Easy Homemade Coconut Milk Yogurt (Gluten Free, Paleo, Vegan)

three glass cups of coconut milk yogurt garnished with fruit

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

If you are dairy intolerant, vegan or paleo, you can get all the benefits of yogurt by making it from coconut milk. Making your own coconut milk yogurt is easy, fun, delicious, and cheap—often costing less than 30 cents a cup!

Yogurt is a very healthy, mildly fermented food which contains one or more strains of friendly gut bacteria. This fermentation process also improves the nutritional quality of any milk you use, resulting in about 20% more protein, and lots of enzymes and probiotics that can help your digestion.

Choosing the Right Coconut Milk

Most people use high-fat, organic coconut milk for this recipe, either in cans or in tetra-paks. You can find this at Whole Foods, better grocery stores, or online.

However, one major drawback to buying canned coconut milk is that, like almost all canned foods, there is usually toxic BPA in the lining of the can which can leach into your food. (Here’s where to get canned 100% coconut milk in BPA free cans.)

Another option is to get full-fat coconut milk and cream in Tetra paks or cartons. I prefer to do this because I don’t like the taste of canned coconut milk. But you should know that many of these products contain guar gum or carageenan, which can cause digestive distress. (Here’s where to get my favorite additive-free coconut milk in tetra paks.)

Be sure NOT to use the coconut milk “beverages” available in the cereal aisle. This kind of coconut milk contains many additives and is far too watered down to make good yogurt.

You will need a yogurt starter culture to introduce the fermentation bacteria to the milk. If you’re vegan or dairy intolerant like we are, then you can use a non-dairy yogurt starter. (Here’s where to find non-dairy yogurt culture online).

You can also use 2-3 capsules of any high-quality, dairy-free probiotic that contains bacterial strains called L. bulgaricus, S. themophilus and L. casei.

three glass cups of coconut milk yogurt garnished with fruit

Homemade Coconut Milk Yogurt

Coconut milk yogurt is a great choice for people allergic to or avoiding yogurt made from cow’s milk or soy. Here’s how to make coconut milk yogurt at home.
Prep Time: 30 mins
Cook Time: 8 hrs
Total Time: 8 hrs 30 mins
Course: Breakfast, Dessert
Cuisine: GAPS, Paleo, Raw Vegan, Vegan
Approx. Cost: $10
Servings: 4 cups
Calories: 516kcal



  • Sterilize your yogurt containers, mixing spoons and other utensils with boiling water.
  • In a saucepan, bring coconut milk to 180 degrees F, then remove from heat. Do NOT boil the milk; watch it closely. Your coconut milk must reach 180 degrees or you risk contamination with Burkholderia cocovenenans or other harmful bacteria.
  • While the milk is still hot, thoroughly mix the gelatin or agar agar into your batch. You might need to experiment a little to find the exact amount of thickener for your taste.
  • Add maple syrup or honey and stir thoroughly. The sweetener provides food for the bacterial culture and your yogurt will not ferment well without it.
  • Cover and cool the milk to 95-100 degrees. If the milk is too hot, it will kill the bacterial culture you are going to introduce.
  • Remove about 1/2 cup of cooled coconut milk, and mix in your starter culture or probiotic. Stir well.
  • Thoroughly mix the inoculated batch back in with the remainder of the cooled coconut milk.
  • Pour cultured milk into your sterile yogurt maker jars, or any sterile glass or enamel containers that work for you. Cover and ferment at 105-110 degrees for 7-9 hours.
  • Check for taste at 7 hours, and ferment longer for a more sour, less sweet, taste.
  • To keep the correct temperature for the culture, use a box dehydrator set at about 105 degrees, and place the containers on the bottom, away from the heating element. You can also use a temperature-adjustable heating pad, sous vide, or put a 60-Watt bulb in your oven and leave the light on with your containers wrapped in a towel to hold the heat. You can even make the recipe in a crockpot, but you'll need to adapt these directions a bit. (Remember, too high a temperature will kill the bacterial culture; too low of a temperature will prevent proper fermentation.)
  • You will know you have done it right by the proper yogurt-sour smell and taste.After fermenting is done, stir to an even consistency and refrigerate for at least 6 hours. You must refrigerate for the gelatin or agar agar to thicken your yogurt.
  • If you want even thicker yogurt, you can pour the yogurt into a cheesecloth or a nut milk bag and let it drip for 6-12 hours over a bowl in a cool area. The longer you let it drip, the thicker it will become. What drips out is coconut water, not whey, so add the liquid to a smoothie or discard. Carefully scrape the thickened yogurt from the bag into a jar. (Messy!) Cover and refrigerate.
  • If your yogurt separates after chilling, either stir it briskly with a spoon, or whip it with a stick blender for a light and fluffy treat.


