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.
OrganicLor says
This recipe looks amazing & I want to try it. My question: would it be okay to use a very high quality live probiotic coconut plain yogurt as starter? If so, what amount should be used for your recipe?
This is the live ingredients list: L. Lactis, S. Thermophilus, L. Salivarius, L. Acidophilus, L. Helveticus, L. Plantarum, L. Gasseri, L. Brevis, L. Casei, L. Fermentum, L. Reuteri, L. Rhamnosus, B. Longum, B. Infantis, B. Breve, B. Bifidum)
Many thanks!
Hi, We recently tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
OrganicLor says
So I ran an experiment to see which turned out better after 48 hours.
1) Sprouts coconut milk (w/guar) and 2 Udo’s Choice FLORA Super 7’s Hi Potency probiotics. Thick 2″ at top of jar & a bit milk-like consistency at bottom of the jar. Smelled exactly as it should. Flavor was yogurty but not very strong. Once It was stirred and refrigerated, the yogurt thickened .
2) Trader Joe’s coconut milk (no guar) and 4Tblsp. Coconut Cult yogurt original flavor. Thickened at top 1″, milk-like consistency underneath. The smell was amazingly strong — in a good way. After stirring and refrigerating, it was more of a kefir consistency. The flavor was delish! Very similar to the Cult yogurt.
I’m on my 3rd batch and very excited to keep the coconut yogurt love going. Thank you Dana for your WONDERFUL posts! Very inspiring!!!
Thanks for sharing!!
Merry says
I make cow’s milk yogurt and I scald the milk. I am curious if anyone has scalded coconut milk and if that would make a difference with the mold issues or the thickness. I have scalded my coconut milk and used 2Tbsp of my last yogurt. I cultured it for 24 hours in my oven with the light on and the door ajar in a stainless steel bowl. It thickened after being in the fridge to a kifir consistancy (not greek yogurt thick) and the whey went to the bottom of the jar. The 2nd batch did come out thicker than the first. It was very good, and I was wondering if the scalding was necessary . I did not sterilize my jar into which I poured the yogurt after culturing.
Carolyn says
Can you use other types of milk? Or only coconut?
Hi Carolyn, we have not tested this recipe with any other non-dairy milks and have no further recommendations besides full-fat coconut milk. If you do some experimenting, we would love to hear how it goes!
Terri-Lee Kent says
This recipe has worked for me every time – and I make it LOT. I absolutely love it. I have great success with Thai Kitchen brand coconut milk. I use a glass container that has a plastic lid. Although I don’t put the lid on it while it’s on the counter (I use cheesecloth, as suggested), I do put the lid back on to give it a shake a couple of times, and then take the lid off again. I always do for 48 hours as well. Finally, don’t expect it to get thick until you put it in the fridge after fermenting it on your counter. Once refrigerated, it’s always been thick and creamy for me. Thanks for this recipe!
Thanks for sharing, Terri-Lee!
Alexis Parker says
Is a sulfur/egg smell normal or should it not be used? I tasted and it tasted fine but did have a sulfur smell to it when I took it out of storage in the oven.
If there’s a sulfur smell, I’m wondering if your probiotics contained prebiotics?
Rory Kahn says
I had this same problem as well and when I read your reply I took a look at my probiotic bottle and saw it does contain prebiotics. I didn’t notice that before I tired the recipe. Taste is OK but the smell is very off putting! I will definitely try again with a different probiotic as the flavor is quite good. Will let you know how it turns out.
Thanks for sharing! Those PREbiotics are sneaky!
Fede pastabites says
I did twice. And failed badly twice! I can’t those brands in the UK so that might be part of the problem but first attempt just didn’t set and coconut milk simply separated. Second time it went absolutely sour and fermented in a really bad way. :(
So strange! Must be a brand issue – sorry I can’t be of more help!
LeeAnn says
If you’re in the UK, you can check this out … Mad Millie ships to the UK (but not the US, sigh).
Morgan says
I made this using the suggested products (Whole Foods store brand coconut milk and renew life but 15 billion instead of 50 billion- only because it was on sale lol) and it came out delicious! So tangy and creamy! I’ve never been a fan of coconut yogurt but I figured I’d try this recipe anyway, and I’m glad I did.
I let my mixture sit a little longer than 24hrs, then refrigerated it overnight. I plan on doing some fruit compote with it as well. Thank you for this awesome recipe!
Sue Leroy says
Hi there
I have Renee life ultimate flora 50 billion( critical care) and Thai kitchen cM. 400 ml. Do I use 2 capsules ? And does this brand have probiotics ? How do I know if it does. ? Would it say prebiotics in ingredients ? Tnx a bunch. Wanna give this a whirl tonight !:)
Sue
Hi Sue, we used 2 capsules of the Renew Life 50 billion. Prebiotics are typically listed as “inulin” or “fructooligosaccharides”. Hope that helps!
Vanessa Malkovich says
I tried this recipe awhile ago and used cheesecloth and my yogurt exploded everywhere and smelled really weird so I never got to eat it :-( I was scared to try again but I finally did. I used Thai kitchen coconut milk and solaray probiotics. They did have prebiotics in them. The one thing I did different was I sterilized my jar in my instant pot. I let it sit in my oven with the light on 48 hours and it came out perfectly. This time it smells like yogurt instead of yeast. Can’t wait to try it!
Bailey says
Hello!
Thanks for sharing this recipe!
I recently made it and the yogurt came out so thick and creamy! It did not have a bad smell at all but for some reason it was not tangy at all, just pretty bland.
