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Thick, creamy, and tangy with just three ingredients — this coconut yogurt is a total keeper. No dairy, no fuss, and no fancy equipment (just a thermometer).
It took a few trial runs (and a couple of flops), but I finally landed on a version that’s smooth, spoonable, and perfectly balanced between subtle coconut flavor and that classic yogurt tang.
In this post, I’m sharing everything I’ve learned along the way — including what works, what to avoid, and the little tweaks that make a big difference. And if you’re after more dairy-free yogurt inspiration, check out my almond milk yogurt or soy yogurt recipes too.
Watch how to make it
Why you’ll love this recipe
- Only 3 ingredients. Full-fat coconut milk, probiotics, and a natural thickener — no artificial stuff or sweeteners.
- No special tools. No yogurt maker needed! A clean jar, a wooden spoon, and a warm spot in your kitchen are all you need.
- Thick and creamy — like the real deal. Spoonable texture and perfect tang, without any dairy.
- Naturally vegan, gluten-free, and gut-friendly. Packed with probiotics and free from common allergens.
- Easy to customize. Stir in vanilla, maple syrup, or fruit purée when serving — or keep it plain and tangy.
Ingredients
- Full-fat canned coconut milk: Look for unsweetened versions with minimal ingredients. Brands with guar gum (like Whole Foods 365 or Savoy) often yield a creamier result. For an additive-free option, try Aroy-D or make your own at home.
- Optional homemade coconut milk: Blend 1 cup of coconut meat with 2 cups of filtered water, then strain out the solids. Here’s how to make coconut milk in detail.
- Cornstarch: Helps thicken the yogurt for that creamy, scoopable texture.
- Tapioca starch (optional swap): Also works — just double the amount if using this instead of cornstarch.
- A starter: Choose either one:
- Probiotic capsules or powder: Choose one with live active cultures and no added prebiotics or enzymes.
- Plain coconut yogurt: Make sure it contains live cultures and no unnecessary additives. (Regular dairy yogurt works too if you’re not fully dairy-free.)
You’ll also need:
- A non-reactive spoon: Wood or silicone is best — avoid metal.
- Sterilized glass jars: For incubating and storing your yogurt.
- A saucepan: For gently heating the coconut milk.
- An instant-read thermometer: To monitor fermentation temperature.
👉 See the recipe card below for full ingredient details and measurements.
How to make coconut yogurt
Step 1: Sterilize Your Tools
Preheat your oven to 325ºF (160ºC). Wash your jars and tools in hot soapy water, rinse well, then place the jars (no rubber or plastic parts) on a clean baking tray. Heat in the oven for 10–15 minutes until fully dry.
Alternatively, boil everything (except lids with rubber) in a large pot of water for 10 minutes. Let cool before using.
Step 2: Prepare & Heat the Coconut Milk
Shake your can of coconut milk well to combine any separation, then open and whisk if needed. In a small bowl, whisk 1–2 tablespoons of the coconut milk with the cornstarch until smooth. (Tip: You can strain this to remove lumps.)
Pour the rest of the coconut milk into a saucepan, stir in the cornstarch slurry, and heat over medium until it reaches 180ºF (82ºC), stirring occasionally with a wooden or silicone spoon. Don’t let it boil — just heat until hot and slightly thickened.
Step 3: Cool & Add Your Starter
Take the pot off the heat and let the mixture cool to 108–111ºF (42–44ºC). This is warm enough to incubate, but not too hot for your cultures.
Add your starter:
- If using probiotic capsules or powder: Stir them into 1–2 tablespoons of cooled coconut milk first, then mix that into the pot.
- If using coconut yogurt as your starter: Just whisk it in gently until fully combined.
Step 4: Transfer & Incubate
Pour the coconut mixture into sterilized jars — one big jar or a few small ones is fine. Loosely cover with a lid or cloth.
Choose your incubation method:
- Warm kitchen corner (24–48 hours): Wrap the jar in a towel and let it sit undisturbed.
- Oven method (10–12 hours): Place the jar in the oven (turned OFF) with just the light on.
- Instant Pot (16–24 hours): Use the YOGURT setting.
- Yogurt maker (10–12 hours): Follow the machine’s instructions for around 104ºF (40ºC).
The longer it ferments, the tangier it gets.
Step 5: Chill to Set
Once the yogurt has finished fermenting, transfer it to the fridge for at least 6 hours. It will thicken as it chills and become even creamier. You might see some separation — that’s normal. Just stir it gently before serving.
Once the coconut yogurt has chilled and set, it’s ready to use. Add it to yogurt parfait with granola, swirl it into overnight oats, or dollop it over pancakes, waffles, or French toast with fresh fruit.
Save 2–3 tablespoons from your batch if you want to use it as a starter for the next round (you can usually do this 2–3 times before the cultures weaken).
Coconut yogurt tips
- Don’t stress if your first batch isn’t perfect. The texture and tang can vary depending on your coconut milk, starter, and fermentation time. Just tweak one thing next time — it’s all part of the learning process.
- The coconut milk really matters. Some brands work better than others. Choose full-fat coconut milk with as few additives as possible. (Or try making your own!)
- Add flavors later. Stir in vanilla, maple syrup, or fruit purées after the yogurt has set. Once flavored, aim to eat it within 3–4 days.
