Mango Coconut Yogurt (Coconut Cult Dupe!)

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Glass jar filled with homemade probiotic-rich vegan Mango Coconut Yogurt

If you want delicious mango coconut yogurt but don’t want to pay $25* for it, this is the recipe for you.

Consider this a fun spin on our 2-Ingredient Coconut Yogurt to include mango and orange for a thick, tangy, creamy yogurt infused with delicious fruit and vanilla flavor. Serious swoon. Let’s do this!

Wood cutting board with mango, coconut milk, orange, probiotics, and maple syrup for making homemade yogurt

The base of this 5-ingredient recipe starts with full-fat coconut milk and probiotic pills (brand recommendations for both below!).

Once mixed together, let it hang out at room temperature until thick and tangy – about 48 hours seems to be the sweet spot for us.

Using a wooden spoon to stir homemade gluten-free plant-based Mango Coconut Yogurt

Once thickened, it’s time to add the flavor! We loved a dash of vanilla extract (or paste), mango purée, and orange zest or juice. Once refrigerated, the yogurt will become even thicker and richer in flavor – this is key!

Real talk: The reason Coconut Cult yogurt costs so much is each 16-ounce jar contains 800 billion active probiotic cultures (some of which are human-derived). That’s a lot!

Depending on the brand and quality of probiotic you add, you can get up to that number. But we think anything above 10 billion active cultures is pretty dang awesome (the one we use contains 50 billion). With that said, the cost comparison of 1 16-ounce jar Coconut Cult vs 1 16-ounce jar of our recipe is $24.50 vs. $6.48* (that’s a cost savings of $18.02!).

*This cost estimation is for 1 can Whole Foods 365 full-fat coconut milk, 1 1/2 Renew Life 50 billion probiotic capsules, 1/2 mango, 1/2 orange, and a dash of vanilla. That means you have the same amount of delicious, tangy yogurt for a fraction of the cost. Pretty cool, huh?

P.S. For more yogurt troubleshooting tips, see our original post for 2-Ingredient Coconut Yogurt.

Stirring mango puree into thick and tangy homemade coconut yogurt

We hope you LOVE this yogurt! It’s:

Creamy
Tangy
Naturally sweetened
Mango- + Orange-infused
Easy to make
& Super delicious

This yogurt is tasty on its own, but it’s also delicious when added to things like our Coconut Yogurt Cheesecake, Raw Banana Splits, Coconut Yogurt Waffles, or this Caramel Apple Cheesecake Tart!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

A big glass jar filled with our homemade Mango Coconut Yogurt recipe

Mango Coconut Yogurt (Coconut Cult Dupe!)

Tangy, mango-infused coconut yogurt that tastes like Coconut Cult! Made with 5 simple ingredients and simple methods. Super thick, creamy, and delicious!
Author Minimalist Baker
Print
Lifting a spoonful of Mango Coconut Yogurt from a large weck jar
4.53 from 23 votes
Prep Time 2 days 6 hours 30 minutes
Total Time 2 days 6 hours 30 minutes
Servings 12 (1/4-cup servings)
Course Snack
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly No
Does it keep? 7 Days

Ingredients

Instructions

  • 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. My favorite brands are: Whole Foods 365 full-fat (BPA-free), Aroy-D full-fat, and Thai Kitchen full-fat. Native Forest (BPA-free) isn’t as creamy, but it still makes tasty yogurt. I would not recommend Trader Joe’s (BPA-free), which was recently reformulated and is now chunky/grainy. The recommended brands’ full-fat coconut milks (and coconut cream) also work well for coconut whipped cream! For best results, I recommend using Whole Foods 365 for achieving the creamiest and thickest yogurt.
  • Shake your coconut milk can well. Then open and pour into a clean (sterilized), dry glass jar or bowl. You can easily sterilize clean jars by rinsing throughly in 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. Often the coconut milk is separated, so once added to the jar, 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.
  • 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)!
  • NOTE: For even thicker yogurt, line a fine mesh strainer with two layers of cheesecloth and set over a mixing bowl. Pour in the yogurt, 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 as as any excess liquid strains to the bottom.
  • To make the mango purée, add cubed mango and orange juice to a small blender or food processor and purée until smooth. Add desired amount of mango purée (we used about half of the prepared amount) to your yogurt along with the vanilla and whisk/stir to combine (this is most easily done in a mixing bowl). Taste and adjust flavor as needed. (Reserve any leftover mango purée for serving with yogurt or for smoothies.)
  • Enjoy immediately or place back in refrigerator to thicken for at least 4-6 hours (which we prefer). 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.
  • For more troubleshooting tips, check out our original 2-Ingredient Coconut Yogurt post!

