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.
Caroline says
Hi Dana, the first time I made this is was magical. Thick, rich, dreamy magic. Every time since has been a runny jar of sadness. Same glass jar, wooden spoon, or silicone whisk. Any tips on breaking up the powder? Can I use my fingers to help break any clumps?
Thanks in advance!
Arrrr says
Has anyone tried making subsequent batches by keeping some of the yogurt and adding more coconut milk? Just looking to save costs on probiotic capsules.
I just started my first batch and can’t wait to to try it!
Camille says
Hey everyone!
So I did everything wrong hahaha and now I’m afraid to eat it please helpppp !
I’ve mixed the whole with a metal fork, and I put 5 capsules for 500ml of coconut milk.
Is it dangerous? Can I still eat it?
Thanks!!
Hi Camille! See comments above!
Lona Buggs says
I tried the recipe with Aroy-D organic coconut milk. It has no fillers, gums or starches. I have a lot of food triggers to watch out for. The first batch was thin more like keifer. But tangy and delicious. Then my next batch my house was too cold so it didn’t turn to yogurt. I tried putting it in my oven with the light on but my oven still got too hot and killed my yogurt. So I bought a cheap yogurt maker. The yogurt maker came with a lid. It gets too hot with the lid but is perfect without the lid. I have been making delicious 2 ingredient yogurt every couple of days. I tried it with Aroy-D 100% pure coconut cream and it was the best yogurt I ever had in my life. They both make good yogurt. I give your recipe 5 stars. The instructions because of my climate needed alterations but that is okay. I’m saving tons of money and giving my gut healing food. Thank you. Much easier and simpler than recipes that require gelatin (which I can never get right believe it or not) and tons of steps.
Whoop! Thanks for sharing your process, Lona!
Ana says
How many hours in the yogurt maker.
Kelsey says
I used the 365 canned coconut milk and the Renew Probiotic (both of the recommended ingredients) and let sit for 48 hours…it separated and is still thin! I put it in the refrigerator and it’s still watery…what did I do wrong? I knew this was too easy – too good to be true :(
I’d love for this to work! I know it wasn’t too warm or too cool…what the heck happened?! I feel bad rating the recipe low but I feel like this should have worked and I’m super sad that it didn’t!
Kelly says
Hi Kelsey – did you retry making this recipe? I had the same results as you and I want to make it work!
Jennifer says
Hello. I know in the instructions it mentions to not use crushed pills. At the moment that is all that I have. Do you think it will still work if I used crushed pills?
Also, if I do go out to buy capsules, do they have to be refrigerated probiotics?
Thank you for your help :)
See comments above!
April says
I may have missed this, but does this work with Thai Kitchen brand coconut milk?
Wendy McConnell says
I made this with Native Forest Simply coconut milk and 100 billion probiotics and fermented for 36 hours and got a really nice, tangy flavor. however, it’s very runny. I have put it in the fridge to see if it thickens up. It’s more like a runny kefir. I have also made this with a coconut milk that had guar gum – Thai Kitchen and the flavor and texture was amazing. Thank you for sharing this recipe! I am going to eat it with my home made jam!
Paige says
If I purchase the 10 billion probiotic capsules, do I add them up to get to 50 billion? So instead of just adding 1 capsule, I add 5 capsules to get to the 50 billion?
See comments above for tips!
ZebraK says
Hi Dana— Worked perfectly for me. My local WF pulled my favorite brand of coconut yogurt (which is being made in Brooklyn and was quite spendy), and this tastes just the same. Just wondering— do you have ideas for including protein in the recipe? Any powders or other ingredients besides toppings that might mix well? (already using chia, pb, and high protein granola).
You could add protein powder to it after its made?
Mel says
Just curious to know if the nutritional content of the coconut milk can label is equivalent to the final coconut yogurt product? Does the culturing process change it’s nutritional content?
Have made several times and it’s been successful with the additional of organic coconut sugar for the bacteria to feed on (there will be no added sugar left after the culturing process).
Also, for vegan option, the additional of agar agar is great for thickening!
Yes, it should be!
Sarah says
I have made this recipe once before and it worked perfectly! I’ve tried making it again twice now and it keeps separating and smelling terrible (like rotten eggs). I’m very confused because I’m doing all the same things I did before. I was wondering if this has happened to anyone else?
See comments above, Sarah!
Randa says
Is there a reason to only use 2 probiotic capsules? Have you tried adding more to get more per serving? Thanks!
You can, I just found 2 to be sufficient.
AK says
Hi, I made the coconut yogurt less than 24 hours ago, set my timer for 48 hours. When I opened the oven with the light on I got a whiff of delicious tangy coconut, it looks like there is separation which you said is fine. May I stir it now and put it back to ferment or should I wait another 24 hours. I looked through all the comments but couldn’t find the answer. I LOVE your recipes!!
