This simple coconut yogurt recipe with only two ingredients required will prove it's easy to make homemade dairy-free or vegan yogurt. If you are trying to limit dairy products, or prefer not to use cow's milk, coconut milk is a good substitute. It works well in yogurt because It has a thicker consistency and higher fat content. This makes it a better choice for yogurt than other non-dairy milks.
Why Make Homemade Yogurt With Coconut Milk?
The problem with store bought coconut milk is the high sugar content and additives. The high sugar content cancels out the benefits of eating a cultured food. There are also gums and thickeners added to commercial yogurts. Some of the additives are unhealthy ad take away from the potential benefits.
This recipe doesn't take long to to mix together and set up the yogurt to culture. However, plan to make it a day ahead of time to allow for 18-24 hours of culturing time. This finished cultured coconut milk yogurt recipe is similar to the flavor of plain yogurt but not quite as sour. You can choose to flavor it with vanilla extract or fruit. Blend the plain yogurt it in a food processor or high powered blender like a Vitamix with your flavoring of choice. In my opinion, it is tasty on its own and my children eat it as is with granola and berries.
What is the best culture to use to make coconut yogurt?
There are a few options for the types of cultures you can use in a yogurt recipes.
- Pre-made yogurt from the store – In my experience, this has not worked well. Maybe the yogurt from the store does not have a high enough bacteria count? Some brands work better then others. If it's all you have and want to try it, I would culture the yogurt for a longer period of time. The non-dairy yogurts work better then dairy yogurt.
- Probiotic supplement – This option has been hit or miss. I am sure it depends greatly on the quality and amount of bacteria count. I have had it work sometimes but not others.
- A non-dairy yogurt powdered culture – A purchased culture packet has been the best way to make yogurt for me. It comes out cultured every time.
Coconut Milk Yogurt
Ingredients
- 2 14oz. Can Organic Coconut milk
- 1 Packet Yogurt Culture Starter Packet or 2 good quality Probiotic capsules
- 2 tsp grass-fed Gelatin or agar agar (for vegans)
- 2 tbsp Sweetener – Coconut Sugar, Date Syrup, Honey, or Maple Syrup
Instructions
- Dissolve gelatin with 1/4 cup of milk and set aside.
- Heat the remaining coconut milk over low heat until hot (not boiling) to make it smooth.
- Remove from heat and whisk in the gelatin mixture and sweetener.Let it cool until it’s about 90 degrees.
- Whisk in the starter culture and/or probiotic capsule into the coconut milk.
- Pour into a clean 2 quart size glass jar. Cover with a lid and keep the coconut milk at 100-115 degrees for 18-24 hours. You can use a dehydrator, oven, or a yogurt maker. If you use your oven, you can use the bread proof setting (if you have it) or just keep the light on and wrap with a towel.
- When the coconut milk yogurt is finished culturing it will taste/smell a bit sour and will be slightly thicker and may be separated (this is ok just shake it up, it will thicken more once refrigerated).
Coconut Yogurt Recipe
Ingredients
- 2 14oz. Can Organic Coconut milk
- 1 Packet Yogurt Culture Starter Packet or 2 good quality Probiotic capsules
- 2 1/4 tsp grass fed gelatin or agar agar (for vegans) optional
- 2 tbsp Sweetener – Coconut Sugar, Date Syrup, Honey, or Maple Syrup optional
Instructions
- Dissolve gelatin with 1/4 cup of milk and set aside.
- Heat the remaining coconut milk over low heat until hot (not boiling) to make it smooth.
- Remove from heat and whisk in the gelatin mixture and sweetener.Let it cool until it’s about 90 degrees.
- Whisk in the starter culture and/or probiotic capsule into the coconut milk.
- Pour into a clean 2 quart size glass jar.Cover with a lid and keep the coconut milk at 100-115 degrees for 18-24 hours. You can use a dehydrator, oven, or a yogurt maker. If you use your oven, you can use the bread proof setting (if you have it) or just keep the light on and wrap with a towel.
- When the coconut milk yogurt is finished culturing it will taste/smell a bit sour and will be slightly thicker and may be separated (this is ok just shake it up, it will thicken more once refrigerated).
Next Batch of Coconut Milk Yogurt
Lastly, keep 1/4 cup of your coconut milk yogurt to use to make your next batch of this coconut yogurt recipe in place of the starter. Follow the same process for your next batch using 1/4 cup of reserved yogurt. With your reserved yogurt there is no need for a probiotic or starter culture.
Recipes Using Coconut Yogurt
- Topped with granola and berries
- Use to make a smoothie, protein shake, or make popsicles
- Make ice cream or pudding
- Yogurt makes pancakes and waffles more fluffy
- Use in muffin recipes
More Non-Diary Recipes
Coconut milk is the best because of it's thicker texture. The yogurt comes out thicker without the need for added gums.
Yogurt can culture in as little as 8 hours when it is an established culture. The first batch may take longer, up to 24 hours.
This is not a problem, mix up the yogurt and refrigerate it and it will thicken up.
Yes! the cultures in coconut milk yogurt are fantastic for gut health. Coconut milk has a lot of healthy fats as well. It is a great way to add probiotics to your diet even if you are sensitive to diary milk.
You can make this recipe vegan by omitting the gelatin or replacing it with agar agar. If you choose to omit, use coconut cream instead of coconut milk.
Thank you for reading,
Roxanne
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