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.
T. Smith says
I made this with Garden of Life Women Probiotics with a Thai brand of coconut milk, Aroy D. It turned out perfect!
Jeanie says
So did I. Did not thicken :( followed instructions exactly.
Julie says
This was wonderful! I am so excited we can eat yogurt again, and we don’t need all those preservatives in the coconut yogurt bought at the store. We used the organic field day coconut milk, full fat, and it came out perfectly! My 4 year old and 2 year old just love it!
Izz says
There are a bunch of different probiotic capsule dosages you can buy (from 10 million to 200 million per capsule), does it make a difference which dosage I use?
This looks great btw so keen to try!
Kathy says
I have now made this several times. Our family cannot do dairy and the coconut yogurts at the store are loaded with sugar. This is stupid easy. If you dont use coconut milk in the can with guar gum then your yogurt will be thinner, which is fine too, you could make it like a Kefir. I use the Thai Kitchen Organic coconut cans and Jarrow probiotics. Cheaper than store bought and I can add a little jelly or stevia or agave and some fresh berries. My teen likes it too.
Alla B says
I made this and after 24 hrs the product was delicious smooth and creamy. I made overnight oatmeal with it and some seeds and added teaspoon of raw cocoa powder. It tasted GREAT, however, about half an hour after eating it I started getting mildly nauseous. The feeling passed in about three hours but I wonder what made is happen. Yogurt or “raw” oatmeal?
Laura says
This worked out really well for me! I used the Thai Kitchen full-cat coconut milk and Florastor probiotics. I left it in the oven (with the light turned on) for 24 hours, and it has just-right tang for me. It’s on the thin side, but should be fine for what I’m hoping to use it for. (Tzatziki!)
Dorothy Kerby says
The taste was great, but mine did not thicken
Dall says
Hi Dana,
I’ve yet to try this recipe but given most of the reviews it seems i might get disappointed if it doesn’t thicken enough.
I was wondering what brand (if any) is your cheese cloth? Could it be an important factor to the thick consistency?
Hoping to try this recipe soon!
Thanks for sharing!!
Diane says
Dana this did not work at all. Please troubleshoot more. I did exactly what your instructions say. There was a thick layer on top only with little chunks of IDK what maybe the probiotic.
Skip says
Can the Coconut Yoghurt process be sped up by using Sous Vide? If so, what would be the proper temperature?
Marianne says
This is purely awesome! I just crave it…. I will say the first time I made it, leaving on the counter 24 hrs, it thickened very well and I was ecstatic. Used the 365 brand full fat coconut milk and Renew Life 50 billion probiotics (2 per can of milk), because I already had both ingredients already! I have since made it at least 15 times, it is a weekly treat I look forward too. The other times I have made it, it has not thickened as well, no clue why, but I quit worrying about it and just add 2-3T white chia seeds overnight to thicken it nicely and add fiber, along with a little vanilla stevia drops. My only adaptation since it is colder temps in my house now, is that I leave it in my oven with light on, but door open about 4″. I found out the hard way that my oven light is pretty hot (110 degrees), so leaving slightly ajar gives me a temp range of 80-85 which is perfect. Thank you for this great idea!
Krishna says
Dear Minimalist Baker,
You mention in your recipe to avoid using probiotic capsules with prebiotics. Why is that?
Vielka says
Hi! I’m about to make my first batch, bought my probiotics but I just read that it shouldn’t have prebiotics (the one I bought has prebiotics ☹️). Why is that? Is it because of a cooking issue or a health issue?!
Thank You!!!
Karen says
Hi. Have you tried using Kombucha as the probiotic? I might give it a try.
Hi Karen! We haven’t tried it, if you do let us know how it goes!
Jaime says
This stuff is so good! Worked great for me but it did take longer…at least 48 hours
Robin says
Does the probiotic help the coconut milk to activate or is it just added for health benefits?
You got it, Robin! It helps the coconut milk activate and thicken into coconut yogurt, but also comes with added health benefits for sure. Hope this helps!
Khalidah Taylor says
Hi Dana. I know you aren’t supposed to stir with a metal spoon, but are you not supposed to eat it with a metal spoon either?
You can eat it with a metal spoon, Khalidah!
