Homemade Coconut Yogurt
71 Comments
Updated Jun 11, 2024
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Coconut yogurt is one of my favorite dairy-free yogurt options that’s easy to make at home. You just need a handful of ingredients to make the yogurt base – then add your favorite toppings!
Why This Homemade Coconut Yogurt is Best
If you’re a fan of store-bought coconut yogurts like Siggi’s, Cocoyo, or Harmless Harvest, this is the recipe for you! You may find other recipes online for “2-ingredient” versions, but those are quite literally probiotic-stirred jars of coconut milk. On the other hand, my version has a similar creamy, sweet, and delicious texture to packaged brands. Here are a few more reasons why I think you’ll love it:
- It’s perfectly tangy: Just a couple of probiotic capsules give it the perfect level of tanginess. But you can adjust this to your liking.
- You can make it vegan: I typically use gelatin as the thickener (for both this and my regular yogurt recipe). But if you’re vegan, just swap the gelatin for some agar agar. Super easy!
- It’s individually portioned: If you plan to make yogurt regularly, I highly recommend buying a yogurt maker. The individual glass jars are grab-and-go!
Coconut Yogurt Ingredients
- Coconut Milk: Make sure to use full-fat canned coconut milk. For milk alternatives, see my notes on that below!
- Gelatin: I love all the gut-healing properties of gelatin. But if you’re vegan, use agar agar powder. Just be sure to not add too much of either (a little goes a long way), as you’re aiming for creamy yogurt and not a firm panna cotta.
- Probiotics: Any full-spectrum probiotic capsules will work. I’ve linked my favorite brand in the recipe card below.
- Maple Syrup: This is optional, but I think a touch of sweetness gives it a great flavor. Coconut yogurt is not as naturally sweet as dairy yogurt.
How To Make Coconut Yogurt
Bloom the gelatin. Pour the water into a wide, shallow bowl and sprinkle the gelatin or agar agar on top. Let it bloom for 5 minutes.
Heat and cool the milk. Heat the coconut milk in a pot on medium-high heat. Gently simmer until the temperature reaches 180°F, then turn off the heat. Add the gelatin or agar powder to the pot and stir until all the powder has dissolved. Then, let the pot cool to 110°F to 115°F or place the pot in an ice-water bath to expedite the process.
Add sweetness and tang. Once the coconut milk has cooled, pour one cup into a small bowl. Add the maple syrup and probiotic powder and whisk until there are no clumps of probiotic powder. Pour this cup back into the pot and whisk thoroughly.
Cook and chill the yogurt. Pour the coconut milk yogurt into the jars of your yogurt machine. Turn the machine on and cook for 7 to 9 hours. The longer you cook, the more tangy the yogurt becomes. Once the coconut yogurt is done (note that it will still be fairly liquid at this stage), refrigerate it for 2 to 3 hours to firm up.
Serve. Before serving, stir the contents of the yogurt jar as a slight film may form on top. Then, add your favorite toppings! Today, I’ve added vibrant blood oranges that are in season right now, raw cacao nibs for a burst of intense chocolatey-ness, and a little extra crunch from coconut flakes and sliced almonds.
Helpful Tips
- If your yogurt is not as thick as you’d like: you can always add a bit more gelatin or agar agar next time for a firmer texture. Remember that coconut yogurt, unlike dairy yogurt, needs a little extra something to help it firm up.
- If you’re using nut milk or oat milk: be aware that it might be slightly thinner as those are naturally less creamy. So, you might need more thickener. Also, keep in mind that certain store-bought brands of nut-milk blends will use stabilizers and emulsifiers which can impact how firm the yogurt gets.
Storage Tips
Good news! This will keep for 2 weeks in the fridge in sealed containers. Plenty of time to enjoy it with a variety of toppings.
More Breakfast Meal Prep
- Chia Pudding: My go-to homemade healthy pudding.
- Overnight Oats: A great option for a chilled, hearty breakfast.
- Berry Baked Oatmeal: Another delicious way to enjoy oats.
- Breakfast Banana Split: Just add some of this yogurt to it!
