How to make coconut yogurt! It takes just 2 ingredients for thick, creamy and velvety quality homemade coconut yogurt. Vegan and gluten-free, this homemade coconut yogurt will change your breakfast game.
How to make coconut yogurt
This recipe post has been a long time coming as many of you have expressed interest in making your own coconut yogurt! Coconut yogurt has become all the rage over the past few years, as people are turning to plant-based alternatives from classic animal-based yogurts.
Personally, I find coconut yogurt the best alternative to traditional, as it’s rich and creamy. I also like that the ingredients in coconut yogurt are minimal, natural and unprocessed unlike other dairy-free yogurts on the market. In fact, I used to eat a lot of soy-yogurt, but found the processed soy to affect my skin, causing me to break out from hormone changes. See more about that in my Skincare blog post.
Coconut yogurt has a delicious taste. It’s slightly nutty, very creamy and rich. Like a greek yogurt, it’s delicious plan and can be sweetened as you want with a bit of maple syrup, or honey.
Watch the how to video:
Why make your own coconut yogurt?
My main reason for sharing this coconut yogurt recipe is because I’m often asked, “what’s my favourite coconut yogurt”? And to be honest, I’m unsure the answer is helpful. Here in France my favourite brand of coconut yogurt is Happy Coco. However, it’s not so easy to find, and they only sell it in one organic grocers that I know of.
I’ve also received many messages from followers to inform me that it’s really hard to find coconut yogurt in their region. Not to mention, the quality of coconut yogurt can vary so much by brand. Many add in fillers and sweeteners, so that in the end there is very little to do with coconut at all.
And so, here is a 2-ingredient, easy recipe for how to make coconut yogurt at home. So that no matter where you are, or what brands are available to you, you can enjoy the delicious outcome of quality homemade coconut yogurt.
Homemade vs. store bought
If I were to describe homemade coconut yogurt vs. the store bought, I would say the following:
Homemade coconut yogurt is,
- more rich
- more tangy
- fattier (in a good way)
Store bought yogurts can really range in thickness, consistency and even taste. Some are more creamy, while others are more watery. Brands vary on their ingredient list, some adding fillers, sweeteners and using blends (often with soy) so that it has very little to do with coconuts in the end.
Although there are great brands on the market, it’s sometimes hard to find. And you can pay a pretty penny for them. I find that the homemade kind offers the best quality taste. And also offers a beautiful tanginess that you can’t find to the same degree in the store bought yogurts.
It’s important to note that making your own coconut yogurt takes more time than buying store bought. And it can be finicky (in terms of ingredient quality and prep). It’s definitely more work than paying for store-bought coconut yogurt, which is why I’ve stamped it Chef Approved. However, the taste and quality can’t be beat. So I urge you to give it a try.
What’s inside homemade coconut yogurt?
This homemade coconut yogurt takes just two ingredients: full-fat canned coconut milk and probiotics. I know, it’s shocking that two ingredients can take on such gorgeous taste and texture!
When combined together the probiotic ferments with the coconut milk for a thick scoopable yogurt with an ultra tangy taste. And, the longer you leave it to ferment the tangier it gets. Typically it takes 1-2 days in a warm, draft free spot to become a delicious yogurt.
You’ll notice when tasting that it’s almost effervescent. As a result of the probiotics activated with the yogurt. It’s pretty cool! It’s ever so slight, but definitely shows that this is an active cultured yogurt, good for the gut. I love that!
I will mention that if you’re not used to eating fermented foods than you’ll want to introduce homemade coconut yogurt to your diet slowly (just as you would with other fermented foods). The yogurt is teeming with gut-friendly cultures, and so you don’t want to shock the system by overdoing it.
In fact, my husband loved this coconut yogurt so much he ate 1/2 of it in one sitting! As a first timer, it wasn’t the most ideal introduction. Let’s just say it got things moving and shaking…
So, take it easy if you’re new to fermented foods! I find 1/4 cup with fruits is the perfect amount without taking your digestion on a probiotic roller coaster ride. Plus, homemade coconut yogurt is quite rich. So small servings will keep you full and satiated.
Buying quality ingredients
It’s important when making homemade coconut yogurt to use quality ingredients. I cannot stress this point enough! The recipe is a bit finicky that way. (I know it’s a bit annoying, but it’s just the way it is). So, if you’re not using quality ingredients you might run into trouble. It took me three tries to perfect my coconut yogurt. But with the recipe below, and my helpful tips you should have no problems perfecting it on the first go.
Quality Coconut milk:
For the coconut milk, you want to make sure it’s full-fat, organic, and canned. I experimented using a cheap can of coconut milk and it didn’t work. So it’s worth spending a tad more to get the good stuff.
In terms of knowing which canned coconut milks are “quality” and which are not, look for the following when choosing:
- in a can.
For my recipe I used a brand called “Autour du Riz.” If you are in Canada or the U.S., I’ve heard that Whole Foods 365 Canned Coconut Milk and Thai Kitchen Coconut Milk works well, although I haven’t had the opportunity to try it myself.
I’ve found a good way to tell whether canned coconut milk is good quality is by shaking the can. There shouldn’t be much movement when you shake it. (If its super liquidy when shaking it might not work). Apart from that it might be a little trial and error to finding which brands in your region are best.
For the probiotic, I’ve used a dosage of 30 billion active cultures in capsules form. Again, you’ll want to be sure you’re picking a quality probiotic otherwise the recipe might not work. I used a brand called BIOHM. I really like their probiotics. I’ve also heard that Genuine Health’s probiotics and Renew Life Probiotics work well for making homemade coconut yogurt.
