
Scott D Mccanles says
Hi, If you wish your Yogurt to be thicker, do you do the cheesecloth step after the 48 hours?
Thank you,
Scott
Yes!
Jake says
Nice simple recipe; however, I modified the recipe a little by first sterilizing everything. I used two cans of your recommended coconut milk to which I added 2Tbsp of maple syrup. I also used what probiotic I had which was Strengtia K-61 30 billion ct. I put the mix into my dehydrator set at 105ºF and let it sit for about 14 hours.
Unfortunately it didn’t turn out quite like I had hoped. The yogurt had separated which was fine but when I mixed it up with a whisk it began to effervesce. It also had a strong yeast odor. Not bad – just smelled more like a sourdough starter but nothing like the sourness of yogurt.
The only thing I can think of is that after looking into my probiotic a bit more, it turns out it contains prebiotic as well.
Any ideas about what went wrong? Should I toss it out and start with a different probiotic or yogurt culture?
Thanks!
Hi Jake, it does sound like the prebiotics caused that. We’d say try again with a different probiotic!
Xamatha says
Thanks for posting this recipe. Excuse my ignorance but I have never made coconut milk yogurt before so I have no clue at what point do we introduce the “ad-ins”, it is mentioned in the ingredients section so Im assuming its incorporated in the making process, can you update?
Thank you!
Hi, we’d suggest adding them just before transferring to the fridge. Hope that helps!
amy says
Hey,
Im just about to give this one a go! Can’t wait to see how it turns out, i love all of your other recipes i have made so far. I was just wondering, my oven light doesnt stay on and it is still fairly cold her in Australia, my oven does have a keep warm function which turns it on at 30 degrees celcius, would that work ok? for the moment i have put it in the microwave as that can keep the light on. thanks ! amy (:
Hi Amy, we think that should work! Let us know how it goes!
Kacie says
Hi! I’m really curious because I love yogurt without sugar, If you don’t add any sugar, what does the bacteria feed on if it’s just coconut milk and probiotics?
Coconut milk naturally has some sugar in it
Misty Dawn says
Can you add vanilla, if so, at what point?
Sure! We’d suggest adding it right before transferring to the fridge.
Mandisa says
I have no probiotics on hand and am wondering if I can substitute with fermented rice water?
Hm, we aren’t familiar with that ingredient so we’re not sure!
Raciel Fernandez says
This seems like the easiest recipe I’ve seen so far. I’ve had several fails so far with other recipes. Can you tell me if it has a coconut taste when it’s done? Or is it undetectable? Thanks!
Hi Raciel, there will be a slight coconut taste.
Celia says
This recipe looks amazing and nice and simple. I wpuld love to try it out. Although I’m unsure if my probiotics are adequate, I have asked my dietician for his opinion on them but he didn’t respond. Are you aware if there particular strains of L & B that are required? I noticed the one I have has several of the same strains as your but there isn’t any of the L. acidophilus strain neither B. bifidum.. and I’m wondering if it will still work
I haven’t gotten that scientific about it, unfortunately. Perhaps just test a half batch to see if it works!
Celia says
Thank you, I’m trying one out now. Would like to let you know I love your blog and recipes 😊 thanks for sharing
Aw, thanks Celia! xo
Alesk says
Hi
I would like to try to make this yogurt recipe, would you be so kind as to let me know what size Weck jar you use and where did you get the wooden spoon. I noticed you did have a link to the Weck jars but when I click it, it takes me to a page that says “this page is not secure and may be …. we advice you go back to original page”. So I can’t open the link to see what size you used.
Thank you,
Alesky
OK interesting. You can buy weck jars through their website or through amazon (the link is to amazon so maybe that’s why it’s saying it’s not secure?). That one is the Weck 743 3/4 mold jar.
Adriana says
Hello could I make this with fresh homemade coconut milk?
Hi Adriana, With homemade coconut milk, it needs to be heated and cooled to kill any bacteria. The canning process does this so that’s why we recommend using canned.
Deborah Garren says
Hello, I have to use homemade coconut milk because I cannot find any canned coconut milk that is free from gums. So, if I heat my homemade coconut milk first – what temperature should I heat it to? I am on the AIP diet due to an autoimmune disease and cannot eat any gums. Thank you for any help!
Hi Deborah, we haven’t made it from homemade milk so we’re not sure on the details. As for canned coconut milk without gums, there should be lots of options available online, such as Savoy. Hope that helps!
Donna says
Great tutorial on making Coconut Milk Yogurt! I would have just used a Plastic Fork to mix the Probiotic into the Coconut milk. All good though!
Sami P. says
This is SO delicious and easy. I used Garden of Life’s unrefrigerated 100 billion probiotic per 1 can of Whole Foods coconut milk and it came out perfectly! I’ve now made it 3 times and will continue to keep it as a staple in my fridge. I even use it as a substitute for sour cream in things like chili, as it’s perfectly tangy!
