Easy 2-Ingredient Coconut Yogurt

This is indeed an easy recipie to make. I found the yogurt tasted best after being on the counter for two days, then spending another two in the fridge. It gave the yogurt time to thicken a bit and for the flavors to blend. I would recommend this recipie to first time yogurt makers.

I tried it with Thai Kitchen coconut milk and my RAW Primal Defence 50 billion CFU probiotics and it worked well. It has 6 different strains. I’ve had it in my fridge for days now and it’s just a bit more tangy but still smells nice.

Thank you Dana for helping us with healthy ideas and recipes!

I had great success making the yogurt! I used Thai Kitchen organic coconut milk and 2 caps of Garden of Life Once Daily Women’s 50 Billion probiotics. Let it sit out 2 days. Thought about straining but was honestly too lazy. After refrigerating, it’s super thick. A win!

Heya guys, any Aussie MB fans out there I have some fab news. I used the Ayam pure coconut milk (also BPA free I believe). It took just over 48 hours. But it has reached the desired consistency and I can’t wait to spoon it over granola or mix it into a fragrant curry ??

This was so BOMB!!!!! I was kinda skeptical of how easy and delicious it would be and happily I was so wrong!! Super easy and insanely good! My first try tmwasnt as creamy as you version, but I didn’t use the same probiotics (ordering them now) I also don’t think it sat in a warm enough space. Fixing both those issues for the next 100 batches I will make!! ??❤️??❤️

Followed the directions exactly and got yogurt. Walmart sells the probiotics recommended, smaller capsules and way cheaper.

This recipe is life! I tried this with 500g of freshly squeezed coconut milk with 1 capsule of probiotics left it to ferment for 2 days. Coconut milk separated, drained most of the liquid out. And im left with super tangy and creamy yoghurt i love this ! thank u.

Hi, Your recipe sounds gorgeous and I have been researching homemade vegan yoghurt ingredients and experimenting myself , particularly with thickeners. I just thought to let you know though that Guar Gum seems to possibly have some pretty negative side effects such as absorbing too much liquid from the intestines and causing serious water imbalance. It expands in the intestine and can cause false fullness and excess dryness in the body. Can also reduce the absorption of minerals/vitamins and medication and possibly cause intestinal disorders. It’s worth investigating because with such a delicious and easy to make yoghurt it’s tempting to make and eat masses of it! Best wishes to us all in our search for delicious alternative ways of making yogurt that don’t harm animals! Sarah

This turned out just perfect! It’s really tasty and the texture is awesome. I used the coconut milk from whole foods and the same probiotics that Dana used. Thank you for such a great recipe. ?

I used Grace coconut milk and two Naka Nutri-Probiotics because they’re what I had on hand. The milk came out extra liquidy, so that wasn’t a good sign, but oh well. I had the yogurt in my oven for 72 hours and it did separate, but didn’t thicken. I was planning on making mac & cheeze and thought maybe the thickness wouldn’t matter, so I put a lid on it and put it in my fridge. I checked on it the first few days, but it hadn’t thickened, so it stayed there for a week, and it thickened! No weird mold or anything. So if you can’t get yours to thicken, maybe just leave it in the fridge and hope for the best? I started my process two weeks ago, which is longer than I’d like. But it’s fun, easy and WAY cheaper than in store!

Made it, accidentally left it sit out 72 hours, refrigerated right after and seperation still occured I did the test of organic and non organic the organic one seperated in the fridge.. if anyone could help me on this it would be greatly appreciated

I was worried because of reading all of the reviews of people it didn’t work for but I bought the 365 coconut milk and the Jarrow probiotics & followed the instructions and waited 48 hours. I just tasted it and it’s SO good! Never buying coconut yogurt in the store again – and this is much cheaper and SO easy and SO delicious!

Made this over the weekend, started it Saturday morning and with a whole lot of patience, by Monday morning I had yogurt! And it’s delicious! I’ll never buy the store bought stuff again! Thanks for the awesome recipe!

So easy and my favorite yogurt ever. Thank you!

I used 365 brand full fat coconut milk and garden of life women’s raw probiotics and it (to my surprise) actually thickened up A LOT and tastes super tangy!!! yay!!!

This did not work for me at all :( super bummed. It never thickened up.

Came out perfectly. 5/5. I got the Whole Foods 365 Organic coconut milk and used the CVS probiotics I have on hand. I left it for 36 hours. I might leave it a little longer next time. I will definitely make this regularly.

Hi. I made this yesterday’s at noon. I just checked it now and it is still very runny just like milk. I know it needs another 24 hours but it sure does not have the consistency that you showed at the 24 hour mark. Hopefully it will firm up some. I used Thai kitchen full fat coconut milk. Probiotic was spring valley daily probiotic 5 billion, 5 strains. This is what i had in the house. Could it be the probiotic?

