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.
erica says
Hey there,
I’ve got a couple of cans of coconut milk and a vegan yogurt as a starter.
Is this method still safe for using a yogurt starter rather than capsules?
I also question why some recipes refer to this method without heat, but the majority require heating the coconut milk before adding culture and jarring.
Could you speak to which method is right for what situation?
Thanks very much!
Hi Erica, we did test that ourselves but didn’t find it to be successful as the coconut milk never thickened up and got tangy enough. However, if you do some experimenting let us know how it goes!
krisyy says
Can I put in my vegan omegas?
We don’t see why not!
Tanya Jean says
Hi!! I’m ready to make this!! Do you use 2 capsules of the Renew Life Ultimate Flora 50 billion?? Or just one capsule?
Two capsules
Kim says
I made mine with WF365 coconut cream – that was all they had – it was amazing. The taste of plain yogurt doesn’t do it for me and i always jazz it up. But I wanted to eat this straight from the jar. The flavor was amazing!
Have you tried the Thai Kitchen Organic Unsweetened Coconut Milk? It was not listed in the video. This was at my local store and was wondering.
Thanks for sharing! We find Thai Kitchen to be a little unreliable (some cans are good quality, while others aren’t). Glad you enjoyed this, Kim! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Cristina Capobianco says
Hello! I accidentally used a metal spoon. I used a can of Whole Foods coconut milk and two probiotics. Will I get sick if I eat this? Or will it just not turn out as good?
Hi Christina, it might be okay. Just look for signs that it smells/looks/tastes off.
Maggie says
Hello! Thanks for this great recipe. I carelessly stirred my yogurt/probiotic mixture with a metal spoon. How will this affect the yogurt? Should I just toss it? :/
Hi Maggie, it might be okay. Just look for signs that it smells/looks/tastes off.
Ivanne says
I’ve made this twice now using the recipe suggestions: ArroyD coconut milk and Renewlife probiotic (exact, no prebiotic) and left in oven with light on for 36-48 hrs each time. First time thickened well but second time did not. Bigger issue is both times, smelled like sulfur/eggs! What happened? I tried coconut yogurt in the instant pot Yogurt setting, and used regular dairy yogurt as the probiotic instead, and it doesn’t seem to have the sulfur issue but the instant pot also creates a lot of steam condensation. What went wrong?
Hmm, did you sterilize everything properly? It sounds like either the probiotic wasn’t fresh or something went awry as bacteria got introduced.
Amy says
Look up videos on making instant pot yogurt. Usually people take off the ring and leave the vent open to help with condensation. I like to just use a regular glass lid that has some vents. Maybe a clean towel or cheese cloth would work too?
Jolene says
I just made it with Aroy-D as well and had the exact same problem. But, I have noticed a weird smell sometimes when I open the cans that goes away and the taste is never off. I’ve never made coconut yogurt before so I have nothing to compare it with.
Meital says
Hi! I left the yogurt out on my counter so far for 24 hours, its still very watery. Should i give it another day to ferment or add another probiotic?
Hi Meital, if it tastes tangy enough, we’d suggest giving it a stir and adding to the fridge. Otherwise, go ahead and let it ferment a little longer. 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!
Naomi says
I only have the probiotic with prebiotic. What will happen if I use that instead of just the probiotic?
We find that prebiotics cause it to spoil and not ferment properly.
Hannah says
This might be a really silly question, but after you refrigerate it, can you use a metal spoon to eat it?
Not a silly question! Yes, avoiding metal is only important before the refrigeration step. Hope that helps!
Jackie says
I too made yogurt milk yogurt using 1 can full fat Thai Kitchen organic coconut milk, 2 capsules MegaFlora, and one package vegan yogurt starter. Left on the counter 48 hours. Once cooled in the frig, it thickened into a great vegan yogurt!
I’m going to experiment to try increasing the tang.
Maybe without the starter as you have.
Maybe increase the probiotic and or time left out. I’m afraid leaving out too long it might spoil?
Hi Jackie, we’d suggest increasing the probiotic for more tang
Brinn Busch says
This is the second time I made it. The first time was perfect! The second time I used a different coconut milk brand and used a plastic container instead of a glass jar like the first time. Would this have affected the process?
Hi Brinn, we wouldn’t expect that to cause an issue, but it’s possible!
Hilary says
This is really good.Store bought Yoghurt I had was strong coconut taste and no yoghurty tang. This is less coconutty and more tangy.it looks a bit greyish so it would be good to add something with a little colour
We’re so glad you enjoy it, Hilary! Thanks so much for sharing!
Delilah says
Hi, I just made the yogurt :) it’s been on the side for 3 hours but it’s separated; basically thicker on top and then opaque liquid underneath :/ – what do I do? Thanks 🙏
Hi Delilah, some separation is normal. Once ready to put in the fridge, you can just give it a stir. Hope that helps!
Jaclyn says
How do I tell if the coconut yoghurt turns out bad? Mine came out not as thick as I want (but because I couldn’t get hold of any of the recommended brands), no mould or change of colour but it is pretty sour. No bad smell but it does have a bit of sour/vinegar smell to it. I only had coconut yoghurt once (really love it) so can’t remember how it should taste.
Hi Jaclyn, it should have a bit of a tangy taste and if it didn’t thicken, that usually just means the coconut milk wasn’t as thick. If you see mold or it tastes bad, then we wouldn’t recommend eating it.
Martha says
I only have the probiotic drops here , can i use this instead of the capsules?
We haven’t tried it, but we don’t see why it wouldn’t work. Let us know how it goes!
Amelia Leonard says
I accidentally went half way thru making mine using a metal spoon, but in a glass jar. Is it ruined? Is it still safe to eat?
Hi Amelia, it might be okay. If it looks or smells off though, we would recommend discarding.
Jessica says
I’ve made this recipe twice now using Trader Joe’s coconut milk. First time with full fat and it came out amazing! Second time I tried light and it just didn’t thicken or set up as I would have liked. I’m wondering if there’s a way to use my failed attempt in another recipe? Have you been able to do this? Not sure how the probiotics would play a role in a transformation, but in this day and age I hate wasting it! Thanks!
Hi Jessica, we would suggest using the second attempt in smoothies!
