This 3-ingredient homemade coconut yogurt is thick, creamy, super easy to make, and a delicious dairy-free yogurt alternative! It’s gluten-free, plant-based, low-carb, keto, whole30, vegan, contains gut-friendly probiotics, and has no added sugar!
It may have taken a few attempts, but now that I’ve perfected this thick, creamy, velvety homemade coconut yogurt, there’s no going back. You only need three ingredients and no special equipment (other than a thermometer) to prepare this diet-friendly vegan yogurt recipe!
This coconut milk yogurt is rich, with a tangy flavor and super creamy texture like “real” yogurt. But it’s got the added subtle coconut flavor which is divine. Plus, through my many initial failed attempts, I’ve learned plenty of first-hand top tips. I’ve compiled them together below, along with ingredient notes, and top FAQs.
Making coconut yogurt should be a breeze with all this information at your fingertips. And if you want more plant-based yogurt inspiration, you might also like these almond milk yogurt and soy yogurt recipes.
What’s in This Post
What is Coconut Yogurt
Dairy yogurt is made by fermenting dairy milk with a starter. Meanwhile, coconut milk yogurt recreates the process using dairy-free coconut milk and a vegan starter. Most recipes also contain a thickener (usually cornstarch) to achieve the thick, creamy consistency we want from any yogurt.
The result is a delicious coconut milk yogurt free from lactose, casein, and dairy. Plus, unlike commercial versions that may contain stabilizers, sugars, and fortified vitamins, this homemade coconut yogurt requires just three ingredients.
Coconut Yogurt Vs Dairy Yogurt
Along with the flavor difference, the nutritional values between cow’s milk yogurt and plain unsweetened coconut yogurt also differ. For example, coconut milk has minimal protein and calcium, fewer carbs, and higher fat content. These benefits of coconut yogurt make it great for a keto diet.
This vegan coconut yogurt is also a good source of several minerals. Plus, like dairy yogurt, this coconut milk yogurt recipe contains gut-friendly probiotics. These improve gut health, immunity, and overall health.
Recently, I’ve been trying to pay more focus on consuming more probiotic-rich foods. So along with yogurt, I’ve been enjoying more miso, tempeh, kimchi, and kombucha.
Dairy-Free Coconut Yogurt Ingredients
This vegan coconut yogurt recipe requires just three ingredients. So, what is in coconut yogurt?
- Coconut Milk: It’s best to use canned organic, full-fat coconut milk. Alternatively, you can use homemade coconut milk with 1 cup of coconut meat and 2 cups of filtered water.
If using canned coconut milk for this homemade yogurt, the brand matters. I recommend Whole Foods 365 or Aroy-D for great results.
- Cornstarch: To help thicken the dairy-free yogurt to the correct consistency. Tapioca starch should also work.
- A “starter”: In this case, you have two options:
- Probiotic capsules OR a non-dairy yogurt starter culture.
- Plain coconut yogurt (look out for one containing live/active cultures).
If you use probiotics, ensure they don’t contain any pre-biotics or other enzymes. Otherwise, the process won’t work.
When selecting yogurt, ensure it doesn’t contain unnecessary additives (i.e., “The Coconut Collab” plain yogurt). You could also use plain natural yogurt if you aren’t bothered about making a dairy free yogurt recipe.
You Also Need
- Non-reactive tools like wooden or silicone spoons (not metal),
- Sterilized jars,
- A saucepan,
- An instant-read thermometer.
How to Make Coconut Yogurt
Step 1: Heat the Coconut Milk
First, sterilize all the tools (refer to FAQs for the method).
Then, combine the cornstarch with 1-2 Tablespoons of coconut milk in a small bowl and whisk until lump-free. You can sieve it to remove the lumps if needed. You can add the starch directly to the pan, but it’ll be harder to get out the lumps.
If the coconut milk is separated, just whisk it well to bring it back together. Shaking it thoroughly before opening the can should help.
Transfer the cornstarch slurry and the remaining coconut milk to a saucepan. Heat over medium heat until the mixture reaches 180ºF/82ºC, stirring occasionally.
Leave the milk to cool down until it reaches 108-111ºF/42-44ºC. This is warm enough to encourage fermentation without killing the starter.
Step 2: Add the “Starter”
With Probiotics: Combine the yogurt powder starter or probiotic capsule contents with a tablespoon of the cooled coconut milk. Then mix it until lump-free.
Then, pour that into the remaining warm coconut milk and stir.
With Coconut Yogurt: Add the coconut yogurt directly to the warm milk and mix well.