Michelle says
Just made mine with a little added frozen fruit I hope it works :)
laur says
Followed directions exactly – brands of coconut milk and probiotics included – and it didn’t work. Just took out of oven where it sat for 48 hours under the light. Product is still completely liquid-y. I imagine it will somewhat thicken in the fridge, but I got the impression a lot of the thickening should have already happened. Any clues?
Hmm, not sure. And you used full fat coconut milk, not light? I’d still add it to the refrigerator where it should firm up!
Le Berre Annick says
Hello Dana,
I found your blog post on Pinterest and would be interested in featuring your 2 ingredient yogurt recipe on my blog, while respecting your format, ownership as well as any requirement you might have.
My name is Annick, I’m a French woman just starting a new website about the benefits of coconut oil and other products as such. I’m currently writing a few articles based on my experience, when I discovered the many uses of coconut when living in Malaysia.
The website is not live yet, but I’ll be launching in the next few weeks and I would love to have some great pieces from around the web.
Let me know if you would be interested,
Best regards,
Annick
Theresa Preston says
I’m concerned about the saturated fat content. 10 grams per serving seems a bit high as for eating this daily. What do you think?
Claire says
I used Renewed Life 15 billion probiotic and it isn’t thinckening even after two days of sitting out. Does it need longer to make or is it just because I didn’t is the 50 Billion probiotic?
Melissa McClain says
Do you know if this recipe would work with homemade coconut milk? Thank you!
Hi Melissa! Check the comments above, as others have tried it!
Heather says
Hi there! I’m on 36 hours and of course upon further review I noticed I used Jarrow probiotics… but nothen the refrigerated one and only 5 billion per capsule. My yogurt is not really thick at all. Did I not add enough probiotic? Do I need to add more or just try to give it the full 48 hours and then refrigerate?
Alex Super says
Hello,
I’m interested in making this, however I only have a liquid capsule probiotic. Do you think that would work verses the powder probiotic?
Btw, I love all your recipes!!!
Thanks in advance,
Alex
Hi there! I haven’t tried it that way and can’t guarantee the results. But let me know if you give it a try!
Alex Super says
Alright, I’ll try it out, and let you know!! Thanks.
Robin says
Thanks!! :D
Robin says
Is there anything else you can use besides cheesecloth if you don’t have cheesecloth to cover it?
Hi Robin! You can use a thin dishcloth!
Janda says
Hi, I am wondering if I possibly needed more probiotics? I used two Renew Life 15 billion capsules and let my yogurt sit in the oven with a pilot light on for two days – but it didn’t firm up at all.
Is it ok to add another capsule even after I have placed it in the fridge? I’m not sure why it’s not firming like yours. I used new probiotics and the 365 brand of coconut milk.
Emma says
Hi! Can someone please help. I made this following the instructions and let it sit for 24 hours by my oven (which is on) a lot and it’s quite warm in our apt. and it never thickened. At all. I used to make homemade yogurt using whole milk and a yogurt culture and would wrap a heating pad around it for 8 hours. Do you think this would work?
Also, I have since refrigerated it. Would it be too late to give it a go again? Probiotics are really expensive and I’d rather not throw them out. Thanks!
Cindy Sockol says
Hi Dana! I am soooo thankful for this recipe!! It’s been challenging to change to a plant based diet (my husband had a heart attack) and one thing we missed was our favorite coconut-honey Greek yogurt! Now we finally have one that works! It’s thick and super yummy. I followed your recipe carefully–and just like you said, it works beautifully! Thank you so much!
Jennifer says
HI, is this okay for my kids to have?? ages 8, 6, 3 and 11 months?/
This sounds yummy!!
Thanks
Jen
Hi Jennifer! While it’s always best to consult with your doctor on your children’s dietary needs, but it should be fine!
Andrea says
I made this with whole foods full fat coconut milk and 100 billion clean program probiotic ( I used 1 capsule). I let it sit for 48hrs. It was not thick at the 48hr mark and it separated. I stirred it back in and put it in the fridge for another 24hrs. Turned out perfect!
Darren says
Mine turned out great except for a lot of clumps or graininess. I used Native Forest coconut milk and whisked well before adding the probiotic. Any suggestions?
Thanks, Darren
Jessie says
You are the best! Now please make a easy dairy free butter recipe! Then my life would be complete. The hardest things to let go of on my plant based journey is grass-fed, real, yellow, delicious butter and fresh eggs. Can’t wait to try this yoghurt and the cashew version listed in the comments, I may even do a mixed version combining the two!
