Easy, Homemade Coconut Milk Yogurt
March 27, 2014

homemade coconut milk yogurt

This coconut milk yogurt should really be called “cheater’s” coconut milk yogurt,” or something like that. You see, homemade yogurt is supposed to involve fermentation, or kefir grains, or a yogurt maker, or any number of proper and time-honored yogurt-making techniques. I used none of the above. This yogurt is what you should make when you don’t have time or energy for something truly authentic, but you do want the taste and texture of thick, creamy Greek yogurt in the morning. And to sweeten the deal, I didn’t quite forget about the gut-friendly bugs that contribute to yogurt’s popularity. You can use several capsules of probiotic powder in the recipe, or a splash of kefir, to sneak in good bacteria. And a squeeze of lemon for that characteristic sour taste.

In short, this yogurt is full of shortcuts. But in the end, it stacks up pretty well to the real thing. And it’s a heck of a lot tastier (I think) than commercial coconut milk yogurt.

Homemade coconut milk yogurt close up

There’s only really one trick to getting this yogurt right: stick two cans of coconut milk (full fat only) in the fridge overnight. In the morning, remove only the solidified parts (none of the thinner liquid) and place them into a food processor or blender. From there, you’re only a few ingredients away from a very tasty, rich, and satisfying morning treat.

Easy, Homemade Coconut Milk Yogurt (vegan, gluten free, soy free, dairy free)

Author -
Yields: 2 -4 servings

Ingredients

  • 2 cans full fat coconut milk
  • 1 tablespoon lemon juice
  • 2 probiotic capsules contents emptied, OR 1 teaspoon probiotic powder, OR 1/4 cup water or coconut kefir
  • Pinch sea salt
  • 1 tablespoon maple syrup coconut nectar, or agave (or to taste)

Instructions

  • 1. Place the coconut milk in the fridge overnight. In the morning, scoop out the solidified part from both cans and place it into a food processor or blender.
  • 2. Add remaining ingredients and blend yogurt till smooth. Add a little water to thin if desired. Serve with fresh berries, granola, or other toppings of choice.

homemade coconut milk yogurt tall

I should say for the record that I also really adore my coconut yogurt with fresh Thai coconut meat. But this recipe is all about efficiency and ease, and within those confines, I cannot imagine an easier vegan yogurt recipe than this one. I hope you guys will enjoy it

homamde coconut milk yogurt close up 2

See you tomorrow, friends.

xo

Categories: Breakfast, Gluten Free

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    126 Comments
  1. Argh! Please stop. You can make yogurt from dairy only. There is no such thing as coconut milk yogurt. Coconut milk isn’t milk. These words matter. If we water down the meaning then what happens is that food makers will make “yogurt” from all sorts of artificial ingredients and we’ll all have to start reading labels to see if the yogurt is really yogurt or something else.

    So please stop. The FDA won’t even allow food makers to put the word yogurt on non-dairy products made with coconut etc. Same for Kefir.

  2. Just made this and oh my gosh so creamy, sweet and tangy just like regular yogurt but without the dairy! Reminds me I need to stock up on canned coconut milk from TJ’s !yum! Thanks for the recipe!

  3. I made a nice batch with some added pro-biotics and FOS and after more than a month in the fridge it still taists and smells great. How can you tell when its turms into a bad batch?

    • It would definitely taste very sour or “off,” and the color might be turning. If you’ve stored it in the fridge it may be keeping well. I confess that I’m not an expert on homemade yogurt, and I don’t want to lead you astray with my advice, but for the most part my experience has been that if food still tastes and smells fine, it’s OK.

  4. I made a nice batch with some added pro-biotics and FOS and after more than a month in the fridge it still taists and smells great. How can you tell when its turms into a bad batch?

  5. Hey!
    I made a nice batch with some added pro-biotics and FOS and after more than a month in the fridge it still taists and smells great. How can you tell when its turms into a bad batch?

    • Jack, perhaps this isn’t kosher advice to hand out, but I’d give it a tiny taste and if it’s at all funky, throw it out 🙂

  6. Thank you for this awesome recipe. I have made this a number of times. Thank you again. I look forward to seeing more recipes from you.

  7. Thank you for this I am constantly looking for new ways to use coconut milk. I’m allergic to dairy. Will you be posting anymore recipes soon and if so on this site only? Thank you :-).