Step 3: Allow the Coconut Yogurt to Incubate
Transfer the warm coconut milk mixture to your desired glass jar/s. Then leave them to incubate in a warm, draft-free area.
The conditions of your fermentation will affect how long this process takes. For example, ideal fermentation takes place at around 104ºF/40ºC for 10- 12 hours. However, simply leaving the jars in a warm area of the kitchen can take 24-48 hours. The longer it ferments, the tangier this DIY coconut yogurt will become.
I like to wrap mine in a large, warm blanket and keep it in my oven (switched off, but with the oven light on). If you do this overnight, you shouldn’t need to use the oven during this time. You may also use a yogurt maker. Likewise, an Instant Pot on the YOGURT function should work (for between 16- 24 hours).
Once the incubation period is over, transfer the jar/s to the fridge to set for a further 6 hours minimum. During this time it will thicken further and become a really creamy plant based yogurt.
If there is some separation, that’s okay. The thick yogurt should rise to the top while chilling, so you can just scoop it off and enjoy!
How to Eat Coconut Yogurt
You can enjoy this coconut milk yogurt like you would dairy yogurt, including:
- Enjoy with fresh berries (or a fruit compote/ jam) and granola or muesli. Use it as a base for a yogurt parfait.
- Mix into smoothies and smoothie bowls.
- Mix into overnight oats and oatmeal.
- Mix into chia seed pudding.
- Dollop over pancakes, waffles, or French toast with fresh fruit.
- Use in healthy popsicles.
How Long Can You Keep Coconut Yogurt in Your Fridge
Homemade coconut yogurt will last between 1-2 weeks in the fridge. I recommend storing it in several smaller jars rather than one larger one. This way, the unopened jars will remain unspoiled for longer.
You may also be able to freeze the coconut milk yogurt for up to a month, though I haven’t tried this.
If you plan to make more, set aside 2-3 tablespoons of the yogurt to use as the starter for your next batch. You can repeat this over 2-3 batches until the starter weakens.
FAQs
Yes. Even if you use coconut yogurt as your starter, that yogurt will contain probiotics.
First, preheat the oven to 325ºF/160ºC.
Wash everything in hot soapy water, rinsing it well. Then place the jars (but no rubber or non-heatproof elements) onto a clean oven tray. Heat them for 10-15 minutes until completely dry.
Alternatively, you can sterilize the tools by boiling them for 10 minutes.
I’ve had the most consistent results when using a powder yogurt starter. Using pre-made coconut yogurt is my second favorite option. Probiotic capsules have the least consistent results, especially as it can take some experimentation.
Technically yes, though you’re leaving yourself open to more of a chance of failure.
When heating the milk, bring it to the point that tiny bubbles are only just forming on the surface. To test if it’s cooled enough, carefully stick a clean finger in the milk. The aim is to keep it there for 7 seconds before it hurts.
If there is significant separation, awful smells, odd taste, pink spots on the vegan coconut yogurt. In any of these cases, it should be discarded.
When re-trying, I suggest using a different brand of coconut milk. Also, carefully manage the temperature of the coconut milk mixture.
When making coconut yogurt with probiotics, I recommend choosing capsules that provide a minimum of 30 billion CFUs. I usually use two pills that contain around 15B each.
Also, ensure the probiotics don’t contain any pre-biotics or enzymes. These can interfere with the fermentation process.
When looking at probiotics, look for specific strains, including Lactobacillus acidophilus, Bifidobacterium bifidum, Bifidobacterium lactis, and Streptococcus thermophilus.
Top Tips For Making Coconut Yogurt
- Results will vary: Depending on the culture/ starter used, fermentation process and duration, the brand of coconut milk used, etc.
- The brand of coconut milk matters: The brand you use to make this coconut milk yogurt will affect the results. If it doesn’t work at first, try another brand. Of course, you can also make your own coconut milk.
- For flavored yogurt: Only add flavorings (vanilla, maple syrup, fruit purees) to the yogurt when it’s ready to eat. Also, consume any flavored coconut milk yogurt within 3-4 days.
- Sterilize everything: (Method in FAQs) To avoid bacteria competing with the yogurt cultures and causing the fermentation to fail.
- Avoid reactive tools: i.e., metal spoons, as these can deactivate the yogurt starter/probiotics. Instead, use wooden, ceramic, or plastic/silicone.