Jennifer says
I wanted this to work! 1st attempt was Organic Everland Coconut milk a 5 billion probiotic… MOLD. 2nd attempt worked! ~ but I treated it like my Kombucha and changed my probiotic to Flora ‘Super 8 Plus’ 25 billion. So… 1st I sterilized everything (2 jars and a plastic spoon) in hot water. No dish soap as certain ones kill all bacteria! Then I mixed my Everland coconut milk and 3 probiotic capsules in a glass jar with a plastic spoon. After mixing, I slowly poured it into my 2nd mason jar (probably not necessary, but I was paranoid and wanted clean edges). I put cheese cloth with elastic band over my jar and placed it on my fridge with a dish towel wrapped around the sides of the jar (more of a consistent heat on top of fridge as we’re approaching cool weather!). 2 days later… done! And THICK. Thank you! This is ‘so’ easy.
Andrea says
Thank you! I followed all recommendations and this was easy and great!
Jenn says
My first attempt, kroger brand full fat coconut milk in a can and a dairy free starter, tasted great but did not get creamy. I put it in smoothies and it was great. My second batch, I used 1/2 cup of my first batch and two cans of the same coconut milk. It started smelling yeasty not long into the process. My differences between batches was what I used for the starter and the container I made it in. The second batch also did not get creamy, but I added some gelatin (I’m newly vegan and have some on hand from my year on AIP). That thickened it up but it still smells and tastes like yeast. I am not sure if this is safe to eat or not and need some guidance. Clearly something went wrong here and from what I have found online it got contaminated with either wild yeast or baking yeast. When it was done fermenting with the oven light, I forgot to take it out before turning on the oven, so it got heated up and likely killed the good bacteria anyway. Is it okay to eat smelling like yeast? Don’t use as a starter again, right?
Maggie says
Hi Dana! I hate to do this because I know you’re probably still getting a million comments/questions about this recipe. However, I made it with great success back when it was first posted with full fat 365 brand coconut milk, and now using the same probiotics and coconut milk brand it won’t work to save my liiiiife. I’ve tried three times since the first success and it won’t thicken hardly at all- first time was like greek yogurt. Does temperature play a huge role? I moved from TN to the PNW where it is obviously colder, but I even left it in the oven for 48 hrs and in the fridge overnight. I’ve watched all the troubleshooting but can’t think of any reason other than temperature change. Thank you in advance, even when’s it’s thin it’s DELICIOUS!
Carly says
I made this recipe and as much as I loved it, it wasn’t quite as tangy as I was expecting based on other coconut yogurts I’ve made before (I did use the Whole Foods full fat coconut milk and same brand and potency probiotics you called for). Do you think leaving it out longer than 48 hours unrefrigerated or adding a 3rd probiotic are viable options, or what would you recommend? Thank you!!
Sylvie says
Hi. I tried your yogurt recipe with 3 different brands of coconut milk. The first one was with Native Forest 22% lipids (fat) and 3 x 15 billions vegan probiotics and I let it sit for 64 hours (forgot it…oups). Surprisingly, it was delicious, very firm, creamy and not too tangy. The second was with Tropical Farm but just 8% fat. I used the same recipe as the first and left it the same # of hours to compare. It was liquidy even after 20 hours in the fridge and I had to throw it away because it had a very funny smell. The third was with Earth’s Choice 17% fat. Same recipe except I left it only 43 hours. It was less firm than #1 but creamy and just enough tang.
My boyfriend brought me a couple more cans of Earth’ Choice. I tried again and did 2 batches. It’s weird that each can had a different texture (one had a lot of fat, the other very little and it’s fat was more solid and looked like coconut meat). I tried to mix the fat well with the liquid part, did the same recipe, left them for 48 hours and the texture is very grainy and it feels like little particles of firm fat in the mouth. I also noticed a light funny smell and taste, not at all like batch #1 & #3.
I’m surprized and desappointed that my 2 last batches were completly different compare to #3 and specially since it was the same brand. I’m wondering what can cause the fat not to desolve or the yogurt to be grainy or have that funny smell/taste? I will try it again with the Native Forest brand as I couldn’t find the one you use in full fat in my area.