Do you know what might have caused this?
Thank you for your help!
Hmm, maybe you could’ve let it culture a little longer? Tanginess is affected by temperature, the potency of your probiotics, etc. Glad you enjoyed it!
Bailey says
Okay I’ll give that a shot!! Thank you!
Patricia says
I tried this recipe for the first time. I let it sit in a warm spot for 48 hours then in the fridge for 12 hours. It separated, didn’t set and smelled and tasted sulphuric like rotten eggs. (I threw it out) What did I do wrong? Thanks.
Hmm, sounds like you either didn’t sterilize properly, the probiotic has prebiotics, or something else went awry. Not sure what else might’ve been the problem!
Patricia says
Okay, thanks. I used a different brand of probiotics. It doesn’t have prebiotics but it’s a shelf-stable type so maybe that had something to do with it. I have now purchased the brands you recommended and will try it again.
Cathy says
I’m attempting to make it. But I’m experiencing a problem that has been mentioned. After the first 24hour I pulled it out to inspect it. It’s still very fluid. And there’s a rotten egg smell. I used your recommended “renew life” probiotics and canned Thai kitchen coconut milk. Help?
Hi Cathy, we aren’t quite sure what went wrong, but others have reported similar issues with the Thai Kitchen brand of coconut milk. We would recommend trying another brand next time. Were your probiotics stored in the fridge or at room temp prior to use? If room temp, they may have lost their potency. Another possibility could be the temperature of your home- if it’s too cold, it can have difficulty fermenting properly. Hope one of those suggestions helps!
Kristi S Kearl says
I’m so excited to try this! Question for you: I use whey from yogurt to lacto-ferment my homemade mayonnaise to make it last longer. I never thought of using a probiotic supplement to ferment foods. Do you think it would work to use a probiotic supplement to lacto-ferment my mayonnaise?
Hmm, I’m not familiar with this method or these ingredients. But if you give it a try, let us know how it goes!
Kristi S Kearl says
So I tried it, and it appears to have worked! I left my homemade mayonnaise out on the counter for 24 hours after stirring in 2 probiotic pills, and it was edible the next day… and we’ve been using it for a few weeks now! But I’m not an expert on this… so if anyone else wants to try this, you are experimenting at your own risk! :)
Thanks for sharing, Kristi!
Maria says
I’ve made this twice and I’ll make it a bunch more! Such a hit at my house. My husband is an ex-dairy eater and has been missing yogurt. He says this is better than the real thing. Question: has anyone tried doubling the recipe? Do you think it would work in one jar? Thanks!
Thanks for sharing, Maria! Doubling it should be no problem.
Maya says
Thank you for the recipe! I made this for the first time and it came out perfect! I followed directions by sterilizing, mixing with a plastic spoon. I used Whole Foods 365, Organic Coconut Milk and Flora Advanced Adult’s Probiotic with 7 Senior -Specific Strains & 34 Billion Cells (Raw Probiotics). This probiotic has potato starch in it as well which I think is a PREBIOTIC and it came out great!
I let it sit 48 hours in the oven with only the light on. After taking it out, there was a bit of separation on the bottom but as everyone stated, the MAGIC happens after you refrigerate it. So, I stirred it up with a wooden spoon where it had a creamy texture and then I put it in the refrigerator before going to bed and woke up to a thick Greek like yogurt in the morning! I will be making this regularly. I will be rotating this with Raw coconut yogurt with fresh coconuts from time to time.
For troubleshooting, I think people need to make sure they have sterile vessels, and a good, fresh pro-biotic with active strains and patience.
Whoop! Thanks for sharing, Maya!
Sarabeth Lisle says
Hey Dana, The probiotics I have in my fridge right now have a Prebiotic in them. What is the problem with making the yogurt with a prebiotic? I just didn’t want to have to buy a new bottle of probiotics BUT if it’s going to mess up the yogurt I’m willing to. Just curious as to why you said don’t use a probiotic that contains a prebiotic.
Thanks,
Sarabeth
The problem is it interferes with the culturing process and often provokes mold. I’ve tried it myself and it doesn’t work. I’d hate for you to waste good probiotics AND coconut cream on this!
Mary says
Made this recipe with 1 can of Earth’s Choice organic Coconut Cream & Garden of Life RAW Primal Defense Ultra Probiotic (also threw in a leftover 1/4 cup of light coconut milk – also Earth’s Choice). Stirred with a wooden spoon and placed in a glass jar. after just one day it was already thick. After 2 days even thicker and it tastes amazing – tangy, thick and such a nice subtle coconut flavour. Great recipe, so simple and it turned out beyond my expectations. I have more or less cut out all diary and was really missing yogurt. Not anymore! Thinking this would be really nice flavoured with some fresh lemon. Thanks!!
Thanks for sharing, Mary!
Rachel says
I’ve made this very simple recipe many times now. I use the Sprout’s grocery store brand organic full fat coconut milk. It’s the cheapest one I’ve found & works really well. I add in 3 capsules of the Now brand Probiotic 10 25 bill. I only use the powder occasionally for recipes – so, this is one of the cheapest I found & it works well. I love Weck jars too & that’s what I make it in but I don’t bother w/ the cheese cloth. I just clamp the top on w/ the gasket & leave on the counter from 24 – 48 hrs – depending on the weather. Then I put in the frig. for another 24 hrs where I’ve found it continues to thicken – it gets really thick. Oh, & I always use a stainless steal spoon to stir it up – it’s a myth that you can’t use stainless steal (I do alot of fermenting). Thanks for the recipe!!
