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Homemade coconut yoghurt recipe

Homemade coconut yoghurt recipe

  • Recipes
  • Dish type
  • Breakfast

An easy recipe for homemade coconut yoghurt. Don't worry if the yogurt is runny; it will set up!

1 person made this

IngredientsServes: 16

  • 2L unsweetened coconut drink
  • 2 (12g) sachets unflavoured gelatine
  • 3 tablespoons plain yoghurt with active cultures

MethodPrep:5min ›Cook:5min ›Extra time:1day setting › Ready in:1day10min

  1. Heat coconut drink in a saucepan over medium heat until an instant-read thermometer reads 46 C, about 5 minutes. Remove from heat and allow to cool to 43 C. Stir in gelatine. Stir in plain yoghurt.
  2. Incubate the milk mixture in a yoghurt maker for 24 hours. Chill in the fridge until set.

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Use Probiotic Caps To Make Homemade Coconut Yogurt

The latest creation to cruise through our doors? This homemade coconut yogurt from our workshop with the ladies of Sweet Laurel Bakery. If you’re hooked on buying buckets of coconut yogurt from Erewhon or the like(a habit we don’t discourage), then this simple fermented recipe might save you major dollars in the long run.

Learn why we should all be eating more of this protein and probiotic-rich food here, then enjoy the homemade coconut yogurt we can’t stop craving for yourself…

Ingredients:

2 cans coconut milk
2 teaspoons cassava flour (optional, this thickens the yogurt)
1 tablespoon maple syrup
2-3 probiotic capsules (prebiotic free)*

*the probiotics must be prebiotic free or the fermentation will not happen properly

Directions:

Sterilize two glass jars and lids. Set aside.

Place cans of coconut milk in a bowl. Whisk in optional cassava. Open probiotic capsules, and dump the inside powder into the bowl and stir well. Add the maple syrup. Pour into sterilized jars and allow to sit in dehydrator at 110 for about 12 hours. You can also place your jars in a turned off oven, with the oven light on, for 12-18 hours.

Remove from dehydrator or oven and allow to set in fridge, about 6 + hours.

Top your homemade coconut yogurt with this gain-free granola recipe.


  • Author: A Little Insanity - Erika
  • Prep Time: 5 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 5 minutes
  • Yield: 2 Quarts 1 x
  • Category: Snack
  • Cuisine: Vegan

Description

This Vegan Coconut Yogurt Recipe is the EASIEST homemade yogurt recipe! Plus, it’s Gluten Free, Tastes Amazing & Saves Money! Top it with your favorite granola, fruit, nuts or flavors & enjoy!

Ingredients

  • 4 Cans Coconut Milk – Full Fat ( 13.6 ounce cans – All Natural)
  • 1/4 Cup Maple Syrup (or any Natural Sugar – Honey or Date Sugar will work too, but I love the flavor of Maple Syrup best)
  • 1/4 Cup Tapioca Starch (aka Tapioca Flour)
  • 1 Packet Vegan Yogurt Starter (my favorite is this one from Cultures for Health)

Instructions

  1. In medium sized pot over medium heat, whisk together the Coconut Milk, Maple Syrup & Tapioca Starch & bring to 140 degrees Fahrenheit (I use a cooking thermometer for all my baking) – This takes about 5 minutes.
  2. Remove pot from heat & set aside to cool until the temp is reduced to 110 degrees (this takes about 20-30 min – I place the pot on a cooling rack & whisk it frequently to cool it down faster). This cooling step is crucial so you don’t kill your yogurt culture later.
  3. While your mixture is cooling, prepare 2 Mason Jars – Quart Sized (or 4 pints) by filling 1/4 full of water (you will NOT use this water for the recipe) and bringing to a boil in the microwave (this takes about 3-5 minutes) – be sure the jars are uncovered. This will sterilize your jars to prevent bacteria growth. Remove carefully, pour out the hot water & set-aside.
  4. When the mixture temperature reaches 110, whisk in the packet of Vegan Yogurt Starter Culture – stir well.
  5. Divide the yogurt mixture into your sterilized Mason Jars and screw on lids to finger tight.
  6. To culture the yogurt, you have a few options: You can use your oven a yogurt maker InsantPot or dehydrator. If the weather is really warm, you can even leave the jars out to culture. Oven Instructions: Warm your oven to the lowest setting (usually 170 degrees), then turn oven off . Place your Yogurt filled mason jars in a pot & wrap it in a large towel to insulate them. Place everything in your oven for 6-8 hours – Use the oven light for added warmth during the culturing process. Dehydrator Instructions: Place the jars into your dehydrator (I use an Excalibur 9-Tray with Timer) and set the temperature to 105 degrees Fahrenheit & culture for 6-8 hours. If using a Yogurt Maker or Instant Pot please consult your user manual & follow the instructions for culturing yogurt.
  7. Once the yogurt has cultured 6-8 hours, place the jars immediately in the fridge. Let yogurt set overnight. Yogurt should be thick & creamy!