  8. Hi! This looks absolutely delicious and I can’t wait to try it but I was just wondering if the probiotic capsules were absolutely necessary and if this yogurt could last in the fridge for a couple of days?
    Thank you! x

  9. Hi
    Used the basis of your recipe to try making the yoghurt. I only had low fat raw organic cans of coconut milk so tried it anyway.
    I also put in agar agar to thicken it, bonds coconut nectar and about 1.5 tsps of raw coconut oil and did it all in the blender (apart from heating the agar agar)
    It came thick and creamy and absolutely delicious. Next time though I will put in less lemon as it made it to sour but still amazing yougurty taste and appearance.
    Cheers, Heather
    Shetland Isles
    Xx

  10. I have been looking up how to make coconut yogurt. Your recipe says 2 capsules, but what amount of bacteria per capsules or in the powder form should be used (ie. 20 billion cfu?). Thanks.

  11. HI there,
    Instead of leaving the cans overnight in the fridge can I out them in the freezer instead? My yogurt came out too liquidy 🙁
    Thank you.
    P.S. I still enjoyed it though your recipe is very easy and clean to do!

  12. I’m probably the minority here, but I actually prefer my yogurt a bit on the runnier side. If that’s the case, should I leave some of the coconut water in the cream before mixing in probiotics, lemon juice and sweetener?

  13. Can I store this in the frig? How long do you think it would keep – atleast a couple of days? Can I just use tupperware or does it need to be something specific? Thanks – I can’t wait ti try this out!!

  14. I absolutely love this yogurt! Thank you for doing the legwork for me. And thank you for the response as to how the left-over portion after removing the coconut milk solids can be used in a banana smoothie. I didn’t want to throw it out. Also, my yogurt is super thick, not runny.

  15. Hi Gena
    I have been vegetarian for years and just two days ago decided to go dairy free as well. Yahhhhh,,,feels sooo right.
    I’m looking forward to trying some of your dairy free recipes.
    Definatley going to try the coconut yoghurt!
    Glad I discovered your site.
    Warm wishes to all
    Colleen

  16. Would it still work if I used Xylitol (from Birch) instead of sugar? It always works in other recipes – but I’ve never even made Yogurt before but will buy a yogurt maker just to make Coconut Yogurt.

    Thanks

    • oops, my bad – I should have said instead of maple syrup, coconut nectar, or agave. And I’ll make a Xylitol Syrup.

  17. Any one else have problems with the coconut milk being too runny? I put it in the fridge overnight but this morning there is no solidified part to scoop out, just milk HELP

  18. Thank you for the recipe. I tried it this morning. It came out a bit liquid but still very delicious. I have two questions… What can you do with the rest of the liquid in the can? And how could I get a more solid consistency? I use a Blendtec. Thanks a lot and have a great weekend!
    Much love,
    Sonia

  19. Thank you. I am dairy, soy and egg allergic and have been told to watch carbs due to recent blood work. I am heartbroken losing my bought yogurt which has a lot of carbs from sweeteners. This ie PERFECT! To be able to have a slightly larger potion I thinned it with unsweetened almond milk. Yummmmmm!

  20. What is the lemon juice for, and salt? Is it necessary for fermentation, or just for flavor? And if I use the whole can and not just the fatty milk part, will it still thicken, or do I need to do something extra?

    thank you kindly! 🙂

    • It’s for flavor, just to create the “tangy” yogurt flavor. If you don’t use the cream alone, it’ll be much thinner and more runny, so you may have to find a way to thicken it!

  21. Holy cow, this is incredible! It’s the first non-dairy yogurt I’ve tried, and I’m in love. I really miss my Greek yogurt now that I’m off dairy and I am so, so happy to have a replacement that’s even better! I only had one can of coconut milk so I swapped the second for a soft banana. Mmmm… I definitely ate the entire thing in one sitting.

  22. Just made this and it’s so delicious. I used half the recipe and added 1tsp of vanilla extract. Yum. Im wondering if I can feed my one year old this because of the Garden of Life probiotic I used in it? His Garden of Life probiotic has a lot less strains of bacteria in it.