Pooja Mehta says
I used Thai Kitchen coconut milk and Jarrow Probiotics and left it out for around 55 hours, and it was perfect! I am going to be making this pretty regularly now :) Thank you Dana! :)
Audrey says
I have made this a few times and love it! I recently tried using So Delicious culinary coconut milk. It looked to me like it was pretty much the same as Thai Kitchen canned coconut milk with just 2 extra grams of fat per serving. It turned out amazing! So thick and and creamy. It had greek yogurt texture, with none of the extra work :)
Robert says
Has anyone made yogurt with both cow’s milk AND coconut milk mixed? Simply following a standard yogurt-making recipe. Heat, cool, inoculate, wait.
I’d like to try and can’t find anything on the inter webs.
Thanks,Robert
Francheska says
I had this recipe on my to do list since I saw it on Instagram. I tried it this week and unfortunately didn’t get the same results as you- I used the same ingredients and let it rest for 48 hours. I did see some separation on my yogurt and the consistency is not as thick as the one on the pictured or video even after refrigerating. I am not straining it with cheesecloth overnight- hope this helps because I’m really aiming for that thick yogurt!
Alex says
Correction above to my previous comment…*I can’t stand the runny dairy-free products out on the market that are so packed with extraneous ingredients.**
Again, love this recipe!
Alex says
Ok, this coconut yogurt has been the best discovery, ever! I can’t stand the runny dairy-free products out on the market that don’t packed with extraneous ingredients. It’s so simple to make. I used 123 organic product coconut milk (full fat) in a can. I used the Jarrow 295V probiotic capsules (was also one of the least inexpensive option I found, yay!) that I bought at sprouts. I followed the recipe exactly, and after about under 48 hours, it was ready to dive in. Definitely use either a wooden or a plastic (not my first choice, but I have some left over from takeout) to eat the yogurt, as the metal does affect the consistency. It’s so creamy, tangy and yummy. I dress it up with blueberries or passion fruit and some chia seeds, and it’s my favorite routine breakfast during the week. It’s unreal!! Thanks for giving lactose-intolerant yogurt-lovers a chance to enjoy the party! Again, impressed by another MB recipe. xoxo
Maria says
Excited to make this!!! My probiotic capsules, by Culturelle, look smaller than yours do on the video. Does that matter?
Susanna says
Hi! So I’m a little upset with myself for not reading further down to the updates section because I didn’t do the storing of the yogurt in a warm place and I also used a probiotic that had a prebiotic. I let it all sit for about 36 hours and it tastes pretty tangy especially because I added lemon. I wanted to ask if it’s safe to eat since I didn’t warm up the milk on a pan or set it in a warm place to ferment? It tastes like buttermilk but I’m just worried one of these steps maybe have created a poisonous reaction in the yogurt. Thanks so much for your time!!
-Suz
Stacy Mutnick says
It was so easy to make and incredibly yummy to eat! I put mine in the refrigerator at 45 hours but will try the next batch at 30 hours so I have a tartness range. I used the recommded brands for both ingredients. I topped mine with pumpkin butter one day and a hazelnut date caramel the next serving. Love your recipes!!
Dee says
Has anyone made a double batch? Wondering if I should make 2 separate batches or if it it ok to combine 2 recipes’ worth into one bowl….
Laura-lee says
Hi
It hasn’t worked for me :( I let it sit for 72 hrs and it is still really thin.. I used full fat coconut milk which wasn’t grainy but creamy and Acidophilus 20 billion capsules I put 3 in for good measure these were £17.99 so not cheap. I couldn’t afford the whopping £99 price tag for the recommended probiotic.. anyway I’m wondering if it’s just not warm enough in my house it’s between 19 and 21 degrees with the heating on.. my oven light won’t switch on without setting off the gas.. is there any other way of doing this? I’m gutted I really miss coconut yogurt
Everett Gally says
I used a metal spoon to stir it before I read the third step. By react negatively with the probiotics does that mean it becomes harmful to eat?
Hi Everett! It will just cause it not to thicken properly, but it’s not harmful!
taylor herrick says
hi! i made your yogurt and it was good but a bit too tangy for me…can i add sweetener like coconut agave nectar or some sort of sweetener when I’m mixing all the ingredients together or do i have to wait to sweeten it till after its processed for a few days?
also you mentioned time messes with the flavor as well does that mean i should leave it out for a shorter time aka 24 hrs rather then 48?
Hi Taylor! You can add sweetener once it’s processed and the time is up! If you want a less tangy flavor, then leave it out for a shorter time!