I made this three times and it worked great the last two times. The first time I used Thai Kitchen light milk and a different probiotic and nothing really changed in thickness or taste, so I threw that out. The second time I used Whole Foods 365 full fat milk and the recommended probiotics and it was fantastic! Thick like Greek yogurt and tangy. The third time I did one can of 365 full fat and one of 365 light milk and added four probiotic capsules and this was the best version. It was still thick, like regular yogurt, but I wanted a version with less fat. I think close to 48 hours gets the best flavor, if you can wait that long. I also think the strength of the probiotic is key. Thank you so much for this recipe, it is the best vegan yogurt I’ve tasted! It is a staple for me now, so good mixed with fruit!

I made this with a can of coconut mylk and I stirred in a about 2 Tbsp. of Forager Project cashew yogurt which I had. It came out delicious!

I made this with AroyD full fat coconut milk and the Renew 50 billion probiotic capsules and it worked great. Thanks for the recipe! Love the tangy taste and dairy-yogurt-like texture. So easy!

I made this yogurt, and you’re right, much better than store bought. I used Thai Kitchen full fat coconut milk, and as you suggested, 48 hours is the right amount of time. Next, I’m going to see if I add this starter to another can of coconut milk and see if I can keep these bacteria going! Thanks so much for this recipe.

Finally success after many attempts. WF org coconut full fat milk did work best for me. I used 3 probiotic caps (42 billion Udi’s Super 8) per can. I put mine in a mason jar with a coffee filter/rubber band cover. I kept it on a seed-heating mat (about $10 /Amazon) for 2.5 days. It was still pretty soft. I added 2t maple syrup, put on a plastic lid, and refrig for several days. Finally it was very thick. Very delicious. In researching, I noticed some strains of probiotics are much more compatible w yogurt making. And these must be in Dana’s brands. Will be trying her 50bil brand next. Once you have success, u will be a fan! So great to have df yogurt!! Thx Miss Dana!!

Hi, maybe this will be helpful to those of you who have had watery consistency. I made this with the whole foods organic coconut milk, as that was all that they had in the store. I also used a cheaper, but still refrigerated probiotic (2 billion count) . I think the only difference is that you can let the probiotics with a lower count sit for a longer time so they can propagate. I also warmed up the coconut milk to provide a bit more microbe friendly environment. While I did have separation, it tastes like yogurt, but is more of the consistency of kefir even after being in the fridge. I just threw in 1/4 cup of chia seeds, and put it back in the fridge. It tastes great, and is nice and thick now. It is a lot cheaper than buying the kite hill yogurt, as much as I love it, so I am sure I will try it again.

I was so looking forward to this but no success :( I used one can each of 365 Light Coconut milk and Full Fat coconut milk and mixed the two for a 50/50 ratio separated into 2 Mason jars. (I believe you mentioned the 50/50 light and full day combo in me of tourney IG stories). In each Mason jar I used 2 SilverFern brand probiotic capsules and let it sit on the counter/under microwave light for over 60 hours checking it a few times in between. At the 40 ish hour mark I noticed lots of bubbles on top and became hopeful but now at over 60 hours, there was major separation with clear liquid on bottom and thin liquid white on top with tons of bubbles on the very top. It was the thickest at the 40 ish hour mark but no where near the thickness described in the tips or comments. Really disappointed and don’t want to waste high expensive probiotics for another fail. Love the idea but seems like a very circumstance recipe :(

Thank you for this recipe! My husband loves it, and I’m making my second batch now. Used a different coconut milk brand, doubled my 25 billion cfu capsules to match your 50 billion, and used a cloth napkin instead of cheesecloth. It turned out delicious, but a little bit thin, like low fat yogurt (my coconut milk must not have been that fatty). I decided to add a bit of potato starch+arrow root powder to thicken, which may have also given it a second ferment, and let it sit in the fridge a few hours. That turned out better than store bought yogurt in taste and texture. We’re putting it on everything. :)

I made this over the weekend and it turned out wonderfully! I used Thai Kitchen full-fat coconut milk and two Jarrow Formulas probiotic capsules. Left it out 48 hours then refrigerated it overnight. It came out super tangy and creamy! Eating it right now over brown rice pudding with mango!

Flop, did not work, made special trip to Whole Foods for the two ingredients. White water after 48 hours. Will try others- most mention heating up.

Love it! Made this with 365 brand full fat coconut milk and 4 GenuineHealth brand 15 billion count probiotics. I was impatient and had to try it after 24 hours. The tang was good but it could have been thicker. I’ll try the film 48 hours next time. Thanks for a great recipe Dana!

Thanks for this recipe! I just made mine and now waiting, lol. The waiting is the hard part!