Thanks so much for sharing, Rachel!
Baroque says
I tried it with a bit of a variation. I used organic coconut cream (only 10 calories more per serving than regular coconut milk), using a store bought plain organic coconut yogurt with live culture/probiotics as the starter. Left it in my oven (not turned on) for 48 hours, it came out AMAZING!! Already rich like Greek yogurt! Lovely tangy taste mixed beautifully with fresh pineapple chunks and if you’re not vegan local raw honey! Pina colada yogurt anyone?!?!
Yay! Thanks for sharing, Baroque!
OrganicLor says
Hi Baroque! What amount starter yogurt did you use?
I currently have some amazing coconut yogurt that just about broke the bank so I’d like to do the same :-)
Diane Lauder says
Just made this!
Wow a fantastic result. im in the UK so i used a different full fat coconut milk and a probiotic powder not capsule and my one only had 15 billion bacteria. let rest for 36 hours then popped in the fridge for 8 hours and its perfect! set tangy snd delicious. Thank you!
Oh first this was my very first time making any yoghurt!
Thanks for sharing, Diane! Would you mind adding a rating to your review next time? It’s super helpful for us and other readers. xo!
Cynthia says
Hi there,
I just wanted to let the administrators of this site know that the link to Thai Kitchen coconut milk goes to the Lite version, which I think was not your intention since you explicitly say full fat.
Thanks!
Cynthia
Thanks, Cynthia – we’ll look into that!
Sahara says
Awesome delicious yogurt! And so easy to make
Thanks for sharing, Sahara! Next time would you mind leaving rating with your review? It’s super helpful for us and other readers. Thanks!
Brittny says
Since your probiotic vegan recommendation is 10 billion, do I need to use more than 2 capsules to get the same effects as the Renew Life 50 billion.
“my go-to probiotic is Renew Life Ultimate Flora 50 billion. However, the company does not confirm whether or not it is vegan. So a good vegan option is Jarrow Probiotic 10 billion”.
Brittny, with the Jarrow I typically add 1-2 more to the mix since the Renew Life not only has more strains of probiotics, but also has a great quantity in volume (the capsules hold a greater volume). So, I’d suggest adding 1-2 more.
Rachel says
After 48 hours, my coconut yogurt looked like it was going to be great and without thinking, I started stirring it with a metal spoon for about 5 seconds before i realized what I was doing and then I switched to a wooden spoon. Did I ruin my coconut yogurt? Do I need to throw it away and start over? Its in the refrigerator now.
If it has already cultured you should be fine!
Sharron says
Can this yogurt be substituted for any recipe calling for yogurt? I make regular yogurt all the time but like the dairy free option. TIA
In general, yes! We haven’t tested it thoroughly and can’t guarantee good results in other recipes. Let us know how it works for you!
tammy hayes says
Dana,
thanks for sharing this recipe! looks so inviting and simple..love that!
not a huge coconut flavor fan though, do you think i could sub in almond milk, since not allergic…
thanks,
tammy
Hi Tammy, we have not tested this recipe with any other non-dairy milks. We doubt it would thicken properly, but if you do some experimenting, we would love to hear what you learn!
Morgan says
As the yogurt was hardening there were some pink spots that showed up on the top layer. Is that mold? My husband ended up eating around them but I was too scared. He was fine but I still wanted to see if anyone else has this happen.
Five stars for being so easy and bc I’m hoping I did something wrong.
Alex says
That sounds like mold, but without a picture I couldn’t tell you for sure.
Marie-Laure Grimaldi says
Made it twice with great success when using 365. It didn’t work with Nature Forest gear free coconut milk.
Do you have to use two capsules for every new batch or can you use some of the yogurt as culture for the next batch?
Thanks for sharing! We recently tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
Lindsay Butcher says
I tried to make this yogurt, but after about 31 hours it had not solidified, still all liquid and separation.. I used a premium coconut milk and probiotic that is only 15 million – would that be why? I have had the probiotics in my fridge for a while, but they have not expired.
Hi Lindsay, it sounds like your probiotic wasn’t strong enough or may have lost some potency. Hope that helps!
Rachael W. says
I’ve made this several times with incredible results each time! I do have a question: can you use a bit of a previous batch as a starter for your next batch? I was going to try using 1/5th of my last batch to culture my next. I’ll post how it goes! Please forgive me if this has already been discussed in the comments!
Hi Rachael, we recently tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
Manon Santi says
Hello,
Could you give me your opinion on these probiotics?
Could they work to make my coconut yogurt?
1/ Physis Advanced Probiotics
2/ Naturelo Probiotic Supplement
3/ Nature’s Zest
Thanks!!
Hi Manon, we aren’t familiar with any of those products and can’t say for sure whether they would work. It looks like the Naturelo does not contain PREbiotics and therefore may work best out of those options. If you give it a try, we would love to hear how it goes!
Catherine says
My husband has even more dietary restrictions than myself and we needed to make a non-dairy yogurt without any additives and your recipe came out SO beautifully, we just love it!! Also wanted to mention how incredibly helpful your blogger resources are, we never would have been able to start blogging without them, you are such an inspiration!!
So glad you enjoyed this recipe, Catherine! And thank you for the lovely note- so glad you have found our resources helpful!
Grace says
Hi there Catherine! Would you mind sharing the brands that you used? I too need to use coconut milk that has no additives like guar gum or carrageenan. Anyway I would love to know which brand has worked for you (for both coconut milk and probiotics) so I can get the same ones! Thank you so much!
