Easy 2-Ingredient Coconut Yogurt

I made this recipe and it worked perfectly! I used one canned coconut milk (full fat, I live in South America and in the box says: Leche de Coco / Extracto de Coco) and used 3 Acidophilus capsules (from Solgar). I left it 48 hours and then refrigerate and it’s very thick and delicious.

Wow,
I am totally impressed and hooked!
I used Goya Coconut Milk and my Young Living Life 9 probiotic. ( I used contents of 3 capsules)
It turned out great. A bit tart, but with some added organic blueberry compote it is amazing.

Thank you for sharing this recipe

I first tried with Trader Joe’s full fat coconut milk, but it turned out pretty runny. I then tried with the recommended WF 365 coconut milk and Garden of Life Once Daily 90 billion probiotic capsules. It came out perfect! So thick and creamy and delicious! Will definitely be making this again and again! Thank you!

Thick, tangy and delicious! Your recipe and directions were perfection. I followed them to the letter, using the Thai Kitchen coconut milk because that’s what I had. It took almost 48 hours but we’ll worth the wait. Thank you for all your work and research.

I never comment on blogs, but I was so excited about how this turned out that I decided to make this my first time commenting! I tried this recipe for the first time. I was scared because I didn’t have cheesecloth and I used a cloth napkin instead and I noticed it was still liquid as it sat on my counters. I refrigerated it and it thickened right up. I had it with some mango, blueberries, and granola and I was so pleased. Since becoming plant based I feel like I havent been able to enjoy some of the same foods I did before, the store bought vegan yogurts don’t always taste right and I feel like they are so pricey for such a small amount. This is definitely going to be a new staple in my family’s household.

Hello Dana thank You very much for sharing your recipes I am a big fan! I live in Argentina so some of the brands are not here, but i could make yoghurt from thick caju nuts Milk. And it was awesome! I used 200 gr of caju nuts (what was the english name for those? ) for 1 lt of water, and half a pot of soy yoghurt I can get here atención the stores. I warm the Milk to 40 centigrades then put the half pot of yoghurt and blend. Then keep it warm With a blanket near some little source of heat about 10 hours and voila! ?

I have made this several times. Yes use coconut milk with guar gum or it will be too liquid. BUT I am ready to knock your socks off. The only way to get it completely creamy and thick is to put the coconut into a bowl and then put the immersion blender in it or blend in a blender, do this BEFORE you add the probiotics as you dont want the metal giving a reaction. So blend then put in your mason jar and add probiotics. I cover with a paper towel and rubber band for exactly 48 hours and it is thick and creamy.

I tried this twice now and it hasn’t worked for me. I’m thinking it was the brand of probiotic. I used Trader Joe’s brand probiotic capsules but maybe they weren’t potent enough. It’s over 48 hours and the coconut cream is not at all sour at this point.

I have made this 4 times now and love it! I make two cans at a time, and have found that using five capsules instead of four helps make it thicker and tangier. I am getting better at letting it drain through thin dishcloth and vinyl strainer to make it thicker. My absolute favorite yogurt ever!

I have to admit I was a little afraid to try this because of all the people who say it didn’t work for them.
However, I’m glad I did because it worked and it’s so tasty! I live in Toronto so I was able to find the find exact ingredients Dana prescribed from the local Whole Foods. The only thing I would do differently next time is to scrape off the creamy top instead of stirring. My yogurt separated after 48 hours and the top was lovely and creamy like Greek yogurt. However, once I stirred and put it back in the fridge, it became watery. I still ate it though and it was wonderful. All in all, the cost of making my own yogurt was $5.50 CAD – about $1.50 less than buying a brand name and it contains WAY more probiotics and no dairy! I’m excited to try this again. Thanks, Dana!

I made the yoghurt yesterday and it worked! I used exactly the same coconut milk from Whole foods as you did and the same probiotic. Thank you so much for this amazing recipe! Now I want to try to make it with homemade almond milk)

This was perfect! I’ve been splurging on coconut yogurt, but this tastes just like Anita’s. I used the Whole Foods full fat coconut milk and the Renew Life probiotics 15 billion. I was a little worried about the temp of my house (Midwest winter will only allow my house to about 65 degrees), but 48 hours on my counter was perfection. Thank you!