Thanks for this awesome recipe. It’s very impressive to tell people you make your own yogurt ;)
Conny says
Thanks for a wonderful recipe. I am not only vegan, but also practicing “zero waste” as much as possible. Therefore I have not eaten yogurt in years, since they all come in plastic containers (or plastic coated cardboard). This recipe offers an easy, cheap & eco friendly solution (if you do not count the plastic bottle of the probiotic capsules).
I used the recommended WF coconut milk and the probiotics from “NOW probiotic-10 25 billion”. 50 capsules cost only around $14.
Therefore a glass of yogurt cost around $2.20! Which is also much, much cheaper than store bought yogurt!
Yay! We’re so glad you’re able to enjoy yogurt again =) Thanks so much for sharing, Conny!
Marianna says
Hi Dana, can you use yoghurt made this way to start your next batch? If yes, how much would you use for a can of 400ml coconut milk? Any other instructions?
Btw, made using Aroy-D, great taste but runny (don’t care much as long as it tastes this good:)).
Love your recipes btw, the Almond Joy Granola has been one of my best friends for year.
Thanks, Marianna
Aw, thanks Marianna! We tested that idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
Anni says
Thank you for such a well-researched and detailed recipe! Hope I don’t jinx myself, but it worked for me on the first try. (I used WF organic coconut milk and the Renew Life probiotic.) So creamy and just the right amount of tang—and much better texture than store-bought yogurt! Have you tried doubling the batch? Just wondering, as sometimes doubling a recipe does not end well.
Yay! We’re so glad it turned out well, Anni! We haven’t tried a double batch, but assume it would work? You could make in two jars just in case?
Sami P. says
I nearly doubled my batch, but did 1.5 as my jar was too small for two whole cans. I used 2 100 billion probiotic capsules and it worked great!
Thanks for sharing, Sami!
Em says
Question: If the yogurt does culture but doesn’t thicken, is there any harm in throwing in a bit of chia to thicken it up? I know that’s an added ingredient but if you want thicker yogurt and you like chia, it might work.
That would be fine to add when transferring to the fridge!
Meghan Mullin says
If I accidentally used a metal spoon, should I scrap the batch and start over?
We’d say try culturing it and look for signs that it smells/looks off!
Ferment4Life says
You should be able to use stainless steel safely. It’s nonreactive. I make milk and coconut milk kefir and this is what I’ve been doing and advising my customers for years.
Amy Berman says
I followed all of your instructions and used the correct coconut milk and probiotic and sterilization but made the mistake of adding vanilla and maple syrup from the beginning – it’s now about 18 hours in the oven with the light on and it is still liquid – is it going to solidify at all or did I ruin the recipe?
Hi Amy, it might still be okay even if it doesn’t thicken! Just make sure it doesn’t look/smell off. Which brand of coconut milk did you use?
Amy Berman says
Can you please tell me how to flavor this yogurt so that it becomes a coffee yogurt?
Hi Amy, we haven’t tried that, but maybe try adding instant coffee powder after it has fermented? Let us know how it goes!
Hope says
I am trying this for the first time! I forgot about the no metal and used a small stainless steel metal whisk to stir in the probiotics 😕. Everything else is just as you suggested. Do you (or anyone else) think this batch is doomed? Have you ever had success when stainless steel is involved?
Watch and see! It may still turn out! Keep us posted.
Carla Keith says
I made the coconut yogurt per the instructions, but after about 20 hours, it had not thickened up at al (I was afraid that my probiotics were too old). I put it on the counter as we were using the oven to bake something, and I left it there overnight. I looked at this morning (around 11:00 am), and it had thickened nicely. I was just wondering if I left it out too long since it was past the 48 hour point? Will it be safe to eat? Thanks!
Hi Carla, as long as there are no signs of mold and it doesn’t smell bad, it should be fine! Use your best judgment though!
Laura Nesmith says
😩😩😩😩 I have tried it 3 times so far and have yet to succeed.
I’ve been using the 365 Full Fat can, and 50 billion probiotic just as suggested. I have sterilized and followed everything to a T. There is quite a lot of liquid separated at the bottom and the top seems to just be the coconut cream, nothing different other than a bit tangy. I’ve tried leaving it longer than 24 hours and still no difference.
Any other suggestions as to why the liquidy bottom and not thickening and becoming creamy? I want to perfect it so bad cause buying coconut yogurt has become quite expensive!
Help?
Thanking you in advance!
Hi Laura, so a little separation is normal and you can stir before transferring to the fridge. But if you prefer a thicker yogurt, maybe try with coconut cream instead? Hope that helps!
Laura says
It’s very separated though. It is as if the top is just the thick hard cream. The bottom is liquidy with some apperance to yogurt.
Laura, this is due to the variability in quality of coconut milk. No two cans are alike. You can either stir to combine once fermented, then strain if desired to thicken (see notes above). Or you can use Savoy or Aroy-D brands, which have been more reliable for us as of late. Hope that helps!
