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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
Equipment
- 3 Glass jars small – 6 fl oz/180 ml each, or 1 larger (18 fl oz/500 ml)
Ingredients
- 2 cups full fat coconut milk organic high-quality coconut milk is best like Whole Foods 365 or Aroy-D
- 1 Tbsp corn starch or 2 Tbsp tapioca starch/arrow root
- 1 tsp powder yogurt starter OR 2 Tbsp store-bought unsweetened coconut yogurt
Instructions
- Sterilize all the tools (refer to the FAQs on the blog post for the method).
- Combine the cornstarch with 1-2 Tbsp 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Hi Anna,
I would not recommend freezing it, but if you do – let me know what you think 🙂
Hello.
I only have regular yogurt Starter, not non-dairy yogurt starter .
Do you think there is a problem ? Or it works?
Thank you!
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.
I’ve tried quite a few times to make coconut yogurt, the idea of thick and fluffy coyo like your pictures really entices me. Each time my yogurt has turned runny, your recipe has brought the perfect taste but it’s still runny. Is it my coconut milk? I used tapioca starch.
Hi Yumna,
Yes, it could be your coconut milk. What brand did you use? Try to use organic coconut milk with few ingredients (2-3) and no additives for the best results. It may also thicken up in the fridge after a few hours if the incubation period was a success. Also, how much tapioca starch did you use? You need 2 Tbsp for 2 cups of milk. Please also refer to the note section on the blog for troubleshooting.
Great recipe, I can’t wait to try. Can we use coconut cream instead of milk? It’s only a bit more expensive and so much creamier, so I’m wondering if it would make an even better yogurt, or if there’s some reason why it wouldn’t work. Thanks!
Hi Mei-Ling,
Thank you! Yes, you can, it will just make it more creamy, but should still be delicious. I hope you give it a try! 🙂
Hey there! I was thinking of trying this but was wondering if I could use the “thai kitchen” brand coconut milk. It’s pretty thick so would I need cornstarch? And would anything else in the recipe change?
Hi there,
Thai Kitchen or any coconut milk that has very basic ingredients and no additives should work just fine. You will still need cornstarch and everything else in the recipe will remain the same, it will just make it more creamy. I hope this helps.
I tried making it and it didn’t thicken at all…I even used a thermometer and was very careful with the amounts. Is there a trick?
Hi Melisa,
What kind of coconut milk did you use? If it has many additives, it won’t thicken as it should with pure coconut milk.
Could you use canned coconut cream?
Hi Elle,
Yes, you can use canned coconut cream – it will make very creamy yogurt. I have added more information on the post.
Maria
Can I made coconut milk for this recipe with grated coconut that we buy in packages from the supermarket to make cakes ?
and with almond milk? Does it work?
Hi Maria,
Yes, you can make coconut milk with store-bought grated coconut. I recommend looking for unsweetened grated coconut. Also, you may need to adjust the ratio of water to coconut to achieve the desired consistency – as store-boight grated coconut might be drier than freshly homemade.
If you use almond milk, you can make almond yogurt – here’s the recipe: https://www.alphafoodie.com/homemade-dairy-free-almond-yogurt/
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.
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!
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
Hi Sabine,
The nutritional information has been added but please keep in mind that these are only estimates provided via an online database.
Hello,
I tried this recipe with my homemade coconut milk and probiotics. I left it for around 18 hours to incubate. The taste is amazing but it didn’t thicken. As a thickener I used tapioca flour. Any idea where I went wrong?
Hi Dhruti,
How much tapioca flour did you use? For 2 cups of milk, you should use 2 Tbsp tapioca flour.
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?
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.