Cindy says
I tried to make this. after putting it in the fridge for a day to thicken up it ended up smelling like rotten eggs. What went wrong? I used only probiotic powder, I used non metal tools and it was in a glass jar.
Hi Cindy, Did you use the recommended brands of probiotics and coconut milk by chance?
Laura says
This is hands-down the best yogurt I’ve ever had, including dairy, and I’m not exaggerating. My four-year-old and husband love it too, and I’m having a hard time keeping up with the demand! We especially love it topped with mango.
I would love to know if anyone tried to make this into frozen yogurt using an ice cream maker. Would that work? Would I need to add anything?
C.C. Barton says
Mine was delicious, but gets hard as a brick in the fridge. How can I soften it when I want to have it for breakfast?
Hi! Are you using coconut milk with any gums or emulsifiers in it? That should help prevent it from hardening. Hope that helps!
C.C. Barton says
Thank you! I’ve been using Sprouts brand Coconut Milk and Coconut Cream, and they both have guar gum in them! I will look for another brand that doesn’t have that.
I really appreciate your response.
The guar gum helps create a smooth texture and prevents separation. Brands that do not contain guar gum are more likely to have some separation. So the brands you were buying should have worked! Not sure what else might have caused that!
Lexi says
I tried using the Thai coconut milk and had no success after multiple attempts. Then I bought the imperial dragon brand of coconut milk and it worked perfectly on the first try. I kept it in my oven with the light on since it’s still in the 50s where I live.
Manon says
Hi Dana,
I couldn’t find 50 billion probiotics, have you tried with different ones?
I’ve just ordered those from amazon.de (30 billions)
Also – could you let us know the percentage of coconut in the coconut milk you’ve used? Again, I was unable to get the ones you mention and would love to get information on the ingredients to buy a similar one here.
Hi Manon, it looks like the probiotic you ordered may contain prebiotics (inulin), so we aren’t sure that will work. The coconut milk we use has 14 g total fat per 1/3 cup (80 ml). Hope that helps!
Mem says
Does the coconut milk needs to be room tempratire ? Or is it okay to add the probiotics to cold coconut milk ?
We have only tried it with room temperature and aren’t sure how it would work with cold coconut milk. If you give it a try, we would love to hear how it goes!
Lia says
I had coconut milk without guar gum, only coconut and water and was afraid that it didn’t work since Dana recommended specific type of milk. Probiotics were Renew life 50 billions. After 24 hours it looked quite thick, but thin on the bottom so I let it sit a few more hours and it worked well! After refrigeration it was very thick but not as smooth as Dana’s, with a very little lumps like sand. Why is that?
Hi Lia, our best guess would be that the lumps occurred due to the coconut milk not having guar gum. Hope that helps!
Alexa says
Hi I tried making this but it smells really bad and I do not know why. Any thoughts on why?
Hi Alexa, sorry to hear it didn’t work out for you. It sounds like maybe your probiotics were bad. Hope that helps!
Billy says
This was delicious! So easy to make. Thank you so much for sharing.
Marilyn says
I would prefer to avoid can coconut milk,
Would this work with whole coconut milk from a carton?
No, we don’t think so. It would be too thin unless you used some sort of thickening agent.
elena vilanova says
I tried about 3 times to make it with coconut milk from a carton that i buy at aldi and i had zero success. I used a yogurt maker, so no cheese cloth, so i wonder what exactly did i do wrong. I had bought packets of probiotics from iherb. All those times nothing at all happened to my “yogurt”. Its as though it never “took”, it never turned into yougurt at all! So frustrating! Im going to try this brand of coconut milk and use probiotics that i already have (pb8) to see if i can make it work this time.
Laura Weynton says
You need a can of coconut cream
Sorry to hear it didn’t work out for you! Perhaps the probiotics weren’t active? Trying another brand sounds like a good idea!
zapora monti says
Perhaps temperature has something to do with it?
Bridget Catterall says
I think you need to warm the milk and let it cool (as when using cows milk)
Bridget says
I think you need to warm the milk and let it cool (as when using cows milk)
Patricia says
Do you by chance know what the calcium % is?
Coconut milk has hardly any calcium, so it is a negligible amount. The exact amount will depend on the brand of coconut milk used and your serving size.
Maxine says
I am curious if putting it in the dehydrator would help keep the temperature constant. Would you recommend that? Has anyone tried that?
We haven’t tried that and aren’t sure how it would work. If you give it a try, we would love to hear how it goes!
Jean says
Hi, I tried using Native Forest full fat coconut milk with Flora Super 8 Hi-Potency Probiotic 42 billion ($18) because it makes no sense to me to pay $52 for the Renew Life capsules you recommend. The coconut milk started thickening after about 30 hours, so I stirred it up to even out the thickness but this seems to have ruined the thickening process. Now after 48 hours it’s like a water consistency, so I put it in the fridge. Thought the coconut milk may go bad if I leave it in the oven with the light on for longer than 48 hours. Do you know any other probiotic brands that are under $20 that will work, if that is the problem? Thanks
We haven’t tried any others and aren’t sure how they will work, unfortunately. If you find one that works, we would love to hear! Thanks!
Rachel says
Hi Dana, thank you for your recipe, which I can’t wait to try. I’m interested in the fact you don’t boil the coconut milk first, as you would cow’s milk. Is this step completely unnecessary? Rachel
The difference is that canned coconut milk is stored at room temperature and cow’s milk is stored cold in the fridge. So we haven’t found it necessary to heat it!