Marilyn M Paladino says
Can I make this in my electric yogurt maker?
That should work!
Beth says
Can you add protein powder and/or mix in dehydrated fruit before adding probiotic, or will that mess up the process?
Hi Beth, protein powders sometimes contain PREbiotics which we’ve found can mess up the fermentation process. We think it would be better to add them when transferring to the fridge.
Fanny says
Ok so my first attempt at making coconut yogurt was kind of a fail… 🤦♀️I did use Aroy D coconut milk as you suggested and left it to ferment for 48hours. There was about 1-2 cm of liquid at the bottom of the jar and it didn’t really thicken up. Tasted fine though so I still ate it all. 😊 I’m not giving up though! I will get this right! I love how many tips and troubleshooting ideas you give and I’m thinking maybe I didn’t add enough probiotics or the ones I used weren’t the freshest. Either way, thanks for this recipe! I appreciate how thorough you are.
Thanks for sharing, Fanny! Yogurt is a practice makes perfect kind of dish!
Hanna says
What about Lets Do Organic Creamed Coconut? Have you tried it?
We haven’t. If it’s smooth & creamy, it should work.
Josephin says
I’m Curious if you could ferment this in a yogurt maker? Maybe to expedite the wait? Excited to give this a try though!!!
That should work!
Chris says
I followed the recipe except I used a fermentation airlock and I used a 5 capsules with 2 billion CFU each. It came out great! But, it was thin even after leaving it in the fridge for a full day. So, I just blended it with frozen fruit and made an awesome, frozen yogurt/sherbet thing! A creamy desert that doesn’t shred my bowels? Nice.
Questions:
Will bumping the probiotics up to 50 billion make it thicker?
Can I use the Airlock instead of the cheesecloth?
PS – If you don’t know, Airlock’s release the bacteria’s carbon dioxide without letting air in. Also, I have cheesecloth I can use.
Hi Chris, we haven’t tried using an airlock so we’re not sure about that! Increasing the probiotics may help with thickness, but we find it more so has to do with the creaminess of the coconut milk you use. We’d recommend using a thicker coconut milk or using coconut cream for thicker yogurt. Hope that helps!
Chris says
I used Grace Classic Coconut Milk which I consider to be as thick as Whole Foods Organic Coconut Milk. But, after a closer comparison, Grace has preservatives and emulsifiers that probably fudge up the fermentation. For my next batch, I’ll try the Whole Foods and Trader Joes’ Organic Coconut Cream.
Regarding airlock question, I simply should have asked:
Does the bacteria need plenty of air to ferment?
Thanks again!
Hi Chris, we wouldn’t recommend the Trader Joe’s- they changed their formula and its now very oily. Our understanding is that lactic acid bacteria does not need oxygen to survive.
Chris says
Awesome! Thanks for the details. They also call him Sneaky Joe!
Steve-o says
If dairy milks thickens into yogurt due to the protein how does the coconut milk thicken? I ask because I’m two tries in with no success. I switched to the Whole Foods brand on my 2nd try thinking that there was something different in the ingredients but their wasn’t. I guess I’ll try Renew Life probiotic – it does have 2 or 3 different strains than the one I bought. But still would like to know how it is actually thickening it. Definitely makes you wonder if certain ingredients are not being reported.
coconut milk generally thickens because of the fat content. Use our tips (of straining and refrigerating) for thicker yogurt!
Danielle says
I followed the recipe exactly, and the consistency is right, but the yogurt seems really yeasty. I’m assuming that means I did something wrong?
Hmm, yes, it shouldn’t be yeasty. Could it be the type of probiotic you used?
Amber says
On the RenewLife blog, they also have a recipe for coconut yogurt. The ingredients include their Daily Probiotic + Prebiotic powder. In the instructions they heat and cool the canned coconut milk before adding the powder. My question is: does heating and cooling the coconut milk make the difference in having success using a pro/pre combo?
Hmm, good question! We wouldn’t think so, but maybe?
Amber says
I tried it and it worked!
I used 1 can of Native Forest unsweetened organic coconut milk and 1 capsule of Swanson ultimate probiotic formula 66.5 billion CFU (contains FOS).
Thanks for the inspiration!
That’s great! Thanks for sharing, Amber!
Steevie says
It may be that the heating process kills any existing bacteria so that you have a ‘clean slate’ for the bacteria that you are adding yourself
Misty says
Can you add the fruit to your containers and store it in the refrigerator or should you add fruit just before eating?
It depends on the fruit, but in most cases, adding it before storing would be fine.
EJ says
Can you use almond milk?
Hi EJ, we have not tested this recipe with any other non-dairy milks. We doubt it would thicken properly, but if you do some experimenting, we would love to hear what you learn!
Drew says
This is my new favorite recipe! I love love love coconut yogurt, but I don’t love all the gums and sugar that can also find their way in. Plus really good, natural yogurt like Culina can cost an arm and a leg. Short of selling my kidney, I went on a hunt to find a yogurt recipe that was easy and didn’t require a ton of extra stuff and I ended up here! Thank you for creating this recipe!