- Or enjoy these other delicious breakfast ideas!
If you make this coconut yogurt recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Coconut Yogurt (Just like Store-Bought)
Description
Equipment
- Yogurt Maker The best yogurt maker I've been using since forever!
- Probiotic Capsules I've been a big fan of this brand for ages.
Ingredients
Coconut Yogurt
- 1 tablespoon grass-fed beef gelatin, or 1 teaspoon agar agar powder
- ½ cup water
- 3 (13.5-ounce cans) full-fat coconut milk
- ¼ teaspoon probiotics, approx 3 to 4 opened capsules
- 1 ½ tablespoons maple syrup
Instructions
- Bloom the gelatin. Pour the water in a wide, shallow bowl and sprinkle the gelatin or agar agar on top. Let it bloom for 5 minutes.
- Heat the milk. Heat the coconut milk in a pot on medium-high heat. Gently simmer until the temperature reaches 180°F, then turn off the heat. Add the gelatin or agar powder to the pot and stir for several minutes, until all the powder has dissolved.
- Cool the milk. Let the pot cool to 110 to 115°F. This will take 30 minutes or more. Alternatively, place the pot in an ice-water bath to expedite the process.
- Add sweetness and tang. Once the coconut milk has cooled, pour 1 cup into a small bowl. Add the maple syrup and probiotic powder and whisk until there are no clumps of probiotic powder. Pour this cup back into the pot and whisk thoroughly.
- Cook and chill the yogurt. Pour the coconut milk yogurt into the jars of your yogurt machine. Turn the machine on and cook for 7 to 9 hours. The longer you cook, the more tangy the yogurt becomes. Once the coconut yogurt is done (note that it will still be fairly liquid at this stage), refrigerate it for 2 to 3 hours to firm up.
- Serve. Before serving, stir the contents of the yogurt jar as a slight film may form on top. Add your favorite toppings and enjoy!
Lisa’s Tips
- This recipe makes seven 6-ounce servings for this yogurt maker. The yogurt will remain good for up to two weeks in the fridge.
- Note that this recipe makes a soft coconut yogurt. If you’d like a firmer consistency (like Greek yogurt), add a bit more gelatin or agar agar.
- These are the probiotic capsules I’ve been using for ages!
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted January 2016, but updated to include new photos and information for your benefit!
Hi there, you don’t mention sterilization of the equipment like other recipes. This is one of my biggest reasons I avoid making my own yogurt, I wish I could make a very thick yogurt similar to Culina and Kite Hill, we don’t have them where I live in Canada. I know Culina says they culture for 18 hours, is this advisable? How to ensure that the equipment and utensils, bowls etc stay sterilized throughout the entire process? Isn’t there contamination happening at any point, I always wonder about that. My favorite yogurt at my store is a Canadian store brand made from coconut milk, potato starch, pectin and cultures, and when I first open it, the top part has this extremely creamy layer about 1/3 of the container, and then underneath it has a very jelly substance, unfortunately you have to mix it together and it’s not as creamy anymore otherwise you’re just wasting most of the contents. Is there a reason for this? I know it’s separation but how can I get my vegan yogurt to be super creamy like that top layer? It’s similar to dairy Activia vanilla yogurt – firm and extra creamy.
Thanks for the recipe and vegan friendly option!
I love all your recipes!
And normally no problems!
But I have failed twice at this one.
I’m using Agar Agar.
First I used the 1 tsp you recommended.
But it was still liquid once finished.
Then the next time I used 2 tsp Agar Agar, and still, liquid results, but slightly firmer.
Is the recipe written wrong for the Agar amount to use?
I don’t really want to waste a 3rd batch of ingredients ????
But I can tell it will have good flavor once this finally works! ????
And I purchased all the products you recommended from your site links.
Lisa,
The coconut yogurt is absolutely delicious! I was so pleased with the flavor and the consistency of the yogurt! The flavor far surpasses store bought coconut yogurt. I’m hooked.
Thank you for sharing your recipe!
Wonderful! I’m so happy you loved it, Beth!