Rachel says
Thank you for yoir reply. Actually, the reason for heating cow’s milk to make yoghurt, which involves boiling it then allowing it to cool to blood temp, is to kill off any harmful organisms. Presumably this isn’t an issue for coconut straight from the can or carton…? :)
Salam says
You cannot stir, mix, shake or do anything that would create movement in yoghurt while it’s still forming – bacteria like peace! You can mix it to even out the texture AFTER it has chilled in fridge for a couple of hours. Hope this helps!
John says
For people that want thickening, yes thicker milks do make thicker, but here are some more tips… one, you can simmer the milk at low heat and evaporate some water off before making. Two, you can let it reach the point if separating and drain away the whey leaving you thicker results like Greek style. Three you can thicken by adding gelatin (although it is made from animal bones) or use powdered milk, or add cornstarch.
And yes warm helps the process too, if your fridge is warm at that back like mine is, set the jar on the top back of the fridge to keep the bacteria happy. They thrive best in a fever type temperature. But don’t use a sunny window for heat, i even wrap mine in a warm damp cloth to help it along.
sofia says
Hi!
I made this and it worked!! I used 3 capsules of the vegan probiotic you recommended and its thick and perfect.
My question is that it’s super sour — like almost too sour for me to eat. Is this due to how long I let it sit out? The coconut yogurt I usually buy has a bit of a sweeter taste to it. Or, is it due to the amount of probiotics used to make the yogurt?
Love this recipe and really appreciate any insights you have! Thanks!
Hi Sofia, it could potentially be that the store-bought yogurt has added sweetener. It’s also possible that your probiotics are very active or perhaps you are in a warmer climate? As long as the tangy taste is not unpleasant, that’s great- it means you got a good culture! But if you see any signs of mold, then we don’t recommend consuming it. For a less sour yogurt, you can add sweetener, such as in our Mango Coconut Yogurt. Hope that helps!
Nunila Valdez says
Hello, can yogurt I’ve made using this recipe be used as a starter for future yogurt?
We haven’t tried it ourselves, but have had a few readers mention it worked for them! If you give it a try, we would love to hear how it goes!
Margot Biggs says
You mention not to use a probiotic that contains prebiotic. I only have one with prebiotic and I’m in Uganda and can’t get anything else. Is it worth a try?
Unfortunately, we think it will turn pink and moldy right away. Alternatively, if you have access to a dairy-free yogurt, we think you could add a few tablespoons of that and see if you can get it to culture- though we haven’t tried it this way. Hope that helps!
Emma says
Hi Dana, absolutely love all your recipes and cannot imagine the amount of hard work that goes into everything you create, respect! I’m trouble shooting this recipe right now because I’ve tried to make it a couple of times unsuccessfully!! I’ve got the probiotics you mentioned, the coconut milk I’m using should be ok, there’s no reason it should be and I’m in the tropics so it HAS to be warm enough!! I still end up with pretty much coconut milk that hasn’t changed consistency’s but it smells like the probiotics have activated (or whatever it is they do)? If you have any ideas or suggestions I’d really appreciate it, thank you :)
Hi Emma, our best guess is that the coconut milk supplier may have changed. We would say to try with another brand! Hope that helps!
Sofia says
Hi! Okay I am determined to make this work haha. I am so excited about this and trying it for the first time!
I’m not sure if it’s a success yet… just hitting 48 hours and I think it’s thickened a bit. I only used 2 jarrow capsules instead of 3, so it may not work. I also put it in my oven with the light on for the first 12 hours like someone said, but it was quite warm when I got home – I couldn’t touch the pans in my oven warm. Do you think this is a problem? I can’t tell how warm my apartment really is and fear it’s too cold.
Questions:
1. How warm is too warm? If my apartment is just at room temp around 72 (I think), is that warm enough?
2. Should I use 3+ jarrow capsules?
If this round doesn’t work, definitely trying again. So excited for when it does work :)
Kathryn Gannon says
If the temperature is too high it will kill the probiotic.
Matthew says
Has anyone found a different combination of coconut milk + vegan probiotic capsule that works?
My concern is, the recommendation of Whole Foods Coconut milk ($2 per 13.5 ounces) + renew capsules ($0.73 cents per capsule) is MORE costly ($6.92 for 27 ounces) then just purchasing SoDelicious coconut milk yogurt from say, Target ($5.49 for 24 ounces)
Layane says
Hello!
I made this recipe with a regular coconut milk can (60% coconut pulp and 40% water) with 2 vegan probiotic capsules I had at home (none of them organic) and the result was incredible! It really seems like a cream cheese when looking at, but it tastes as velvet!
The bad side for me was the timing. In the following 3 days I saw almost no difference, but I used just 2 capsules of probiotic. Then I started putting the pot in the warm oven every night (just pre-heat it few minutes and put the pot inside after it its turned off). It took around 1 week to achieve a greek yogurt texture and almost 2 to be a “cream cheese” (after one week I put it in the fridge,). It’s really an amazing and cheap recipe!
I already add more coconut milk and an extra capsule in my first yogurt and it’s going fine until now! Thanks a lot for this and the others vegan recipes! :D
Thera says
Okay…I have tried this 3 times and something is not working and I can’t figure it out. When I leave it in the oven for two days with the light on. I get separation. I saw that you said separation was fine. So I stuck it in the fridge and then I got this hard layer on the top and water on the bottom. I decided to just stir it all up and taste it and I taste the twanginess but it’s not thick and creamy like yours. After I mixed it up, it looks like coconut milk but taste like coconut with a twang. Please help!!! I have been craving this every since I saw the recipe. ?