More Fun DIYs
- How to Make Coconut Butter
- Homemade Fruit Roll Ups
- How to Make Dukkah (Egyptian Spice Blend)
- Homemade Dried Strawberries
- How to Make Seitan Chicken
If you try this homemade easy coconut yogurt recipe (coconut milk yogurt), I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Dairy-Free Easy Coconut Yogurt
Ingredients
- 2 cups full fat coconut milk organic high-quality coconut milk is best like Whole Foods 365 or Aroy-D
- 1 tablespoon corn starch or 2 tablespoon tapioca starch/arrow root
- 1 teaspoon powder yogurt starter OR 2 tablespoon store-bought unsweetened coconut yogurt
Suggested Equipment
- 3 Glass jars small – 6 fl oz/180 ml each, or 1 larger (18 fl oz/500 ml)
Instructions
- Sterilize all the tools (refer to the FAQs on the blog post for the method).
- Combine the cornstarch with 1-2 tablespoon coconut milk in a small bowl and whisk until lump-free. Use a sieve if needed to remove the lumps.If the coconut milk is separated, just whisk it well to bring it back together. Shaking it thoroughly before opening the can should help.
- Transfer the cornstarch slurry and the remaining coconut milk to a saucepan and heat over medium heat until the mixture reaches 180ºF/82ºC, stirring occasionally. It's should take 5-10 minutes.
- Leave the milk to cool down until it reaches 108-111ºF/42-44ºC. This is warm enough to encourage fermentation without killing the starter.
- Once cool, combine the yogurt powder starter/probiotic capsule contents with a tablespoon of milk and stir until lump-free. Then, pour that into the remaining warm coconut milk and stir. -OR-If you are using store-bought coconut yogurt, just add it directly to the heated coconut milk and stir well.
- Transfer the warm coconut milk mixture to your desired glass jar/s and then leave them to incubate in a warm, draft-free area. The conditions of your fermentation will affect how long this process takes. For example, ideal fermentation takes place at around 104ºF/40ºC for 10-12 hours. However, simply leaving the jars in a warm area of the kitchen can take 24-48 hours. The longer it ferments, the tangier the DIY coconut yogurt will become.I like to wrap mine in a large, warm blanket and keep it in my oven (switched off, but with the oven light on). If you do this overnight, you shouldn't need to use the oven during this time. You may also use a yogurt maker. Likewise, an Instant Pot on the YOGURT function should work (for between 16-24 hrs.).
- Once the incubation period is over, transfer it to the fridge to set for a further 6 hours minimum to become a thick, creamy plant-based yogurt.If there is some separation, that's okay. The thick yogurt should rise to the top while chilling, so you can just scoop it off and enjoy!
Storage Instructions
- Homemade coconut yogurt will last between 7-10 days in the fridge. I recommend storing it in several smaller jars rather than one larger one, as the shelf life on the sealed containers will last longer. You may also be able to freeze the coconut milk yogurt for up to a month, though I haven't tried it. If you plan to make another batch of this coconut yogurt recipe, you can optionally set aside 2-3 tablespoons of the yogurt to use as the starter for your next batch. You can repeat this over 2-3 batches until the starter weakens.
Video
Notes
- If you use probiotics, ensure they don’t contain any pre-biotics or other enzymes. Otherwise, the process won’t work. When selecting yogurt, ensure it doesn’t contain unnecessary additives. You could also use plain natural yogurt if you aren’t bothered about making a dairy-free yogurt recipe.
- Results will vary: Depending on the culture/starter used, fermentation process and duration, the brand of coconut milk used, etc.
- The brand of coconut milk matters: The brand you use to make this coconut milk yogurt will affect the results. If it doesn’t work at first, try another brand. Of course, you can also make your own coconut milk.
- For flavored yogurt: Only add any flavorings (like vanilla, maple syrup, or fruit purees) to the yogurt when it’s ready to eat, and consume the flavored coconut milk yogurt within 3-4 days.
- Sterilize everything: (Method in the FAQs) To avoid bacteria competing with the yogurt cultures and causing the fermentation to fail.
- Avoid reactive tools: i.e., metal spoons, as these can deactivate the yogurt starter/probiotics. Instead, use wooden, ceramic, or plastic/silicone.
Anna Do
Hi,
I can’t wait to try out your recipe. It seems so straightforward, yet fun!
I’m not sure if you’ve experimented with this yet, but can you freeze this yogurt to extend the shelf-life? I know this may change the texture when thawed, but I’m okay with that since I’ll be using it for other recipes.
Thank you for your help!
Support @ Alphafoodie
Hi Anna,
I would not recommend freezing it, but if you do – let me know what you think 🙂
Isabel Gregório
Hello.