This was a first for me because I had no idea how to make this at home. It is really so easy to make and really delicious! No more store bought for me!
Hi Adrienne – Amazing! I’m glad this homemade yogurt recipe was a success.
Hi Lisa,
Wondering if you have details to make this in an instant pot? This is how I make my raw milk yogurt and I’d LOVE to make coconut yogurt.
Hi Terri – I haven’t made this in an Instant Pot unfortunately!
You need to have an instant pot with a yogurt feature like the instant pot max.
It would also purchase the yogurt insert sold by instant pot that would fit into the pot. I made my yogurt using the instant pot.
I don’t have a yogurt cooker but my Ninja Foodi has a yogurt setting, will this work instead? and would I have to put water in the pan, then put the jars of yogurt in, kinda like a water bath for canning?
Hi Tonya – I haven’t tested this with other machines, so you’ll have to look up another recipe using the Ninja!
I’m looking forward to trying this! Do you know if it’s OK to omit the probiotic?
Hi Jennie – it wouldn’t be yogurt without the probiotic. ;)
Not cooking the yogurt, ur culturing it. If u cook those probiotics, they’re dead 😵 Must be kept at that low temp in the maker or in a dehydrator w/temp settings.
Have u tried coconut kefir? Even easier, way easier actually. U don’t heat & cool down anything; just mix & set on the counter. I make dairy kefir so we drink it daily!
OMG how simple! I’m going to buy the yogurt maker and try it! Me and my grandsons use coconut milk due to allergies!!! Thanks for all your videos!!
Hi Linda – Excited to see how your coconut yogurt turns out!
Hey Lisa, thanks for this recipe. I made yesterday to eat this morning, but had some issues. It didn’t really set like yogurt. It set like an unopened can of coconut milk. Any ideas what I did wrong? Used beef gelatin, Trader Joe’s full fat cnm, yogourmet starter, ice bath method. Thermometer I use is an all-clad. Re-read through measurements and all were as recipe stated. Wondering if I cooled it too fast? Thanks!
Hi Jenni – dairy-free yogurt is naturally a bit softer than regular yogurt, but you can always add a bit more gelatin next time for a firmer texture. Enjoy!
Do you use any brand of probiotic capsules?
Yes, you can choose your favorite.
Thank you for all the recipies and instruction you provide. My wife and I have made so many of them and love everyone.
I wondered if I could make this recipe with homemade oat milk, and if there would be any changes that would need to be made in order to make it using oat milk vs coconut milk? Any suggestions would be appreciated. Thanks!
Hi Bill – so happy you and your wife are loving my recipes! Yes, this recipe should work with oat milk as well. It might be slightly thinner (as it’s naturally less creamy), so you can always add a bit more thickener if you’d like. Enjoy!
Hello Lisa,
I enjoy your site and recipes consistently. Thank you for all your efforts and using to get the recipes foolproof. I have a question about the maple syrup. Why is it in the recipe?
Warm regards, Elizabeth
Hi Elizabeth – so glad you’re enjoying my recipes! It’s just used as a sweetener in this recipe. You can omit it if you’d like.
I think it’s that the coconut “milk” doesn’t have enough sugar in it (like dairy milk with lactose) so u need the sweetener to feed the critters.
Lisa, I’d like to attempt this but don’t see links to the brands of coconut milk and probiotics you used. HELP! Thank you 🙏🏻
Hi Lana – I typically use Native Forest coconut milk, but you can use any full-fat coconut milk. And any full spectrum probiotic capsules work as well. Hope you enjoy it!
Are there any ways to make dairy free yogurt without using canned coconut milk? My kids don’t do well with the gums and canned stuff in general. Can you make this with other homemade milks? Homemade coconut milk? Oat milk? Seed milk? Thank you so much for all of the great info you share!
Hi Stephanie – I’ve only ever made it with coconut milk, but you should be able to make it with any dairy-free milk. You might just need more agar agar to thicken up a slightly thinner milk. :)
Hi Stephanie,
I’ve been making my own coconut milk in my high speed blender.