If it tastes right to you, go and ahead and throw it in the fridge! At that point you can scoop off the firmer cream easier and discard the bottom liquid (if you wish)!
lexi says
Just made this for the 1st time and it came out perfect! Tastes like coconut flavored greek yogurt, minus the dairy and sugar! Tangy and creamy. I will definitely continue to make this!
Thanks, Lexi!
pym says
i checked the whole food probiotic capsules and its $38 for 60 caps. of any of you who were successful used a cheaper brand of probiotics could you tell me what worked for you?
Mahima says
Does it have to be covered with a cheese cloth? Going to try this today!
Lisa says
I just made this but apparently was too excited and added stevia sweetener at the same time as the probiotic. Will it still work?
Karen says
My yogurt is 20 hours old and my yogurt has grown and the cloth is humped at the top. I also have fruit flies….is this normal???
Susan Alexy says
Hello! Really looking forward to trying this yogurt!
I’m 24 hrs into it. I’ve got 2 jars, each with 3 cans of Thai Organic (full fat) combined with 6 capsules worth of Renew Life probiotics, in the oven with only the light on for warmth. After only a couple hrs the yogurt aroma was exciting!
After about 12 hrs the coconut milk completely separated and I just tasted the top which is incredibly thick and creamy and tangy! (Already tastes like a great yogurt!)
My question is, do I wait another 24 hrs and stir? I’d hate to ruin it but if I can stir it up and still have it thick then that’s what I prefer.
Thoughts?
See comments above!
Abi says
Can we use a yogurt starter instead did the probiotic capsules ? Thank you in advance :)
See comments above!
Anya Vetrova says
Hello! Currently trying this recipe out! I was wondering about the importance of a wooden spoon, does it make any difference?
It is important. See comments above!
geoff says
We make this at work for breakfasts.
sometimes to speed up the process in winter we use a “warming mat” underneath a bath of warm water which keeps the containers of yogurt at a constant temperature. They are quite inexpensive and be purchased at any home brewing shop or possibly a good health food store. They are used to help keep temps the same during fermentation so are good for Kraut as well if you live in a really cold area.
Jacqueline Buchanan says
Imade your yoghurt. I followed your recipe to the letter. I wish I could post a photo of all the green mould on top after 36 hours.
It was a complete mess, mould on top of milk, an expensive waste of time and money. Suffice it to say that I will not be following any more of your recipes
Jacqueline, I’m sorry you had issues here. Just to verify, did you use the brands of coconut milk and probiotics we recommended and were you careful to sterilize your equipment before starting? These things are critical to the success of the yogurt. We’ve never had a similar experience with this recipe and would love to help you troubleshoot.
Ashley Toth says
Hello! I’ve recently gone vegan and I am missing skyr (Icelandic yogurt) very much! Does this taste anything like skyr? I would be so happy to find a vegan replacement! Thanks. :)
LeeAnn says
Same! I’ve been trying to figure out how to make vegan skyr. Doesn’t seem like anyone’s done it yet (and posted the how-to on the internet). I think this recipe will have too much coconut flavor to taste like skyr. Probably the only thing that really tastes like skyr is skyr :o(
Nikki Williams says
Hi there
can I use yogurt starter/culture for this? if so how much to use?
We have not tested this recipe in a yogurt maker or with a yogurt starter/culture. So if you try them this way, let us know how it goes in the comments!
Nancy says
Can can you make it into yogurt cream cheese? And can’t it be cooked as such? I have not tried this yet but intend to do this today I enjoy coconut milk and I enjoy yogurt so it seems like it would be really tasty.
We haven’t tried and can’t say for sure, Nancy! If you experiment with it, report back!
Ashley says
This recipe looks awesome, can’t wait to try it. The Whole Foods near me stopped selling my favorite brand, COYO, so I’m back to the drawing board looking for a thick, creamy coconut yogurt.
I have RenewLife Ultimate Flora Women’s Complete Probiotic 90 Billion in the fridge right now. Wondering your thoughts on how many capsules I should use since it’s 90 billion instead of 50. I was also planning to double the recipe and use 2 cans of coconut milk. Thanks!
Terri Decker says
Has anyone tried putting the milk and dissolved capsule in a sealed jar and then in the instant pot using the yogurt function for 12 hours?
Becky says
This recipe is amazing! I have made it three times this summer, and it couldn’t be easier. I missed yogurt so much and, while I worry that it’s not the healthiest recipe (especially since I find myself eating WAY more than a 1/4 C serving), it is delicious and satisfies my yogurt cravings. Thank you for all the great recipes – I just made your almond ricotta and it was unbelievably good!
Daniela Chapa says
I want to make this right now, but my probiotics only have 500 millions cells, how many caps I have to use. Thank you!