I only have regular yogurt Starter, not non-dairy yogurt starter .
Do you think there is a problem ? Or it works?
Thank you!
Support @ Alphafoodie
Hi Isabel,
If you don’t mind using the non-dairy starter, there is no problem at all! I will work. I hope you give it a try.
Elle
Could you use canned coconut cream?
Support @ Alphafoodie
Hi Elle,
Yes, you can use canned coconut cream – it will make very creamy yogurt. I have added more information on the post.
Arlina
Can you use coconut milk in the 1/2 gallon like Silk or others? Or does it half to be full fat from a can? I tried make it from the 1/2 gallon 4 times with probiotics, yogurt starter powder, and using a base made with yogurt already made, in a yogurt maker. No luck. Please help.
Samira @ Alphafoodie
Hi Arlina, it’s best if you use a high in fat brand, canned ones work perfectly if you don’t want to make your own from scratch. Please read the instructions I have, I use the powder vegan starter and it always works. I add also corn starch or flour sometimes, read the notes about the almond yogurt, I have more notes there. Please remember to put the starter when the mixture is about 45/50 degrees or so and make sure when you ferment it, it’s a nice warm place. Some people use the oven (switch off but with light is on). Hope these help! I will be making it on my instagram stories next week showing behind the scenes step by step again in case you can watch that!
Sabine
Hi,
I just made this, it’s really good. Thank you for sharing this recipe.
Do you have the caloric data for this recipe?
Thanks,
Sabine
Support @ Alphafoodie
Hi Sabine,
The nutritional information has been added but please keep in mind that these are only estimates provided via an online database.
Ailin
Is the yogurt supposed to be thick after incubating for the 10-12 hours or does it thicken in the fridge for the 6 hours?
Support @ Alphafoodie
Hi Ailin,
Thank you for your comment.
The yogurt should already be thick after the incubating period. Placing it in the fridge after that allows it to thicken even further. I hope this helps.
Paige
Hi! I’ve found that the brand of coconut milk is critical in making coconut milk ice cream. It is so disappointing to go through the whole process and have it fail. Is that the case with yogurt too? Can you share some preferred/tested brands? Thank you!
Support @ Alphafoodie
Hi Paige,
I always make coconut milk at home and then use it to make yogurt – the recipe is here on the blog –> https://www.alphafoodie.com/diy-homemade-coconut-milk/
If you use store-bought coconut milk to make the yogurt, I recommend looking for a brand that has very few ingredients. The thickeners and preservatives that are added could affect the yogurt making process. I hope this helps.
Wong Lee Ching
what ratio of water to add to fresh coconut from wet market ? tq.
Support @ Alphafoodie
Hi,
I’d recommend using 1 fresh coconut (just the flesh, not the coconut water) and 2 cups of filtered/drinking water. I hope this helps.
Chioma
What quantity of cornstarch should be added
Support @ Alphafoodie
Hi,
You need 1 tablespoon of cornstarch and you heat it up together with the milk.
Cassie Webber
As someone who is dairy free, I really appreciate this post! I usually buy Kite Hill yogurt from Whole Foods, but that can really add up since it’s so expensive! I am so excited to try this, especially since it seems so easy and with only 3 ingredients! Thank you so much for sharing!
Support @ Alphafoodie
Thanks so much for sharing, Cassie. I hope you give this recipe a try. Let me know how it goes.
Sophie Smart
How can you estimate the temperature of 42 degrees if you don’t have a thermometer?
AlphaFoodie
Hi Sophie, you would stick a clean finger in there and it should barely withstand the heat while you count until ten :). I showed a video on this in my natural yogurt post. Watch that video at the beginning of the post (since there are two videos there – one showing with the finger at the very top and one showing with thermometer).
Effie
Hi. I make homemade Greek yogurt. I strain it to get the thick Greek yogurt consistency I so love. Have you ever skipped the corn starch and strained it for several hours? If so, what were your results. What are your thoughts on straining it like we do in Greece? Thanks!
Support @ Alphafoodie
Hi Effie,
You shouldn’t skip the cornstarch as it’s needed to thicken the milk into yogurt. To achieve the Greek-style thick yogurt, you can strain the homemade coconut yogurt after incubation. Check the post – I’ve added more information for this.
Haya
Hi, great recipe!
What are the quantities you’re using?
Thanks 🙂
AlphaFoodie
Hi, all quantities are listed in the recipe card at the bottom of the post 🙂
Mirella
Hi, can i use fresh coconut milk from wet market? Thanks.