Notes

Recipe can easily be halved or doubled! Just be sure to adjust the amount of Yogurt Starter you use.

FLAVOR & SERVING IDEAS:
I recommend stirring in your flavors (stevia, natural fruit preserves, chocolate, vanilla, dried fruit, etc) or toppings (granola, fresh fruit, nuts/seeds) right before you eat it. Here are some of our favorite combos:

  • Chocolate Coconut – Stir in Unsweetened Cocoa Powder with a little Vanilla Stevia (start with 2 drops and work up from there). Top with fresh Strawberries, Bananas or Cherries.
  • Black Cherry – This one is my favorite! Just add a few drops of Natural Cherry Flavoring with frozen Black Cherries & stir… Add a few Almonds & Chocolate Chips & it makes the best Frozen Yogurt!
  • Strawberry Swirl – Mix in a tablespoon on your favorite Strawberry preserves and serve with your favorite Granola.
  • Ch, Ch, Ch, Chia – Mix with Fresh Blueberries, Vanilla and a teaspoon of Chia Seeds.
  • Pina Colada – Mix with Strawberries and Pineapple – topped with shredded Coconut. A-L-O-H-A!
  • Fruit Dip – Use the Yogurt with your choice of mix-ins a a yummy fruit dip.
  • Frozen Yogurt – Make your favorite flavors into a yummy frozen treat or popsicle!
  • Sweetening – For added sweetness, try a little Maple Syrup, extra Honey or Liquid Stevia (which there are several flavor options) – but, start with just one drop and work your way up from there.

Nutrition

Did you make this recipe?

Whisk all ingredients (except Yogurt Cultures) in your pot. Heat to 140-150 Degrees – This kills off the bacteria that could compromise your yogurt cultures.

Cool Mixture to 110 Degrees.

Once Cooled, Add Yogurt Culture Starter & Whisk well.

Pour Prepared Coconut Yogurt Mixture into Prepared Jars. The mixture will be runny.

Screw Lids on lightly & Place in Dehydrator or Yogurt Maker. Set Dehydrator Temp to 105 degrees Fahrenheit for 6-8 Hours. Remove & place in fridge – Yogurt will still be runny, but thickens as it cools.

Once it chills & thickens, top with your favorite flavors & toppings… My personal favorite is Black Cherries (I buy mine frozen from Costco) stirred in with a couple of drops of Natural Cherry Flavoring – Topped with Superfood Cereal. Enjoy!

Related


Homemade Coconut Milk Yogurt in a Slow Cooker

My first attempt at making coconut milk yogurt didn't work at all (see post: Coconut Milk Yogurt Flop). This time around I changed a few things and I did get yogurt but it's not perfect.

My goal is to get more probiotic foods in our diet because of all the amazing health benefits it provides (like immune support and healthy digestion). Yogurt is a great option because it tastes good and my daughter happily eats it. Dairy products aren't the greatest option for me and I tend to keep it away from my daughter as well. Coconut milk is a great alternative since it has its own health benefits in addition to the probiotics in the yogurt.

My second try at this was a big improvement from the first try but this is still a work in progress for me. The yogurt definitely inoculated because what I ended up with tastes and smells like yogurt but it was quite soupy. The consistency was not really like a yogurt. What I got was great for smoothies or frozen fruit pops but not perfect for eating like a yogurt because it was so thin. Here is the recipe I used this time:

  • 6 cups coconut or almond milk
  • 3/4 cup store bought coconut milk yogurt (as a starter)
  • 6 capsules of powdered probiotics ( I used PB8)
  • 2 tbsp. agar agar
  • 1 tbsp. maple syrup
  • Maple syrup and frozen fruit to flavor

Pour the milk into the crock pot and turn it on low for 2 1/2 hours. Turn off the crock pot and let it sit for 3 hours. Scoop out one cup of milk and lightly heat on the stove and add the agar agar. Cook until the agar agar has melted and let it cool for a few minutes so it is not too hot then pour it back into the crock. At the same time scoop out a second cup of milk and whisk it together with the probiotics, the store bought yogurt (or 3.4 cup of your own homemade yogurt) and 1 tbsp of maple syrup and then pour it back into the crock. Cover the crock and wrap with two thick bath towels and leave overnight or 8-12 hours. Blend with maple syrup and fruit to flavor and refrigerate.