Hi Thera, sorry to hear it didn’t quite work out as expected! What brand of coconut milk did you use? Brands that do not have gums in them may be more prone to separation. We have had the most success with Whole Foods 365 brand coconut milk.
Thera says
I used WholeFoods 365 (full fat) and Renew Life 50 Billion pro-biotics. I live in Alabama and the weather has been around 65 to 68 in the house, but I was thinking that maybe the temp in the oven with the light on is still not warm enough. It was warm when I removed it after 48 hours, but maybe it needs to be warmer? Also, because of the separation, do I need to strain the water before putting it in the fridge or do I need to mix it again and then put it in the fridge. I so want this to work….Help!!!
Hi Thera,
As for the separation, there are a couple options: you can either mix it in or transfer the thick part to another container and strain the water. Sometimes brands change their suppliers and this can impact separation as well! We don’t think that the temperature would impact the separation.
Laura says
Hi everyone,
I made this but it came out really gluggy and with a bad smell too. I left it out for 30 hours. Does anyone have any idea why this happened?
I used capsules that contained probiotics and prebiotics as it was all I had at home. Could the prebiotics have had a bad effect on it? Thanks for any advice!
Shannon says
I made this recipe with Harvest Farms Organic Coconut Milk and Whole Foods women’s probiotic capsules. It turned out great! Thick and tangy as originally said. I added my homemade 2 ingredient strawberry jam and it was phenomenal!
I wonder about the effectiveness of the probiotics after being left out of the fridge for a few days?
monique reymond says
I followed the directions given along with the brands indicated and it was a great success. I can’t believe I was spending so much money when I splurged on this yogurt. Never again – thank you Dana!
Erin Neff-Minyard says
I mixed 1 can of Native Forest classic unsweetened coconut milk with 6 ounces of Coyo yogurt in a blender to remove the lumps. Then I poured it into a sterilized jar and covered it with cheesecloth. I left it in my oven for 48 hours with the light on. It did separate after 24 hours, but I stirred it and put it back in the oven with the light on. At 48 hours, I stirred it again. It was very liquidy but I put it in the fridge. I just checked it 24 hours later and it was a smooth, tangy, yogurt. Not as fluffy as Coyo but pretty close. So happy it worked!
Whoop! Thanks for sharing!
MojoRunnin says
This recipe is very brand specific on the coconut, and maybe on the probiotic as well. I made this with Trader Joe’s Full Fat Coconut Milk. It did not thickened much, but it did become yogurt, just a liquid version. I will put some gelatin in next time, agar agar perhaps. Not full disappointed, because with some honey it’s really delicious! Liquid or not, I will continue using this recipe, and perhaps tweak it to see what I get. Thanks for sharing!
Lauren says
I just made this and the taste is awesome!! I let it sit for 48 hours and then chilled for 24, but it definitely wasn’t Greek yogurt consistency, it was really runny. (I did use the exact brands you recommended as well)
Do you only get the thicker “Greek yogurt consistency” if you strain it? I’ll definitely be making this again. Thank you!!
Roxanna says
Hi! I just wanted to post what I used in case it is helpful for anyone out there!
First attempt: a can of Goya coconut milk with 2 Renew Life Ultimate Flora (90 billion) probiotic capsules
Result: I kept it out about 41 hours. It separated a lot and thickened slightly. I poured off the water after the fridge where it was only slightly thicken and then ultimately added chia seeds and honey to salvage (which was delicious)
Second attempt: A can of full fat coconut milk from Whole Foods -followed the directions :) with only 1 Renew Life Ultamite Flora (90 billion) capsule
Result: after 48 hours it was thick and had no separation. After being in the fridge overnight it is the consistency of mega thick Greek yogurt and the taste is amazing!! So happy!!!
Sam Columbus says
Hi there ! Do you think the recipe would still work without using probiotics ? I’m on my second attempt with making this, I used the coconut milk brand and full fat and left it for 48 hours and refrigerated it for 24 hours and it didn’t come out thick at all!
Renata Harris says
Hi. I have a question. I made this last Sunday. I finally tried yesterday (Wednesday) after having in the refrigerator over night and I can’t decide if the weird taste is because the whole thing went bad or that is the “tangy ” taste other reviews referred to. I was so afraid to eat because tasted like was bad milk. Besides burping lot I didnt really have any reactions but before I tru again I want to make sure that is common.
Thank you
Renata Harris
Nadine says
This was amazing! Thick, creamy, tangy yogurt. I tried this with 2 brands, I ordered the traders joe on amazon and got one from my local grocery store, Compliments. Both have guam guam. I tested with the exact same priobiotics and the same temperatures and tested both at the same time. Only the Trade Joes turned out thick and creamy, whereas Compliments did not, it wasn’t a total flop but it was pretty liquid. I’ve made this 4 times now though and it’s my new breakfast fav!
Mix it with almonds, flaxseed, cacoa nibs, hemp hearts and shredded coconut with fruit. Yumm!
Rachel says
I am way late to the party on this, but the recent development of a dairy allergy encouraged me to try this after absolutely hating every store bought nondairy yogurt I tried. I followed Dana’s instructions exactly using 365 coconut milk and jarrow probiotics; it came out perfect! I was nervous when it was thin last night , but after sitting in the fridge it is thick, creamy, tangy, and delicious. This recipe will be a staple in my new dairy free life. Thank you!