Ally says
Hi,
Love your blog and recipes! Would it ever be possible to do this with Soy or Almond Milk for a different flavor?
Thanks
Susan says
Amazing!! I have tried so many types of vegan yogurt to replace the Greek style yogurt I use to love to eat every morning and had not found a single one I’ve enjoyed. I missed my morning yogurt. FInally got around to trying this recipe, borrowed some good quality probiotics from my mom and grabbed a can of Thai Kitchen organic coconut milk. MIxed with a spoon for a couple of minutes and left on the counter for 48 hours before refrigerating. It’s so delicious, I can believe it’s so yummy, I have finally found my vegan yogurt! Thanks for the recipe!
Caitlyn Diroff says
The top of my yogurt is looking a little weird, it’s a little brown on the top after setting. I’m going to put in fridge now. Safe to eat?
It didn’t do this last time I made it.
Justine P Raysor says
I live in PA so climate isn’t warm and my oven is old and has no light… so what would be my next option to keep it warm?
Jennifer says
I have tried twice to make this with no success. It does thicken up but it is spoiled. I do live in Florida where it is pretty hot still. So I don’t know if that is what the problem is. I used your recommended brands for the milk and probiotic. Please help! I really want this to turn out.
Ashley says
I made this today and it definitely seemed spoiled after sitting out. I live in California, but the temperature has been fairly mild here. Not sure what went wrong. So bummed.
Hmm did you use the brands recommended? Sorry to hear you didn’t have success with this one!
Rosie Johnson says
I’ve made it twice so far. The first time I used Thai Kitchen Whole Fat and the second time I used Thrive Market Whole fat (that was just what I had on hand.) I used the Jarrow prebiotic that was recommend. Both times, I have had a red colored “mold” on the top. I followed all the steps and washed out my glass container well but I don’t know what to try to keep this from happening.
Rosie Johnson says
Sorry, I meant probiotic.
Rochelle says
I made this the other day and it did not thicken at all, it did get tangy and we loved the taste! I realized I’m the probiotics we have also have prebiotics in them, is this what kept it from thicken? If I’m ok with it not thickening is it ok to still use the same probiotics with the prebiotics in it? I’m pregnant and just want to make sure it won’t make me sick or something lol. I’ve never made homemade yogurt before so have no clue! Please help! Thank you!
K says
Have not tried this yet but I have tried making yogurt with creamed coconut. I saw a video on youtube where someone was interviewing an employee of a restaurant in Ireland and they showed the creamed coconut block and said they just mix it with water and probiotics.
The yogurt comes out as thick as you like because you can add as much water as you want. The texture was a little grainy, but it did feel creamy and tangy so it did not bother me. I removed the separated part of coconut oil but I guess if you leave it, it might be even thicker and creamier.
Have not tried this with liquid coconut milk yet, but will try it soon.
Steph says
I have tried to make this yogurt with no luck. Came out clumpy and really tangy, really sour tasting! I live in colorado, could climate have anything to do w it? I didn’t use a wooden spoon, could that Ben a reason?
Melissa says
I trid making this, I used 2 cans of full fat coconut milk and 4 probiotic capsules, it sat in the sun for 2 days, but all I got in the end was liquid. What did I go wrong?
Bianca says
Hello ,
Is it possible to make it without using the probiotic capsules or without adding probiotics art all?
Hi Bianca! The probiotics are needed to be able to make the yogurt!
Laura says
I just wanted to say THANK YOUUUUU for posting this!!! I’ve been dairy free for about two years now and have gotten frustrated with the one yogurt I found to be good that I can eat because there was mold past two times when I opened it :/ Being able to make my own, delicious yogurt is so amazing! I’ve really missed the tartness of plain yogurt and this brings the tart. Ate my first batch simply with honey and loved it. Started my second batch today. Thank you!!!!! Excited to try more of your recipes!!
Natalie says
In case anyone else wants to try with homemade coconut milk, my first attempt is a total fail. The milk did not change in appearance at all after 48 hours. It is in the fridge but I guess in the end/worst case scenario, I have coconut milk with some probiotic powder. My son is on a very restricted diet which excludes the gums in so many canned coconut milks. (I could order a canned one without gums online but I thought I’d try homemade since I buy 25 lbs of shredded coconut at a time.) It will probably work in a smoothie, though.