I used Thai Kitchen light and a lesser quality probiotic brand. That was probably my big mistake, but I was being frugal because that stuff is spendy. So I did that wrong.
I kept mine in the oven with the light on, as recommended in the blog. (I had the A/C running in the kitchen and I was afraid it would be too cool.) After about 30 or so hours it had thickened only slightly, but I put it in the fridge anyway. That was also wrong.
But even after I did EVERYTHING wrong, the result was a thick liquid that tasted like yogurt, so I know something had cultured in there.
I used my failure in smoothies and it was great!
I will definitely try again with full fat milk and maybe just add a few more capsules. (I still have a full bottle of probiotics and have to use it up, or I was not really frugal at all.)

I made this yesterday and it’s delicious! The tang is exactly like regular yogurt.
I made two batches . The first batch, I didn’t read the instructions carefully and used metal utensils so I made a second batch using only wooden utensils. Both turned out great. It’s a hot summer where I am right now so I think the temperature is conducive to the growth of the probiotics. I also used these great mason jar coffee caps for my fermentations. They’re great as they allow air out but not in and they are simpler than air locks.
https://www.amazon.com/Coffee-Caps-Storage-System-Breathe/dp/B01DDWM4R8

Well. I had to face total failure with my combination of Nutrilite pro-digest vegan probiotic capsules and Thai Kitchen full fat coconut milk. I had high hopes as both products are high quality but after 2 days of waiting my yogurt is still the same consistency and has a weird – not tangy – after taste. :( I think it’s because of the probiotic capsule. I used wooden spoon to stir, mason jar, and thin kitchen towel. I will try again with your recommended brands.

I’m in the UK and made this using these probiotics: https://goo.gl/wRvEs4.
I used 2 capsules for a tin of coconut milk. I didn’t incubate or anything and it wasn’t particularly warm but it got to about the right sourness in roughly 24 hours.
One thing to be aware of is there needs to be some air space. I put mine in a jar and it pushed it’s way through the cloth I had on top and continued to expand quite a bit.
It was a bit grainy when done, but mixing it up solved that issue.
As I’m trying to reduce my dairy intake, this was a good alternative, but don’t expect it to taste like yougurt – it’s an alternative rather than a replacement I’d say, though nice in its own right.
Having looked at lots of recipes for coconut yogurt, I’d say this was the most straightforward to make.

Mine turned out perfectly after following your recommendations as to the Whole Food Full Fat Coconut Milk and Renew Life probiotics. I left it in the counter 48 hours trying not to disturb it much. It was still pretty liquid but really thickened up in the fridge overnight. Thank you so much for this! Wish I could post a pic – it’s very creamy

I used Goya full fat coconut milk and 2 probiotic capsules from GNC Ultra 25 Billion CFUs and waited the full 48 hours before sticking in the fridge for 24 hours. While the texture is still super runny (I guess something akin to kefir), the taste is really great! Super tangy, coconutty, and very refreshing to drink after a hot day! I suppose I will try the same combination, but use some starter from this batch.

I was so happy to see this recipe! We love coconut yogurt (more so than soy, cashew, or almond milk-based ones) but hate the price tag. This recipe saves a bit of $ and is a great DIY version. I’ve tried the yogurt twice now – both with great success! I used the WF full fat coconut yogurt both times and the Naka brand of probiotics (perhaps available in Canada only?). In addition to the probiotics, I also used a bit of the Silk plain coconut yogurt as starter (~1 tsp). That’s the way I remembered my mom making dairy yogurt when I was a kid. I was so pleased with the first batch – it was tangy and creamy all at once! For the second batch, I added 1/2 c of filtered water to see if a lighter version was possible. I had a bit more separation on that one but with a little stir, it was still great. I will try 1c of filtered water on the next one and report back! Thanks again for posting this recipe!

Wow! This turned out amazingly!

My notes: I used a full-fat organic coconut brand at my local grocery store. I used 2 of my own probiotic capsules… they were 25+ billion but I know they are very high-quality since I purchase them from my naturopathic doctor. I also didn’t have a cheese cloth, so I just unfolded a thin paper napkin and it worked just fine.
The first 12-24 hours, I didn’t really notice the yogurt thickening up. I was also getting concerned that my kitchen wasn’t warm enough (summer in VT fluctuates so much, can be hot then cool), so I kept putting it in my oven then taking it out when I was using my oven, then put it back in when my oven cooled. So I would say that it was 50-50 on the counter, in the oven.
But it really wasn’t thickening like Dana’s in her troubleshooting video. Plus, around 48 hrs. I noticed a little separation. I let the yogurt sit another 12 hrs then I put it in the fridge. And oh my goodness, just a few hours after putting it in the fridge it thickened up IMMENSELY and I was SO HAPPY with the results!!! I can’t believe I made coconut yogurt!
My recommendation is to not give up or be dismayed if it’s not thickening “enough” even after the 48 hours. Give it some time and allow it to sit in the fridge. Thanks, Dana, for a wonderful recipe!!