  23. Hi Gene , wow came across your site , while looking for some dairy free yogurt ideas, am I right in understanding , there is no cooking (heating) involved in this recipe !!!
    I will defiantly try is , as I am Lcatose intolerant and Gluten and wheat so eating is rather a challenge for me & I live on a remote island , so not always easy to have ingredients on hand , but coconuts and probiotics we do!!! So thank you so much , will be trying this tonite !!!! 😉

  24. This is fantastic–it’s utterly delicious, and it’s the easiest vegan yogurt recipe I have ever tried … but the calorie count is through the roof. One can of Thai Kitchen full-fat coconut milk is about 700 calories The label says 1 serving is 1/3 cup at 140 calories and the can has 5 servings, so 140 x 5 =700. The recipe calls for 2 cans, which is 1400 calories. I love this yogurt, but I only have 1/4 cup at a time–I am not one of those raw foodists who believe that I can eat as much as I want of anything as long as it’s raw and vegan. Because it is so high in fat, a little bit goes a long way and is quite satiating. I can attest that this yogurt lasts for days in the refrigerator. It’s a really great recipe, but do keep in mind that it is highly caloric.

  25. hi i bought a yogurt maker and some ESO almond coconut milk is there any way i can make this into yogurt .and can i use greek yogurt from the store to make greek coconu yogurt.
    i have read a lot of different recipes and they say add agar agar and other things to make your yogurt thick sure hope u can help me thanks susie turner

  26. Hi, thanks for sharing this awesome recipe. About the can of coconut milk, what brand do you recommend ? Im outside US and sometimes it’s hard to find certain products, but with a recommendations I can compare similar products. Thanks again

  27. I have tons of chewable probiotics. Do you think those could be crushed up and used instead of the powder from the capsule?

  28. Do you have suggestions on what to do with the part of the “yogurt” that isn’t scooped out? Is it good for use in any way…I’d hate to throw it out if it could be used.

    • I, too, would like to know if there is a use for what’s left after you scoop out the coconut milk solids from the can. Is it possible to use the water/oil substance that is left?

  29. Hi!
    This looks great.
    Do you know how long this keeps for in the fridge?
    I like the idea of making a weekly batch, and keeping it in the fridge?

  30. hi there,
    i am a new entry here. but i totally love being here. i am from bombay, india.
    plz tell me what is probiotic pills and kefir?
    thank you dear.

  31. […] If you’re trying to cut out dairy, but you don’t want to cut out yogurt (and because most soy yogurt tastes gross and soy isn’t that good for you anyways) — then try coconut yogurt! It’s vegan, gluten-free, dairy-free and soy-free! And you know that homemade usually tastes best, so here’s a recipe we found at the Choosing Raw website: […]

  32. I think I will try your other recepi with fresh Thai coconut meat. I prefere fresh things. Will let you know how it was 🙂

  33. Ohh I love everything where coconut is in! Will definitely try to make it. It would be a great breakefast for my kids. 🙂

  34. Hi Gena,

    Sounds like something I am keen to try – have been googling cocnut yoghurt today. I am curious though – are you able to explain the difference between this super easy cheats version and the “sit in your oven for 24 hours” version?

  35. I tried this out, and it was super easy and convenient, but it was SO sweet and rich that I don’t think I could eat more than a tablespoon of it without feeling ill. This is definitely something that would be tasty in very, very small amounts as a dessert item, but never something that I could stomach for breakfast.

    • Ashley, it is VERY rich — sorry if it totally overwhelmed you. With some berries or something simple, I think it’s delicious, but I can see how it would be too much.

  36. I was just thinking earlier that I want to find something with the same consistency as yogurt but not using yogurt! Will definitely be trying this. Thank you!

  37. Yum, I can’t wait to try this. I’m always searching for a good dairy free alternative for greek yogurt, but I never find anything I like as much. I really don’t like the taste of any commercial coconut yogurts or other dairy free yogurts and they always are filled with sugar and additives.

  38. Gena, I love your blog and all of your innovative ideas! I couldn’t help reading this post without plugging my coconut milk yogurt, which is free of all the additives of most nondairy brands. It’s called Anita’s Yogurt and is available throughout NYC. There’s a list of stores on my site. Your quick and easy idea is awesome but if you ever did not have the time to make your own you should try it 🙂

    • Not sure if you’ll see this post since it’s almost two years later, but I just tried your coconut yogurt…INCREDIBLE. Thank you so much for making a plain version. It’s so hard to find a plain yogurt of any kind (whether dairy or non-dairy) that is both low in sugar and sans a questionable ingredients list. Love it!

        • I just tried your yogurt, Anita, and it blew my mother farging mind!!!!! Need to be able to get this in North Jersey or lower Rockland County!