Happy says
Hi
I made mine, I left it in the oven, properly wrapped for 2 days, it came out smelling fermented, light and the water has separated, I tossed it.
It was overly light, what could have gone wrong?
Is it the coconut milk brand??
P.S. it wasn’t as thick as the brand you used.
Hi Happy, a little separation is normal- give it a stir before adding to the fridge. But for a thicker yogurt, we’d suggest trying one of the brands recommended in the notes. Hope that helps!
Teva says
i really want to try to make this yogurt, but i cant find any cheesecloth in the country i’m in and because of corona ordering online isn’t an option… do you have any Recommendations for another method so that i can make this yogurt and enjoy it :) looks delicious !
Hi Teva, if just using it to cover- a clean, thin dish towel should work. Hope that helps!
Shannon L says
Hi I was just wondering would this work with a liquid Probiotic?
Hi Shannon, we haven’t tried it, but we don’t see any reason it wouldn’t!
Emily says
Hello!
I wanted to ask the same question but I was wondering how much liquid probiotic you recommend using? A couple of teaspoons perhaps? Thanks so much!
Hi Emily, we aren’t sure as we haven’t tried it. We’d recommend looking at the CFUs of bacteria and compare to the amount in the capsules we used. Hope that helps!
Jaimie says
Great texture and taste, awesome when you have that yogurt craving!
Marta says
Should the can of coconut milk/cream be refrigerated or not, prior to starting the yogurt making process?
No need to refrigerate it. It should be at room temp.
Marcy says
I have one of those yogurt makers where you pour it into the little jars and you let it sit in the yogurt maker. How would that change this recipe? Should it sit for less time in the yogurt maker? (I used to make full fat cows milk with it and they turned out great, trying for a vegan option now). Thanks!
Hi Marcy, we aren’t familiar with that type of yogurt maker. But we wouldn’t think you would need to make any changes. Let us know how it goes!
Marcy says
I tried it yesterday…I didn’t have cheesecloth either, I just skimmed the top after it cooled in the sauce pan. I think I should have let it ‘cook’ in the jars longer because it’s a bit runny…but the Whole Foods 365 Coconut milk worked great.
Alyssa says
Hi Marcy! I have a yogurt maker too. Did you have to adapt the recipe? Thank you!
Lynne says
Help, I used the 365 coconut milk and the renew life (50 billion, 2 capsules) probiotics, let it sit in the oven for 4 days now (because it was not firming up) and it is still very runny. I have put it in the fridge to see if that helps. nDid I do something wrong? It is super tangy, but not even the consistency of keifer.
Hi Lynne, did you try straining it through a cheesecloth? See the post for tips!
ZOE says
Hi there! I made this recipe, but instead of covering the jar with a cheesecloth, I sealed the lid of the mason jar on top. I left it out for a bit longer than 48 hours, and when I opened the lid, a bit of gas seemed to escape the jar. Do you think it is still safe to eat?
Thank you!
Hmm, that is pressure that escaped. If it doesn’t seem off or taste weird, it should be fine.
Nate says
Hi there – thanks for the recipe. Is it normal for the yogurt to separate after 24 hours in the oven? I used Arroy-D regular coconut milk, probiotic capsules without prebiotic, sterilized, wooden spoon, etc. I don’t see anything in the recipe or comments about separation. Apologies if I missed it somewhere.
Hi Nate, some separation is normal. Just give it a stir when ready to add to the fridge.
Melody Hubert says
Omg. This is crazy good. When serving, I sweeten mine with a Stevia sweetener and top it with grain-free granola (I’m diabetic with a gluten intolerance- hence, why I was trying to make my own…hard to find in stores). My husband says I’m obsessed.
However, my last batch turned out runny. I’ve had varying degrees of thickness (I’ve made it 3-4 times so far) but this was definitely the thinnest batch. I’m going to make it again and see what happens…not sure what causes this. As far as I know, I’ve kept everything, including the temperature, the same. Any thoughts?Regardless, it’s still fantastic but I prefer it a little thicker.
Great recipe! Thank you so much!
Hi Melody, we’re so glad you enjoy it! There can be variation from one can of coconut milk to another (even of the same brand)- we wonder if that could be the issue?
Loni says
Hi there! I see you use coconut milk. I’ve found both coconut milk and coconut cream in the health food shop. Are you using coconut milk, and not cream? None of my coconut milks seem to be think enough!
Hi Loni, we use coconut milk, but coconut cream will produce a thicker yogurt.
Cléa says
Hi,
Is it possible to make coconut yogurt with the homemade coconut milk?
Thank you :)
Hi Cléa, So far we’ve only had good success with canned! But if you try homemade let us know. We would suggest reducing the amount of water for a thicker yogurt.
Johanna says
Made it with some canned organic coconut milk (not from US so don’t have all those brands). Turned out pretty fine although it didn’t thicken much…
Would like to know also if it’s possible with home-made coconut milk!
Also the canned milk should be with how much percentage of fat?
Hi Johanna, we haven’t tried homemade, but we think it would be too thin unless you reduce the water quite a bite. The coconut milk we use has 14 g total fat per 1/3 cup (80 ml). Hope that helps!
Alec says
Hey Dana, first time commenter although I have used manyyy of your recipes in the past, so hi:D. Anywho I am in the process of making this yogurt right now, and I see you advocated against Trader Joeys coconut milk, but me being me I used that, because I had it on hand… It was super clumpy so I set it in some warm water and that seemed to thin it out nicely.. I then added in the pro-b’s and mixed them up and then(now) 15 hours-ish later the mixture has solidified… Do you think it could be the brand of coco milk, the fact that I slightly warmed and then cooled the mixture, orrr because I live in New York and my inside house is about 68 degrees. Or a combination of the three? Threw the whole lot at ye here, but any insight would be appreciate… thanks!
It’s definitely the coconut milk. I don’t like that brand although I used to, which is unfortunate. Next time I’d recommend grabbing one of the brands I recommend!
Neha says
Thank you for the recipe Dana! I accidentally got the Renewlife 30 billion cultures capsules. Will that work?
It should! Maybe just add an extra capsule?
