Coconut milk yogurt is a viable alternative yogurt made suitable for dairy-free, gluten-free, paleo, and GAPS special diets. It’s easy to make at home with just 3 ingredients.
Yogurt has been around for at least 6,000 years. As long as there have been nomads who milked goats, sheep, cows, and camels, fermenting milk as yogurt, kefir, or cheese, preserved fresh milk without refrigeration. In fact, it’s only quite recently that fresh milk was preserved without fermentation.
In case you need convincing that fermented milk is healthy milk, there are several scientific studies that show that yogurt and the milk cultures that create it like, Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus, improve immune function, inhibit the formation of tumor cells, reduce inflammation, support heart health, lower insulin resistance, and stabilize weight. Yogurt is healthy, even if it’s made from cow’s milk.
A Canadian study concluded that eating yogurt was associated with lower insulin levels, lower triglyceride levels, and heart health. Further, eating yogurt encouraged a healthy weight, with full-fat yogurt satiating better than skim milk yogurt and therefore associated with a reduction in carbohydrates in the diet.
Another study of people eating a high-fat diet plus yogurt found that those who consumed yogurt didn’t have weight gains after fatty meals.
The Farmington study found that people who ate at least 3 servings of yogurt a week had less weight gain over a year without calorie restrictions than those who ate 1 serving of yogurt a week or less. Find out more about probiotics and weight loss here. (link)
But it wasn’t actually necessary to consume milk yogurt to reap the benefits of yogurt consumption. A Canadian study using a mouse model demonstrated that oral probiotic capsules of Lactobacillus acidophilus reduced inflammation and restored normal immune function, reducing the size and number of tumor cells, and stabilizing weight.
For those on a dairy-free diet or a paleo diet, coconut milk yogurt is a reasonable alternative that can be made easily at home for less money than store-bought yogurt. Coconut yogurt is naturally sweet with a pleasant but mild coconut flavor and a slightly sour taste.
You control the flavor by how long you allow your coconut milk to ferment. Coconut milk ferments faster than cow’s milk, so taste it through the process after the first 6 hours, and every 4 hours after that, so that you can stop the fermentation when it reaches the sourness that you prefer. The longer it ferments the higher the number of probiotics in every spoonful.
Make coconut yogurt in 2 steps.
- First, make coconut milk
- Second, make yogurt.
How to Make Coconut Milk Yogurt from Scratch with Just 3 Ingredients
- Prep Time: 20 min.
- Total Time: 20 minutes
- Yield: 4 cups 1x
- Method: Nut milk yogurt
Description
For those on a dairy-free diet, or a paleo diet, coconut milk yogurt is a reasonable alternative that can be made easily at home for less money than store bought yogurt. Coconut yogurt is naturally sweet with a pleasant but mild coconut flavor and a slightly sour taste. You control the flavor by how long you allow your coconut milk to ferment.
Ingredients
For coconut milk:
2 2/3 cups of coconut, shredded, unsweetened (8 ounces)
4 cups of water, boiled and cooled so that it is no longer steaming
For coconut milk yogurt:
4 cups of homemade coconut milk or canned coconut milk
¼ cup coconut yogurt, cow’s milk yogurt, or 4 probiotic capsules
2 teaspoons bovine gelatin (or 1 teaspoon agar agar)
Instructions
Make the coconut milk
Place 2 2/3 cups of coconut and 4 cups water in a blender with a lid or Vitamix. Blend on high for 3 minutes until the coconut is finely blended and resembles crumbs.
Use caution at this stage. Blenders such as the nutribullet and Magic bullet can explode from the heat of boiling water. (Speaking from experience.) An open blender where the pressure can be reduced is a better choice for this step.
Strain the coconut milk through a fine sieve. After straining, place the coconut in a nut milk bag, and squeeze to retain as much liquid as possible.
Retain the coconut milk. The coconut meat can be used for granola or dried for coconut flour.
Place the coconut milk in a one quart mason jar. Allow it to cool to about 90°F.
There is no need to heat the coconut milk for this recipe. Place the coconut milk in a mason jar. It should be no more than 90°F. Add ¼ cup of yogurt or 4 probiotic capsules to the coconut milk. Stir until the mixture is smooth.
Place the jar in a bowl of warm water and place in your oven, with the heat turned off. Turn on the oven light to maintain the temperature. Leave it 6 to 8 hours or overnight. The coconut milk will taste slightly soured and begin to separate.