Video

Notes

*I also had mild success with the Aroy-D full-fat coconut milk and cream but found that it separated a little, which the Whole Foods 365 brand does not do. For this reason, I highly recommend sticking with the Whole Foods brand.
*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, which I tested with the yogurt and it worked well! Keep in mind, one bottle of probiotics can not only be used to make dozens of batches of yogurt, but it can also be taken orally for good digestive health, so it’s worth the investment.
*Please make sure your probiotic is high quality and does not contain PREbiotics or the yogurt will not work. The combination I have had the most success with: 2 (414 ml) cans 365 Whole Foods Full-Fat Coconut Milk + 4 Renew Life 50 billion probiotic capsules.
*Method adapted from our 2-Ingredient Coconut Yogurt
*I have not tested this recipe in a yogurt maker or with a yogurt starter/culture. So if you try them this way, let us know how it goes in the comments!
*It’s important that you follow the recommendations of coconut milk brands I mention. Otherwise, we 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 a 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, scoop off the creamy top layer, and discard any liquid.
*If your yogurt takes on weird colors or odd smells, something has gone wrong. This never happened to us, but it can. If this happens, throw it out! It should taste tangy but not spoiled or putrid.
*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 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!

Nutrition (1 of 12 servings)

Serving: 1 serving Calories: 122 Carbohydrates: 2.7 g Protein: 1 g Fat: 11.8 g Saturated Fat: 10.8 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 14.7 mg Potassium: 9 mg Fiber: 0.1 g Sugar: 1.7 g Vitamin A: 52.41 IU Vitamin C: 1.97 mg Calcium: 0.81 mg Iron: 0 mg

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  1. Abby says

    I’ve tried this recipe three times now and it keeps turning into a kefir consistency and never thickens up. The tang is all there but for some reason it doesn’t thicken up. Any advice?

  2. Kelly says

    I used the Goya brand full fat coconut milk. After 48 hours on my countertop, (my house is about 77 degrees) there was a brown splotch on top. I stirred it, and the smell was NOT good. I dumped it. What did I do wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelly, we’re so sorry it didn’t turn out well! Did your probiotic contain prebioics? That can cause it to spoil. Also, did you make sure to sterilize everything? You can find more troubleshooting tips here.

    • Kindell says

      I actually just took a look at the yogurt and it looks like there’s tiny dots of green mold on top😭 It’s been a little over 24hrs and I used the Savoy brand that you used in the video , sterilized my jars but didn’t sterilize the brand new wooden spoon . Not sure if Florida heat played a role or the spoon. My garage is 91 degrees & I kept it covered on top of the fridge. Guess I’ll have to start over 🤷‍♀️

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hmm, if it’s 91 degrees perhaps that was too warm? I would keep it in the house if possible. Otherwise, ensure your probiotic doesn’t contain prebiotics and that everything is sterilized.

  3. Melissa GC says

    Awesome!!! I have made the 2ingredient coconut yogurt and it turned out good, but adding the mango puree made this out of this world good! Thank you for the amazing recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mauricio, we don’t have an exact weight measurement as it would be quite small. Maybe 1-1 1/2 grams?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marjorie, the probiotic is what allows it to develop the tangy yogurt taste without spoiling, so it wouldn’t be the same.

  4. Erica says

    It came out how it was supposed to, but was a lot of effort, and the taste was absolutely vile. This is nowhere near a good dupe, and was a complete waste of time and money

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hey there, so sorry you had trouble. I’m wondering if something went awry because the flavor should be amazing. Did you change any of the ingredients, recommended coconut milk or probiotic brands? I’m almost wondering if it got moldy or spoiled (as a result of PREbiotics in your probiotics?), which is why it would taste off. Let us know. Would love to help troubleshoot!

  5. Ebony Mills says

    OH MY GOODNESS THIS IS DELICIOUS! I haven’t had yogurt in three years, since i was declared “allergic to milk” (I’m a mammal! How is that….?) and vegan yogurts always have so. much. sugar.

    I was admittedly a bit dubious at first……you know, the whole leave-a-perishable-food-item-on-the-counter-for-two-score-hours thing, but you were completely accurate on all the science-magic that occurred.
    It might have just become a stand-alone food group in my house. With pineapple. you have to top it with pineapple.
    Any ideas on how to make lemon flavor that can stand up to the tartness of the yogurt itself? Lemon curd is usually too sweet, but juice and zest not sweet enough…..