Selina says
Hi. I’m in the process of making the yogurt now. The first 24 hours, nothing happened, still the same consistency as coconut milk. It now almost 48 hours and it has bubbles in it but doesn’t seem to have thickened all. Is this how it should be? Should I leave out on the side longer to see if it thickens at all? Thank you 😊
Hi Selina, it should thicken a little, but not as much as dairy yogurt. It’s best to start with a thick coconut milk. We’d recommend checking out the tip above the recipe about straining through a cheesecloth to make it thicker. Hope that helps!
Somi says
Hi Dana I love your content! I was wondering what size weck jar you used to make the coconut yogurt?
We used these large weck jars. Hope that helps!
Rianne says
Do you think it’s possible to use yogurt leftovers to function as probiotics?
Hi Rianne, we 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!
Amber says
Hi! Saw this recipe ages ago and finally got around to making it. I let it sit before for 48 hours before refrigerating overnight and it came out so good this morning, super tangy. Thank you!!
Yay! We’re so glad it worked well, Amber! Thanks for sharing!
Jessica Stout says
How many capsules of probiotic do you use?
What’s the result if you use less creamy milk, like the cartons from Costco?
Hi Jessica, we used 2 capsules. It will not be thick if using carton coconut milk.
Merrill says
This was so good!! I used the Whole Foods brand coconut milk as suggested and a less expensive probiotic (15 billion instead of 50). Could I use your diy coconut milk recipe next time? I’d like to eliminate the milk can if possible.
We’re so glad you enjoyed it! We’re afraid our DIY coconut milk wouldn’t be thick enough. But potentially if you use less water. Let us know if you try it!
Aua says
Hello! It’s my first time to try and make and I wanted to ask if just a capsule of 25Billion live cultures is enough for one can of coconut milk? Or does it make a difference?
Hope to hear from you 🙏🏼
Thank you for your content!
Hi Aua, it will depend on the brand and strains, but it might work. We’d suggest 2 capsules for best results, especially if you like more tangy yogurt.
Cristal Osborne says
In your recipe and in one of the comments, there was an option for using a different probiotic. Is the goal to have 100 bil CFUs total?
Yes, that’s ideal. But we have had it work with less. It will depend on the strains and other conditions.
Dana Riccardi says
Please help me trouble shoot, I cant get my yogurt to thicken. I have made it twice now. The second time I did everything to the T that you did. I used same exact probiotics and used 365 organic coconut milk. I used a whisk to mix milk then used a wooden spoon to stir in probiotics. I let sit for 48hrs in the oven with the light on. Is there a certain temp that is should ferment at as well? My second batch started to separate unlike my first. But even after the 48hrs I stirred it and put it in the fridge and its still watery. It tastes so good even though it is watery but I really would like help trouble shooting anything that I may be doing wrong. Thanks so much!
Hi Dana, we’d recommend trying one of the other recommended brands of coconut milk/cream such as Savoy or Aroy-D. They tend to be thicker.
Kori says
I tried to make this but after 48hours it was really runny…like water. The top was thick but when I when to stir it with was like water under. Not sure what I did wrong or if refrigeration will thicken it up?? It smells fine and tastes ok but it’s just super runny. Any suggestions to get a thick yogurt? All I had was Trader Joe’s brand full fat coconut milk so I might try again with a different brand and see if that helps. I’m really excited about this recipe and I’m hoping to get the consistency right on my next try.
Hi Kori, we’d recommend trying another brand of coconut milk or cream next time, such as Savoy or Aroy-D. Let us know how it turns out!
Kianna says
Was really excited to make this and now I’m really excited to try again lol.
First round didn’t go well for me. We actually had the Renewlife probiotics at home so that was perfect but it the yogurt started smelling REALLY tangy when I opened the oven door to check on it. I let it sit for 24 hours, tried it, thought maybe it was supposed to taste that way, so put it in the fridge overnight. The next day it still smelled bad and tasted worse so down the drain it went.
I used a silicone spatula because I didn’t have wooden but thought it would be fine because it’s inert. Will need to trouble shoot and try again, this time with a different brand of coconut milk.
Hi Kianna, sorry to hear it didn’t go as planned! We would say also make sure to sterilize everything really well. Let us know how it goes next time!
Kianna says
This time the yogurt worked! It’s a bit tangy for my taste so I’d probably let it go for only 24 hours next time. However, it’s super runny. I thought putting it in the fridge overnight might make that better but it’s still basically straight liquid. I don’t want to run it through cheese cloth because I know it will just go through. Any ideas on how to thicken it? Maybe next time I’ll have to try with straight coconut cream – haven’t had luck finding an organic one here yet.
Hi Kianna, we’re so glad it worked better this time! It sounds like it was just a more thin coconut milk. You could perhaps try adding a thickener such as agar or guar gum. But we haven’t tried that. Coconut cream should help make it more thick next time.
Devon says
So I made mine and it’s still on the counter. I didn’t have cheesecloth so I put plastic wrap on it. I used a vegan probiotic with 45 billion. But I just looked at my bottle and it has PREbiotic as well. It’s only been 12-13 hrs. I don’t smell anything bad though do you think it still will be ok?
Hi Devon, we haven’t had success with using probiotics that contain prebiotics, but maybe? Check after the full fermentation time to see if it looks/smells/tastes off.
Jadeyn says
Hi there! My first time making this! I used the same coconut milk as you. I used a 10billion probiotic but used 4 capsules. It’s at 48 hours now but smells/taste like what I remember egg whites to be like… any suggestions ?
Hi Jadelyn, unfortunately, it sounds like something went wrong. Does your probiotic contain PREbiotics?
Angi says
Worked out great and is sooooo delicious. I tried it with liquid probiotics and it works the same. I used the brand symprove for my yoghurt. The first time i mixed the seperated part and the yoghurt didnt thicken up but when i tried the second time and i scooped oit the thicker part and didnt mix it with rhe watery part it turned out perfectly!
So great to know! Thanks, Angi!
Becca says
Oh man, mine has an egg like smell. What did I mess up? Excited to try this again!
Hi Becca, did your probiotics contain PREbiotics? That’s the most common error. Otherwise, see more troubleshooting tips in the post and video.
Takisha M Jones says
Sent my comments on April 7, 2020.
Thanks for the lovely rating, Takisha!