TIPS: I used the exact probiotic you recommended from my local HEB, but I found that swapping the coconut milk to Thai Kitchen ORGANIC coconut milk worked really well because I couldn’t find the ones you recommended. It also works with Thai Kitchen coconut cream. This recipe did not work with a Taste of Thai coconut milk. Just like another user recommended, ALWAYS BE SURE TO SANITIZE! I make my own kombucha and am used to sanitizing with my dishwasher or using an antibacterial soap and hot water to get the job done. For this, I wash all my supplies with soap and warm water (even if they are already “clean”) and then use boiling water from a kettle dumped into my jars, dump out, and wait to cool. Always have clean hands and use clean towels as well. You don’t want to grow mold or nasty bacteria!
We’re so glad you enjoy it, Drew! Thanks so much for sharing your tips!
Nsk says
I love this blog! All of the recipes are great except for this one… :( I tried it three times and it never turned into yogurt.
Hi! We’re so sorry you’ve had trouble with this recipe! Many readers say it works great, but for others, it seems to cause issues. Did you watch the video for additional troubleshooting tips?
Melanie says
Hi there! Thank you so much for sharing this recipe. I left my coconut yogurt sitting on the counter for two days now and it hasn’t thickened at all. In fact, it has a bitter (not a tangy) aftertaste. I love Aroy-D (have used it for the past year) and used the kind that’s 100% coconut milk. I used Thorne probiotics, but would have had to use an entire bottle (very expensive) to get to 100 billion for each batch (I made a large batch), so I probably only used 20 billion per batch. Should I just scrap it and try again with a different probiotic?
I’m assuming if I used two 14oz cans, then you’re recommending 200 billion in probiotics? Just making sure I have this right before I try again. ;-)
Hi Melanie, sorry to hear that! It does sound like something went wrong. We wonder if the probiotics you used had prebiotics in them? We have used 20 billion for 1 batch successfully with Jarrow brand probiotics. But yes, use more probiotics if doubling. We’d recommend watching the video for more troubleshooting tips!
Melanie says
Thank you so much for taking the time to reply. No, the probiotics don’t have prebiotics in them, but it must be user error on my side somewhere. I’ll update you here when I finally get it right! :)
RA says
Thank you so much for this! It’s so incredibly simple, quick, and easy. I’ve had success with a number of brands not listed. Helpful tip: if you don’t have a cheesecloth, you can just cover your jar with a double layer of paper towels and secure with a rubber band. Works like a charm!
Thanks for sharing!
Floria says
Love this recipe. So simple! It taste less like coconut and more closers to milk than any other alternative milk. I use it by itself, with honey, with cacao, mix with with broth for a creamier version…delicious!
Question – can you use some from the made batch to start the next, instead of starting from scratch with another probiotic capsule?
We’re so glad you enjoy it, Floria! We tested that idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
Alyssa says
Hi! I made this and it just reached the 48 hour mark; putting it in the fridge now to thicken up! Question: it kind of smells how (dairy) sour cream tastes, if that makes sense? It doesn’t smell bad, but it smells tangy and savory, not sweet. (I didn’t add any sweetener, though.) Does that sound normal/correct?
Hi Alyssa, it should be tangy, but not taste bad! You can add sweetener at this point, if desired. Hope that helps!
Manal says
How many pills of Jarrow probiotics 10 billion I have to use?
Hi Manal, you can use 2.
Virginia says
Hi, Once started, can a spoonful or two of the coconut yogurt be used as the “starter” for the next batch (as can be done with traditional dairy yogurt)?
Hi Virginia, We tested that idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
Kay says
Can I use a taste of thai coconut milk? It’s what I have.
We haven’t tried that one, so we aren’t sure how it’ll turn out. But if it’s thick and creamy, it should work.
Chantelle Claire Croeser says
Hi there!
How would you suggest keeping the yogurt warm in a cold climate without an oven?
Hmm, that’s a little tricky. Are there any parts of your home that are warmer than others, perhaps sunny spots or in the laundry room?
Lorraine Stokes says
I just purchased 2 billion probiotic capsules and then saw you recommended 50 billion. I’m guessing the ones I ordered won’t work, or is it worth a try still?
Hi Lorraine, it probably won’t be as tangy, but you could try it! Or maybe add a few extra capsules?
Sara Hierstein says
I’m seeing a lot of comments here that indicate spoilage due to poor sterilization techniques. Someone used a wooded chopstick to stir? Another simply ran their supplies under hot water? Everything that touches that coconut needs to be sterilized first or you are going to be growing unfriendly bacteria. A breezy kitchen is enough to intro bacteria. A dirty can lid that dips into the milk as it’s opened is enough. I think people need to be advised on how careful they need to be to have this turn out not contaminated. Heat that milk first! Cool to 110. And pour into a sterile jar and use a sterile utensil. Have clean hands and work quickly. The coconut milk is essentially a petri dish. What grows seems to be a crap shoot based on the comments section. Not all harmful bacteria stinks.