Jessica Sosin says
thank you so much for your easy recipe! I’m excited.
One question I have is sometimes when I open the cans of coconut milk, they have a very hard surface that won’t stir in. Do you have any suggestions for this? thanks!
Jessica
Diane G says
Hi! May I reuse the cheesecloth to do another batch? If so, should I wash it first? I am really new at this, but willing to achieve a yogurt the looks like yours. So far, we’ve made it twice, and it remains rather liquidy. But, I don’t really mind. Once I add fresh fruit and Quebec-maple syrup?, it’s delicious.
Thanks for great recipes!
Diane
Hi Diane! You can reuse the cheesecloth! If it has any yogurt on it then give it a wash, otherwise it should be ok!
Melodie Abas says
Hi, I made this last night with a different brand of coconut milk and a 50 bill probiotic put into small jars and left in my yoghurt maker 15 hours. Was tangy and great but not as thick as yours, Dana, as I noted your coconut milk has guar gum in it to give that added thickness. I am happy with my creamy yummy yoghurt. A great recipe, Thanks so much.
Ps I will try my next batch using some of this first batch and maybe 1 cap of 50 bill probiotic instead of the 2 caps in original recipe. Hopefully this will work great too.
nan says
Did you try it using the first batch as a starter? Did it work ok? Did you have to add the additional probiotic capsule? Thanks for the timing with your yogurt maker – mine’s culturing as I type ;)
Marieke says
Hi nan,
How did yours turn out? Did you use a lid whilst culturing?
Thanks!
nan says
I don’t run much heat in the winter, so my house is mid60s, so I did use the lid. Smelled right and taste was excellent, but it never thickened. Bought a thermometer to check temp, but haven’t tried it again …yet!
Heather says
I tried this and it seemed runny but yogurt like on top. I strained the liquid out but the yogurt part had a sulfur smell. Any idea why? I only used coconut milk and probiotics.
Danielle says
Oh my goodness – I just made this and it turned out SO great!! There’s literally no comparison between this and the storebought stuff! I gambled and made it with the coconut milk I had on hand and it turned out perfect.
Emily says
Is it possible to use a bit of this yogurt as a starter for another one? Instead of using more probiotics, I mean – just new milk and some of already prepared yogurt. Thanks!
Lisa Carr says
I made this delicious yogurt for the first time. I used Coconut canned CREAM instead of milk and the consistency of my yogurt is PERFECT! I only added some vanilla extract, no sweetener of any kind. I like to use a little raw honey or maple syrup WHEN I’m serving it. I add fresh blueberries or other fruit, ground flax and/or chia seeds. It is so delicious and was so easy to make I will never buy yogurt again. Its a little rich and nicely thick and creamy, due to using Coconut CREAM instead of milk, but wonderfully delicious.
Marci says
What is the bad reaction with using metal? Does it just affect the result or does it become toxic?
Hi Marci! It can react negatively causing it not to work!
Hope Lucktenberg says
I did everything right until on day two I accidentally stirred it with a metal fork :( The rest still worked, and the yogurt is the right consistency! But will metal cause it to go/taste bad?
See comments above!
Chikuwa says
Hi,
I bought full fat organic coconutmilk containing guar gum and used Udo’s super 8 with 41bi, I whisked the coconutmilk which wasn’t grainy, added two capsules worth of probiotics, stirred with a plastic spoon. Let it sit in the oven for 48 hrs, without the light because it doesn’t have that function. The yoghurt tasted sour which is fine but very grainy, even after letting it rest in the fridge. I read that overheating milk causes grainy yoghurt, but this wasn’t even heated:( does anyone know how I can solve this without an ovenlight?
Janelle says
Mine smelled a bit like sulfur or rotten eggs when I uncovered it. Other recipes I’ve seen seem to say you need to add a bit of honey or some sweetener to feed the probiotics while they are working, otherwise this might happen. I’m not sure if it is spoiled or not. It looks fine and I tried the tiniest amount and it doesn’t taste rotten. Has this happened to any of your batches??!
Christina Schroeder says
I’m in the process of making mine. I’m 24 hours in and I noticed that it’s smelling sour like sour cream smells. The color is fine. Still watery though. Is this bad? I used Thai Kitchens full fat organic coconut milk and 2 Renew Life 50 Billion probiotic capsules.