Kirstie says
Hi! I’m from Canada and can’t seem to get just the normal Renew Life 50 Billion Probiotics… the only one I can find available is the one called “critical care”. Do you think that would work?
Hi Kirstie, we haven’t tried it, but based on the ingredients we see online, it looks like it should work. Just double check the ingredients to make sure it doesn’t contain PREbiotics.
Camila says
I’m so grateful for this recipe and your blog! However, I struggle with consistency. Every time I make it, it’s a different story. Do you think the humidity in the air might affect this? I’m in Puerto Rico, very humid. The last few batches, including the one I made yesterday, are separating and it doesn’t get creamy. And I’ve used both the WholeFoods Brand and the Forest brand. Do you mix it at all within those 48hours at room temperature? Or should it be a “set it and forget it” approach? It looked great until I went in with the wooden spoon to check the consistency and mixed it. It’s runny now. :( Also, the bubbles at the top are good, right?
So interesting! Perhaps. I’m not sure about it being runny inconsistently! Is it thin even after refrigeration? Each can will vary, unfortunately. Lastly, bubbles at the top can indicate fermentation, which is good!
Camila says
Yes, it gets creamier and less separated but still thin after refrigerating. And I use the recommended probiotics. Ok, bubbles are good! What about mixing during the 48hrs? Thank you so much for replying! ??
You don’t need to stir at all while it’s fermenting. But if you do, use a clean wooden spoon!
Lucy says
Hi! I have a couple of very tiny purple dots on mine, it tastes fine and smells fine. Is this normal? Thanks!
I’d say that’s indicative of mold, unfortunately. Did you sterilize your jars and did your probiotics contain PREbiotics, and/or were they fresh?
Takisha M Jones says
I made this recipe over the weekend. I used an organic coconut milk and Renew probiotics. It turned out just marvelous! I am so proud of this as I love yogurt, but cow’s milk does not like me. I enjoyed a coconut milk yogurt, but found that they are all not created equal and was often disappointed when I would try various brands. But now, I will make my own. Yummy. I was hyper focused on making sure my equipment was sterile. Great results. Easy to follow recipe. Thank you.
Thanks so much for the lovely review, Takisha. We are so glad you had success! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Becca says
Hey! I followed the recipe and in terms of texture and taste, it turned out great! But there’s a lingering foul bacteria-y smell that I can’t really get over… any thoughts as to what might have caused that?
I used natural factors for the probiotic – it’s a high quality local brand here (in Canada) and I just realized it says double strength….
I think I’ll try again with just one probiotic capsule and see how that goes :)
Otherwise I followed all of your suggestions – used Aroy-D coconut milk, stirred with a plastic spoon, allowed 48 hours to activate in my oven with the light on, so my best guess as to why it smells funky is the probiotic
Yes perhaps that was the issue. Also, does your probiotic contain prebiotics as well?
Georgia says
Absolutely great recipe! I had tried it a couple times and failed in the past, but this time it worked and I was so happy!!!
I used Thai Kitchen organic unsweetened coconut yogurt and 1 capsule of Garden of Life Dr. Formulated Probiotics Fitbiotic, mixed it up with a wooden spoon and put it in a clean mason jar. Covered with a cheesecloth, put it in the oven with the light on for about 30 hours (I turned the oven light off over night), then transferred it to the fridge.
I was discouraged at first because it was still liquid-y for about 18 hours and foam appeared at the top. I read other comments about prebiotics causing foam, and later found out the capsule I used had 4g of prebiotic fiber, but kept it in the oven with the light on anyway and it thickened up!
Thanks again!
So lovely! Thanks for sharing, Georgia! So helpful.
Kat Mac says
I’m really confused by this recipe, you have made coconut yogurt out of coconut yogurt??? Please explain!
Hi Kat, this recipe calls for coconut milk and probiotics in order to make coconut yogurt.
Trinity Tingey says
Does Visbiome High Potency Probiotic work?
Hi Trinity, we haven’t tried it, but looking at the ingredients, we think it would work. Let us know if you give it a try!
Sammy says
Hi there! Always love your recipes and was so excited to try this one. Checked on the yogurt tonight after 24 hours and it has pink mold looking spots on top- so sad! Any tips on what might have happened? I used the recommended coconut milk and Garden of Life Mood+ probiotics. Any help is appreciated!
Oh no! Sorry to hear that, Sandy! We wonder if the probiotic contains PREbiotics? From the label, it looks like it does.
Tristan New says
Hi, I am trying this recipe in the UK and I am really excited to hopefully get it right but I am having a couple of issues. I have had my coconut milk culturing for about 36 hours now and it is still very runny with a few bubbles on top and a bit of a sour smell. I found a coconut milk that contains guar gum (I can’t get the recommended brands here) and I am using the Probio7 advanced capsules which don’t mention anything about containing prebiotics so I’m not sure that is the issue. What I think might be a problem is the weather. It is quite cool here but I have had it sitting in warm places as much as possible (sunny window, oven that is cooling down after use). I was just wondering if you could help out please, is what I have described normal this late in the process? Thank you for the amazing recipes!!
Hi Tristan, it could be the weather, but we took a look at the Probio7 website and it mentions that it contains 2 prebiotic fibers. So that’s likely the issue! We’d recommend trying a different probiotic.
Matina says
Hello, this looks so good. Im about you try this. However the probiotic capsules i have at Home contains 5 billion per capsule.. i cant woke out the right amount to use.. Do i have to use 20 capsule for the same result??!! Seems excessive.
Thanks
Mati
Hi Matina, it might work with less, but for next time, we’d recommend buying one with a higher CFU per capsule. Let us know how it goes!
Alisa says
I make this almost weekly for our family! It’s so delicious. We follow the recs pretty closely- I’ve only tried in with Whole Foods 365 brand full fat coconut milk and Renew Life 50 billion strain probiotics. We also take the extra step of straining it in cheesecloth to make it thick! I’ve loved adding homemade granola & fruit for a great breakfast
Thanks so much for the lovely review, Alisa. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Shae says
Hi,
Silly question: can I use something other than a cheesecloth? I have a nut milk bag at my disposal.
Thanks!
Shae
That should work!
