This delicious, super simple homemade coconut yogurt recipe is made with just 3 ingredients and yields a perfectly thick and tangy dairy-free yogurt!
500 attempts later and WE HAVE HOMEMADE DAIRY-FREE COCONUT YOGURT EVERYONE! No, really, it’s been quite the journey to get this recipe perfect! Maybe not 500 attempts but certainly A LOT – so here’s hoping you all love this recipe as much as I do now!
I know I’ve probably made that sound a lot scarier than it really is but, luckily, once you’ve found the correct method, it really is a breeze to make your own gut-healthy, rich, creamy dairy-free coconut yogurt and with only 3 ingredients!
A few tips for making Coconut Yogurt:
- Sterilize everything! – You don’t want the yogurt cultures competing with any bacteria in your pots and jars.
- If using probiotics, choose ones that provide up to 30 billion CFU’s. When I use probiotics, I use 2 pills that have around 15B each.
- The probiotics shouldn’t contain any other pre-biotics or enzymes or else the process won’t work!
- You can also use specialised non-dairy yogurt starter powder instead of the probiotic.
- Lastly, you can actually use a 2 tBsp of store-bought unflavoured yogurt as a yogurt starter too.
- DON’T use any metal spoons to mix any of these mixtures, while making the yogurt as it will deactivate the yogurt starter/probiotics.
- There can be some issues when the yogurt develops: If there is separating, awful smells or any pink spots appearing these are signs that it hasn’t gone right. When re-trying I’d suggest using a different brand of coconut cream.
Now, as I said previously, it’s taken a few attempts to get this ‘just right’ – but with all the different methods I’ve tried, I’m now determined to try and get another one to work so keep your eyes peeled for more (fingers crossed!).
I’ve found that using a store-bought plain yogurt as a yogurt starter works well. However, the issue there is that – especially with dairy-free yogurts, there may be unnecessary additives in the store-bought versions. Make sure to choose a brand that has fewer, clearly marked ingredients. Or if possible, use a dairy-free yogurt starter.
You’re probably wondering, Why bother making homemade coconut yogurt?
Honestly, once you figure out the perfect way to making coconut yogurt it is just one of the most delicious additions to your diet.
Not only that but it’s such a super simple process with just 3 ingredients, and unlike store-bought yogurts, you’ll know exactly what’s in the yogurt so there are no additional ‘nasties’ like many store-bought options have.
Plus – the taste is divine! So creamy and rich and coconut-y. It really is the perfect dairy-free yogurt alternative!
And, if you’re looking for a creative way to use your new yogurt, how about any of my overnight oats recipes or perhaps these delicious Granola cups.
How to make this Dairy-free Coconut Yogurt recipe:
For this coconut yogurt, you only need three ingredients; coconut milk, corn starch and a yogurt starter. You’ll also need a food thermometer.
I’ve tried this recipe multiple times with various probiotics and methods. Although it can, and has, worked for many people, I’ve found that the best and most consistent results come from using a powder ‘yogurt starter’ or a store-bought yogurt instead of the probiotics.
-OR-
Use 2 tBsp store-bought yogurt.
Heat up the coconut milk and cornstarch together over medium heat, till the mixture reaches 82ºC, stirring occasionally. If you’re wondering why the cornstarch – I’ve found this is 100% needed to give you the delicious thick texture you want. I did lots of research and noticed that almost all store-bought versions have their own thickeners in. I’m guessing this is because plant-based yogurts are thinner, in general, and so need a thickening boost. Just make sure to stir well so there are no lumps from the cornstarch. 
Leave the milk to cool down till between 42-44ºC. Then add in the 1tbsp yogurt starter/ coconut milk combination into the heated coconut milk and mix well.
If using powder yogurt started, first mix it with 1 tBsp cool coconut milk, then add it to the warm milk.
-OR-
If using store-bought yogurt, just add it to the warm milk and stir well. 
As soon as you’ve mixed well, pour the mixture into a glass container or jar(s).
This coconut yogurt mixture now needs to be placed in a warm environment (wrapped with a warm blanket) or ‘incubated’ at around 40ºC for around 10-12 hours minimum. You can even leave it for up to 16 hours for a tangier, more tart yogurt. After that, place them in the fridge for at least 6 hours for a creamier and thicker consistency. In terms of how to incubate the mix, if you don’t have a specific yogurt incubator (which I know many of you won’t), then simply pour the mixture into a covered pot, wrap it in warm blankets and keep in a warm area of your house.
You can there store your coconut yogurt in a sterilised glass jar in the fridge. This usually lasts between 5-10 days.
Super Tip* Did you know that you can then use a spoonful of this yogurt as a yogurt starter for your next batch of coconut yogurt? However, I would suggest only doing this 1-2 time maximum. This is because the cultures grow weaker over time and stop working.
Other DIY recipes you might be interested in:
If you’re looking for more Coconut inspiration then how about this homemade Coconut butter, Virgin Coconut Oil, Coconut Milk . Or even this joint post for coconut bowls, chips and shreds.
As always, I love to see your recreations so let me know how it went, in the comments below. Alternatively, tag me in your recreations @AlphaFoodie.
The Recipe:
Dairy-Free Coconut Yogurt
This delicious, super simple homemade coconut yogurt recipe is made with just 3 ingredients and yields a perfectly thick and tangy dairy-free yogurt!
Ingredients
- 2 cups full fat coconut milk
- 1 tBsp corn starch
- 1 tsp powder yogurt starter -OR- 2 tBsp store-bought unsweetened coconut yogurt
Instructions
- To begin making the coconut yogurt, start by setting aside 1tbsp of coconut milk to mix the yogurt starter into.
- Meanwhile, heat up the coconut milk and cornstarch together over medium heat, till the mixture reaches 82ºC, stirring occasionally.
- Leave the milk to cool down till between 42-44ºC and then add in the 1 tsp yogurt starter and coconut milk combination into the heated coconut milk and mix well.
-OR- If you are using a store-bought coconut yogurt, just add it to the heated coconut milk and stir well. - This coconut yogurt mixture now needs to be 'incubated'** at around 44ºC for around 10-12 hours minimum. You can even leave it for up to 16 hours for a thicker, more tart yogurt.
- You can then store your coconut yogurt in a sterilised glass jar in the fridge. This usually lasts between 5-7 days.
Notes
* Corn starch is used to make the yogurt thicker, as non-dairy yogurt, in general, has a thinner consistency than dairy yogurt. Instead of corn starch, you can also use tapioca powder or arrowroot powder, which are all natural thickeners.
** In terms of how to incubate the mix, if you don't have a specific yogurt incubator (which I know many of you won't), then simply pour the mixture into a covered pot, wrap it in warm blankets and keep in a warm area of your house.
Super Tip* Did you know that you can then use a spoonful of this yogurt as a yogurt starter for your next batch of coconut yogurt! However, I would suggest only doing this 1-2 time maximum, as the cultures will grow weaker over time and will stop working.
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