We are so glad you enjoyed this recipe, Rachel! xoxo
Tina says
I’m making the yogurt now it’s been almost 48 hours. I used the recommended 365 Full Fat Coconut Milk and the Flora 50 Billion Probiatics. I have a lot of separation. There is a thick part of yogurt at the top and the rest is liquid. If I mix it together will it thin out my yogurt?
Thanks
It will thin it out overall, but should still be good.
Maddison says
Will this still work with Probiotics that have prebiotics? Why the specific distinction? Don’t want to waste the capsules if they don’t work!
See comments above!
Lana says
This worked perfectly…now I’m about to use the yogurt to start another batch and keep it rolling! Question…do I leave the new batch at room temp, warm place, or back in the fridge where my “starter” came from? Thanks SO much!!!
Maggie says
I used 1 can of Nature’s Promise organic coconut milk and 3 (30 billion) probiotic capsules, and let it sit for about 36 hours. (This was the best I could find at my grocery store.) Perfect result. Then made your tzatziki with it, which also, awesome!
I might make this every week.
Priscilla Makowicz says
where do I get a cheesecloth?
You can find it online!
ulrike says
go to a secondhand shop and get anything made of cheesecloth,. boil in a washung powder solution, rinse well and you saved yourself some money
Heather says
It worked! Thick and creamy yogurt! I live in India, so if anyone over here is looking to make this, I’ll tell you what I used. I found probiotics on Amazon from the Wow brand, very good price. I started with two capsules but did not get much reaction in about 30 hours. It just wasn’t thick or tangy. I dumped in two more which was probably overkill, but it worked quickly after that! Really thick yogurt and not too coconuty which I was happy with. I used both the Kara and the Hommade brands. They both have emulsifiers and thickeners which must help. The whey separated nicely, so I drained that off and was left with really fluffy thick yogurt. Hope his helps someone else!
Renukavk says
Tried this recipe many many times, the most recent one being yesterday…And each time a total flop.
Each time, after reading the reviews, had a change of heart of try again.
But NOPE! Just a waste of a lot of milk and probiotics.
Sorry, but this is one of the rare occasions that Dana’s recipe had failed me. :-(
Oz says
Is it OK to open the jar once in a while to stir it? (or doing this might interfere with the probiotics)
Claire Gregory says
I made this! It works great- my one concern is that mine tastes more sour than I was expecting. . . Is that normal? I read above it comes out “tangy” so I’m trying to decide if mine is tangy or sour. Has anyone experienced a similar taste?!
Heather says
Yeah, me too! Almost sour cream or something? It made me wonder if it was “right” but I still gobbled it up, with no I’ll effect, so I think it is safe! I will say, my mother in law has been making dairy yogurt every day for actual decades now, and her yogurt is more on the sour side than store-bought ones. I think the sort of free-for-all situation of making it on your counter might impact the flavor a bit! Hopefully for the better. I think try it and see!
Sherilyn says
Is it supposed to have a strong sulphur smell???
Hi Sherilyn,
We haven’t experienced the yogurt having a strong sulphur smell and are not completely sure what would cause that. A few ideas could be if the probiotic contained prebiotics, if the coconut milk contained sulfites, or if the equipment was not completely sterilized. Hope that helps!
Beth says
I love coconut yoghurt so was so excited to make this, I even bought a yoghurt maker for the temperature control. I tried with the yoghurt maker and still didn’t work. Tried 4 times. I don’t understand what I’m doing wrong
Kate says
Can you use only one capsule of probiotic? And if so, would you wait double the time?
No, we’d recommend using the specified amount for best results!
Kayla says
If my probiotic is only 10 billion, do I need to use 10 pills? Or should 2 pills still work? Oh
See comments above!
Kayla says
Hello!
I’ve read through all the comments, but can’t find anything specific about the amount of probiotic to use. In your instructions you state 50 billion or 10 billion pills, so just wondering if you had to use more of the 10 billion? Does using more probiotic help to make it thicker?
I did make a batch using only 2 pills of 10 billion (20 total) and it did thicken after being refrigerated, but it’s not Greek yogurt thick…still yummy though!!?Thanks for sharing
Maryam says
I tried making this twice using Ayur-D coconut milk but every time it has a wierd smell :( don’t know why!
Stephany Huet says
If the coconut milk is separated after 12 hours, does it mean it won’t work. The first time I did it I left it on the counter and it worked super well, this time I left it in the oven with the light on without any heat and that’s what happened. I am curious to see if it’s normal or not. Thank you
Hmm it sounds like it didn’t work..
Ashley Beasecker says
Hi Dana, I live in San Francisco, where it’s approx 65-68 degrees in my apartment year round. I don’t have an oven light, I do have a slow cooker. Is there any recommendation for placing it in a warm place at the right temperature?
Kelly says
I was so excited to find this recipe but my first attempt failed (badly). I used the exact ingredients suggested and followed the directions exactly too. It was looking good until I checked on it after about 40 hours and all of a sudden it was separated in the jar – hadn’t thickened at all. When I tried to drain it with a double cheesecloth and fine mesh strainer, it was all liquid so down the drain it went. I am not sure what happened other than the temperature might be my problem? I am in the mid-west and while it’s been warm (50s/60s), it’s certainly not 75 in my house. I tried putting it in the oven with the light on but that seemed to get too warm. Any other thoughts? I want to make this work!
Kathy says
OMG!!! This makes the BEST Waldorf salad! Add a little stevia when you make it! No mayo!
James says
I’d love to try it out but don’t understand what is actively thickening the ‘yogurt’. Every other recipe suggests a thickening agent.