Luciana says
It sounds amazing! Can you make this with kefir grains as well? Thanks!
We haven’t tried that, but we don’t see why not! Let us know if you try it!
Teeda C says
Hello,
Does the fermentation get rid of the coconut taste or is it still there ?
Thanks
We find it’s still noticeable, but not overwhelming.
Lauren says
Why is the probiotic necessary in the recipe? I don’t have immediate access to any/money to get some, are there any substitutes?
Hi Lauren, The probiotic prevents it from spoiling. You could try culturing with another yogurt, but we didn’t have the best luck with that.
brenda hardie says
Aroy -D (which is my favourite and only coconut milk I use) and Renew Life Ultimate Flora which I purchased to make this. I am guessing by now that you haven’t had or heard of this problem before. Maybe worth trying again one more time.
Let us know how it goes the second time!
Dana Riccardi says
I just started to make this recipe. It’s been sitting for 12hours so far. I just realized I used a whisk to blend in the probiotics and not a wooden spoon. Is my yogurt bad then? What will it do using the whisk instead of the wooden spoon, which I bought a small wooden spoon for this purpose. What should I do??
Hi Dana, it might still be okay. But we caution against it because a metal spoon can react negatively with the probiotics. If it smells, looks, or tastes off, it’s best to toss it and try again.
brenda says
I used the recommended coconut milk and capsules and after 2 days it started to taste like yogurt but was actually becoming thinner and more watery. I refrigerated it but it is about the original texture, with a tangy flavour. What am I doing wrong?
Did it end up thickening in the fridge? Did you try any of the thickening tips, such as straining through cheesecloth?
brenda hardie says
No it didn’t thicken in the fridge. It is thinner than coconut milk from the can, so straining is not an option.
I opened a new can and compared side by side with my “yogurt”
It is more like Kefir.
So interesting. Which brand / kind of coconut milk and probiotics did you use?
Kelsey Fraser says
Hello, Might be a silly question, but if you want to double this recipe, is it important to double to probiotic capsule amount as well?
We’d recommend it for best results!
Michelle says
Hello, I’ve made regular yogurt but with a couple tablespoons of a store bought yogurt not the probiotic capsules and it worked. Do you think that would work with this?
Thank you.
Hi Michelle, we 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!
Cece says
Why no pre-biotics? I just put mine on with garden of life colon care 50 billion. I am worried it won’t ferment because it also has enzymes.
Hi Cece, we aren’t sure about the enzymes. But with prebiotics, it tends to cause spoilage.
Evelyne Noiseux says
The yogurt has been started a little bit less then 48 hours ago and I wanted to take a peak to it this morning. I realised the yogurt is in 2 phases : coconut water in the bottom and coconut milk on top. However, I had mixed it really well before leaving it in the oven. Am I supposed to mix it during the time it is staying in the oven ?
Now, I have mixed it and I will put it in the fridge to see if the consistancy can get a little more firm.
Thanks !
Hi Evelyne, a little separation is normal. Just mix before it goes in the fridge and it should be fine. See additional tips above in the post!
Kim says
What are your thoughts about using a liquid probiotic (Mary Ruth’s Organics)… would love to try this, I love your recipes!!
Hi Kim, we’ve never tried it, but don’t see why it wouldn’t work! Let us know if you try it!
Jocelyn Mo says
Hi there! I was wondering if we can use a metal lid after the yogurt is ready to put in the fridge?
Sure!
Lynn Ellison says
We opted to try the oven light method and it is way too hot. We put it in last night and my husband felt the container this morning. Using a meat thermometer, he registered 140 degrees in the oven! (Not sure of the accuracy of a meat thermometer in an oven though) . Is the batch ruined?
Hmm! That seems like a very warm oven light- maybe the thermometer is off? Does the yogurt smell/look okay?
Valerie Marzano says
I used coconut milk powder & coconut cream powder & followed your recipe and was in a rush so only did 12hrs in lighted oven and wow the taste was amazing. I tasted then made a batch of pretzels. I’ll make more today so I will have enough to enjoy the yogurt plane. Thank you so much as my husband and I have gone plant based.
That’s great! Thanks for sharing, Valerie! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Valerie says
Greatly appreciate you and your time sharing your recipes, I apologize that I didn’t rate before. If I could give you 10 stars I would! Thank You
Aw, thanks so much, Valerie!
Janine Madden says
Hi There,
Love the sound of this recipe, wondering if I can use Saccharomyces Boulardii (5 million CFU) as my probiotic?
Thanks so much
Janine
Hi Janine, we haven’t tried that, but it might work! Let us know if you try it!
Tania:) says
Hello, I love this recipe – thank you so much!! I have made it many times – always with Thai Kitchen full fat coconut milk as the guar gum is in there. My yogurt always turns out super-thick and creamy. I do make sure that after I finish the 48 hours (I put mine in my cabinet above my stove as its warm and free from draft), I put it in the fridge for at least 6 hours and it’s lovely and thick. I do have a question though about using an instant pot. Has anyone tried this to perhaps reduce the 48 hour culturing period? I’m hesitant to try it…. Also, has anyone tried using a scoop of their yogurt as a starter for the next batch? Any advice on these questions would be most appreciated! Hope everyone is staying healthy and in good spirits these days:)
Hi Tania, thanks for your kind words and lovely review! We haven’t tried the Instant Pot method, but have tried using the previous batch. We tested that 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!
Samantha says
Do you always need a probiotic?
Yes, we think it would spoil otherwise.
Anna Ly says
Can I use the yoghurt from this batch into my next as starter?
Hi Anna, We tested that 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!
Sharon says
Question: I am favoring putting the coconut cream in a strainer for a more Greek style. My question is: can I put my end result (after coconut cream is s trained) into a blender along with fresh fruit for a prepackaged yogurt in am? Or will add ing the fruit ahead of time and blending together in a blender make the yogurt too watery…& Require more straining? In other words, I want to make it so that my family can just grab and go.
I would say blend it all together and THEN strain for best results. OR, in the case of this mango yogurt, we recommend adding after because the purée was quite thick and didn’t affect the texture much – and it also didn’t require blending.