- Sterilize everything. Clean tools and jars help keep bad bacteria out and good cultures happy.
- Avoid metal tools. Use wood, silicone, or ceramic spoons — they’re gentler on the probiotics and won’t interfere with fermentation.
FAQs
You can — but it’s a bit of a gamble. When heating the milk, look for tiny bubbles forming around the edges (don’t let it boil). To check if it’s cool enough to add your starter, dip in a clean finger — you should be able to hold it there for 7–10 seconds without discomfort. Too hot? Just wait a little longer.
It usually keeps for 1–2 weeks in the fridge. For best freshness, store it in a few smaller jars instead of one big one — unopened portions will last longer that way.
If it smells off, tastes strange, or you see pink spots or discoloration, it’s safest to toss it. Some separation is normal, but if it looks or smells “wrong,” trust your gut. When trying again, try a different coconut milk brand and double-check your fermentation temps — that can make all the difference.
I’ve had the most consistent results using a powdered yogurt starter. Plain coconut yogurt (with live cultures and no additives) also works well as a backup. Probiotic capsules can do the job too, but they’re a bit more unpredictable — it might take some trial and error to find one that works for you.
Choose a probiotic with at least 30 billion CFUs total — I usually use two capsules with 15B each. Make sure it contains live active cultures and no added prebiotics or enzymes, which can interfere with fermentation. Look for strains like Lactobacillus acidophilus, Bifidobacterium bifidum, or other yogurt-friendly blends.
More Yogurt Recipes
Looking for more homemade yogurt ideas? Try these next:
Tried this coconut yogurt recipe? Let me know how it went in the comments below — and don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card! I’d love to see your yogurt creations too, so tag me on Instagram @Alphafoodie!
Homemade Coconut Yogurt (Dairy-Free)
Equipment
- 3 Small jars 6 fl oz/180 ml each, or 1 larger (18 fl oz/500 ml)
- Silicone spatula or wooden spoon avoid metal
Ingredients
- 1 can full fat coconut milk high-quality coconut milk is best, like Whole Foods 365 or Aroy-D (13.5 oz/400 ml)
- 1 Tbsp cornstarch or 2 Tbsp tapioca starch/arrow root
- 1 tsp powder yogurt starter OR 2 Tbsp store-bought unsweetened coconut yogurt (with live cultures)
Instructions
- Sterilize jars and utensils by washing in hot, soapy water. Dry in a 325ºF (160ºC) oven for 10–15 minutes or boil for 10 minutes.
- Shake the can of coconut milk. In a small bowl, whisk 1–2 tablespoons of it with cornstarch until smooth. Strain to remove lumps if needed.
- Combine the rest of the coconut milk with the cornstarch slurry in a saucepan. Heat over medium until it reaches 180ºF (82ºC), about 5–10 minutes. Stir occasionally.
- Cool the mixture to 108–111ºF (42–44ºC).
- Add starter: – Powder or capsules: dissolve in 1 tbsp of cooled milk, then stir in. – Coconut yogurt: add directly and whisk to combine.
- Transfer to sterilized jars and cover loosely.
- Incubate using one of the following: – Room temp (warm spot): 24–48 hours – Oven (off + light on): 10–12 hours – Instant Pot (YOGURT mode): 16–24 hours – Yogurt maker: 10–12 hours at 104ºF (40ºC)
- Refrigerate for at least 6 hours to set. Stir before serving if separated.
Video
Notes
Store in the fridge for 1-2 weeks. Use small jars to help unopened portions stay fresher longer. Tips:
- Use a probiotic or starter with live active cultures and no added enzymes.
- Avoid metal utensils — stick with wood, silicone, or ceramic.
-
Results may vary slightly depending on your milk, starter, and incubation time.
See the full post for more helpful tips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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.
what ratio of water to add to fresh coconut from wet market ? tq.
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.
What quantity of cornstarch should be added
Hi,
You need 1 tablespoon of cornstarch and you heat it up together with the milk.
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!
Thanks so much for sharing, Cassie. I hope you give this recipe a try. Let me know how it goes.
Hi!My yorgurt turn out watery after incubating for over 6hours.Is possible if put into fridge will make it thicker?
Hi Sammy,
Yes, it may thicken. If it doesn’t, it’s probably the coconut milk you used and it may be worth trying a different brand that’s got pure ingredients and doesn’t have any additives except for guar gum.
How can you estimate the temperature of 42 degrees if you don’t have a thermometer?
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).
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!
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.
Hi, great recipe!
What are the quantities you’re using?
Thanks 🙂
Hi, all quantities are listed in the recipe card at the bottom of the post 🙂
Hi, can i use fresh coconut milk from wet market? Thanks.
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.
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
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!
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
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.
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 !
I’ve used homemade and canned coconut milk and they’ve both worked well – so it should be fine 🙂
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.
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. 🙂
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 !
Hi Elsa,
Yes, you can make the coconut milk yourself and then use that to make the coconut yogurt. I hope this helps.
Can you make yogurt using almond milk?
You can indeed! Im still working on the DIY at the moment, but it’s coming soon!
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?
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.
Can’t wait to try this? Where do you buy your cute heart jars. I love them!
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.
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.
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.