Sam says
As a big DIY-er in the kitchen who’s about to do another Whole30, and is allergic to nuts and thus nutmilks, I can’t wait to try this out!!!
This process in many ways reminds me of home-brewing beers, in that you are introducing a living ingredient to uncultured food in hopes of changing composition (yeast in that case, alcohol the hoped for result). After reading some of the comments here, I see many people do Not have an understanding of just how temperamental and biologically driven this process is … but I do think it’s not so much about brands of coconut milk, but more about the VOLUME of probiotics you add to the milk (50 Bill as you mentioned, but many are trying other volumes and questioning why this doesn’t work) , as well as temperature control, as well as factors beyond our control (IE, how many months has the can of coconut milk been out on the shelf). Is it possible to clarify here if you agree with this assessment? There is a lot of emphasis on the Whole Foods brand and I just don’t think that alone can hold up to the science of the culturing process.
By the way I love LOVE this site and if I can get this coconut yogurt to work, you just may become my new blog hero! Ok, you can still be a blog hero even if I fail at this, haha!
Nova says
I tried store bought coconut yoghurt and I wasn’t a mayor fan. Mainly because it tasted extremely coconuty and overpowered all other things I would add. Is the taste of this homemade version similar? Or would you say it’s less heavy? (Just trying to assess wether it’s worth a try for me!)
I would say that the homemade version does have a present coconut flavor, so if you aren’t a fan, I might not recommend! You could add an additional flavor to tone down the coconut though like this?
michelle says
Hi there! so i used the coconut milk brand from wholefoods along with the probiotics you recommended and i let it sit for 48 hours-
but now the yogurt tastes reaaally sour. is it supposed to be that way? i usually buy plain, unsweetened coconut yogurt and the store bought one never tasted sour.
Pls lmk thanks!
Hi Michelle! While it should be tangy, it shouldn’t be overly sour.
Gabs says
Do you think it’s possible to fortify this yogurt with calcium as well? i.e. the 365 Cal-Mag vegan capsules from Whole Foods?
I’m not sure as we haven’t tried it ourselves. If you experiment with it, report back!
Susan Na says
This recipe looks interesting and so easy! Question – I already have Plexus Probiotic capsules but they are 2 billion CFUs per capsule. How many capsules would I need to use for the recipe? Also, would this recipe be for coconut kefir or is that different than yogurt?
Hope you can respond to my questions – thank you.
Deborah says
Hi beautiful!! I made it with the coconut powder it was great! But my first batch was verry thick and so so creammy it was soft and cannot distinguish different textures. My next ones turns very bubbly and hard and when I mix it a little bit it turns creamy but clumply and not as thick as the first one. Do you have any idea what it can be? Thanks!
Hmm did you mix the second batch the same way you did for the first? It sounds like the powder might have clumped up..
Rachael says
What if it separates while it’s incubating?? Also, are you supposed to add sweetener for the probiotic to feed on? Help!
I believe we’ve answered these questions in the comments above! Have a scan over them and happy cooking!
Rosey says
I just attempted w thai kitchen full fat coconut milk and two quality 10
Billion probiotic caps-not your recommended brands. Tested at around 30
Hours and didn’t seem quite ready. Tested at 42 and it smelled like yeast and was inedible. Smelled like bread dough. Darn it. Will try again after I use this bottle of
Probiotics with the ones recommended.
Kim says
I made this 2 days ago and everything looks good so far. After 48 hours, I had a little separation at the bottom of the jar. Should I mix this before refrigerating to blend? Thanks so much! Can’t wait to taste!
Yes, mixing will help!
Carol says
Would this recipe work with almond milk instead of coconut milk?
See comments above!
Kat says
Hi! I just prepared it. Let’s see how it it looks in 24-48h. To make new coconut yoghurt will it be possible to transfer some yoghurt culture into a new batch instead of using more probiotics pills?
See answers above!
Deborah says
Hi sweetie! I am from Argentina and love your creations! I cannot find here a coconut milk can that makes a think rich coconut yogurt but I found coconut cream powder!!! Do you know the ratio of powder:water I should use to make this yogurt? Thank you so much!
Hi Deborah! Hmm we haven’t tried and really can’t say for sure, but if you experiment with it, report back!
Raluka says
I’m located in Australia and tried to make this. We don’t have the reccomended brand of coconut milk here, but I tried it with a good quality organic one and it didn’t work for me ? was very separated and didn’t thicken. Has anyone down under made this and had success ? Can you please share which brand coconut milk you used ?
Chrissy C. says
Thank you for this recipe. I used exactly all your tips and Wholefoods brand coconut milk but used my strong Metagenics UltraFlora Spectrum probiotics I am on for my Lyme disease, 30 billion per capsule. I used 2 capsules. I let it sit for 35 hours on table with cloth over it. Last night mixed it with wooden spoon and refrigerated it.