Geri Lynn Habstritt says
The yogurt was AWESOME!!! I used Whole Foods 365 Coconut Cream. I put 2 cans in the refrigerator overnight. The next day I scooped off the top and only used the coconut cream. I saved the water for smoothies. I stirred in 4 probiotic tablets with a wooden spoon. Placed the cheese cloth covered glass bowl in the oven next to the light and left to rest for 48 hours. I had the best Greek coconut yogurt I’ve ever tasted. Super thick and creamy.
Thanks for sharing, Geri!!
Andrew Baxley says
Hi Dana,
I love the idea of making my own dairy free yogurt, however using capsules seems like an unneeded waste when they make plain powder probiotic. Have you tried this without the capsule and just the powder? If so, do you have any suggestions one which to use?
Thanks
That should work! Let us know how it goes!
Jennifer says
I have tried twice now to make this using the Aroy-d brand coconut milk (ordered from amazon), and the renew life probiotics that you recommended. I even bought the same cool weck jars:). However, neither batch turned out. The first time I thought maybe the yogurt got too warm (I used the oven light method) or I did not get everything sterilized properly, so I was very careful to sterilize everything I used in the yogurt making the second time, and let them dry completely before using them. Also, the second time I just set them on the counter, and did not use the oven. The only thing I did differently both times was to make a double batch (I used 2 cans coconut milk, and 4 probiotic capsules), stirred everything up, and then divided the yogurt into 2 glass jars. Both times the yogurt smelled terrible after 24 hours, like rotten eggs. Do you have any idea what I did wrong, or could try to do different next time?
Hmm, we aren’t quite sure what could be causing that! What temperature is the room? We wonder if it could be too cold? If that’s not the issue, we wonder if the probiotics are active/fresh? Where did you purchase them?
Chris Morse says
I make a raw version of this. Still two ingredients but I usually add more:
1) Two young thai coconuts (whole foods, some supermarkets)
2) starter culture (I use PuraDyme LiyfBiotic)
Crack open coconut, scoop meat out, add to Vitamix blender with the coconut water.
Blend and add the probiotic.
For extra nutrition, I add 1 cup of raw 24-hour-soaked almonds plus 1/4 cup whole-foods based protein powder.
I found your recipe because I was looking for another way to make it should I not have real coconuts available (e.g., from canned coconut milk and/or cream.)
Thanks!
CHRIS
Louise says
I love the taste but the texture is grainy not smooth. How does one change the texture?
Hi Louise, we would recommend trying a different brand of coconut milk. Our favorites are Savoy Coconut Cream, Aroy-D Coconut Milk, and Whole Foods 365 full fat (BPA-free).
Clara says
I wasn’t able to get hold of any of the recommended brands, but tried anyway – and all the cream did was separate! I had it in a warm place with a tea towel over the opening, but the place I left it was dark – will that have had any affect?
Hi Clara, sorry to hear it didn’t turn out for you! Some separation is normal and it can be stirred once added to the fridge. We wonder if your probiotics weren’t active or maybe contained prebiotics?
Jenn Foglio says
About the Prebiotics. I want to make this for my daughter who is 1yr old but her probiotics also have Prebiotics. What I am reading from your recipe and comments that it won’t work. Any suggestions?… BTW I am on your site everyday making some version of your recipes! You ROCK. Been a fan for many years!
Thanks so much, Jenn! Prebiotics typically cause the yogurt to spoil. We would suggest using one of the brands of probiotics mentioned in the notes section.
Jen says
I just made this. I used the Aroy-d brand coconut milk and a probiotic that has the things you said were required. It was only 30 billion though.
Everything was going great on the counter. It had a tiny bit of separation. It tasted slightly tart and was a good thickness. So I put it into the fridge and covered it with the metal jar lid. I left it for 24 hours before opening it. Ugh. The smell was bad!!! And the taste was even worse! What went wrong? Should I have stirred it before putting it into the fridge?
Oh no! Sorry to hear that happened, Jen! Did you probiotic contain PREbiotics? We don’t think stirring would have made a difference in terms of it going bad.
Jen says
There were no prebiotics.
Hmm, we wonder if maybe there was some contamination during the process? Check out the video in the post for additional troubleshooting tips!
Jen says
I watch the whole video and followed all the steps. Sterilization, no metal with probiotics, cover with cheese cloth, etc. I made 2 separate batches at the same time. Both went sour. I will try it again but I wish I knew what caused the souring once the lid was on and it was refrigerated
Our only other guess would be maybe the probiotics are bad/aren’t active?
Cherie says
@Jen, It might have been the metal lid.. even if it was not in contact. Metal and any acidity is a no go in my experience. I can’t wait to try this! Coconut yogurt is so expensive at the store.
Aerial says
Hello,
I made this recipe two days ago with mostly the coconut cream and only a little bit of the water from the can. I noticed at 30 hours it was perfect! I saw someone asked about using a bit of the previous batch to start a new one. I just tried it with about 1/4 cup of my previous batch with a small bit of honey so hopefully it’ll turn out!
I do have a question have you used the coconut cream that whole food sells? I would like to use that so it’s more thick and creamy.
Thanks!
Hi Aerial, thanks for sharing! We haven’t tried that, but it might work! For coconut cream, Savoy is our favorite brand.
Aerial says
Hi! so using my first batch to inoculate my second batch worked great. I actually didn’t need to leave out as long as I did with the first batch. Thanks for getting back to me! Great recipe!
Thanks so much for sharing that, Aerial! We’re so glad it worked!
Carla Perroni says
Would it be okay to feed this yogurt to an infant (6 mos)?
We would recommend talking with a doctor to make sure!
Anna Dobbs says
Hi! I just made this for the first time and I have some questions! I used Thai Kitchen brand unsweetened coconut milk and 2 capsules of spring valley advanced strength probiotic, it sat in my oven with the light for about 50 hrs and then transferred to the fridge overnight. I tried it this morning and it definitely has a bit of a smell…(what is a normal smell??) and it tastes a little ‘off’. I have nothing to compare it to so I’m not sure if everything is normal and I’m just not used to it? It looks thick and creamy, but it also is a little grainy when you eat it. Did I do something wrong? What is it supposed to smell and taste like? Thank you!
