Homemade Coconut Yogurt
This coconut yogurt recipe makes thick, tangy dairy-free yogurt from full-fat canned coconut milk and a probiotic starter. Spoonable for breakfast bowls and Indian thali sides.
Equipment
- Saucepan
- Whisk
- Glass jar with lid
Ingredients
Coconut yogurt base
- 2 cans full-fat coconut milk 13.5 oz / 400 ml each, unsweetened
- 2 probiotic capsules dairy-free strains, opened; or 2 tbsp plain coconut yogurt with live cultures
- pinch salt optional
Optional thickener (choose one)
- 1 teaspoon agar agar powder whisk into milk while warming
- 1 tablespoon tapioca starch mix with 2 tbsp cold coconut milk, then whisk in
Instructions
Warm and culture
- Shake the cans well. Pour the coconut milk into a clean saucepan. If the cream and water have separated, whisk until smooth.
- If using agar or tapioca, whisk it in now. Warm the milk over low heat to about 100-110°F (38-43°C). It should feel comfortably warm on a clean fingertip, not hot. Do not boil.
- Take the pan off the heat. Let it cool to that same warm range if it got hotter. Open the probiotic capsules and whisk the powder in (or whisk in the spoonful of coconut yogurt) until fully dissolved. Add a tiny pinch of salt if using.
- Pour into a sterilized glass jar. Cover loosely with the lid or a clean cloth so the culture can breathe a little.
Incubate
- Place the jar in a warm spot for 8-18 hours. A test batch sets best around 12 hours in the oven with only the light on. Longer incubations taste more tangy; shorter ones stay milder.
- Check the yogurt: it should smell pleasantly sour, like yogurt, and look thicker than when you started. It will still look a bit loose until it chills.
Chill and finish
- Refrigerate at least 4 hours, preferably overnight. Cold firms the fat and gives you that spoonable texture.
- Whisk once before serving to smooth any separation. Taste and adjust with lemon for savory bowls, or maple or powdered jaggery for sweet bowls.
Notes
Full-fat canned coconut milk only. Carton coconut milk is too thin and often has stabilizers that fight the culture.
For a thicker Greek-style scoop, use agar or tapioca, or strain the chilled yogurt through cheesecloth for 1-2 hours.
Keep a few tablespoons of each successful batch as starter for the next one (use within a week).
Store sealed in the fridge up to 7 days. If it smells sharp or yeasty, compost it and start fresh.
Instant Pot: use the yogurt setting on low/normal for coconut milk, then chill fully before judging thickness. If the pot runs hot, incubate in the oven with the light on instead.
Tried this recipe?Let us know how it was!