Support @ Alphafoodie
Hi Mirella,
Yes, you can first make coconut milk with a fresh mature coconut (use just the flesh, not the coconut water) and 2 cups of filtered/drinking water. Then you can proceed with the steps for making the coconut yogurt.
Hope you give this recipe a try.
Selina
Do you use fresh coconut milk or canned coconut milk? I am aware that you make your own but I don’t and all the fresh coconut milk in the UK is mixed with other milks (almond or rice) for some reason or sweetened which I do not want. Thank you
AlphaFoodie
I used fresh coconut milk for this recipe. However, you can try with a canned variety and it should work – let me know how it goes!
Camilla
Hi!
Is it safe to leave the yogurt incubating for up to 24 hours? I forgot to move it from the incubator (I’m using the yogurt setting on my crock pot) to my fridge.
Thanks
Support @ Alphafoodie
Hi Camilla,
Leaving it to incubate for up to 24 hours should be OK. A longer incubation period would result in tangier, more tart yogurt. It’s best to make sure there are no signs of mold before you place it in the fridge. I hope this helps.
Elsa Maïka Morency
hellOOoO !! i’m wondering if i can use the coconut milk i did (with fresh coconut) to do this yogurt. have you tried it ? or i need some coconut milk very thick from the store ??
thank you soOooo much !
you made my life magic !
AlphaFoodie
I’ve used homemade and canned coconut milk and they’ve both worked well – so it should be fine 🙂
Christine Gressick
1. Are you talking “NO GUAR” coconut milk in a can to make this, or can I use
Like Silk brand coconut milk, from a plastic half gallon container? Does it work with Almond milk from the refrigerator case?
2. Can I use a a yogurt making machine?
3. When you say I can use 2 TBS of “plain yogurt” are you talking plain dairy yogurt? Because that is the only kind of “plain” yogurt we have around here. I have searched. Both Silk and SO dairy free, “plain”, contain sugar. I can’t have sugar. Then Silk came out with a plain “unsweet” but it has vanilla in it. That is how I ended up on your site.
4. I hope the Tapioca flour works as a thickener, because I can’t have “corn” either.
Support @ Alphafoodie
Hi Christine,
1. It’s ok if it contains guar gum, and using coconut milk from a can is OK. Please make sure that the coconut milk is high in fat and as clean as possible with pure and the least amount of ingredients. You will see that Silk has a lot of additives.
To make almond yogurt – you can follow this recipe https://www.alphafoodie.com/homemade-dairy-free-almond-yogurt/ – it had you make a more concentrated almond milk. For regular almond milk, here’s the recipe: https://www.alphafoodie.com/zero-waste-homemade-almond-milk/
2. Yes you can.
3. Yes you can use plain dairy yogurt as a starter (if you are OK with that). Otherwise, you’d need a powdered yogurt starter.
4. Tapioca starch will work just fine, make sure to use double the amount.
Let me know how it goes. 🙂
Elsa Maïka
HelOoooO !! Do you use the coconut milk you do yourself to do this yogurt. I have 4 coconut i want to do some milk to do this recipe have you done it like this before ?
thank you sOOooO much !
Support @ Alphafoodie
Hi Elsa,
Yes, you can make the coconut milk yourself and then use that to make the coconut yogurt. I hope this helps.
C
Can you make yogurt using almond milk?
AlphaFoodie
You can indeed! Im still working on the DIY at the moment, but it’s coming soon!
HELEN
I’m noticing other recipes remove the thick coconut creamy oil from canned coconut milk and save the coconut water for a soup or throw it away. It sounds like cornstarch allows me too use the entire can, liquid and cream. Or do I pour out liquid and use hardened cream/oils?
Support @ Alphafoodie
Hi Helen,
You can use the whole can (liquid and cream) as long as it’s full-fat coconut milk. If you want really really thick and creamy yogurt, you can use just the cream from the can – I’ve added more tips about this on the blog.
Amy
Can’t wait to try this? Where do you buy your cute heart jars. I love them!
AlphaFoodie
Hi Amy, sorry for the late reply. I got mine from the white company but you can find very similar ones from places like tkmax a lot cheaper.
Lucy
Hi! I loved your recipe. Made 3 batches already 🙂 can I ask if I can use a flavored coconut yogurt? In this case a vanilla bean flavored coconut yogurt.
Support @ Alphafoodie
Hi Lucy,
It’s best to use unflavored yogurt. Flavored ones have additives that could affect the yogurt making process. When your homemade yogurt is ready, you can then flavor it yourself with some vanilla. I hope this helps.