  6. Brittany says

    Made a bit of a boo boo with the recipe and now wondering if I’ll need to throw it away :/ I mixed the mango and coconut together before letting it sit on the counter for just over a day now. Just came back to check the instructions again and realized I was supposed to mix the fruit in after. I’ve also noticed a bit of a gray cast on the top layer… Did I ruin it? :’/

  7. Shanon says

    Okay I used the recommended 365 coconut milk and the renew probiotic, however I’m looking at mine inside the oven w the light on ( thanks for the tip!), and I see that it separated. Do I need to throw it out and try again? Or can I give it the 48-ish hours you recommend then just stir it before refrigerating?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Shannon, the separation is OK. Wait until it’s tangy enough for your liking. Then you can either stir to combine and refrigerate, scoop off the top and discard the liquid at the bottom, or stir and pour both over a cheese cloth- (or thin towel-) lined fine mesh strainer set over a bowl and set it in the fridge to let the two separate (the last option yields Greek yogurt consistency). Hope that helps!

  8. Ashley says

    SO excited to try this! I’ve been eyeing Coconut Cult forever but couldn’t bring myself to spend that much money. Thank you! Looking forward to possibly more flavor combos!?

  9. Nanette says

    I make your coconut yogurt at least once a month, today I decided to add the mango and orange to it. So delicious, and creamy. I topped it with your homemade granola, perfect breakfast ?
    The fruit diminishes the strong coconut flavor (for those who don’t like coconut). I usually eat this yogurt with a dash of maple syrup and granola, but I like this idea. Thanks for another great recipe.

  10. Coco says

    Have you tried to use coconut cult as a starter? I know that you can use yogurt as a starter for other types of yogurt

  11. Amy Studer says

    THANK YOU for this recipe! I have been paying $26 for the coconut cult mango yogurt – wishing I could make it myself. And lo and behold here’s the recipe! So grateful! I haven’t made it but marked the stars cause I’m so excited!

  12. Joanne says

    If I use coconut CREAM (super thick), will that be okay? Cause I want something really * thick and more like coconut cult and/or COYO rather than something a little less thick/more smooth…

  13. Laura says

    Love this recipe! This time I tried using one can of Trader Joe’s coconut cream with one can of Trader Joe’s coconut milk– would recommend trying just the cream as now there is some separation. If I mix it back in, should I wait the 48 hours it sits on the counter before mixing or should I do it today, which is only 24 hours of sitting on the counter?

  14. NICOLE M DELGER says

    I used the Field Day brand coconut milk (have also done it with whole foods) and I thought it was totally comparable. Although I wouldn’t be surprised if this was the same producer as the WFs brand because it was from my local natural grocer. I’ve also found stirring it each day seemed to be better than letting any liquid settle. Has anyone noticed that seems to be better?

  15. Carmen Roman says

    Question: I am not a fan of coconut. However in certain recipes the coconut is masked by the other flavors. Is that so with this recipe? How much does the coconut taste come through? Thanks!

  16. Malu says

    When making yogurt from dairy, you can take a spoonful of finished yogurt from your last batch and use it as a starter culture for your next batch (like how you do with sourdough). Would that work in this case? Then one would only have to invest in probiotic capsules once…
    Or (I am not a Vegan, I am an “environmental friendly eater”) take a spoonful of Dairy yoghurt to use as a starter? I could imagine that option not working too well and stuff going sour in the wrong kind of way.

  17. Dana V. says

    Going to ask this again since I never received a response the first time I asked (June 4th). I understand that (after the 48 hrs) if it takes on an odd aroma and/or turns some weird colors (pink, green, or black would indicated mold) that something has definitely gone awry. But what about a slight tinge of beige? My first batch (which actually turned out really tasty!) had a slight tinge of beige on the top skin (with a quarter size in the center slightly darker). I wasn’t sure if that was ok or not, but at the same time figured it *was* since it didn’t smell off. When I didn’t hear back from you, I simply scraped off the top layer just to be sure. Just curious if that was even necessary or if you’ve ever had that happen (?). Scanned through the other comments and didn’t find anything similar. I’m about to make again and was curious to know for sure. Thanks in advance.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dana! We haven’t experienced anything like that and can’t say for sure, but it should be fine as long as it doesn’t smell off!