Remove from the oven. Remove ¼ cup from the coconut yogurt mixture for a starter for your next batch.
In the remaining yogurt, stir in the gelatin. Allow the gelatin to soften for 5 minutes. Stir again until the mixture is smooth. Refrigerate for 2 hours. The yogurt will thicken like Greek style yogurt.
Notes
You can use a yogurt maker with this recipe or a crock pot as well.
How to Make Coconut Milk from Dried Coconut
You can easily open a can of coconut cream to make yogurt and skip this step, but coconut milk is easy to make if you have a blender or Vita-mix.
Yield: 1 quart
Ingredients:
For coconut milk:
2 2/3 cups of coconut, shredded, unsweetened (8 ounces)
4 cups of water, boiled and cooled so that it is no longer steaming
Directions:
Make the coconut milk
Place 2 2/3 cups of coconut and 4 cups water in a blender with a lid or Vitamix. Blend on high for 3 minutes until the coconut is finely blended and resembles crumbs.
Use caution at this stage. Blenders such as the Nutribullet and Magic bullet can explode from the heat of boiling water. (Speaking from experience.) An open blender where the pressure can be reduced is a better choice for this step.
Strain the coconut milk through a fine sieve. After straining, place the coconut in a nut milk bag, and squeeze to retain as much liquid as possible.
Retain the coconut milk. The coconut meat can be used for granola or dried for coconut flour.
Place the coconut milk in a one-quart mason jar. Allow it to cool to about 90°F.
How to make coconut milk yogurt
Homemade coconut milk works well for this recipe, as does canned coconut milk. Avoid using the coconut milk sold in cartons which have added stabilizers and additive. These inhibit the fermentation process.
Yield: 4 cups
Ingredients:
4 cups of homemade coconut milk or canned coconut milk
¼ cup coconut yogurt, cow’s milk yogurt, or 4 probiotic capsules
2 teaspoons bovine gelatin (or 1 teaspoon agar agar)
Directions:
There is no need to heat the coconut milk for this recipe. Place the coconut milk in a mason jar. Stir until it is dissolved. Add ¼ cup of yogurt or 4 probiotic capsules to the coconut milk. Stir until the mixture is smooth.
Place the jar in a bowl of warm water and place in your oven, with the heat turned off. Turn on the oven light to maintain the temperature. Leave it 6 to 8 hours or overnight. The coconut milk will taste slightly soured and begin to separate.
Remove from the oven. Remove ¼ cup from the coconut yogurt mixture for a starter for your next batch.
In the remaining yogurt, stir in the gelatin. Allow the gelatin to soften for 5 minutes. Stir again until the mixture is smooth. Refrigerate for 2 hours. The yogurt will thicken like Greek style yogurt.
10 ways to use coconut yogurt:
- Yogurt makes a meal in itself. Add fresh fruit, nuts, oatmeal or jam.
- Use yogurt as a base for a mayonnaise-style dressing using ¾ cups of yogurt and ¼ cup mayonnaise and season to taste. (1/4 cup fresh chives, ½ teaspoon garlic powder, and ½ teaspoon onion powder make ranch-style dressing.)
- Strain the coconut yogurt through a cheesecloth for a thicker, creamy yogurt cheese.
- Add yogurt to your smoothie.
- Freeze yogurt for a frozen dessert.
- Tzatziki dip
- Falafel dip
- Hummus dip
- Mango Lassi (Yogurt and mango smoothie)
- Frozen yogurt pearls
By using yogurt in your daily meal planning you can capitalize on yogurt’s many health benefits. Yogurt Every Day, Healthy and Delicious Recipes for Breakfast, Lunch, Dinner, and Dessert by Canadian nutritionist and dietician Hubert Cormier (Random House, 2017) is an outstanding book for fully incorporating yogurt into your daily menus. If that tub of yogurt has been sitting in the fridge waiting to be eaten, Yogurt Every Day will inspire you to not only empty it into a nutritious and probiotic-rich, creamy, tangy recipe but it will coach you through making your own yogurt from scratch.
The recipe I shared is my own recipe for making coconut yogurt using dried coconut, but the book has recipes for coconut yogurt using canned coconut and probiotic capsules, making yogurt in a slow cooker, making yogurt with a yogurt maker, and making yogurt in the oven.