Hi Anna, it sounds like something went wrong as we wouldn’t recommend eating it if it smells/tastes off. If it smells/looks/tastes moldy or too sour, those are signs it is not good. Did your probiotics contain PREbiotics? As for the chunkiness, it sounds like the coconut milk was not smooth. You could try another brand or blend it prior to making the yogurt.
Mary says
The recipe looks delicious & I was hoping to try it in my instant pot., May I ask you where you purchased your wooden measuring spoons? They are very nice !
Thank you
Hi Mary, we can’t remember! Sometimes we get props at thrift stores. Or it may have been from Cost Plus World Market?
Marie says
Do I have to use vegan probiotics?
No- any without prebiotics should work
Allison Dutiel says
I forgot and used only one capsule, do i need to throw it away?
Also i used a whole food probiotic, is that okay?
Its been almost 3 days fermenting, can i just add the other capsule and give it a day?
I have seen separating, the fat didnt want to dissolve immediately. I truend warming them slightly since my house is cold, but one got too warm, is that bad?
Hi Allison, it’s possible that it will still work, but we would say check for signs it smells/looks/tastes off and go from there!
Meeran says
I have followed this recipe and after 48 hours in room temperature, it turned out very thick and firm & yogurty but not tangy/sour enough for me to feel like this is coconut yogurt. It felt more like a refrigerated coconut cream instead. To have more tanginess, which of the following should be done?
a) Let sit longer, b) Keep the bin warmer like in a warm water, c) Add more probiotic capsules & etc.
Hi Meeran, all of those strategies might work! We would say probably adding more probiotic capsules would be ideal.
Ruth McGhie says
Wonderful recipe Thanks. But Im having problems.
Im using a Pro biotic that is ‘almost’ identicle to Renew life, ingredient wise, and organic can coconut milk, and doing all that your video suggests, but I find after 36 hours of sitting at room temp There is separation and the yogurt is fizzing with gas! Ive tried this 3 times with 3 different cans…. What do you think is going wrong? Thanks ?
Hmm! The separation is normal- just give it a stir when ready to put in the fridge. But hard to know what is going on with the gas. Does it smell bad? It could just be that your probiotics are very active?
Ruth McGhie says
Hi thanks for your speedy reply! Ive stirred. But this activates the gas and it bubbles over! It doesnt smell bad or taste bad but is fizzy on the tongue. Should I maybe try just one probiotic capsule ?
Thanks heaps. Ruth
Yeah maybe give that a try!
Anita Crosby says
I’ve made Kefir from scratch using the ‘mother grains’ and it has that fizzy quality. Sounds like it’s a very active probiotic.
Ruth McGhie says
Thanks. I will give it a go.
Ruth
Rose says
Ruth,
It sounds like you made kefir with very happy lactobacillus instead of yogurt. The CO2 (gas) was the bacteria fermenting the sugars- like kombucha!
Did cutting it down to one caplet do the trick?
Ruth McGhie says
Hi Rose thanks for the comment and for asking! Yes I made it with just one capsule this time and its perfect!
Thanks heaps
Ruth
Donna Lott says
Ruth, what brand of probiotics are you using? Sounds like they are awesome!
Emily says
It took a few tries but finally ended up with the best coconut yogurt! I do have to microwave the coconut milk to break up all the lumps and incorporate the cream so the yogurt is smooth. Then I let it come back to room temp before adding my probiotics. After two days on the counter I stir in the liquid at the bottom and move it to the fridge for another couple days and then it gets nice and thick without getting too tangy. Love it!
Sharyn Lambert says
Hello,
I used the 365 coconut milk suggested, and Accuflora 14 billion probiotic, 2 capsules. After 2 days in the oven with the light on and 2 days in the frig, the yogurt separated into thirds, and in the end was runny like half and half. 50 billion ReNew Life probiotic is expensive, so I thought I could try more of the Accuflora probiotic I already have. I guess what I am asking about is the science behind it … is 50 billion is the magic number or is it another variable with the probiotic? And, will the 365 Cocount Cream be a better choice for greek style?
Thank You,
Sharyn
Yes- coconut cream would produce a thicker yogurt, similar to Greek yogurt. As for the probiotic, we recommend 100 billion CFU total per batch and using a combo of lactobacillus and bifidobacteria species. Hope that helps!
Sam says
This recipe went wonderfully, using a Thai Kitchen unsweetened can of coconut milk. After refrigerating for 4-5 hours, the texture is smooth and rich and tangy, just like yogurt. I will definitely be making this again.
Thanks for sharing, Sam! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Neesie Davis says
Be sure if you put it in the oven you write a BIG note for yourself and pin it over the button that turns on your oven….you may forget and preheat your oven for something and get cooked yogurt and possibly a big mess if the jar cracks! :)
I’m not saying I know this from experience but……. ;)
Great recipe!
Thanks so much!
Blessings,
Neesie
Oh no! Thanks for the heads up, Neesie!
Betsy says
Can’t wait to try this! would love to see some instant pot instructions as well
Thanks for the feedback, Betsy! We’ll add it to our “to try” list.
BH says
agree w/ instant pot instructions! that would be great as I get inconsistent results with the method described above.
Coming soon =)
Yvonne says
You list sugar under “optional”. Sugar is what the probiotics feed on, it is not optional, it is the prerequisite for making yogurt.
Hi Yvonne, there is some naturally-occurring sugar in coconut milk.
Adison Smith says
Loved the recipe, it’s become a new staple.
I have a few questions that I’d love to get your insight on-
Do you think that subsequent batches of yogurt could be inoculated by simply adding a bit of the previous batch rather than adding the contents of a new capsule every time?
And, (not being optimistic that the idea in the prior question is possible,) are there any varieties of the renew life probiotic capsules to be avoided? The WFM selection is broad, and some are less expensive than others.
Hi Adison, for the Renew Life probiotic, we would recommend avoiding any that contain prebiotics. Choosing one with lactobacillus species would be ideal since that’s what’s typically in yogurt. For the inoculation with a previous batch, 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!
Az says
Hi, thanks for the recipe but i have a question. When making yogurt with milk you have to heat and leave it in a warm place, but for the coconut one, no need? Also if i incubate it for at least 24 hours, won’t it spoil?
No need to heat it, just leave in a warm place. The probiotics should prevent spoiling.