      • Dana V. says

        Really? Hm. Well, I guess if it happens with my next batch, I’ll just scrape if off like I did the last time. It’s probably fine … but I just want to be extra careful to not ingest any ickiness. Many thanks for responding (and on a Sunday … Father’s Day to boot)! ;)

  18. V says

    Hi, if it’s somewhat thin still after the 48 hours but doesn’t smell and there’s no change in color, would it still be safe to eat?

  19. Amber says

    Mine smelt exactly like yogurt at 48 hours until I stirred it. It then took on a slight kiefer smell. Is that normal? I have refrigerated over night and it’s thickened nicely, just a tad concerned with the smell. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! It should have a slight tangy smell to it. Check the comments above for additional info!

  20. Amber says

    Do I need to worry about bad bacteria if making while pregnant? I’m halfway through and would hate for my husband to enjoy it all without me. This is my first go at homemade yogurt, so I’m not sure the science behind the process. Thanks!!!

  21. Abby says

    Hello, I tried this with Native Forest coconut milk (it has water in it). I didn’t use any probiotics.
    It looked liquidy for a day and I half. I went out and got a small container of Forager project cashew yogurt that contains probiotics. I mixed a teaspoon into it, left it overnight, and when I looked when I woke up(9 am), It was pretty thick, like you’d expect coconut yogurt to be! Obviously wasn’t as thick as yours though. Will have to try it out again correctly in the future.

  22. Anna says

    Yes! Everything worked out. I used the Whole foods 365 but Nova nutritions vegan probiotics. When I put it in the fridge post 48 hours it firmed up so well. I enjoyed some this morning, thank you!

    Kindly,
    Anna

  23. Dana V. says

    Not sure if you’ve addressed this in any of the prior comments (sorry, I don’t have time to sift through), but mine has just finished sitting 48 hours and as I was about to give it a stir and place in refrigerator (just making plain), I noticed a very faint beige coloring on a small portion of the top “skin” (approx. a quarter size). I’m not quite sure this is ok or not. I know you mentioned in your notes that if your yogurt takes on weird colors or odd smells, something has gone wrong. Just not sure this qualifies. I’m thinking it’s fine, but wanted to make sure. Thanks in advance. :)

    • Dana V. says

      … and it doesn’t smell off at all. And again, it’s a *slight* tinge of beige, nothing more.

      • Emily Brown says

        Hi Dana, I know this is a year later but I think the beige tinge in from the probiotic. Mine kinda has that too and I’m not worried.

        You can easily sift through comments by using ctrl+f or ⌘+f on your computer or the “find on page” function on your phone browser

  24. Anna says

    I’m in the process of making the yogurt, and after about 40 hours it’s definitely tangy, but not thick. It has been sitting at around 70 degrees for the past two days. I plan to put it in the fridge to test if it will thicken more. Any recommendations?

  25. Denise says

    Does it matter if I use the renew life probiotics that’s are the shelf stable ones not the refrigerated ones?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Denise! Generally, we find that the refrigerated probiotics are generally higher quality. Hope this helps!

  26. Laura says

    The probiotics…. do we use the same amount of capsules regardless of the strength? 10,25 or 50 billion? Are we trying to equal the 100 or 150 total of your brand? Or simply 2 or 3 capsules? I have 25 billion NOW brand.
    Thank you – can’t wait to try.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura! Don’t worry so much about hitting a certain number of probiotics as just buying a high quality one and adding about 1 tsp of probiotic powder. Hope this help!

  27. Pat says

    I have tried this recipe several times using the 365 Whole Foods Brand full fat coconut milk — It separates so much that I have very little yogurt but a lot of the liquid. First, why would it separate? Secondly, is the liquid useable, as in “Kefir”? I would love to make this but every time it separates. I use the cold oven with the oven light on for 48 hours. The tang is good at that point, but I get much less than a pint of useable yogurt. Thanks.

  28. Sarah says

    I can not wait to try this recipe! I’ve been wondering about making vegan yogurt for a long time, thank you so much for providing this recipe! The video is awesome too :)

  29. Laura says

    Mine is at 48 hrs it has separated at bottom. Do I just refrigerate or should I stir then refrigerate? I’m gonna let it incubate for another 12 hours to get tangier begire refrigerating.

    • Kirsten says

      I have same question. It has been in oven for 48 hours and now is runny on bottom and looks almost solid on top. Shall I continue or is it bad?