This is super easy and I like the taste of it better than any commercial yogurt I have tried. I used the coconut milk suggested here as I already had a can of it in my cupboard. I bought the recommended pro biotics as I did not want to re invent the wheel. I am 100% happy with this gem of a recipe. thanks a bunch.

I did try this recipe. I used freshly made coconut milk from the nuts in my Hawaii garden. Unfortunately, the milk separated and all I got was oil on top and water on the bottom. Perhaps canned milk is homogenized? Anyway, it didn’t work at all with fresh milk.

I’m eating a delicious bowl of this yogurt (with some granola!) as I type this, and since so many had issues with it, I wanted to chime in and say what worked for me. This was my first attempt.

I was actually worried about using this brand of coconut milk considering a) I got it from walmart and b) it was really cheap, but I decided to use it over TJ brand because this brand is always really creamy, straight out of the can. It’s what I usually use in curries and soups. Bonus – you can order it online with free shipping if you spend enough.

https://www.walmart.com/ip/Imperial-Dragon-Coconut-Milk-13-5-fl-oz/10535550

I used three of these capsules for the probiotic:

https://www.amazon.com/gp/product/B002S1U7RU/ref=od_aui_detailpages00?ie=UTF8&psc=1

I left mine out on the counter for a good 24 hours, maybe a little longer, before it had a bit of tang to it, then I put it in the fridge for about 24 hours. I think it could still use a little more tang, but it was very much like greek yogurt when I took it out to have some this morning. Very thick and creamy.

I’m really happy with this and I think next time I’d maybe just try to leave it out on the counter for a little longer, maybe in a warmer spot, but overall I’m extremely happy to have an alternative to some of those really sweet nondairy yogurts, and for a much lower cost.

YAY!!! This is FANTASTIC! I love that I can sweeten it for yogurt with some maple syrup and fruit or leave as is and use it as a replacement for sour cream. I have not been happy with any brand of coconut yogurt that I bought. This is IT! Thank you! (PS just made your 6 ingredient vegan tzatziki and it exceeded all my expectations! I highly recommend this and it is my now go to xoxoxoxo

I made this! Left it on counter for 48 hours and then refrigerated over night and it is perfect!! I was nervous because after the first 24 hours it was still very thin and even when I placed it in fridge it was a little thin, but this morning!!!! Perfect! Served it over blended mango and topped with your raw-Nola, cocoa nibs and hemp seeds

Used 365 organic coconut milk and RenewLife Women’s vaginal. Probiotics (it’s what I had in fridge)

Made this and it is delicious! I used 4×25 billion probiotic capsules (100 billion total) and let it sit for 3 days (forgot about it, to be honest). I left it partially covering a heat vent and that seemed to do the trick. Turned out creamy & almost as thick as Greek yogurt once I refrigerated it. I highly recommend!

Creamy, dreamy and delicious. I’ve made this a few times now and always have separation. I just drain after cooling and am left with plenty of the good stuff. Thank you, Dana!!

i made this with suggested brands but accidentally only used half the probiotics. made yogurt but it was thin so i strained it. the result was grainy and disappointing. tried a second time and used the required amount of probiotics and blended it in my blender before letting it sit out to try to get a creamier result. but forgot the blender blades are metal and could interfere with the probiotics. oops. to my relief it didnt harm the process. after sitting out for 48hrs it had thickened but was still thin. i put it in the fridge and a few hrs later it is super creamy tangy THICK GREEK coconut yogurt. could not be more impressed with this recipe. thank you so much!!!

Thank you for your coconut milk recipe. It worked and tasted great and has certainly saved me $$. I am wondering if you have had an issue with separation of the coconut water and the coconut fat when making the yogurt. Mine kept separating and I wasn’t sure if I should mix it up while it was incubating or not. About 3 days into eating it, I used a stick blender and mixed it all up and haven’t had the issue since but worry I’ve ruined the probiotic culture integrity doing this.