Today I ate some for first time and it was extremely acidic. I guess that’s what you call tangy? It was so tangy acidic like that 1/2 hr after eating my throat burned a bit. That’s never happened to me eating yogurt of any sort. I’ve bought the Bulgarian yogurts, coconut yogurt unsweetened plain the Wholefoods sells along with the other common yogurts. siggis, so delicious dairy free unsweetened coconut etc. I’m concerned why/how this happened? Fermentation maybe?
I would like any feeeback as I’m new at this and first time ever making yogurt and I don’t know what caused this. Thank you.
Nikkita says
I love this recipe, but. I’ve had 50% success rate. The last 2 jars I’ve made have developed almost white dots on top, there’s no colour in it at all, the yoghurt has thickened up nicely, so I’m wondering if i haven’t mixed the probiotics in well enough and they have sat on the top? Or is it straight up mould?
Hmm I’m not really sure, but if you try making it again, ensure you mix the probiotics in.
Nikkita Alexander says
yeah every batch since then has still developed the white/grey spots… do you know if mould can be that colour? and if so, how am is it developing mould when I sterilise everything?
would you still eat it with the white/grey spots on it?
I would take that as mold spots UNLESS it’s just your probiotics that didn’t get stirred around well enough. Perhaps it needed more mixing? If there’s any chance it’s mold (which is typically pink, blue, or white spots), I’d toss it.
donnae says
Hi, do you know if once I make a batch I can save some and use it as a starter for my next batch so I don’t have to keep adding Probiotics? I know with cow milk you can.
Thanks
We haven’t tried, but scan the comments above as others have tried it. Good luck!
Ashley says
The recipe looks amazing and I’ve tried four different brands of milk now and all come out runny ? not giving up yet but I cannot get hold of the brand’s you reccomend in the UK. Anyone know any brand I can use that works and is sold I the Uk/ EU?!
Would LOVE to know. Many thanks
Miriam Vann says
I made coconut yogurt, but it didn’t work with probiotics, I used homemade fermented pickle juice and it worked
A week later I put too much pickle juice in homemade coconut milk and I am excited to say I made “cheese” taste like feta.
Thanks for sharing, Miriam! While we recommend using the probiotics listed in the notes above, that is super interesting that pickle juice worked to make cheese!
Annie says
Wow! I tried this recipe after a flop with another coconut yogurt recipe very similar to yours (the instructions were not as clear as yours). I didn’t have the coconut milk and probiotics you recommend, but it turned out just fine with what I had. I can’t remember which brand I used for the coconut milk; I used 4 capsules of Natural Factors Double strength (24 billion) – it’s not vegan, as it contains dairy, but that’s the only brand I had on hand.
My mixture did separate, but after a day in the fridge, I stirred the mixture, and I ended up with a smooth, creamy texture.
It’s really, really good with strawberry and rhubarb compote. :)
Ashley says
Hi! I’m really excited because I’ve tried other non dairy yogurt recipes with starters and they didn’t work but this one has gotten thick and looks right! The only thing is i can’t tell if the smell is like a normal greek yogurt kind of smell or if it’s a bad smell. I ended up letting it sit probably 50 hrs to thicken more. Does the regular yogurt have some of a smell when you make it?
Hi Ashley! Check the comments above for tips, but it should have a slight tangy smell. And if it smells bad, it sounds like your probiotic was bad or expired or your coconut milk wasn’t fresh/high quality to begin with.
Bella says
I live in France, so your options for milk and probiotic aren’t available for me here. :( Any ideas?
Kurt says
Hi all! It’s been a few hours since mixing the milk with the probiotics and it has separated. Have I done something wrong?!! Or is this normal?
Hi Kurt! This has happened to others as well. Check the comments above for tips!
Lily says
Hi, Can i use coconut cream instead?
We haven’t tried it, but it looks like others have, and have had success with it!
Rachel says
Made this using Sprouts brand full fat coconut milk and Trace Minaerals Probiotic 55 billion. Came out great and I love the idea of getting even more out of your probiotics by culturing them into yummy foods!
I could smell that good things were happening and I could tell the coconut milk was getting thicker, but when it went into the fridge it was about the consistency of Keffir. I did stir once at 24 hours with a wooden spoon and let go until 48. After a few hours though, it has a perfect, thick consistency like normal yogurt. Definitely recommend trying this out!
Madeleine says
I made this 24 hours ago with Thai kitchen coconut milk and 2 Jamieson 2 billion probiotics … it’s the exact consistency and taste as regular coconut milk. I’m really confused, is it because i used a weaker probiotic? Does anyone know if you have to use total 100billion? this is the only vegan probiotic available to me! I tried adding 3 more capsules and placing it where it’ll get more air but I’ll update in another 24 hrs.