This is helpful – thanks for sharing, Sara!
Brian says
A little wild on the recipe (Thai Organic Coconut Milk from Costco, and used ~3T of Nancy’s Whole Milk Yogurt as a starter). But my question is about separation:
You say ‘a little separation is okay’ — but mine essentially separates entirely, like coconut milk would regularly (about half-and-half or so). Is that entire separation expected (what you refer to above as ‘a little’), and you would just stir it in before placing in the fridge?
Thanks!
Hi Brian, the degree of separation will depend mostly on the consistency of the coconut milk. We’d say try coconut cream or a thicker coconut milk next time. Hope that helps!
Julia says
Hey! I tried making this and it just turned sludgy and goopy. It didn’t really thicken very much. I thick that it is because my coconut milk was too chunky like you pointed out. I was wondering if coconut cream would be a better idea?
Yes, coconut cream will make a thicker yogurt!
Damien says
Thanks for the simple and great recipe! Question: Does it matter how many Billion Live Cultures are in the probiotic? For example, could I end up with same/similar results using the Renew Life 30 Billion versus the 50 Billion you recommended?
Thanks again!
Hi Damien, more probiotics will make it more tangy. So it depends on what you prefer!
Lisa says
Thanks for this simple recipe! I have made it about 7 times through with Earth’s Choice Organic Guar Free 21% Coconut Cream and Garden of Life Once Daily Probiotics, with a 48-hour activation time.
I did experience some graininess the first few times I made this yogurt, but because I was mainly adding it to overnight oats the texture was not a problem. I noticed the yogurt came out smoother once I switched to a wide-mouth mason jar, so wonder if increased air flow might improve the science somehow??
Appreciate this recipe and your notes very much!
Interesting! We would think the graininess has more to due with the type of coconut milk and how creamy it is, but maybe there’s something else to it. Thanks for sharing!
Anne Christine Miller says
Should it taste like a super sour Greek yogurt? I want to make sure that’s what it’s supposed to taste like before I eat it.
Yes! Depending on how long you fermented.
Kendra says
I’ve been following you for years, and I have not been vegan, but I have made a lot of delicious vegan meals because of your recipes. I have recently decided to go vegan, and you were the first person I knew to look up tasty, awesome recipes! Keep up the awesome work. Also this yogurt is awesome!
Thank you!!
Aw, thanks so much, Kendra! xo
Lauren says
I sterilzed the jar, used Aroy-D canned coconut milk and poured in 2 Swiss Natural brand probiotic (Lacotobacillus & Acidophilus) capsule contents, stirred it with a wooden chopstick, and left it covered with cheesecloth for 36 hours in a warm room but at 36 hours it smelled really awful and was not thick at all. I had to throw it away which was really disappointing.
What did I do wrong?
Sorry to hear that, Lauren! We aren’t familiar with that probiotic- does it contain PREbiotics? Did you make sure to sterilize everything thoroughly prior to use?
Ken says
I was excited when, as a vegan, I saw I could make non dairy yogurt so easily. I went right out shopping for the probiotic capsules. What I found was tiny bottles of capsules and powder for between $46 and $54 Canadian. Is this the stuff I should be looking for, or is there a better alternative I haven’t yet discovered? Thanx in advance.
Hi Ken, that tends to be about the price range for a good quality probiotic. Hope that helps!
Anna says
I’m not sure what I’ve done wrong. My yogurt has thickened up after 32 hours, but it’s got an eggy smell to it. I used the recommended coconut milk and probiotics. Not sure if I left it outside in the heat too long
Hi Anna, that’s possible! Was everything sterilized properly? We’d recommend checking out the video and tips in the post if you haven’t already.
Jennifer says
Would Arroy D coconut cream cartons work instead of cans? Also, what is best to use: Arroy D coconut cream or milk?
Thank you!
Hi Jennifer, we aren’t familiar with that product so we’re not sure! We like using Aroy D coconut milk from a can.
Sersha says
Works perfectly with AroyD coconut milk and Renew Life probiotics (only one capsule). After 24 hours it’s ready and there is separation. After forming in the fridge I just strain it with cheesecloth for 30 mins and it’s like Greek yogurt.
The smell is a little pungent (more than store bought) but the taste and texture is perfect.
We’re so glad it turned out well, Sersha! You could try fermenting less time if you prefer it less pungent. Hope that helps!
Jessica says
This is one of the easiest and most delightful yogurt recipes I’ve ever had! Reading all of the ingredient labels at the store, it’s so hard to find unsweetened & free of additive dairy-free yogurts. This tastes better and is ultimately a fraction of the cost of all of them. I realized we only had coconut cream in the house (Fresh Thyme brand) but it worked flawlessly! I used the Fresh Thyme multi-flora probiotic (two capsules) which was relatively new. I made sure to pour boiling water in the glass jar I used and on the silicon spatula and let them air dry. Since it was a 90 degree day, it took just under 24 hours – I was tasting it every hour or so near the end. There are some large curds in it but they disappeared once I stirred it. Great recipe! Thank you!