The below picture is what I got when I woke up in the morning. It was kind of a soupy yogurt.

I spooned about 1 cup of the yogurt with 1/4 cup of fruit and 1 tablespoon of maple syrup into the blender and blended on a very low setting for only a few seconds.

I made blueberry, strawberry, mango and vanilla. All of them tasted great and we did enjoy it. I also put some into an ice pop tray and froze them for my daughter for snacks and she loves it.

I am going to give this another try. This weekend I watched a few youtube videos on yogurt making and read a few more blogs about doing non-dairy yogurt so I've come up with some more ideas on how to make this work. After I take my chicken stock (see post: How to Make Homemade Bone Broth) out of the crock pot later today I'm throwing in another batch of yogurt!

Are you wondering why I am going through the trouble of making this at home instead of buying it? Well, first of all this is really fun for me. I love to cook and create new recipes and I love to make things that save us a lot of money. In addition, homemade yogurt doesn't have any added gums or fillers that the commercial kinds have in them. I like to keep things as simple and as close to nature as possible. I figured out the cost of all the supplies I used to make the yogurt versus what it costs to buy it and it is a huge savings. Here is the math:

Coconut Milk $2.50
Bought Yogurt $2.69
Agar Agar .50
Fruit $1.50
Total Cost $7.19

Yield: 7 1/2 cups of yogurt.

Store bought coconut milk yogurt (at full price) is around $2.69 for a 6 0z. cup (or 3/4 cup)

Results: 7 1/2 cups = 10 containers of store bought yogurt @$2.69 = $26.90. This creates a savings of ($26.90 – $7.19) = $19.71

If you buy this product regularly, making it at home is a huge savings!

Here are some of the other blogs and websites I have been reading to do my research on this topic if you are interested:

Have you tried making non-dairy yogurt with coconut milk or almond milk? How did it turn out? Please share in the comments below!

Update! November 18, 2011 : I made this recipe again yesterday and it came out perfect! I realized my mistake from last time. I didn't heat the coconut milk with the agar agar well enough. This time I heated it a bit longer and made sure it was all dissolved. The consistency of the finished yogurt is almost exactly like store bought coconut yogurt! I'm very excited I have perfected this one.


Coconut Yogurt Recipe

Sugar and Dairy Free Coconut Yogurt Recipe that brings tropical flavors to your breakfast table. Serve it with fresh berries and granola for a healthy start of the day!

I have been experimenting with this Coconut Yogurt Recipe for some time now but today I am sharing with you the version I like the best. It is a thin and runny yogurt which is easily drinkable wich is great on busy mornings.

If you prefer thicker yogurt you can place the coconut milk into the fridge over night and only use the thick coconut cream that sits on top and use the thinner milk and water for you smoothie.

Or you could try this recipe by Beth from Tasty Yummies.

What is coconut milk?
The white flesh of a brown coconut is grated and soaked in little water to dissolve the fat present in the meat. Then the coconut milk is strained through a cheesecloth. When making fresh coconut milk you get different products in different stages of the process – Coconut cream, thin and thick milk.
The coconut milk we buy in cans is a mix of both thick and thin milk along with some coconut water.
Coconut milk is lactose-free but high in fat.


Low-carb coconut Instant Pot yogurt

Ingredients

  • 3 1 &frasl3 cups 800 ml coconut milk
  • 2 tsp 2 tsp unflavored powdered gelatin or agar agar
  • 1 tsp 1 tsp probiotic capsule, opened probiotic capsules, opened

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.

Instructions

Instructions are for 6 servings. Please modify as needed.

Serving suggestion

Use an unsweetened coconut milk that contains a high-fat content and preferably no additives - we used coconut milk that was 60% coconut and water, with no additional additives.

For thicker, tangier yogurt, leave the yogurt to incubate for up to 24 hours. The yogurt will also thicken as it cools.

If your yogurt becomes lumpy or too thick, use a whisk or an immersion blender to remix it.

Add any additional flavor, such as vanilla extract, once the yogurt has been made.

A store-bought yogurt starter can be used instead of probiotic capsules/powder, but note that most of these contain milk.

Reserve 2 ounces (60 grams) of yogurt from your most recent batch to be used as a starter (at step 3) for the next batch.

Look for a probiotic powder that does not contain inulin or maltodextrin which can inhibit bacterial growth. Also, look for probiotics that contain Lactobacillus bulgaricus, Streprococcus thermophilus, Bifidobacterium lactis or Lactobacillus acidophilus or some combination.