Madeleine says
It got tangy and thickened very slightly after refrigerating .. Still delicious but I’m trying again with 5 capsules instead of 2 this time!
Liseroux says
What happens if you use a metal spoon to stir instead of a wooden spoon?
It may react with the probiotics and render them less effective (according to some of the research we’ve done). So use a wooden or plastic spoon to be safe!
Ann says
Mine turned out great! I used Nature’s Place unsweetened organic and Equate probiotic. Whisked the milk smooth then added the probiotics and stirred. Just left it in a bowl on the counter for 24 hours. Smooth and tangy. Thanks!
Shanelle says
I’m wondering if this recipe is safe for during pregnancy? I’m 31 weeks pregnant.
Thank you ?
Monica says
Hello!
I absolutely love this. I’ve had some experimenting with making Kefir. Although, I’ve never made yogurt and I need to learn because we eat too much of that stuff in my home! I’ve just been having trouble choosing a brand. I know not to get prebiotics, but still couldn’t find the right brand. Which brand, if any, do you recommend that are Vegan? Thank you!
Lauren Madigan says
Hello!
I’ve tried making this three times now and I’m not sure if I’m doing something wrong. Each time, it’s begun to smell like rotten eggs only a little over letting it sit for 24 hours. Is there something I can adjust to avoid this? Or is this normal and the yogurt is still edible.
Thanks for in advance for any tips!
Hi Lauren! Did you use the recommended brands of probiotics and coconut milk by chance?
Sheila says
Loved this yogurt! I’m making another batch right now! I made tzatziki with the first batch and it was killer good with grilled pita points!! I used the Thai kitchen organic coconut milk and renew life ultimate flora women’s probiotic capsules. Sorry glad I found this recipe! I also made the fruit compote with cherries and strawberries and I made the chia pudding!! I’m happy!!
Shannon Davidson says
Well I got super excited to make this BUT I’ve tried this recipe twice now, as has my partner and we can’t seem to get it to thicken. After even 48hrs it stays the same runny consistency as when first poured, and he’s a chef at a 5 star restaurant ;) I’m not sure where we are going wrong, and a simple recommendation for another brand of coco milk I can’t see making too much difference.
Hi Shannon! We have had success with the recommended brands shared above, but are sorry to hear you did not have the same success with the brands you used. Are you using either the probiotics or coconut milk recommended?
Madeleine says
same here but i did use the coconut milk recommended… which probiotic did you use? i used 2 capsules of 2 billion each, maybe we both didn’t use enough?
Rebecca says
Can I just add agar agar in at the end after cooling if it’s not thick enough?
We haven’t tried and can’t say for sure, but if you do, report back on how it goes! Good luck!
bernadette says
Used cheap Walmart probiotic. First batch on counter at room temperature didn’t work–made a tasty rice pudding though. Pulled out my old Salton pre- vegan yogurt maker. After 24 hours had a great batch. I think the trick is to keep a consistent warm temperature. So glad I found this page.
Kelly Stevens says
My InstaPot has a yogurt setting. Wonder if this would work using that? Guess I’ll try and find out!
We haven’t tried, but let us know how it goes!
Shelby says
Did this work?? I’m having issues with mine thickening!
Bailey M says
I left in warm spot for 48 hours and it has not thickened at all. Still consistancy if coconut milk. I used full fat Thai Kitchen coconut milk and 2 Nature’s Way Fortify 50 billion probiotics (with no prebiotics). I hate to waste money on this, any suggestions?
Hmm it may have been your probiotics? We have had the most success with the recommended brands listed above!
Laura says
Hi! I am so grateful for this recipe and have been making yogurt at home for the past several months thanks to your experimentation with it! Question: has yours ever gotten foamy?? I just pulled some out of the oven from being there overnight, and it’s got this firmly-structured foam on top. The only thing I can think is that maybe my coconut milk was off. I used a can of Thai brand, and the coconut cream part wasn’t firm, which I thought was odd at the time but blamed it on the hot weather we’ve been having.
I’m probably going to dump this batch just to be safe, but I wanted to see if you’d ever seen that. Thank you!
Hi Laura! We have heard from several people that it made their yogurt foam up! Does your probiotic contain prebiotics? I’ve heard of that happening with prebiotic versions!
Jessica says
I made this and it looks great but smells and tastes very tangy, veering to sour/off… is this normal? It’s hard to know what the flavour should be compared to dairy yogurt
Hi Jessica! It should be tangy as outlined in the recipe, but not spoiled. but have a scan of the comments above for tips!
Rosemary Takeda says
I just made this with vinegar and sea salt and coconut milk. It was delicious!
Awesome! We’re so glad to hear that, Rosemary :D
Naturbaker says
What is the shelflife of this yogurt (after thickening) in the refrigerator?