We’re so glad it turned out well! Thanks so much for sharing, Jessica!
lacey says
This recipe turned out so well! I used native forest coconut milk and jarrow probiotics. I usually dislike store bought yogurt because of weird textures and added sugars so i am happy I found this recipe. I will be making it regularly now!
We’re so glad you enjoyed it, Lacey! Thanks for sharing!
Mark says
Hi can’t wait to try this recipe. Just wanted to know first, you say coconut milk but you are using cream, which one do I use? And you like the brands that have Guar Gum to keep it thicker but use the one without, so do you add Guar Gum to this?
Thanks
Hi Mark, the goal is to use a thick and creamy coconut milk or cream to produce the most creamy yogurt. Savoy and Aroy-D are naturally thick and creamy without gums, while brands like Whole Foods add a gum to make it that way. So the ingredients are less important than what the milk/cream actually looks like. Hope that helps!
Mark says
Awesome thank you 🙏🏼
Joanna says
May I know why my coconut yoghurt turns fizzy? Thank you
Hi Joanna, that might just mean your probiotics were very active!
Lisa says
Hi! I started my yogurt on Thursday at 1 Pm. Exact products from your list. I think my home might have been on the cool side because it still isn’t set. I moved it to the oven with a bulb today. Ive had good luck making dairy yogurt before but this is my first time with coconut. Is there a maximum time you can let it ferment? Im at day 3.
Thanks!
Hi Lisa, we aren’t aware of a maximum. If it isn’t setting, that could also mean the coconut milk wasn’t thick and creamy to begin with. We’d suggest trying one of the brands in the notes for next time if you didn’t already. Hope that helps!
Lorri F says
Hi,
Tried the recipe and made the compote just as directed. Easy and good tasting. Not runny, perfect texture.
My problem is after trying it tonight my stomach is rumbling! Feeling just slightly nauseous. The yogurt had no odor or separation. I don’t think it’s that. Wondering if two probiotics was too much for me?
Otherwise, great recipe! Happy to find you. ☺️
Hi Lorri, that’s possible!
Rashmi Rao says
Do I need to warm the coconut milk?
No, not if using canned as it has already been heated in processing.
Andrew says
Wonderful recipe! Was wondering about the necessity of the cheese cloth. Will any other cover do? Why is the cheese cloth important?
Hi Andrew, another cover would be fine! It helps keep out unwanted debris, dust, etc.
Sharon says
Hi! Okay…I made the first try in a mason jar and one can of the coconut milk and mistakenly put in 4 capsules. It turned out a little runny but tasted good. I think because I had hard time finding place to keep it at a good temperature. Kept having to move it from the oven because my household using oven so often. My second try I used what I had left over from my fresh coconut milks from a local distributor who makes it fresh and from scratch( I mixed tumeric and matcha coconut milk together) and a can of coconut milk plus the probiotics. This time lots of separation and mould on top of the yogart so I tossed it. I’m presently making it again with the can of coconut milk and 2 probiotic capsules but doubling the recipe…I know it’ll work with one so I hope it works if I double it so I can’t wait. The only trouble I have is the spot to store while fermentation happens….thanks for such a great recipe. Stay tuned.
Perhaps you could offer an easy coconut kefir recipe?
Thanks for sharing your experience, Sharon! When using fresh coconut milk, it has to be heated to kill off unwanted bacteria, so that’s likely the issue with the second try. We’ll add coconut kefir to our ideas list!
Nasrin says
Hello, can we use coconut cream bar, instead of canned ? Thanks.
Hi Hasrin, we’re not sure what that is? Sorry!
Sue Ann Teo says
Hi, can I add fresh coconut milk to the remaining yogurt that I have now to make new batch of yogurt or do I have to make new from scratch?
Thanks for the recipe and tips. They are very helpful.
Hi Sue Ann, we’d suggest searching the comments to see what others have tried! Some other readers have reported success. But when we used 2 Tbsp of coconut yogurt as a starter, we found that it wasn’t as tangy and didn’t really thicken. Let us know if you try it!
Lorri says
Hi,
So happy to find your recipe. What size Weck jar? The link takes you to a list of Weck jars. Is it the one L Weck on the site or smaller? Thank you!
Lorri
Hi Lorri, we used a large weck jar. Hope that helps!
Jo says
Hi,
Thanks a lot for the recipe. Did anyone give you feedback about this recipe in a yogurt maker with starter culture?
Hi Jo, to see what others have tried, you can press “ctrl+f” on a PC or “command+f” on a mac. A find bar should pop up that allows you to search for specific words in the post and comments- hope that helps!
Jo says
Just wondering: Why do you say not to use PREbiotics?
We’ve found they caused the yogurt to not ferment properly.