Tiana Hall says
At what stage is best to add flavour eg vanilla extract or maple syrup? Do you add it to the whole contents & combine or to each portion when serving to taste?
Thanks :)
Hi! Add it after its been sitting in the fridge. You can add it to the whole contents or individual servings!
Ashley Ormerod says
Hi! Have my first batch culturing now, really hoping it turns out. Have 2 questions for you, I don’t have cheesecloth and all my dish towels are thicker – will paper towel work to cover? Secondly, will it work with a shelf stable probiotic? Thanks so much ?
Kim says
So disappointed…..have tried 3 times to make this yogurt (using best quality coconut milk & probiotics I could find here in Spain) but no luck……milk refuses to thicken up at all, just smells tangy like yoghurt. Think I’ll have to give up, can’t afford to throw any more money away…. No idea what’s wrong, I live in warm climate but even after 48 hrs there’s no thickening at all…….very sad.
Anna says
I made this with 365 Everyday Value® Organic Coconut Milk and the probiotics you recommended. I mixed with a plastic spoon in a mason jar and let it sit on my countertop for 48 hours. Afterwards it had separated into two with there being liquid at the bottom. The top portion was not solid like in your video.
So then I mixed them with a metal spoon and put it in my fridge where the mason jar immediately cracked and broke in half spilling liquid all over my fridge.
Jemma says
that’s on you, why are you posting that like it’s her fault or the recipes fault that the jar broke?
#pointless
Nicole says
Hi! I made this and followed your instructions. I used vegan probiotic capsules and full fat organic milk. It’s not too warm in the house and I just left it 48 hours. I didn’t get a yogurt like consistency, more like chunky/grainy milk. I threw it away. I later realised that I hadn’t put it in the oven with the light on. could that be it?
Denise says
So sad! This morning, after 36 hours, checked on my yogurt and the top has turned yellow! What went wrong???
Lindsay says
To say this is AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHMAZING is a total understatement!
I have made this about 4 times now and it’s nothing short of miraculous OMG so freakin good!
The texture, taste and versatility is off the charts. So thick and luxurious, creamy and delightful. Works on everything from parfaits to pancakes and we like to use it as creme fresh or subbing it for sour cream (the longer it’s in the fridge ~ the tangier it gets).
Honestly the best thing since gluten free sliced bread!
THANKS SO MUCH
Maisie says
Hi Minimalist Baker! This is the first time I’ve used probiotics in a recipe so I’m not sure if it turned out right. I let it sit for 36 hours in my kitchen that ranges between 75-90 degrees throughout the day. The final result looks right but has sort of a hard-boiled egg smell. I’m worried it got too hot and am afraid to try it. I want to try this recipe again; should I let it sit for less time or leave it in a cooler room of the house? Thanks so much!
Krista says
I made this right away when seeing the video shared on facebook. I used Grace coconut milk and some probiotics that I happened to have in the fridge. It turned out amazing! Thick & delicious! After gobbling that whole jar in a day I needed more, decided to do a double batch. Same stuff but it never thickened. I even added extra probiotics. It does taste tangy, almost like coconut kefir so it won’t go to waste, but can’t figure out why it didn’t thicken this time. Any idea? Everything was the exact same. :(
Natalie says
What feeds the starter in this?
Sam says
Does coconut-milk yogurt take much longer to thicken than milk? I actually have a yogurt machine which simply keeps the mixture at the optimum temperature for the bacteria culture. I kept it warm for 15 hours and it is not nearly as thick as it looks in your pictures nor as it is when I use milk, for less time. I know this recipe calls for 24-48 hours, but thats at room temperature.
Silas says
Has anyone tried Coconut Cult yogurt? Looking at their Instagram page it seems like their yogurt is really thick, without the use of guar gum or agar. They claim to only use blended young coconut with a probiotic.
Just wondering how it compares to this recipe. The Coconut Cult yogurt is like $25/jar, so I would like to find an alternative that doesn’t cost so much.
Thank you!
Christine says
My batch of MB yogurt is still in the works BUT I have tried coconut cult and it is VERY different from anything else I’ve ever had. It’s super fluffy and whipped in texture and isn’t completely smooth you can tell its a little grainy. It’s super sour and potent stuff – I loved it. I can’t get it where I live so I bought some on vacation. Expensive but I liked it to use as my probiotic for the trip! I’m thinking you might have to whip the coconut cream before or maybe after to get the same texture. It truly is fluffy!