Unless the coconut milk just happens to be very thick anyway and along with temperature drop stiffens up.
Amy E Parola says
This is the third time I have made this yogurt but something different is happening. The coconut milk is separating within the jar. I am using Thai Kitchen milk and the same capsules I have used each time. There is about a half an inch of “water” in each one. I shook and stirred well. I mixed then about 12 hours ago. Should I throw them out? Stir then perhaps?
If this is in the comments already, sorry! There are so many!!! Direction to the date would be awesome.
Rosann says
My house is not warm here in Montana and wood stove, so the temp fluctuates. I made this tonight and put it in my oven with the light on after warming it to 85, but it will not stay at that temp. I am very hopeful and will let you know how it turns out.
Maryhelen Rios says
Hi Dana!
I have a question. I have probiotics that are in powder form. What is the amount in a capsule? Is it a teaspoon?
Thank you,
Maryhelen
Michelle says
Just wondering if you knew the amount of calcium in each serving? I eat yogurt for calcium but think I need to switch from cows milk.
Hmm, not sure! Sorry about that!
Vi says
Made the yogurt with Aroy-D full fat coconut milk and 2 Renew Life vegetable capsules…after 48 hours, it looked and smelled like yogurt. Everyone at work tried it and they were amazed! I did strain the liquid which made the yogurt super thick (too thick)!
Will do this again this week!
Liz says
Also works with silken tofu!
Shelby says
I’ve now tried making this twice and I’m struggling! The first time I tried Trader Joe’s coconut milk and that was just terrible. The second time, with the recommended Whole Foods brand. Both times I’ve used the recommended probiotic. My house is about 68 degrees F, so I placedy jar in the oven under the light. It’s been 48 hours and it’s no thicker than when I started. I sterilized my glass jar and used a plastic fork to stir. Help!!
Sue says
Hi Dana, thanks for such a simple recipe. I wasn’t sure the temperature in my house was warm enough so put the jars in an esky with a jar of hot water (re-heating occasionally, which kept temperature in the 25-35 degree C range) and it was ready after 15 hours. There was a little bit of separation but I gave it a stir and put in the fridge. Checked after 5 hours and it is thickening up nicely, smooth and creamy … WOW! Thanks again for the method and the very helpful notes/instructions.
Bryony says
Hi , could you use a good quality active commercial coconut yogurt as a starter instead of probiotic capsules? And if so how much would you recommend?
Cait says
I made this yogurt last weekend, following the recipe exactly (almost—I used a thin dishtowel rather than cheesecloth), and it came out perfectly. After the first 24 hours, it was still a little runny, but after the next it was much more solid, and I put it in the fridge to help it along. Even in a sporadically heated kitchen in NY in November, it worked. It’s quite tangy on its own, which takes getting used to, but it’s great with jam. Thanks, Dana!!
Sunny says
Oh my GAWD this turned out PERFECTLY. So luxuriously thick and creamy (once refrigerated overnight)!!
Yay! We are so glad to hear that, Sunny!
Nancy Martel says
I tried to do coconut yogurt a lot of times, and every time, if I let it ferment for more than 24 hours I get a rotten egg smell (the taste is really good, but the smell is so disgusting) and always stays runny even if I use full fat coconut milk…
I tried pro biotic capsules and yogurt starter… Is there anybody who can give me tricks?
Hi Nancy! I would recommend scan in the comment above!
Lynsey says
I have been using the 50 billion recommend probiotics and the whole foods brand coconut milk with success for several months. My last three batches with the whole foods brand just wouldn’t thicken. I tried another store brand of coconut milk and it thicken okay so I think the probiotics are fine. Wondering if anyone else has been experiencing this with WF brand?
Shelby says
I am having the same problem!
Kara says
I made this for the first time and it turned out perfect! It’s cold where I live right now so I put it near a heat vent for two days.
Has anyone tried making more using a starter from the previous batch instead of using more probiotics?
Amelie says
Hi
I want to make this recipe but I have 25billions probiotics capsules at home and your recipe calls for 50billikns probiotics capsules. In that case, should I put 4 capsules ?
Also, can I use a nut milk back instead of the cheese cloth ?
Thank you!
See comments above!
Marsha says
I have saved this recipe to try out! Since I do have a yogurt-maker I think I will try that for consistent heat.
When I am successful, I want to try making a recipe that I have already made from Food52 – a Greek Yogurt Chocolate pudding. I want to see if I can make a dairy-free, sugar-free (I like Xyla brand granulated sweetener) and caffeine-free (I plan to use carob powder) version of this easy pudding.
I’ll report back.
Mishmosh says
I made this and I had to leave it 3-4 days because on the second day it was still too watery (probably from the cold). When it thickened up I put it in the fridge. So far so good, but when I got ready to add my honey and mixed it in it turned into a watery mess. What did I do wrong?
Teresa says
Hi, I’m wondering if you could give me some coconut light :) My yogurt came out … half liquid half in lumps. Added probiotics to the coconut milk (can doesn’t say if it has any type of guam, so I’m guessing it’s just coconut&water), and also added 2 tbsp of marine collagen (vital proteins) … let it rest of 36hrs and checked at 12hr then 24, then at 36hr put it in the fridge. Every time it has part liquid part big lumps, and this increased with time and after being in the fridge. Should I have added the collagen afterwards? Could it be from my probiotic (saccharomises bullardi ?), I really appreciate the help, thank you!!
Yes, I probably would have added the collagen after, Teresa!