Serving: 1cupCalories: 516kcalCarbohydrates: 10gProtein: 8gFat: 53gSaturated Fat: 47gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 40mgPotassium: 553mgFiber: 1gSugar: 3gVitamin C: 3mgCalcium: 47mgIron: 8mg


  • Your yogurt should smell and taste sour—like yogurt. If you notice any “off” or foul odors, mold, or hints of grey or pink on the surface, throw it out and try again. This suggests the equipment was not thoroughly sterilized, or that the starter culture died from temps too high or too low, and foreign “bad” bacteria colonized the batch.
  • Coconut yogurt initially comes out much thinner than cow’s milk yogurt, but there are two ways to thicken it: Add a dissolved thickener like gelatin, agar agar, etc. to your milk before fermentation, OR after it is done fermenting, drip all the liquid out of your yogurt the old fashioned way using a cheesecloth, cotton or nut milk bag. This guide to thickening yogurt makes it more clear.
  • Once fully cooled, your yogurt may separate again, with some of the coconut oil hardening on top and a clear or cloudy liquid on the bottom. This happens especially with homemade coconut milk which hasn’t been homogenized and emulsified with factory machinery. This is usually not a problem, as long as everything else smells and tastes OK. Just mix well with a spoon or stick blender, and enjoy.
  • The new tetrapaks of coconut milk for drinking and cereal (like So Delicious) are NOT appropriate for making yogurt because they are mostly water and very little fat. Choose a high-fat coconut milk or cream made for cooking.
UPDATE: There are TONS of tips, tricks and advice from readers in the comments section below that will answer just about any question you could have about making coconut milk yogurt. Please check them out!

416 thoughts on “Easy Homemade Coconut Milk Yogurt (Gluten Free, Paleo, Vegan)”

Leave a Comment

Your email address will not be published.

Rate This Recipe!

  1. 5 stars
    Ok, mine turned out great! I used a one litre Tetra Pak of coconut milk, one package of yogurt starter called Yogourmet (which has always been my go to with regular milk and does have a tiny bit of skim milk powder in it), one package of Knox gelatin (all I was looking for was the dairy free aspect) and honey. Followed the recipe, and then put it in my yogurt maker for 8 hours. It looked pretty watery so I left it on the counter over night. In the morning you could see lots of water had accumulated on the bottom quarter of the container so I drained it out, it still seemed pretty runny UNTIL it sat in the fridge for a few hours…and the tada! Perfection! So much better than any store bought coconut yogurt!

  2. Hello and thanks for the recipe. Should I be using the whole can or let it sit and only use the fat/white part that float inside the can and not the clear part?

  3. 5 stars
    Your instructions and many of the comments will work quite well. I got a very good thick vegan yogurt doing the following.

    1 qt Aroz-D Coconut Cream
    1 TBS Gefen Clear Unflavored Jello (note – does not use animal products like regular gelatin) (note = added to 1/2 cup hot liquid)
    1 tsp raw sugar
    2 probiotic capsules added at 100 F
    All above avaliable on Amazon

    Add all except probiotic to 1 qt Mason jar and heat to 180F in a water bath using a sous vide device (which keeps a precise temperature):and hold forat 180F 30 minutes. Let cool to 100 F and add probiotic and mix. Using the sous vide device hoks at 100 F for 24 hours and cook in refridgerator for 6 hours.