Jennifer says
I just realized I used a probiotic that has a prebiotic ingredient FOS in it, is it 100% a lost cause or is there a chance it will be ok? It’s been 24 hours and it doesn’t smell off or anything. I was going to let it ferment for 48 hours.
Hi Jennifer, it’s possible it will be okay. Hope it works for you!
Liz says
Hi,
I have a probiotic that is 25 billion cfu. Your recipe is two 50 billion capsules, (100 billion total) Does this mean that I need 4 capsules to equal 100 billion?
Thanks
Hi Liz, it might work okay with just two. But for best results, we’d say try 4 capsules.
Amanda says
Thank you so much for sharing his recipe! I just tried the batch I made and I love it! I used Thai Kitchen Organic coconut milk because they sell it in a 6 pack at Costco for a great deal. I used 2 capsules of PB8 brands vegetarian probiotics with 14 billion active cultures. I ended up letting my yogurt sit out for 48 hours. I tried it at the 24 hour mark and around the 36 hour mark and it wasn’t as tangy as I wanted. The yogurt didn’t thicken up as much as I thought it would initially, but I put it in the fridge for a couple of hours before I tried it with some fruit and it was a perfect nice thick texture once it was chilled. Thanks again for sharing! I will definitely be making this again soon!
We’re so glad it turned out well, Amanda! Thanks so much for sharing your experience!
Irisel says
Hi! I used Thai Kitchen Organic coconut milk and Solgar avanced acidophilus plus (500 million), since that’s what I had and couldn’t find the brands you recommended in the local store. It’s pretty hot where I live (PR – 80-100F) so I left the mix on the kitchen countertop for 36 hours instead of 48. When I took the cheesecloth out this morning, there was a thin foam on the top and it smelled more like cheese than yogurt. Is this normal?
Hi Irisel, we haven’t had that happen! It does sound like the high temperature made it ferment faster. We’d suggest trying just 24 hours next time. Let us know how it goes!
Cynthia Hauris says
Is it ok to use a silicon coated whisk for the coconut yogurt?
We think that would be fine
Paulette Miller says
I really appreciated your presentation, factual, succinct, and the recipe is easy. I now understand the difference between coconut milk products offered and how to choose the best ones for making yohurt. The Weck jars recommended will be perfect for giving yogurt as gifts too.
We’re glad you found it helpful! Thanks for sharing, Paulette!
Victoria says
Hi! So I tried to make this twice now with no success. The first time I definitely blamed the probiotics and the outcome was that sulfury egg smell. The second time I followed every single step to a T with arroy D coconut milk and renew life probiotics but I bought the ones that say 30 billion cultures instead of 50. I didn’t realize there were two kinds but I just don’t see how this could have caused it to smell terrible again. The consistency was good and it tasted tangy but the smell was just so bad so I had to throw it out. I’m so dissapointed don’t know what I’m doing wrong :( Any suggestions? I sterilized the mason jar and used a plastic spoon and even ran that under hot water and then dried it before I stirred the probiotics in!
Hi Victoria, we’re so sorry to hear that! We wonder if the room isn’t staying at a high enough temperature for fermentation? Did you check the video and post for more troubleshooting tips?
Victoria says
Yes I watched the whole video I can’t figure it out :( and our room is probably right around 75 degrees!
So strange! The only other thing we can think of is if the probiotic was not stored at a refrigerated temperature and lost its potency?
Victoria says
To respond to your last message I never put the probiotics in the fridge it says on amazon that it’s optional and they don’t need to be refrigerated?
I tried to make the yogurt again but this time in the oven with the light on. Just over 24 hours, no smell, it smelled like when you cook coconut oil which is good! It was tangy so I transferred it into the fridge to store and thicken up since I felt it was ready. A few hours later I checked it and I got that awful smell back! What is going on!? I’m so frustrated :( I used the larger size mason jar and when I put it in the fridge I took the cheesecloth off and put the normal mason jar covers back on it. Could that metal that’s on the cover of mason jars turned the yogurt?! I can’t understand why I keep getting that terrible smell!
Also as a side questions at what stage do you add in the sweetener if you want to use one?
When I tasted the yogurt at 26 hours it was a nice tang but I felt like it needed a tiny bit a sweetener. That is if I can ever get this right! ***sigh***
Hi Victoria, some people have expressed concern about purchasing supplements on Amazon due to storage conditions and fake supplements. We wonder if the probiotics may not be active? Once the yogurt is in the fridge, it isn’t a problem for it to touch metal. For the sweetener, we would recommend adding it just before transferring to the fridge. Good luck!
Nicolle Serrano says
Hi!! So I tried making it and maybe left it for a few hours after the 48. I put it straight in the fridge however, it smelled really bad. Kind of egg smell so I am not sure what I did wrong. I used coconut milk from can and Probiotic 25 Billion from Now brand. Any feedback? Also, if I try homemade coconut milk, does the process change?