Longtime “listener”; first time “caller” here…

This is fantastic! I wanted to share my results…

I used one 32 oz box of Aroy-D Coconut *Cream* (you can buy on Amazon) — this brand is my favorite for flavor, consistency, and purity because there is nothing in it except coconut — mixed with 4 capsules of probiotic (I used Ther-Biotic complete because I had them in my fridge).

I put it in my oven with the light on for 48 hours. I then stirred it with a wooden spoon to mix in what separate. After that, I put it in the fridge. It took about 24 hours in the fridge to really firm up. The consistency is much more like regular yogurt than Greek but the flavor is fantastic!

Thanks for the inspirarion, testing, and tips. Love the blog!

If the coconut milk fat is refusing to mix with the water (even after blending the heck out of it), use an emulsifier. I believe that’s why the Whole Foods brand works so well, because it contains guar gum (an emulsifier). You can use other things, rather than just guar gum, tapioca starch, xantham gum, etc. I just used baobab fruit powder, and that worked out. I’m pretty sure this fix would mean any coconut milk brand will work.

To make a completely ridiculous analogy, if I may, the emulsifier is like a mediator between two stubborn kids, that refuse to be friends :)

I made this recipe with a yogurt starter (Coconut cult mango creme). I also used 1 renew life probiotic capsule and the recommended Wholefoods 365 coconut milk. I left it on my counter for about 12 hours and then put it in my oven with the light on for 12 hours because I didn’t think my house was warm enough. It worked with this yogurt starter and tastes yummy. I’ve tried this recipe before and it didn’t work out so well so I am happy to see that it worked with the starter!

After a failed attempt, this yogurt came out perfectly for the second time.
I live in Japan and used “Yuuki coconut milk (chef’s choice)” and Jarrow dophilus probiotics (from amazon).
The first time, I used a coconut milk that was too watery and oily. So I read the recipe again and watched the video. I think the key thing is to get a can of coconut milk that looks like the one Dana uses in the video (rich and creamy type).
It’s still cold here and I don’t have oven with lights, so I put my yogurt in an insulated bag with hot water bottle. Changed the water in the water bottle every 12 hours.
The yogurt came out perfectly. It’s great because we can’t get a coconut yogurt here in Japan.

Thanks for an amazing recipe!

This yogurt came out perfect!!! I was quite nervous it wouldn’t work out as many others had failed attempts, but I knew Dana wouldn’t let me down!
I followed the recipe to the T! I used Whole Foods Organic full fat coconut yogurt, and 4 Renew Life Ultimate Flora 50 Billion probiotic supplements. I added 2 more capsules than the recipe stated because I wanted to consume this yogurt more as a probiotic supplement similar to Coconut Cult, so I only have 1-2 tbsps at a time.
Since I live in Chicago and its February, I put the yogurt in my oven with the light on for 42 hours. After the 42 hours were up, I took it out, gave it a stir (some separation occurred, but that’s normal), and threw it in the fridge. It’s thick, creamy, and honestly better than Coconut Cult…and may I add, SO MUCH CHEAPER!!!
Thank you Dana, you’ve just saved me $50 plus shipping!

Followed the recipe exactly, used exact same brand coconut milk and pro biotic and it works perfect! Left the jar out on the kitchen counter for 48hrs. Cannot believe I made yogurt?!! Its pretty tangy and sour, so good with maple syrup and fruits on top! So much better than expensive store bought coconut yogurt! Thank you!!! You are amazing Dana!!

Made this and it came out amazing! No more store bought yogurt.

I used the Coconut milk and probiotics as recommended as well as the glass jar. Easier than anticipated, but WAY to tangy for my taste. It kind of tasted like Cream cheese-{ from what I could remember, those days before I became Vegan}

I left it on the counter for 2 days. I first left it on the island then after the first 24 hours, I moved it closer to the kitchen sink by the window. Then before I went to bed, I put it back on the island. { No idea why I did that, but I did}

It worked perfectly and it was really easy! The only reason I would not make it again is because it was TOO tangy. :(

Unfortunately I didn’t have success with a yogurt texture (starting liquid consistency didn’t really change). I used Thai Kitchen full fat milk and Jarrow brand probiotic. Maybe I didn’t stir enough? None the less I made a fruit smoothie with my “liquid yogurt” and it was delicious!