  30. Say says

    Hello, I am trying to make this and having some trouble :(. I used the Thai kitchen milk you link to (it says lite on the can though), and used probiotics I have already. I let it rest 48 hours, and it’s still a liquid with a bubbly layer on top. Where did I go wrong, and is any of it salvageable at this stage?

      • Say says

        I used a generic brand – can’t remember the name. Is that what made the difference from it setting properly? If so, what are the main ingredients the probiotics need to have to make it work? Thank you!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Yes I think that is likely where things went wrong. Check our notes above for our recommended brands!

  31. Megan says

    Do you know if this recipe would work using the coconut milk that comes in a carton? I know the canned stuff is thicker.

  32. LS says

    For those who want to use the same human probiotics as coconut cult in this recipe: you can buy the one coconut cult uses from the brand elemental wizdom on their website. It is expensive but should last a while and will certainly be cheaper than buying the ready made jars!

  33. Lu says

    I made this yogurt yesterday but instead of orange juice I used lemon and I also used a fresh mango I brought home from India . Soo soo good! Thanks for this great recipe!

  34. Kameren Kuhn says

    Mine smells like what I imagine warm yogurt would smell like. Is this considered an odd bad smell?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t think so, but just give it a little taste to see if it’s good or not. If bad, spit it out and start over.

      • Kameren Kuhn says

        I put it in the fridge over night and it was bad, bad. ? going to try again. I think the mistake was not starting it in the oven.

  35. Brooke Tejada says

    This is insanely good. Hands down, this is absolutely the best yogurt I have ever tasted, let alone made. It’s hard to believe it has no sweetener! Just amazing. Thank you thank you.

  36. Kelsey says

    Just made my first batch, is it normal to have a little funk smell to it? I can smell the coconut and slight tang but maybe a slight off putting smell at first? Seems to taste ok, not 100% what it’s supposed to really taste/smell like.

  37. Monica says

    Just made this and it turned out wonderful! I used one can of light coconut milk and one can of full fat coconut milk (both WF 365 brand). For probiotics, I used 3 capsules of the 10 Billion Jarrow Formula’s Jarro-Dophilus. I let it activate for the full 48 hours, added the puree and then put it in the fridge for 12 hours. It thickened up nicely and tastes divine! Definitely making this again.

  38. samantha says

    Just made this and I am SO happy with the results. It took a little more than 48 hrs to thicken and even then, I only saw it really thicken once I put it in the fridge for a few hours. Puree is pure heaven ;). Question: could I freeze some of this? I want to freeze some of the recipe in ice cube trays so I can use it as a thickener for my smoothies. Thoughts??

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! So glad you loved it, Samantha. You can try freezing it – we haven’t. I think it may separate when it thaws. Let us know how it goes.

      • samantha says

        It does separate when it thaws and definitely doesn’t have the fat content to make it into ice cream. However, I loved putting it in my smoothies. Gives it a little sweet tang and makes it creamier! I’ve already made this recipe twice and both times a success. Im interested in making different flavors next- I’m thinking strawberry lime or peach.

  39. Laurie says

    Hi, I’m making this recipe now with all the exact ingredients. It’s currently in the oven with the light on, in jars covered with cheesecloth.
    I peeked in today and the yogourty aroma smelled great but the yogourt itself looks chunky and separated. Is this normal? Thanks

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hi Laurie, definitely wait 48 hours on this. It may be runny up until the end. And chill it overnight in the fridge to see if it will thicken up. If it’s still runny, check out our cheesecloth tip in the notes to thicken!

  40. Jenny B says

    I used Dole’s frozen mango chunks, after letting them thaw. They worked great! For all those out there like me who can’t find a ripe mango to save your life.

  41. Christina says

    This looks easy and sounds yummy, although when I checked out the calorie and fat content for a puny 1/4 cup serving… What?! I think most people would eat at least 1/2 – 1 cup of yogurt, especially if it’s yummy. 40 grams of fat and 480 + calories for a 1 cup serving? Can this be correct?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That’s a good question! You can essentially think about this yogurt like you would full fat coconut milk: it’s more rich than say almond milk (but SO much creamier and thick), and maybe you wouldn’t enjoy as much in one sitting. You can always make this with light coconut milk, just know it won’t be as thick and creamy.

  42. Holley Wright says

    just made this and it is great, I did filter it for a little thicker yogurt, and added a pinch of salt, delicious!!
    thank you!! so fun!!

  43. daniel says

    Very cost efficient, thanks for the recipe!

