Home Made Coconut Yogurt

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I love coconut yogurt!  It's wonderful with berries as a little dessert, mixed into smoothies, drizzled over sweet potato with some nut butter and cinnamon, or used as a replacement wherever regular yogurt is used.

I make my coconut yogurt based on what I have on hand, and below I have provided how to make it with canned coconut milk and with fresh young coconut milk.  Both turn out fantastic but if you are looking to replace the yogurt in a savory way, to make riata or dairy-free tzatziki for example, I would go with the canned coconut milk version.  If you are using it for a sweeter preparation, say in a parfait or to have simply with some berries, then try the fresh coconut version which tends to be naturally a bit sweeter.

  • A word on canned coconut milk.  You want to ensure the milk you use is nice and creamy with a good amount of fat.  Don't use a light version and don't use any that are grainy or oily. Your coconut milk just won't work.

Step 1 of the fresh coconut version

covering the coconut milk & probiotic mixture with a thin cloth

Once fermentation is done!  Those air gaps are a good sign (this tends to happen more with the fresh coconut method)

Yield/Servings: About 2 Cups Author: Riyana Rupani Print
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Coconut Yogurt

Creamy, delicious, dairy-free, and so easy to make!



    canned coconut milk version
    fresh young coconut version
    • the "meat" of 2 fresh young coconuts
    • up to 1 cup of coconut water, depending on how creamy you like your yogurt.
    • 4 probiotic capsules or 1 tsp probiotic powder*
    • 1 tsp vanilla extract (optional)
    • a pinch of good quality salt
    • glass jar
    • wooden or plastic spoon
    • cheesecloth or very thin cloth
    • rubberband


      Canned coconut milk version
      1. Make sure the coconut milk you choose is creamy and smooth. Many can be a bit grainy or oily. Currently, I am using this one. If you can't get a good quality organic milk, please ensure the can is BPA free.
      2. Shake your coconut milk well. Then open and pour into a clean, sterilized, dry glass jar (Sterilize by rinsing the jar with boiling water and letting dry completely and cool back down to room temperature before adding ingredients).
      3. Empty your probiotic capsules into the yogurt and use a wooden or plastic spoon to stir, Never use metal when making anything fermented as it reacts negatively with the probiotics. Stir until creamy and smooth, pushing the probiotic up against the side with your spoon to evenly disperse.
      4. Cover the mixture with a cheesecloth or a very thin, clean dish towel - (something that lets air in but keeps bugs out). Secure with a rubber band.
      5. Let the yogurt activate for anywhere between 8-24 hours in a warm place. Fermenting works well in warmer climates so here in Singapore just leaving it on your countertop for 8-10 hours works well. If you are in a colder place, leaving it in your oven (not turned on) works well. The longer it rests, the tangier the yogurt will become.
      6. Once the yogurt has reached the right amount of tanginess and thickness for your liking, mix it well (with a wooden spoon), cover securely with a lid, and refrigerate until cold. Refrigerating will thicken the yogurt even more. If you find some liquid at the bottom of your yogurt you can either just stir it in (if it's not too much) before putting it in the fridge, or for super thick yogurt, you can transfer the creamy layer to another jar and discard the liquid.
      7. At this point, you can flavor the yogurt if you like as well. Add some stewed and cooled berries, or honey are nice options.
      8. Store covered in the refrigerator for several days (mine kept for 10 days).
      Fresh young coconut milk version
      1. Add your coconut flesh to a high-speed blender with about 1/2 cup of your fresh coconut water, vanilla, and salt, and give it a blend.
      2. Check the consistency and thickness and add more coconut water as needed and blend until you reach your desired consistency.
      3. Open and empty your probiotic capsules into the yogurt mixture, and blend on low till well incorporated.
      4. Transfer the mixture to a glass jar.
      5. Follow step 4 onwards from above.


      ~ Ensure your probiotics do not contain prebiotics.

      ~ The probiotics I use have 5 billion live bacteria. If you are using a probiotic with more than 5 billion live bacteria, you may need to use less capsules.

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