Theo Motta says
Hi Dana!
First of all, thank you for the post.
I have a question about this yogurt but first, for full disclosure, I must say I am from Brazil and maybe my ingredients (both the coconut milk and probiotics) might have subtle but significant differences from yours.
Anyway… I have tried this recipe twice now and found it rather “waxy” textured, also the taste ends up good if you eat it in very small amounts but if you take a full spoon of the yogurt straight into your mouth it has a medicine-like taste. I do not know how to explain it, suffice is to say that the consistency seems ok but the taste and texture I got were far from perfect.
The question is, do you think I did something wrong? Or maybe my ingredients differ too much from yours? Or is it that I just disliked the taste of it? Do you have any tips? E.g. could I try this recipe with another plant-based milk?
It is a rather subjective question, I know, and I apologise, but I feel like maybe there is more to it than the yogurt I just tasted.
Annie McKinney says
I am a 36 hours-is it normal to take on a yeasty smell?
Jennifer says
Hi, I made this again, for the second time, and it had a pink color on the top. I removed the layer, but am wondering if it is ok to eat after it is refrigerated? It tasted sour, not bad at all. Thank you!
W says
Have you experimented with a combo of full fat and light coconut milk? I love coconut yogurt but don’t love the high fat content. Also – can a double sized batch be made in a larger container?
Thanks much!
W.
J says
The answers to your questions are found above in her directions and comments!
W says
What is the answer to combining full and light coconut milk into one batch? Thx!
Melissa says
I keep hearing about coconut cult yogurt all over instagram and health blogs. But I live in ?? so i can’t get access to coconut cult to taste it! Does anyone know how this 2 ingredient yogurt compares to coconut cult?
By the way, I’ve made this 2 ingredient yogurt and it’s great! I like to add vanilla extract and some maple syrup. Sooooo yum… also top it with strawberry rubarb compote. Delish also!!
Silas says
Wondering the same thing about Coconut Cult.
Ashley says
I’m getting ready to make this one but instead of using a probiotic use a few teaspoons of coconut cult because it’s like $25 a jar.
Catherine Rosilez says
I have a special needs son who I making this for because he is g/j tube fed and I am so excited he only eats yogurt and I don’t like giving him dairy. I hope he will like this!
Cheryl says
Hey there! I love so many of your recipes!
I’m not having much luck with this one and wanted to see if you can help. I’ve tried twice with different probiotics and get the same result of liquid separating to the bottom. And unfortunately the top layer doesn’t thicken so it’s just like when I pour it from the can. Could it be the brand of full fat milk I used? Any other suggestions?
Melissa says
What brand are you using? I tried one from her recommended brands (Native Forrest, I think it’s called) and it worked. Then I tried a generic (still organic) version and it did not work. First time,(Native Forrest) I let it sit 48 hours in recommended temp. Second time, (generic brand) I let it sit about 36 hours and I think the temp got around 2 degrees cooler (21c) overnight…that batch didn’t thicken–but still tasted good. I’m gonna use the thin one to make a tangy cream of celery soup.
Sylvie says
Hi. I discovered your website a couple weeks ago and I love all the recipies and information I found. I’m vegan and my sister must avoid gluten and you offer many great options.
That being said, I have a question about the probiotic capsules. I was able to find 15 billion (and they are vegan). Your recipe calls for 2 x 50 billions capsules although you mention 10 billons are good too but you don’t indicate how many to use if not 50 billions… therefore, how many 15 billions capsules should I use? I can’t wait to try this yogurt recipe ?
Sylvie
Maria says
I have 10 billions too. Should I just put in 2 capsules?
SSimmons says
I made this with Native Forest Organic Full fat Coconut Milk. I used 2 cans in a 1 quart her with 1 tsp of Klaire’s probiotics. Followed the directions exactly except I forgot about mine so it sat about 56 hours. It was a tad too tangy so I just added a little Stevia. Really VERY good and super easy. It will be a staple in our house.
Jannine says
I made this and it was delicious! I wanted to ask, could this be made in big batches like two-three cans of coconut milk? or would it not work. I made it following your directions and the one can did not last very long.
SSimmons says
I made a quart us in 2 cans and it worked perfectly
Jannine says
Did you double the probiotic ratio when you used two cans?
Laura says
I may have failed twice but I have succeeded many more times than that. Thank you for this recipe!!