        • I just tried your yogurt, Anita, and it blew my mother farging mind!!!!! Need to be able to get this in North Jersey or lower Rockland County!

  39. LOVE this Gena!:) LOVE, LOVE, LOVE ! I have also added 1/2 a frozen banana to this same recipe before and used just chilled coconut milk from So Delicous (not the best stuff out there ingredient wise, but it does in a pinch), and the sugars from the banana feed the bacteria:) It works well if you don’t have canned coconut milk. I have yet to try the canned stuff but this recipe makes me want to give it a whirl finally:) Thanks for sharing!!:)

  40. I have always wanted to make my own yogurt, but all the recipes I have seen looked so time consuming. This recipe will be perfect and now I will be making it this weekend! How long would this keep in the fridge?

  41. Thank you so much for this recipe Gina! I’ve been meaning to give making coconut yogurt a try. This last weekend I bought some fresh coconut water probiotc at the health food store. I bet it would give the coconut a yogurt-y tang.

  42. Woohoo! Excited for this recipe. I”ve been meaning to try making cultured coconut yogurt at home but lack the patience. This quick version is just the ticket!

  43. I was so surprised when I saw this recipe because I had, moments earlier, been looking at your previous recipes on homemade coconut yogurt. I made a batch of coconut yogurt a few days ago which involved adding probiotic powder to full fat coconut milk and leaving it in the oven with just the oven light on for 24 hours – while it did result in amazing-tasting yogurt with perfect tang, the thickness wasn’t quite right. I love this idea – it’s a a really clever way to get that thickness that you’d want from yogurt – can’t wait to try it!

  44. Do you think a vitamix would be too much for this? I prefer using it when possible because clean up is so much easier than my food processor and I am thinking if I add fruit and purée, my 3 year old might be convinced to eat it too.

  45. Yes like Jackie I use the coconut cream cans from TJ’s and they’re amazing! I’ve been blending them with vanilla extract and maple syrup and adding the resulting delicious whipped cream tasting wonder to everything! Strawberries especially. Adding some lemon for a yogurty taste is such a great idea, can’t wait to try it. I have never found a plant-based yogurt I enjoy, this is so much better 🙂 Thank you Gena!

    • Hey Amanda!

      I should have been clearer. Any probiotic you already take in capsule form (such as the Jarrow brand, or Ultimate Flora), can be opened and use. Tons of options at health stores, many vegan.

      Gena

    • Yep 🙂 Lots of probiotic capsules in the whole body dept. Whole foods also has the small cans of coconut cream.

      I’ve never used them to make yogurt but they replace whipped cream verrrry well in creamy soup recipes. Thing like pumpkin with sautéed curry apples and onions… *drool*

  46. Trader Joe’s sells cans of coconut cream. That would save you the step (and resulting leftover coconut milk) of scooping the cream off the top of a chilled can of coconut milk. Coconut cream is different than cream of coconut which is sweetened.

    • I just tried this with trader joes coconut cream in a can. It totally separated and is all chunky like gross cream cheese in dirty water. What went wrong? Lemon juice?

      • Oh, I’m so sorry Stephanie! I’d try without lemon next time, yes. I haven’t used the TJ’s brand and I’m not sure if it responds poorly to acid.

      • So would this work with coconut cream, do I still have to fridfe overnight or just shake well to combine? Thanks,love to try this out

  47. Yum! I’ve heard you can also make vegan yogurt using agar-agar (seaweed-derived gelatin) and non-dairy milk (not canned coconut milk).
    I love how this recipe is so much simpler though. 🙂

  48. Ah, thank you for this! I’ve never done the refrigerator trick with coconut milk before, but I keep seeing it in recipes. Must try. This looks awesome! I’ve been trying to find a brand of store-bought coconut yogurt, but I have yet to find one with an ingredient list that pleases me. It doesn’t get much simpler than this recipe, so I suppose I should just make my own!

  49. Wow, this is totally doable for me – no expensive, hard-to-find Thai young coconuts or days of fermentation! Plus, it looks like the perfect cradle for some granola and berries.

  50. I have no idea where I can find coconut keifer where I am, but I’m on a mission now. Considering the So Delicious Greek Coconut yogurt cups are more than $2 a piece and a splurge for me, this sounds like it would work great!

    • Or just find some probiotic capsules and use the powder! Easy peasy. Kevita is sold at a lot of health stores, though — maybe you’ll have luck.