Hi Nicolle, it looks like that brand contains PREbiotics (FOS) which can cause issues. We’d suggest trying a different probiotic. With homemade coconut milk, it needs to be heated and cooled to kill any bacteria. The canning process does this so that’s why we recommend using canned.
Beverly says
Hi Minimalist Baker:
i saw a yogurt maker advertised for $27 on Amazon. Have you tried a yogurt maker? if yes, is it helpful?
Hi Beverly, we haven’t found a yogurt maker to be necessary. But let us know if you try it!
Ryan Woei says
Hello,
what happens if you use pre/pro biotic?
Kind regards
Ryan
In our experience, prebiotics cause it to spoil and not ferment properly.
Adrienn says
Hello! Long time user of the site. And huge fan of coconut yogurt. It’s improved so many dishes, thank you MB/Dana for working on and posting it. I’ve made this dozens of times (replaced my oven light several times now…made all the difference this winter since I live in the D.C. area) and I’ve learned a couple of things about canned coconut milk. First, I suspect MB is so popular, that when something is recommended, it sells out quickly in stores and then online and when available again, at surprisingly higher prices (if you can find it again). So I’ve had to go completely off grid with my full-fat coconut milk choices. First, a surprising good bet are organic store brands. My new favorite (which yes, I’m seriously considering buying by the case), is the Harris Teeter organic coconut milk (chain owned by Kroger). At about $2.20 a can, it’s a reasonable price. The Harris Teeter HT Trader version is also good, though not quite as smooth as the organic. But for $1.40 a can, it’s a good price. I realize that not everyone has Harris Teeter in your area, but I hope this encourages others to try some other store brands. Took me weeks of stopping in to a number of different stores to find the right coconut milk. I’ve used the probiotics that MB recommends and even got lucky with finding it on sale in HT. Love the yogurt with a healthy amount of chai seeds to thicken it up and a large handful of mixed berries. Usually lasts me about four days. Best of luck to everyone out there!
Thank you so much for sharing, Adrienn!
Ana says
Hi there, I want to test this out but the only probiotic capsules I have the Sakara Life vegan probiotic. They are a non-refrigerated probiotic and probably not as powerful? Do you think these should work?
Thank you for your awesome simple recipes, I now make your coconut hemp milk on the regular and have completely replaced my needs for store bought nondairy milk!
Ana
Hi Ana! We haven’t tried this brand but let us know how it goes!
p says
I noticed you use a metal whisk. Does this not disturb the process? Thx.
On the front end, no. As long as it doesn’t touch the probiotic.
Sheri Decaro says
HI!
I made this a few times with one of the less recomended brands and it turned out thin but really good. I found Savoy and tried it , it turned out amazingly thick and creamy however it had a sulfer smell when i opened the jar after cooling it in the refrigerator….it tasts ok… is it still edible?
thank you
If it tastes OK it should be fine. Sulfur smell isn’t good though. I’m wondering if there was a sterilization issue?
akari says
May I ask what size Weck Glass is used to make coconut yogurt ?
Thanks.
Of course! Here are the ones we used.
Mc says
Hi! After less than 24 hours I checked on my yogurt and it tasted very fizzy and carbonated. Is this still safe to consume?
Hi, that might just mean your probiotics were very active! But look for signs that it smells, looks, or tastes off.
Hannah Shams says
Hi! The only coconut milk I have on hand is the trader Joes reduced fat can. Is it worth making this if I only have this brand? (I’m planning on using it for your caramel apple cheesecake recipe for context).
Thank you!
Hi Hannah, unfortunately, we don’t think it would work. It’s too liquidy and oily.
Alessandra says
Hi MB. Im gonna try this recipe, I found man others on internet and I like your explanation and tips.
I would like to know if I can use two or perhaps three spoons of this yogurt as starter for another batch, to save in capsules. Please and thanks in advance.
Hi Alessanda, we’d suggest searching the comments to see what others have tried! Some other readers have reported success. But when we used 2 Tbsp of coconut yogurt as a starter, we found that it wasn’t as tangy and didn’t really thicken. Let us know if you try it!
Naomi says
Hi! Can I use my first batch as a starter to make more yogurt?
Hi Naomi, we did test that ourselves but didn’t find it to be successful as the coconut milk never thickened up or got tangy enough. However, if you do some experimenting let us know how it goes!
Kim says
I successfully used about 1/4 cup from my previous batch as a starter and used the yogurt setting on my Express Crock. 8 hours later, I had great yogurt!
Awesome! Thanks for sharing, Kim!
Kimia says
Hi, any idea why my coconut yogurt is not as smooth ? I see super tiny grains in it ?
Hi Kimia, it’s probably the brand. See our brand recommendations in the post.
Amber Eaton says
Is there a minimum of “probiotic billions” for the recipe?
There isn’t. We would say aim for 50+ billion
Mindaugas says
Can you make it from homemade coconut milk? Would it work?
It would have to be made really thick, but it might be possible. Also, you may need to heat it since canned items have already been heated for safety. Let us know if you try it!