This is amazing. It really works. Only use the 365 brand full fat coconut milk as suggested and the Renew Life probiotic as suggested. The probiotic is available on amazon. The bonus is, once you make a batch, simply save a small amount of yogurt to add to the coconut milk to make another batch. You don’t need to add the probiotics again. This is what I did and it works perfect every time. It will save a lot of $ as the probiotics are pricey. I did try 2 other brands of organic coconut milk (full fat versions) and another version of probiotics and did not like the taste at all. One version was not edible and the others did not taste as good as the one made with 365. So only use the 365 brand. It really works. I am not sure why others have made comments that it doesn’t. I’m hooked!

Here is what I did: I lightly blended 2 cans of organic coconut milk in the vitamix to get rid of the clumps. Then I stirred in the contents of 2 capsules of the probiotic. Covered with a flour sack towel and left on my counter for 2 days. Taste for desired tatrness/taste. If not tart enough leave on the counter for another day. Once you have the desired taste put in the refrigerator to firm up even more. This seriously is thick like greek yogurt. I love it. Thanks so much to the Minimalist Baker for an easy recipe. Also, I highly recommend her cookbook. I have made a number of recipes in the cookbook and the vegan queso is one of my families favorites!

I made this yesterday and it turned out amazing!!! Thank you!

Turned out prefect. I brought the recommended coconut milk and probiotics. Left it in the oven with light on for the frist 24 hrs and on the counter for the next 48 ( my house is cool). Very thick and the right amount of tang. I will make it again! Thanks.

This is so delicious! My new go-to! Thank you!!!

I just decided to give this recipe another go and I’m so impressed! On the first try I used Native Forest brand coconut milk and it separated and smelled/tasted off after only 24 hours and I had to throw it out. This time around I used Whole Foods 365 full fat coconut milk and it has chilled and thickened to a dreamy greek yogurt consistency with a perfect tang. Best coconut yogurt I’ve tasted!

Delicious recipe! I think it’s important to use the right kind of coconut milk and probiotics, because one batch I made didn’t thicken up even after a couple of days. But turns out awesome when done right!

Hi, Dana:
Thank you so much for such simplified instructions and easy to follow vegan yogurt recipe! I tried it and it’s now sitting on my counter after 24 hours and will send you another post after it’s done!!!
Fantastic idea to test out coconut milk with various fat content.
Amy

I made this recipe with a yogurt maker. It is not thick if you mix in the coconut cream with the milk but my yogurt ended up separating in the fridge after it was done, I just ate the top part which was very thick. If you really want a thick yogurt, just start with coconut cream instead of coconut milk.

So glad I found your website! So lovely layout and comfortable pages. This homemade yogurt recipe is definitely simple and doable. I made this. I think sterilisation is indeed very important. The jar has to be completely clean. My room is approx around 25-26 Celsius degrees all the time. I bought a full fat coconut milk (contains 31% fat) which was separated as it should be (contains just coconut milk and water) before putting into the fridge. But then I stirred well and put it in, the second day when I tried, it was rich and thick! At least the thickness is enough for me, not liquid at all. Also I used two 32bn probiotic capsules. Overall, I think everyone could succeed if they follow the entire process. I’d love to try this method to make other nut milk yogurt and soy yogurt!

I started making this as soon as I saw the recipe on FB. I use Thai Kitchen full fat coconut milk, 2 BifidoBiotics per can, whisk in a sterilized jar with a silicone whisk, cover with cheese cloth and let sit on the counter for 4 days (stirring each day with a wooden spoon). It comes out very tart, as well as thick and creamy. I use starter from that batch to start the next. The flavor gets better with each subsequent batch. I start over every time I travel :-) Thanks for sharing this recipe!! It has been a real game changer for me!!!