You might notice when buying capsules that amount of cultures vary. Some are 50 billion, others 30b and 15b. If you can’t find 30 billion that’s okay. I recommend buying 15 billion and using twice the amount recommended for this recipe, or buying the 50 billion and only using two capsules.
If you like it thick
I like my coconut yogurt thick! And so I’ve chosen to refrigerate the canned coconut milk, and then scoop out the solid from the liquid. Using only the solids to make the yogurt.
If you don’t know, chilled coconut milk will separate the creamy solid from the coconut water liquid.
As you can see, it’s thick and lush!
If you like it thin
My husband likes his yogurt thinner than me. And much prefers this version of my coconut yogurt seen in the photo above. If you also like your yogurt thinner, I suggest you reserve the coconut water after separating the chilled coconut milk solids from the liquid. Then, later on we can add splashes of coconut water back to the yogurt for desired consistency.
The first time I made this coconut yogurt, I used the whole can of coconut milk without separating the coconut solid from liquid. However, I found it too thin.
So my suggestion is to still separate the chilled coconut milk solids from liquid, but to reserve the liquid (i.e. coconut water) to add back to the yogurt later. See recipe below for more details on how to do this.
A few more tips for this Homemade Coconut Yogurt
In addition to ensuring that you buy quality canned coconut yogurt and probiotics, (see “Buying Quality Ingredients” above), I have a few more tips to ensure this recipe is a success.
Make sure that you are buying full fat, organic and canned coconut milk. Although I haven’t tried the tetra-pack, or using low-fat coconut milk for this recipe, I’ve read multiple sites that stress the importance of full fat and canned coconut milk. If you opt in for tetra-pack or low-fat coconut milk it’s possible the recipe won’t work. I’d also recommend to use organic coconut milk, as typically they are higher quality. I tested this recipe using a quality organic can of coconut milk vs. a cheaper non-organic can and the cheaper one didn’t work. (See below which brands I recommend).
To make the yogurt you want to use a glass mixing bowl, and ensure that it’s sterilized (i.e. washed well in very hot water). That’s because we don’t want any substances or metals to affect the fermentation process. Therefore I also suggest to use a wooden spoon to mix the coconut yogurt instead of a metal one. (See “Shop my Kitchen” below for which bowl and spoon I used).
1-2 days for fermentation:
The fermentation time for turning this coconut milk into coconut yogurt is typically 1-2 days. Depending on how warm or cold your house is, and whether it’s winter or summer can speed up or slow down the process. I find 36-48 hours (i.e. 1.5-2 days) is the sweet spot for a thick, tangy coconut yogurt. After this, you can place the yogurt in the fridge. It will keep for up to one week.
If you find the coconut milk is not thickening or taking on a yogurt consistency after two days than unfortunately the recipe didn’t work for you. Try again with one of the coconut milk brands and probiotics recommended below. Ensure you’re using a clean glass bowl and wooden spoon for mixing, and keeping in a warm draft-free space for the fermentation process. And don’t get down on yourself! Sometimes it takes a bit of trail and error to know which coconut milk and probiotic brands in your region work best.
If for any reason your coconut yogurt develops mould, it smells off, or goes a funny colour – than discard and try again using one of the coconut milk brands and probiotics recommended below.
Other recipes you might like:
If you’re digging this Homemade Coconut Yogurt, you might also like to try these recipes:
Shop my kitchen:
I’m always asked what items I like to use in the kitchen. So, I’ve included my favourites for making this Coconut Yogurt below. I’ve also included quality coconut milks and probiotic brands that I used for this recipe, and that were recommended during my research:
This is the brand of coconut milk I used in my recipe. Available in France. I bought mine at Bio c’ Bon
This is the probiotic I used for this recipe. I bought mine online.
So there we have it: how to make coconut yogurt at home! For those of you who have trouble finding quality coconut yogurt where you live, or want to enjoy the quality taste of the homemade kind – this recipe is for you.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And if you have any tips and tricks please do share! I love to hear your experience and what worked for you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
How to Make Coconut Yogurt
- fruit of choice (I used 1/3 cup strawberries)
- maple syrup to drizzle
- Using chilled, canned coconut milk. Open and scoop only the solid contents of the coconut milk into a sterilized* glass mixing bowl. (Make sure bowl is big enough for the coconut milk to double in size, as it will expand). Reserve liquid in the can (i.e. the coconut water) for later.**
- Open three 30-billion probiotic capsules*** over your bowl, and add the powdered contents to the bowl. Using a wooden spoon, stir the coconut milk and probiotic powder together to combine.
- Try your best to stir the coconut yogurt into a smooth consistency, breaking up any clumps with your spoon. (It's okay if it isn't completely smooth, it will get easier to break up chunks as the yogurt warms and ferments).
- Cover bowl with cheesecloth and secure with a rubber band. (You can also use a clean dish towel, or plastic wrap). Leave bowl in a warm, draft free area (like your oven turned off), for 24-48 hours.**** The longer you wait, the tangier it becomes. Check on it from time to time, stir and break up any clumps with a wooden spoon.
- Once yogurt has reached desired amount of tanginess place in the fridge to chill. If yogurt is too thick when chilled, you can add splashes of your reserved coconut water to thin until you've reached desired consistency. (I like mine very thick with no coconut water used).
- Enjoy coconut yogurt topped with your favourite fruits, optional to drizzle with maple syrup to sweeten.
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE – NUT-FREE -RAW