I use 1 cup of filtered (RO) water and 1/3 cups of desiccated coconut chips (unsweetened).
My high speed blender can make 2 cups at a time, so I do 2 cups water to 2/3 cup coconut with a pinch of salt. when it’s done blending at high speed 1-2 minutes I strain/squeeze it thru a “nut milk” bag (bought them on Amazon). Typically I get very close to 2 cups per batch. I just love how easy it is to do this! Also do almond milk.
Hi Lisa, I love your site and have made several of your recipes with great success! I’m a bit confused with this yogurt recipe. It calls for one 13.5 oz can of coconut milk (plus 1/2 cup of water). How do you get seven 6 oz servings from this? I ended up opening another can after I realized I only had 4 of the little jars filled :). Just wondering if I’m missing something?
Hi Faith – it does look like something wonky happened to the recipe ingredients. Thanks for the catch! That should be 3 (13.5 oz) cans of coconut milk. I’ve just fixed the recipe card. Sorry for the mistake! :) x
No worries :). I had a bit too much gelatin and it separated, but I just whipped it up with my stick blender and it was awesome!
Perfect! :) x
Dear Lisa
Have you ever tried to make yogurt’s with your homemade Cashew milk?
If yes any Tips? Does it work with “only” agar agar or does it require other “gelifier”?
Thanks so much ;)
Olivia
Hi Olivia – Yes, you can certainly make it with my homemade Cashew Milk and I have only tried making this with agar agar.
What can I use instead of a yogurt maker?
Dehydrator
I think maybe set it to 105, but I can’t remember. Take out shelves so u can fit whatever jar or jars you’re using.
Hi Lisa,
Looks yummy! Is it coconut milk from the can, or from the tetra pack box?
thanks!
Hi Linda – it’s the coconut milk from the can. :)
I Am lactose intolerant can you show more recipes that help with that.
You can sort my recipe by “dairy-free” on the recipe index page. :)
Hey. When I’ve got the yogurt in the yogurt maker, are the lids on the little jars? Or just the big dome lid?
No, cook the yogurt with just the dome on. Once the yogurt is fully cooked, add the lids and then place in the fridge to cool. :)
Can I use almond milk
Or almondcoconut milk
Yes, absolutely. But certain store-bought brands of almond milk or nut-milk blends will use stabilizers and emulsifiers which can impact how firm the yogurt gets. So you may need to adjust the level of agar to thicken it to your liking. :)
Hello, so I tried the receipt for the first time, and infortunaly it didn’t work. :( I used coconut milk, gelatin, and also bought the yogart maker. Instead of being a consistent yogart consistency, the coconut milk thickened, rose to the top, and
separated from the liquid. I tried to stir, and eat it, but it then turned into a kefir runny texture… tricky! Lol Do you have an idea of what I might have done wrong… I’m super excited for this to work! Thanks :)
Sorry to hear that! What type of coconut milk did you use?
Hi! I don’t remember the brand but I bought it from Whole Foods. Maybe I’ll make sure to purchase the brand that you suggested. Also, do you heat your coconut milk over the stove or in the microwave, similar to your regular yogurt? I’ll keep trying. I’m sure it will all come together eventually! Lol Thanks for the awesome receipts!
I heat the coconut milk in the microwave, similar to my regular video, but either way should work. The reason I ask about the coconut milk is because if you used a “light” version with less fat, it would’ve been thinner and maybe just needed more gelatin. And sometimes different gums used in canned coconut milk can create differences as well. So the best way to thicken it up next time would be to just add a little more gelatin. :) Hope that helps!
Hello, can I use Collagen Peptides instead of Gelatin?
Hi Diana – collagen doesn’t “gel” and firm up like gelatin, which is what gives this coconut yogurt that thicker texture. You can add collagen in addition to the gelatin, but I wouldn’t recommend replacing it. :)
I don’t know if you are going to read this, but I was just wondering. Probiotics seem way to expensive for a student’s budget. Could I change it up for something more reachable for me?