Alison says
Thanks so much for this recipe!! I’m on my second attempt.
I have 2 questions:
1) Is it possible to be too warm? My oven with the light on gets over 80 degrees, is that ok?
2) I forgot to turn the light on the oven with the current batch so it’s been sitting for about 14 hours at 60ish degrees (it’s cool in my house). Think it will be ok if I get it warning? Or toss it?
Thanks so much
Hi Alison, 1- that’s not too warm! It will just cause it to ferment faster. 2- We’re not sure whether it will be impacted. We would say look/smell to make sure it isn’t bad.
HyeMi Jung says
Hey! Thanks for the recipe, I have made this about 30 hours ago and my yogurt is still very thin, my house is about 75F, is it normal?
Hi there, if your coconut milk has a higher water content, that could be the issue. If it doesn’t smell or look moldy or off, it’s probably fine!
HyeMi Jung says
Hey it ended becoming more like Kefir but my toddler loved it ! I wanted to post photos That he’s drinking it but it doesn’t let me anyways, thank you !
Jacklyn says
I made a HUGE mistake, and at hour 45 forgot the yogurt was in the oven and pre-heated the oven to 350F to bake a cake. I pulled it out within minutes of the oven reaching 350F. Is all lost?? I’ve been soooo looking forward to finally having this yogurt!
Oh no! We’re sorry to hear that happened! It depends how hot it got. If the temp gets too hot, it could kill the beneficial bacteria. If it smells off, it’s probably best to avoid eating it.
Amy says
My batch has been going for almost 26 hours now and I just wondered if it’s normal to have separation going on? About an inch or more of white, and 3/4 inch of a clearer oily/watery type liquid. Should I stir it and leave it another day or just leave it as is for longer? Is this normal or perhaps because of the water content in the coconut cream?
Hi Amy, yes, that’s normal and has to do with the water content. Just give it a stir and enjoy!
Laura says
Hello!
Thank you for your recipe, it got me really excited to try it out. I’ve ran into a few issues though, because I am not currently living in the United States and I have a limited selection of products here. For example, I bought Renew Life Ultima Flora Women’s Care rather than the ones recommended. I couldn’t find any of the two here, and they don’t sell any refregirated probiotics either :(
For the coconut milk, I couldn’t find the top 3 ones you advised either (or any of the others) so I got one can of each that was available at the store (Orchida Coconut Milk Gata; Thai Kitchen Coconut Milk Unsweetened; J-Basket Coconut Milk; Goya Coconut Milk, Leche de Coco). By any chances do you know if any of those brands are viable?
Overall, what should I be looking for when buying coconut milk? The fat percentage? Water content? In short, what makes a good coconut milk for yogurt production.
Today I tried my very first batch with the Orchida Coconut Milk and 2 capsules of the probiotics. The can sounded full and no watery noises when I shook it but when I opened it, it was thick on the top and watery in the bottom and I am worried the others might be similar.
Thank you, and sorry for all the questions!
Hi Laura, we find that a coconut milk that is smooth and creamy works best. If you can’t find one like that, you could potentially blend the coconut milk in a high-speed blender to make it smooth prior to making the yogurt. Hope that helps! Keep us posted on how it goes!
Meg says
I am flummoxed. I’ve made 5 batches and all have failed by smelling of eggs/sulfur. 1st round using Savoy and Arroy D, let them sit at room temp for 30 hours, horrific egg smell on each batch. 2nd round using Savoy and Arroy D, but let sit at room temp for 12 hours, still egg smell, but not as bad. 3rd round using Savoy only (I was getting sad at throwing away coconut milk), I used my yogurt maker, thinking maybe my room temp (72) wasn’t good enough and let it go 12 hours…nope…egg smell again. I about knocked my kids out when I opened the jar to let them try it today. I’m sterilizing everything in the dishwasher and with hot water, I’m using Renew Life probiotics. Flummoxed!
Way to be persistent- but how frustrating! We wonder whether the probiotics are active? Is it possible that they haven’t been stored in refrigeration and have lost potency?
Meg says
I just purchased them from Amazon, the expiration date is 2021. I read somewhere in these (many!) comments about adding a small amount of sugar as food for the bacteria. I think I’ll try that.
Leigh says
Thanks for the recipe. I just made some without realizing my probiotics have some prebiotics in them. What will happen to the yogurt if there are prebiotics mixed in?
Hi Leigh, we have found that the prebiotics cause it to not ferment properly. Hopefully yours works out!
Becky says
I just came across this post after making the yogurt in a machine with TJ organic canned coconut milk. I actually had pretty good results without using enough probiotics so I’ve felt encouraged to keep improving. I goofed on my math in the very first batch. Since then I’ve had my math corrected and it’s been better. I came across this post because I was curious if alot of water at the bottom is normal when its ready. Seems to be, so I feel better about that. I learned that TJ is best when mixed with their coconut cream and if it is blended with a hand mixer like the kitchen or cuisinart. I am trying the 365 on your recommendation today both sitting on the counter and in the machine but I’m not too impressed with the initial appearance. It also requires a good mixing even with guar gum added. Is this normal? Should there be such a dramatic separation coming from the can? If so I may just stick with the trader Joe’s because there is no guar gum.
My final question is that sometimes I come across a can of TJ coconut milk in a can that is completely liquid but smooth and creamy. I can tell by shaking it. Other times extremely separated like the 365 brand today. I thought that the liquid form was normal but maybe not? So excited to have found this post. I love experimenting even if I have to use one with guar gum it’s still better than what is in the store.
Hi Becky, we find that coconut milk with minimal separation works best for achieving a smooth texture without clumps. Brands can vary quite a bit. Another good one to consider is Aroy-D.
Monica says
Hi Dana! I recently made this recipe using the 365 coconut milk and Renew Life probiotics (the exact combination you recommended) but the yogurt ended up with some bits of coconut cream clumps. Any tips on fixing that for next time? Thanks so much!
Hmm! You could try blending the coconut milk before using. Hope that helps!
Jennifer says
Looking forward to trying this recipe! I have a liquid form of probiotics- would that work by chance? Thanks!!
Hmm, we haven’t tried that and aren’t sure! We don’t see why it wouldn’t though. Let us know how it goes!