Bailey M says
In the recipe she noted it is good in the fridge for several days and hers kept for 7 days but if it starts smelling sour to get rid of it
Haley Colpitts says
Hi Dana! Thanks so much for sharing this recipe. I am trying to troubleshoot. I made this with Thai Kitchen full fat coconut milk (non-organic as there wasn’t any at the store) and 2 capsules RAW Garden of Life Women’s probiotics. I left it in my oven for 24 hours with the light on, at which time I took it out and saw that there was separation and the liquid below was yellow. I put it into the fridge to try to thicken it and it basically froze the coconut fat on top and the rest is still liquid. It tastes kind of like yogurt but also a little bit more sour/tangy than would be expected. I’m trying to figure out what went wrong and/or how to fix it and I have a few thoughts maybe you could help me with. The serving size of the probiotics is 3 capsules which gives 85 billion live cultures and 32 probiotic strains. I’m wondering if I should have done more/less capsules of probiotic perhaps? Or do you think it didn’t work because I didn’t leave it out of the refrigerator for 48 hours? I noticed that yours were not yellow, and I didn’t know if this was just cause of the probiotics I used, or what. Do you think there is anyway I can save my current attempt? Any advice you could give before I try again would be great!
Ayala says
Hi! After making one batch of yogurt, can I use the yogurt itself to make more yogurt (instead of continuing to use capsules)? If so, how would I do that?
Thanks in advance!
Vernette says
FINALLY SUCCESS!!!
I tried making this three times and I was about to give up and post a comment about it not working but I decided to try again. I live in the Caribbean – Trinidad to be exact. I got the Renew Life probiotics from Amazon and used a Caribbean brand of coconut milk. I used my oven with the light on and left it for 24 hours and then in the fridge for another 24 hours or so and consistency and taste was perfect.
I think my failures had to do with the fact that I didnt have patience and didnt wait long enough and in my first attempt I used the work probiotic. But I am happy to report that it has finally worked and this is delicious. So good I dont think I can go back to store bought yogurt.
Yay! We are so glad to hear you had success, Vernette!
Brie Soldo says
Tried this with the same coconut milk and probiotic brands. It formed a thick layer on top with a yellowish tint. Doesn’t smell bad though. It is still pretty thin in consistency. Think something went wrong?
Hmm did you leave it for long enough?
Sunni says
I’m excited to try this! I actually put it together tonight, but I added the stevia right after the probiotic. Then I read to add sweetener after the yogurt is ready. Will this be a problem? Thanks!
Hi Sunni! Yes it might affect the process, but report back on how it goes.
Kohl says
So you say capsules not pills, but that pills need to be crushed. Do you think it might work with crushed pills? I have Nature’s Bounty probiotic pills and want to try crushing them into powder. I know it’s not the recommended way, but what’s there to lose from trying other than a can of milk and some probiotics I never take anymore.
Check the comments above for tips!
kathy says
I made this in a glass bowl with 1 can of Thai full fat coconut milk, covered with cheesecloth and left in the sun in a room I could occasionally turn the heat up to the appropriate temperature 2-3 times for 48 hours. It thickened overnight in the fridge and is rich, creamy, everything I hoped for. So grateful! The thing is I cannot make coconut yogurt in my instapot. It doesn’t work. But I can make soy yogurt that is just as thick and creamy as this coconut milk recipe:
1. 2 quarts of soy milk (no additives, just soy beans and filtered water) I use organic unsweetened EdenSoy into glass bowl.
2. Add starter culture (I use Yogourmet vegan yogurt starter, but any one will do). Mix.
3. Pour into heat proof containers without lids.
4. Set directly into Instapot (no rack, no water added). Secure lid and press ‘yogurt’ button, set for 12 hours.
I didn’t trust it the first time I tried it, but it is thick and creamy like greek yogurt. Only works on soy though (organic, no additives) not coconut milk. So getting this coconut milk recipe is a God send! Yummy. thanks so much
Emily says
Hi Dana,
Followed the recipe word for word using the ingredients you suggest and after 24 hours it has separated and gotten thiner. I am using a nut milk bag instead of cheesecloth to cover the top, would that effect it?
Thanks for your help!
Ewa says
It’s about 75ish degrees here in Illinois and I want to make this. The temperature in the house fluctuates, so will that effect the yogurt that I place in the oven with the light on?
I tried this in colder temperatures and it didn’t thicken quite as much as I would have liked after 48hours. I wonder if it was due to the house temperature fluctuating throughout the day.
It should be okay, as long as the temperature is around that fairly consistently!
Katya says
Dana, ya are one of a kind!!! Thank you for all your recipes! This coconut yogurt particularly is something outstanding…it’s totally satisfying and tastes heavenly ?
Thank you again for sharing this with us! I haven’t tried with 365 brand, but Thai kitchen organic worked great and reached the exact texture as yours!