You can use any milk you want to make yogurt, from cow’s milk, goat’s milk, or camel’s milk (the traditional way) or even coconut milk, soya milk, or nut milk. The more fat in your milk, the richer, creamier, and more satiating your yogurt will be. The full-fat satiety accounts for several of the weight management and cardiovascular benefits of yogurt in the scientific studies cited above.
Yogurt Every Day is written by a dietician and as you’d expect contains nutritional values for most of the recipes, including calorie count, total fats, saturated fats, cholesterol, sodium, carbs, fiber, and protein. The photography is fabulous and inspiring with yogurt showcased with plenty of fruits and vegetables and healthier versions of classic dishes like butter chicken, brownies, donuts, and duck breast poutine.
I really liked this book and found it inspiring on two counts. First it is by a Canadian author and blends many of the ethnic dishes that are common in Canadian culture from so many ethnic cuisines – butter chicken and avocado lassis from Indian cuisine, coquilles and poutine from French Canada, shepherd’s pie and scones from the English side, to name just a few of the cuisines that the author borrowed in his creations.
Secondly, the book isn’t just a cookbook. It’s a work of art. The dishes are expertly plated and styled for each picture. Nothing is boring or haphazard. Bloggers and food photographers will gain inspiration here.
Thirdly, the use of yogurt is creative and expansive. If you thought yogurt was just for soaking oatmeal or serving with fruit, you’ve got a wonderful adventure ahead of you. But begin here, with making your own coconut milk yogurt at home. Then get the book so you can see all the fabulous and healthy ways to incorporate it into your menu plan every day.
Disclaimer: I received a review copy of this book from Random House, the publisher so that I could write an honest review here.
Back to you:
What is your favorite way to make yogurt at home?
If you don’t add the gelatin or agar agar will it still set like soft yogurt? My grandchildren have severe food allergies and can’t have either.
Hi, I made this with full fat coconut milk a few years ago, adding the gelatin as directed, and it turned out like kefir!
Didn’t mind at all as it was delicious. The gelatin though, didn’t mix easily–strained it out– and I haven’t made it since.
Now, years later, I’d like to try again but with guar gum powder which I sometimes use in GF baking….I’m optimistic ! Question…..I want to add my homemade vanilla for flavour at the end ….have you or anyone done this? I imagine the worst it would do is make it more liquidy 😉
Thnx!
I tried using homemade vanilla but the I think the alcohol (vodka in my case) was not friendly to the probiotic bacteria. I have had better luck with vanilla powder or you could just put in some vanilla bean paste and mix very well. Just my thoughts and experience. I do also add a bit of honey for food for the bacteria.
Hi, we are so excited to try this recipe!
Does the agar agar need to be heated in liquid before adding it to the yogurt or can I just add the agar agar powder as is?
Thank you!
I followed this recipe exactly and my yogurt never set. It stayed separated. Any ideas on why this would happen?
Hi,
Which other thickener can be used instead of gelatin?
Hi
Thanks for this! I read elsewhere that non-dairy yogurts need a sugar ingredient to feed the bacteria since it lacks lactose. Is this true? I see there’s no sugar ingredient in this recipe. Just want to make sure I’m not missing anything. Thanks in advance!
I had success with coconut milk with no added sugar.
Thanks! Happy to hear bc I ddnt want to add sugar. Used homemade coconut milk and the taste is perfect! I’m satisfied for my 1st attempt. Mine was a little watery but overall a success!! Thanks again!!
Hi, quick question. Ingredient list calls for 2 2/3 cups of coconut but recipe says to use 2 cups. Which is it? Thanks, can’t wait to try!!!
Thanks for catching that. I corrected the directions. Use 2 2/3 cups of coconut.
Hello. I added the gelatin just before I put my yogurt in the oven to set…do you know how this might affect it?
It should be fine
Hi, how would you do this in an instant pot or crock pot?
About how many days will this yogurt stay fresh?
Can you use store-bought organic coconut milk to make the coconut milk yogurt? I can buy organic coconut milk (at Wal-Mart 64 ounces for $2.98). I don’t know where I can buy canned coconut milk or coconut shreds at this price. Thanks!
Yes, that will work.
I order a 22 lb Let’s Do Good shredded coconut on Amazon for $66. Lasts me about 3-5 months.