    A question about the interaction between the probiotics and metal, I stirred the coconut milk with a metal fork before putting in the probiotics, bamboo after. Would that have any bad effects?

  44. Stephanie says

    Here in Mexico, I´ve only seen this brand of the coconut milk called “Thai Heritage” but only problem is that it is Light, do you think that it could affect the recipe?

    I truly love your recipes! XOXO

    • Donna says

      In the US and here in the UK, “light” coconut milk is simply regular coconut milk with water added. If your can shows something similar in the ingredient panel it likely will not work as the high water content will prevent it from firming up.

  45. Peterson Edward says

    What a fantastic post! The information is very useful. Thank you for sharing this here.

  46. Rebecca-Lee says

    Hey,

    I’m so excited about this recipe, I currently have one brewing (30 ish hours in counting…) and wondering, is there anyway you think this would work with almond milk?

    Cheers!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried and can’t say for sure. If you try, report back on how it goes!

  47. jasmine says

    First- Thank you for this recipe, and I really enjoy your site! I recently discovered the Mango Coconut Cult Probiotic Yogurt and I really, really love it, so my natural inclination was to make it myself. Let me preface the following by saying I realize this is not a health centric site. I’m going to assume however that if you’re interested in making such a recipe it is likely for health related reasons. SO as a nutritionist, here’s my suggestion, (and the difference with how Coconut Cult makes their product), its important that the mango and orange are added to the fermentation process, and not afterward. If the fruit has not been soured along with the coconut milk, it’s not great food combining and may cause digestive distress. The combo of the sweet fruit sugar and soured coconut can actually contribute to an imbalance of the unwanted gut flora.

    Last thought, I use a brand called So Delicious Culinary Coconut Milk for my homemade coconut yogurt. Its much thicker than canned coconut milk, but less thick than coconut cream. They come in 11oz. single use boxes, and you avoid any metallic taste that can come from canned. It’s the perfect amount to make coconut yogurt in a 14oz. glass jar after the (bloom) expansion process. Be well!

    • Kameren Kuhn says

      I am so relieved to read your comment about the importance of adding the mango orange juice in the beginning because I did that and have been stressing about how the directions list it after the yogurt has formed implying to do so afterwards.

  48. Laurs says

    Amazing, I’m not a huge fan of mango tho… could I swap out the mango with lemon?What would you recommend?

  49. Abbey says

    Try as I might I cannot get this yogurt recipe to work! I have followed it to a tee several times. Exact brands, utensils, temp… I don’t get it. I can tell the probiotics are proliferating because it has a tangy smell and has some bubbles on the surface, but it’s runny af ¯\_(ツ)_/¯

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sounds like you’ve just been getting cans of coconut milk that are slightly lower in fat percentage. If it’s tangy and it tastes good, then put it in the regrigerator for 24 hours to firm up. If it doesn’t firm up, use my tip (in the notes) of layering cheesecloth over a fine mesh strainer and setting that over a mixing bowl. Pour your yogurt on top and loosely cover and refrigerate for 24 hours. That should thicken it right up!

  50. Maneesha says

    Hi Dana! Could this recipe be used in an Instant Pot instead of leaving it outside to culture?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm I’m not sure that work would. We haven’t tried and cannot guarantee the result, but if you give it a try, report back on how it goes!

  51. Michelle Doolittle says

    This recipe is so simple but so amazing! Started it two nights ago, refrigerated all day today, and just enjoyed some amazingly tangy yogurt for dessert.

    Quick question: have you tried using the drained excess liquid as a starter for the next batch? I saved a cup of liquid with about 1tbsp of the plain yogurt and I’m wondering if that will have enough of the bacteria to act as starter. Thanks Dana! Love all your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle! We haven’t tried that, but I’d recommend reserving 1/4 – 1/2 cup of the old batch and adding that to a new batch, along with 1 probiotic capsule for good measure. Let us know if you give that a try!

  52. Sarah says

    My old roommate works for Coconut Cult and said they use frozen coconut chunks. She would bring home jar after jar of the ones that weren’t deemed pretty enough. The stuff is so delicious and my favorite part is the little bits of coconut chunks that you get in the yogurt.

    I saw that Trader Joe’s sells frozen coconut chunks. I’m going to add these to mine when I try out the recipe!

    Thank you!

  53. Kaycee Bassett says

    I just looked up that yogurt, wow so pricey! I was also surprised that it’s not vegan! Seems strange to make a coconut yogurt with milk ingredients. Hmmm…

    BUT I’m making your version tonight, can’t wait! Thanks for the recipe!