Susan Ordonez-garcia says
I let my yogurt rest on my counter for 48 hours then I refrigerated. After 8 hours in the fridge I mixed it up and it smelled like Fritos or Doritos. Not a good smell unless your eating fritos or Doritos. Is it ok? should I stilll use it?? Should i start over??why does it smell funny?? Help
Annie says
Is it suppose to form a little foam on top of the yougurt after fermentation? And taste pretty sour? I let it be for about 30 hrs following the recipe. I just want to make sure this is normal before eating it!
ellen says
Do you have any suggestions for keeping the yogurt stable during a commute? My yogurt was PERFECT, but when I got to work (an hour later) it was…soup. I had it with an ice pack, but I’m wondering if it’s just not mobile? Is the trick just keeping it very, very cold to avoid soupy-ness? Thanks so much (the yogurt is AMAZING).
Hmm I would recommend keeping it cool if possible and that should help!
Abby says
I made this and it tastes absolutely fab! Was really concerned given all the ‘didn’t’ work reviews. Used Full can coconut milk, blended with ¼ cup raw soaked cashews as I wanted Greek yoghurt consistency and I like experimenting anyway. Cultured for 36hours approximately with 4 (50 billion probiotics – optibac brand) Refrigerated for 6 plus hours and the best non dairy yoghurt I have ever had. I live in Ghana so had to sub a lot of the recommended brands as I have no access to them but it worked just perfectly. No speration, no mould. Tangy like yoghurt should be and tastes divine.
Abby says
Correction: Full fat coconut milk
Yay! We are really glad to hear that, Abby! Thanks for sharing!
kaur says
i got the “Renew Life 80 billion probiotic” pills, does the “80 billion” (vs. 50 billion) affect how many capsules should be added when making with one 15 ounce can of coconut milk? thanks!
That should work, Kaur! We have not tried using the 80 billion though, but did have success with the 50 billion. Let us know how it goes!
Liz says
I want to echo what others have said and express my concerns regarding no instructions for sanitizing the container prior to fermenting the yogurt as well as heating the coconut milk beforehand. I made the recipe according to your instructions and it came out great, but on further review of other coconut milk recipes, I see that most recommend (1) sanitizing the jar prior to use, and (2) heating the coconut milk to 180 degrees F and letting cool prior to adding the probiotic, as you would with a dairy-based yogurt recipe, because there is a type of very harmful bacteria that can grow when fermenting coconut products. I’m very concerned about food safety and I’m considering tossing the batch because of this. Do you have any input?
Liz, thank you for your questions. We will be sure to add a note about sterilizing the jars before use (even though a clean jar out of the dishwasher is almost always sanitized). Secondly, we are not aware of any harmful bacteria that grow if the coconut milk is not heated. In making it many times we’ve never experienced that. If a batch is bad you will know it because of the smell and taste. However, if you are concerned, you could definitely heat your coconut milk to 180 degrees before adding your probiotic. Just let it cool back down to room temperature before doing so for best results.
Amy says
Didn’t work! I used Thai Kitchen full fat and ReNew Life probiotic, left out for about 36h then put in the fridge and nothing happened. I just have slightly funky coconut milk. Super bummed.
Hmm, so there was no tanginess or thickness? Maybe let it set out the full 48 hours next time. And if you can, get your hands on Whole Foods 365 brand! Their full fat works for me every time.
Alisa Buer says
I made coconut yogurt both with regular canned coconut milk and the thinner in a box coconut milk…… THE CANNED WORKED!!! Not so with the regular boxed milk. I did both at the same time so I could watch both and what a difference!! Canned milk was thick and the boxed never changed at all except to get sour! NEVER TRY ANYTHING BUT CANNED MILK!!!!! Its so much cheaper that the non dairy yogurt at the store and tastes SO much better! THANK YOU FOR SHARING THIS RECIPE!!!
sofia says
Hey Alisa! question for you. I made mine and it’s thick enough but super tangy (almost too tangy for my liking…) — do you know if this was due to the probiotic amount or that I left it out too long?
Thanks!
Karolina says
Hi Dana!
Thank you for an inspiring blog! So I just made this recipe, but unfortunately, I used a metal spoon by mistake. When you say that it might react badly with the probiotics, what do you mean exactly? Is it dangerous for me to eat it now or does it just simply mean that it won’t turn out as well?
All the best and thank you!
Hi Karolina! It will just cause it not to thicken properly, but it’s not harmful!
Meg says
I made this in my Cuisinart yogurt maker.
365 brand whole fat coconut milk
2 capsules of VSL3 probiotic
16 hours in the maker
Separated but easily whisked back to a smooth texture. Nice and tangy. Decided not to add anything for this first test run!
Marieke says
Hi Meg,
Did your yogurt thicken?
