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
Storage: 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.
For extra tips and troubleshooting, check the full post above for FAQs and helpful tricks!