Greetings Chris,
I’m wondering if there is a way I can make coconut cream out of this home made coconut milk? I know I can do it with canned coconut milk. I know I can buy coconut cream without additives but I would really like to make it. Is there a way without using a fresh coconut. I’m in my 70’s and the thought of messing with a fresh coconut just doesn’t appeal to me. I’m am really excited about this coconut milk recipe and can’t wait to make the yogurt. Thanks for this recipe.
Peace and Blessings,
Theresa
Theresa, coconut cream is the heavy fat part of the coconut milk. Fat rises to the top. So if you make the coconut milk, put it in a wide mouth jar and place it in the fridge over night. The cream will rise to the top and solidify, allowing you to lift it off easily. The remainder will be virtually fat-free coconut milk.
Your recipe looks wonderful and I can’t wait to try it, especially because thank goodness I can make my own coconut milk, avoiding that canned or boxed stuff! One clarification needed, however: when using agar-agar, is the 1 t. Flakes or powder? Thanks!
Can I use any probiotic capsules?
Hello. I wanna try your recipe! I have 2 questions. How long the starter lasts for the next preparation? And how should I store it? Just in the fridge?
Thank you!
Store it in the fridge in a covered jar. It should last 7 to 10 days.
Do you add the gelatin at the beginning or after fermentation? I thought it said at the beginning but then says after. Can I use regular gelatin?that is what I have on hand. Thanks
After you ferment it. You don’t want to have the gelatin in your starter for the next batch.
Thank you for answering this question (which others have asked as well), but you might want to revise the recipe for clarity. It says to add the gelatin twice: once before fermenting and once again after. Confusing!
Nevertheless, I appreciate that your recipe uses homemade rather than packaged coconut milk. I’m looking forward to trying it.
hi love the recipe but it never explains when to add agar agar so now i dont know if i did it wrong hope not! help!
Hi Sarita,
Since it is given as an alternative to the gelatin, I would think you would add it after the yogurt reached the tanginess you want and have removed the 1/4 cup to use as a starter for your next batch.
Hi,
I have two questions / things I did differently and upon researching my result I came across this recipe at your website and was hoping you could answer a couple questions for me and help me out with my yogurt…
I made my coconut milk with less coconut originally. I used only 1 cup coconut shreds to roughly 3 cups of water. My milk is thin (I don’t mind it that way), and after adding the probiotic (I used coconut vinegar, do you think that’s ok?), I let it ferment in my oven with an airlock. I removed it when it was ready, but the coconut fat in the milk had separated from the water – which was now almost clear and with a slightly milky water look.
1: Do you think my yogurt is ok/safe, since I had a more water based batch of milk originally, and it seperated (even though I used an airlock)?
2: Do you think it’s safe that I used coconut vinegar as the probiotic (that’s what I had on hand and wanted to experiment 🙂 ?
I was hoping you could give me your opinion, in your experience, with the way my coconut milk has looked after fermenting.
I’m going to place it in the refrigerator, and add some gelatin before I do, just incase it’s still good and safe, and see how that looks.
Thanks so much!
If you used coconut vinegar and it had live vinegar microbes then you probably made coconut vinegar again. The bacteria that makes vinegar is not the same as the bacteria that makes yogurt. (Acetobacter family of microbes instead of lacto bacillus and other lacto-microbes) Is the pH low — around 3.5? If so your coconut is safe to use, but I wouldn’t use it as yogurt. You could use a probiotic capsule if you didn’t want to use cow’s milk yogurt to get your starter going. That will have the correct microbes in it.
I use a couple of large bath towels, put a heating pad between, jars of yogurt on top and then wrap the towels around the jars-keeping them nice and snuggled inside. Leave it on low for 12-24 hours and chill. Yum! I use canned coconut milk (after shaking to mix in all the fat) and put a bit of yogurt from the last batch I made to get the culture started.
Hello,
I would like to make this coconut milk yogurt but I need some tips, can I use vegan belle bella non dairy yogurt starter, secondly when to mix agar agar.
Thanks,
Raj.
I can’t wait to try this recipe. Finally received Natural Value coconut cream again….. now just need the cheese-cloth AND to replace burned out oven lights that both just happened to go out. Almost there! Thank you. All the other recipes made it sound hard to make coconut yogurt and using Natural Value coconut cream not recommended. I hope they are wrong and you are right.