Thanks!
Gail says
I have made the yogurt and yes it separated but I will drain the liquid as I like a thick yogurt. I really like this process and the texture as my stomach can no longer handle regular yogurt. My question is why does it not have a big coconut flavor like the store bought one?
Thanks for any suggestions.
Linnea Powell says
If I don’t have a cheese cloth, would a thinner dish towel work? Thank you!
Yes, that should work!
Kacie says
I made this but doubled the recipe, I used two cans of full fat coconut milk and two capsules of renew life 30 billion probiotics and 48 hrs and it came out AWESOME!! It’s so thick and I tastes like my fav plain Greek yogurt from SoDelicious that was discontinued. I will make this every week!
Natalya says
Tested two different brands of coconut milk with this recipe: Thai Kitchen organic full fat coconut milk (with the guar gum) and Aroy-D full fat coconut milk. Used glass mason jars that had gone through a hot dishwasher cycle. Added contents of 3 Webber Naturals Probiotic 5 Billion capsules to each jar. Stirred with a plastic spoon. covered each jar with a basket-style coffee filter. Incubated on the counter in a 21 degrees C house.
Checked them at 24 hours.
The Thai Kitchen one came out nice, thickened up beautifully, had a pleasant yogurty smell, and was not very sour. I kept incubating it for another 12-ish hours before sticking it into the fridge.
The Aroy-D one was more liquidy after 24 hours, but the really off-putting thing was that while it tasted ok (nice yogurty sourness), it had a very eggy/sulfury smell. This had happened earlier with another batch using the same brand when I had incubated it with a bit of heat. I thought maybe I had screwed it up somehow by stirring it with a stainless steel spoon, or by accidentally overheating it during the incubation. I ended up throwing that first batch out. This second one is sitting in my fridge now, but I’m not sure if anyone in my family will eat it because of the strong eggy smell. Sad, as this is otherwise my favorite grocery store brand of coconut milk – no ingredients other than coconut and water, nice flavor and texture. Oh well, good to know that it is not right for yogurt! Gonna go buy me a pile of Thai Kitchen cans now, so I am well-equipped for yogurt-on-a-whim. Thanks for the recipe!
Kristen says
I make this every week with great results! I use Sprouts store-brand organic coconut milk (full fat with blue label) and 2 trunature probiotics from Costco. So delicious and cheap!
Amber C. says
Hi, I’m hoping to try this with the trunature probiotic capsules I bought at Costco, but it says it includes a XOS prebiotic. But yours turned out ok? Thank you for your help!
Kristen says
I haven’t had any issues! The only time it didn’t work out was due to using Trader Joe’s coconut milk, the probiotics still made it tangy but the consistency was too runny.
Robin S. says
I see canned coconut milk. I have never used that. Is there any reason that fresh, from the refrigerated section cannot be used? Does it make a difference? ((JUST found this website today and am so excited to try so many things!!)
Hi Robin! For best results, we recommend canned coconut milk, as we have had the most success with it. We have not tested fresh and can’t say for sure. Hope this helps and welcome to the site! If you haven’t already, check out our free Fan Favorites E-book on our homepage for a ton of delicious plant-based recipes :D
melissa says
Amazing ! Works EVERY time. I really don’t understand why people failed that much doing this yogurt.
I strain it with a cheesecloth the last time I did it, and it was even THICKER than greek yogurt !!
The only thing is that it’s a bit too tangy, but it’s fine!
Thanks a lot, it’s saving me soooo much money :) and it’s super easy too.
We’re glad you had success with it, Melissa! Thanks for sharing!
Nela Borovova says
After 48 hours had my yogurt weird gray and yellow spots and didn’t thicken at all :( the fattier part also separated from the water, although I mixed it well before. Any idea why it could happen?
Brendan says
Where I live we csll that coconut cream. Coconut milk is a lot thinner in consistency. A bit like real milk.
Kim says
Hi! I am currently making this yogurt! I have some separation after 12 hours… Do I stir it now, or do I wait until I put it in the fridge after 48 hours?
Thanks!
Hi Kim! So, this shouldn’t happen with Whole Foods 365 brand. Both light and full fat stay unseparated. But, if it does separate, leave it. And stir it when it’s done! OR scoop off the top yogurt and leave the liquid behind. Hope this helps!
Kim says
Great! Thank you!
I actually used the whole foods 365 brand. I am not sure why it separated!
Thanks for the help! Super excited to try it.
Kim
Larissa says
Hi just wondering why can’t the prob optics contain prebiotics? Will it not thicken? I’m super eager to try making this but I’ve only got ‘Hyperbiotics PRO-15’ at home which has both pro & prebotics in it.
Hi Larissa! We recommend using the probiotics that we had success with and can’t speak to the success of any other brands. If you give it a try though, report back on how it goes!