  54. Janet Butters says

    Is there a way to make this yogurt with dairy and not coconut? Can’t get on board with the substitutes, I LOVE DAIRY! Thanks love your stuff.

  55. Ananda Nutrition says

    I’m excited to try this but I have been looking for a good vegan frozen yogurt recipe. Have you tried freezing this and if so, how did it turn out?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I have, but the fat content isn’t there. It either needs soaked cashews blended in, or a ton of cane sugar (both of which would make it creamy in the churning / freezing process).

  56. Cassie Thuvan Tran says

    This coconut yogurt looks incredible–so creamy like regular Greek yogurt! Thank you for also providing a BUNCH of tips to optimize the result.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If you give it a try let us know! We don’t own a yogurt maker, but assume it works the same.

  57. Katherine Lustig says

    Would you be able to advise the measurement for the probiotics if I’m using a loose powder rather than tablets, please?

      • Katherine says

        Thanks very much. I searched long and hard on the internet and couldn’t get a reliable answer. Mind you, I just found that my probiotics are out of date… And expiry dates probably matter for this kind of thing…?

  58. Nicole @ Vegan Nom Noms says

    I’ve been oogling your other version of this recipe for ages in insta. I need to get me some probiotics and give it ago. Especially as I’m in Thailand where the coconut and mango is cheap and delicious.

  59. Crystal K says

    I made the 2 ingredient coconut yogurt with Cha’s coconut milk which has no gums in it. the probiotic I used was the Garden Of Life Brand 50 billion (Mood) which has blueberries and Ashwagandha in it. Waited 48 hrs because it was a little runny at 24 hrs. It come out blue in colour but it taste good and tangy. Cant wait to have it in the morning.

  60. Alexis says

    Hi Dana, I notice that it says in the recipe to use 3 probiotic capsules, but that in the notes is says 4 is the best ratio. Can you clarify which is preferable?
    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Good question. I usually add 2 capsules when making a batch with 1 can coconut milk. But when I add another can of coconut milk (2 total) I don’t find it necessary to add 2 more probiotic capsules – I just add one (3 total). Hope that helps! Honestly, adding a 4th probiotic won’t hurt! In fact, it may help add more tanginess. Let us know if you give this a try!

  61. Christine Charge says

    A little water in the bottom of the container and pop it in the microwave for a while till the water boils can sterilise your jar. I do this for jams, lemon curd and salted caramels so should be good for yoghurts.
    Just let it cool down before using.

    • Heidi says

      I was going to say this, too! I have also washed and put the jars in a 250 degree oven to dry while I gather my ingredients for jam making. Just let the jars cool before adding contents. (Doesn’t take long.) Can’t wait to try this recipe!

  62. Emily says

    I tried your plain yogurt recipe once and it spoiled on the counter. I don’t recall sterilizing the jar, so that could be why – but I’m wondering if you have any thoughts on why most home-made yogurt recipes (dairy or coconut), go through the laborious steps of sterilizing, heating to a particular temperature, cooling to a particular temperature, etc., if it’s really as easy as your recipe? I’ve not done any serious research on the question but I do wonder if there’s a safety concern. If you’ve looked into this, please share what you’ve learned with your fans!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If you don’t sterilize there’s always the risk of some bad bacteria spoiling the batch. I like to rinse my utensils and containers with very hot (practically boiling water) and then letting them dry completely before each use. This should help that issue!

      As far as the batch you tried, did you use different brands than the ones recommended? That could’ve been where things went wrong.

  63. Ami says

    This seems awesome! Is there a method you recommend to sterilize your glass container? I’m always nervous about letting things sit out without proper sterilization. Thanks!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I take my washed containers + utensils and rinse them once more with very hot water, then let them dry completely. Hope that helps!

  64. OneGreenSmoothie says

    Thank you for this. I cringe at the $25 price tag, but was thinking that was for the human bacteria. Besides taste, do you think this has the same benefits without the human strains? Also, thank you for the reminder about the wooden spoon. I tried to make your plain coconut yogurt this week, but used stainless steel and bet that’s why it didn’t work–doh!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah! Use a wooden spoon just to be safe.

      I can’t say this yogurt works “the same” or is as “effective” as Coconut Cult in terms of health benefits, primarily because their probiotic strains seem to be very strategically sourced (from humans – weird science). But, this recipe is certainly a gut-healthy homemade yogurt that tastes just as good (or better, in my opinion), and is a fraction of the cost!