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3 comments

Why would you need to heat the coconut milk to 140F? There's no protein to be denatured. Canned coconut milk has already been heated and sterilized--see https://www.sciencedirect.com/topics/agricultural-and-biological-scie. "Since coconut milk (pH ≈ 6) is considered a low-acid food, it is necessary that the canning process is performed in a retort above 100 °C, before cooling and labeling (Timmins and Kramer, 1977 Gonzalez, 1990 Arumughan et al., 1993). Aseptic processing may also be applied for production of ultra high temperature (UHT) coconut milk."

I've made "cold start" yogurt many times with great success. I simply put the canned coconut milk in the instant pot with the culture (my favorite method is to put it all in a jar, then put the jar in the covered pot, no water necessary, no extra clean up!). I add the bloomed and slightly melted gelatin afterward and it thickens in the fridge.


Choosing the Right Coconut Milk

Many coconut milk and cream brands are either thin, or use filler in order to achieve their thick texture. Somehow, Aroy-d manages to offer a super thick cream, without any of the junk!

NOTE: If you do not have access to this brand, you’ll need to add a vegetable-based gelatin powder to the recipe in order to get the right consistency, such as Agar Agar Powder. Here is a great article that talks about the need of adding a thickener to plant based yogurts when not using Aroy-d coconut milk to make your coconut yogurt.


Homemade Coconut Yogurt

Here’s a foolproof recipe for thick, luscious coconut yogurt. This recipe has a rich flavor and dense texture, almost like Greek yogurt. It’s Paleo, dairy-free and vegan. It tastes great with fruit, and is easy to digest. Coconut yogurt is naturally sweeter than milk yogurt, so it doesn’t need to be sweetened. You can add a bit of raw honey if you like.

Fermented foods help to build healthy intestinal flora, the foundation of a healthy immune system. If you’re dairy-intolerant, you’ve probably noticed that store-bought coconut yogurts contain chemicals, stabilizers, and sweeteners. Homemade coconut yogurts are often thin and liquidy. So I set out to discover an easy, healthy way to make it. After 18 trials with varied results, this recipe came out fabulous! Coconut milk is different from dairy milk. It takes twice as long to ferment as dairy, and I had to use a thickener to get a dense texture.

My favorite starter is one Bio-Kult probiotic capsule, available from Amazon. The most successful type of coconut milk was canned, full fat, and thick, which kept its creamy texture when blended and fermented. Homemade coconut milk and milks in a carton were more problematic as they tended to separate in fermentation. For thickening, I chose Agar agar, a tasteless vegan seaweed thickener. It is available in powder or flakes. Agar powder is economical, instant, and best purchased online. You can buy 1-lb. or 4-oz. quantities from Healthy Village, Penn Herb, HerbCo, or Amazon. Agar flakes are available in most groceries – just be sure you cook the flakes for a 2 full minutes and blend well. It takes about 24 hours to make coconut yogurt, more than twice the time needed to make milk yogurt. Equipment: You’ll need a small blender or immersion blender. Yield: Makes 2 cups, which is 1 pint. You can also double the recipe and make a quart. This is easy to make – you can do it!

Easy ingredients: A can of full-fat coconut milk, a capsule of Bio-Kult probiotic as starter, and a bit of agar. You’ll need a glass jar (pint or quart), and a small blender or immersion blender.

I made 18 trials using various types of milks, thickeners, sweeteners, starters, times, and methods. And that’s a LOT of yogurt! Here are the top 3 recipes. The winner is in the center.

And the winner is….full-fat canned coconut milk blended with BioKult starter and agar powder. It came out super-thick and didn’t separate. I added fruit, nuts, and ate the whole thing. Yum!


Fermenting foods at home seems tricky but it’s actually quite simple—you just need to learn the right method.

In this case, we use a little probiotic powder with lactobacillus bacteria to ferment the yogurt because coconut milk won’t just ferment itself.

On the flip side, homemade fermented veggies (like my 2-ingredient homemade sauerkraut) are a little different in that the naturally occurring bacteria on the cabbage will ferment itself when given the right environment (science is fun!).


How Do you Cook Peshwari Naan at Home?

Traditionally Naans are baked in a tandoor oven, which is a super hot clay or metal oven used around South Asia. If you’re reading this blog, you likely don’t have access to a tandoor oven. If you do, how luck are you!?

Fret not, we can still cook Naan at home. The two most common options (probably your only options tbh) are to cook it on the hob much like you’d cook roti, or to bake it in a super hot oven. I prefer to cook it on the hob, however I have provided instructions for oven baking too in the recipe.

Inside view