Hi Clare – unfortunately you can’t make yogurt without probiotics or healthy bacteria. For the probiotics I linked above (which, you can find cheaper brands as well), it’s $35 for 60 capsules. You only need to use 3-4 capsules for this recipe, which equates to about 30 cents per yogurt serving. :) As a student, probiotics would provide much benefit as well in keeping you healthy, so I’d say they’re worth the splurge! :)
Hi there! I realise this is years later and I’m assuming you’re no longer a student, but instead of probiotics you can use some storebought yogurt that you like, they all contain live bacteria! I would say about 2 tbsp per can of coconut milk, mixed in at the same time as the probiotics, hope this helps!
Can you share the probiotic you use? The link doesn’t appear to lead to it any longer.
Thanks so much for catching that! I just updated it in the recipe, but here it is as well: http://amzn.to/2q4tq5E :)
Hi, I have tried to make this recipe 3xs and it just won’t firm up. I have followed the directions to the very T and I’m frustrated in what I am doing wrong. I a using the Agar instead of gelatin. Is that why? I also bought the yogurt maker and let it cook for 8 hours. There is also a weird taste that I think the Agar powder goes off. Maybe I’m not letting it “bloom” properly? I sprinkle the powder on top of water for about 5 minsthen pour it in after I turn off heat when it gets to 180. I don’t know what “bloom” means but it looks the same when I pour it in. Anyways I have put the in the fridge for over 12 hours and they are still liquid. Do I throw away this batch too and start over? Or can I try again with this batch. If so, what do I need to redo or CA. I just put them in yogurt maker again?
Hi Stefani – you may need to add more agar powder to your yogurt mix. Sometimes different brands can behave differently. If you’re okay eating gelatin, you may want to try that as well (it’s my preferred method). And even if it hasn’t firmed up, as long as it’s incubated with the probiotics, it’s still got loads of good bacteria in the mix. So drink it like a kefir! :) x PS – here’s more info to help you with the agar powder: http://notenoughcinnamon.com/2012/08/02/everything-you-need-to-know-about-agar/
I can’t wait to make this coconut yogurt! I love it so much and I believe it will be even better when its homemade!! And those toppings are perfect!!
Oh, it is! And the toppings are YUM! ;) x
Just had coconut yogurt (store bought) for the first time and can’t wait to try making it myself! Delicious brekkie here.
You’ll love homemade Christine! It won’t be as sweet as store bought, so you’ll have to tinker with how sweet you like it – but it’ll be far healthier. Enjoy! :) x
What a wonderful, nourishing, delicious birthday breakfast for your Dad. I commend him for his strength through his life occurrences, and I hope he continues to heal.
So greatly appreciated Liz! Big hugs! xo
Hope your Dad’s Parkinson’s improves. My husband was diagnosed three months ago but we started the Rock Steady Boxing program for him then and now he’s a poster boy. That with bike riding vigorously for 30 minutes at the gym 3 days week, was what the Neurologist said had been tested and helpful for PD. The combination of both for previously non-exercise guy was key. Also, I am looking into the role of fats in the diet on brain health, of course. Another guy in his class (not doing too well) is still HCLF vegan (which we were until October). So just my thoughts here.
Hi Adrienne – Thanks so much for your kind words about my dad! And that’s awesome that you’ve found success with the exercise treatment for your husband. My dad was very athletic when he was younger (which I’m sure has helped) and did do some of those exercises, but he also contracted meningeal coccidioidomycosis (aka Valley Fever) soon after his Parkinson’s diagnosis which greatly complicated matters. The good news is that the cocci is now managed. And while, after 10 years his Parkinson’s has progressed, he’s mentally still 100%. Unfortunately, it’s his body that’s not doing so well and he’s broken both hips after falls. But I do think healthy fats and nutrition is critical. In fact, I suspect he was undiagnosed celiac (or other autoimmune GI disease) for most of his life. So 6 years ago when I was diagnosed celiac we put him on a GF diet (and moderately dairy-free diet) and really focused on gut health. I think it’s made all the difference in the world. :) Best wishes to you and your husband!