      • OneGreenSmoothie says

        Good point! Thank you! I guess I’d quaffed the coolaide on that one:). Thank you sooo much! Our wallets thank you, too!

  65. Rebekah Butler says

    Can you use acidophilus tablets? This sounds so yummy! You create the most amazing recipes btw, thank you so much!

  66. Suzi says

    Thank you, Dana!!! So if you use Jarrow probiotics 10b instead of Renew 50b (because we know they’re vegan) do you throw in more than one capsule? This looks and sounds fabulous!! And couldn’t we make it with other fruits, too? Berries, apples, peaches… adapting flavorings… ??? I MUST make this ASAP!!!!!!!! Totally addicted to rich coconut yogurt!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can blend in just about any fruit you dream of! Let us know how it goes!

      For the Jarrow 10 billion, I’d probably add two capsules for every one Renew Life capsule – both because they have less live cultures but also because they’re half the size. Good luck!

  67. Christine Lund-Molfese says

    Sadly, I don’t have a Whole Foods near me, but I do have a Lucky’s Market! Can you recommend a brand at Lucky’s that might be a good substitute for the Whole Foods 365 organic coconut milk?
    Thanks! Love your recipes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Christine! Savoy and Aroy D are good brands to try! Those should be available on amazon.

  68. Tiffany says

    Hi, and thanks for the recipe! I used the link provided to buy coconut milk, but it didn’t say “full fat.” When you say full fat are you referring to coconut cream or just original coconut milk?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It doesn’t say full fat but it is. 365 Whole Foods brand doesn’t label theirs “full fat.” They only label their light “light coconut milk” and the other one (the one I link to) is full fat. Hope that helps!

  69. Hanna says

    Have you ever made a second batch of coconut yogurt using the cultures from the previous batch (as a starter)? If so, does it turn out the same as using probiotic capsules? Thanks!

      • OneGreenSmoothie says

        Yes, I was wondering, what if you bought the $25 once and then used it as a starter for new batches. What do you think?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hi all! I haven’t tried that, but I’d recommend reserving 1/4 – 1/2 cup of the old batch and adding that to a new batch, along with 1 probiotic capsule for good measure. Let us know if you give that a try!

          • OneGreenSmoothie says

            Brilliant idea! Thank you for taking the time and I’ll report back the findings:)

  70. Erin K says

    Thank you so much for this recipe! So exciting! Is it okay to use a metal spoon once the yogurt has been refrigerated or will that damage the integrity of probiotics, too? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Good question! I think it’s OK at that point. But to be cautious you could serve it with a wooden or plastic spoon.

      • Holly says

        I’ve been making milk kefir for years with kefir grains, which has both probiotics and beneficial yeast. It is OK to use stainless steel when stirring and straining kefir. I would assume the same would be true for using probiotics from a capsule. However, a good quality stainless steel is the only metal you can use — you wouldn’t want to use silver, silver plate, or aluminum. I’ll make coconut kefir next week with my normal procedure and stainless utensils. I’ll let you know how it goes!

  71. Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

    1) I tried it and sadly, it didn’t work.
    2) We haven’t tried that but yeah, it should work! Let us know if you give it a try.

    • S & family says

      So Dana milk needs the gaur gum to make it thick…I make my own to get away from all the additives and costs me less. So my go to substitute is Trader Joe’s full fat coconut milk again no additives
      ( & I take my supplements separately ) I guess I will have to go to ” Cultures for Health ” and add tapioca startch for thickening.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        That should help. Let us know how it goes! Yes, the guar gum is the stabilizer that helps it remain creamy and thick and not separated.

  72. S & family says

    Dana 2 questions
    1> can I use homemade full fat coconut milk ?
    2> I also have an electric yogurt maker ?
    Will these work with your recipes?
    Thank you

  73. Katie says

    Dana, this looks like a great recipe – thank you! I don’t have access to Whole Foods. Which one would you recommend more: Thai Kitchen Organic Coconut Milk or Aroy?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I slightly prefer Aroy, but both are actually pretty good! Not *as* creamy as 365, but good!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Probiotics that are powerful and high quality can be quite expensive. But ask an employee at your grocery store for their recommendation on a good probiotic capsule that’s less expensive. My cheaper option go-to is Jarrow.

  74. McKel Hill MS RDN LDN — Nutrition Stripped says

    YES! I’m so glad you made this — I’m clapping over here :)