  4. I found another recipe where you don’t have to cook the milk. It turned out fine. What is the point of heating the milk?

    1. You scald the milk to kill off any wild bacteria, yeast or mold spores that might have fallen into the milk. Scalding the milk also denatures the proteins to make a firmer, thicker yogurt curd. You also heat the milk to incubate the culture. The culture doesn’t work at room temp. If you are certain your milk is sterile and you plan to strain your yogurt to make it thicker, you can just warm it to 110 over medium heat.

  5. 5 stars
    Hello, I’ve made this yogurt exactly as the recipe suggests, but have used Bulgarian starter culture purchased on Amazon,and thicken it with grass fed geletin. It’s pretty good, but I notice a slightly “metallic” aftertaste. Does anyone else have this problem?

  6. I’m not sure the coconut yoghurt sits within the realms of sustainability- beef gelatin whether or not it’s grass fed takes a massive amount of water to produce and I thought from the beginning of the recipe it was vegan or paleo?

  7. This yogurt is delicious. I did not thicken with gelatin or agar agar and it is perfectly thick. However, it has a grainy or chalky aftertaste. Why is that?

  8. I’ve tried making coconut yoghurt 4 times now with no success…I’m about to lose all hope of making a decent edible batch. Please help!

    I’ve ensured all my utensils are sterilised and still get a thin skin with a light pink mould forming on top. I put it in my yoghurt maker for 15hrs at 100 degrees Fahrenheit.

    Could it be because I didn’t add any sugar? Could I try using organics cane sugar? If so how much would you suggest?

    1. You do need to feed your probiotics some form of sugar for them to reproduce and ferment your yogurt. I suggest adding sweetener according to the recipe.

    2. I have the same trouble. 2 of the 4 batches I’ve made I’ve had to throw out. Ugly grey bacteria and foul smell. Thought I’d sterilized everything well. Have used yogurt starter once and reused yogurt from a good batch the other time. Both turned out inedible.

  9. What if I accidentally boiled the cocnut milk? Do I need to throw it out and start over? What does it do when you boil it?

    1. Well, it can separate and change the flavor, and you will have to let it cool a long time to get to the temperature for your culture.

  10. I used the beef gelatin like written and it seized up into a mass. I’m presently fermenting my yogurt mixture now and I’m unsure how it will turn out. I guess I’ll use argar agar next time. Has anyone else had this problem?

  11. Thank you for your coconut milk recipe. It worked and tasted great and has certainly saved me $$. I am wondering if you have had an issue with separation of the coconut water and the coconut fat when making the yogurt. Mine kept separating and I wasn’t sure if I should mix it up while it was incubating or not. About 3 days into eating it, I used a stick blender and mixed it all up and haven’t had the issue since but worry I’ve ruined the probiotic culture integrity doing this.

    1. Separation does happen, and you were wise to generally leave it alone during culture. However, once it’s done, blending the yogurt with a stick blender will make it light and delicious!

      1. Mary E Burkhardt

        I frequently make yogurt and although I’ve tried cold start with ultrapasturized milk, I also use the microwave to scald the liquid instead. I really dislike scalding with heat because IMHO it carmelizes whatever sugar there is (lactose, sucrose etc). Might the microwave be a good option for heating the coconut liquid? It is much more gentle on the sugars because the water molecules jiggle to cause heat versus the flame transferring or over heating the milk. Just a thought.

  12. 5 stars
    Hi! I just started making my own yogurt (I use a crockpot). My husband loves it plain, but I miss having flavored yogurts. I want to make a coconut one. I’m wondering if using my homemade yogurt as a dairy starter will produce the same results as your recipe? Neither of us have a problem with digesting dairy – it’s that coconut flavor I’m after – yum!

  13. Hello, I just got an instant pot with yogurt options (I bought it for that purpose). I don’t have jars. I have read so many recipes and I get very confused.
    Can I just put the coconut milk directly in there? And do the other steps And close the lid? I don’t know if the yogurt maker show the temperature but I guess it will be the same as the one you explain in your recipe.?
    Also I only have yogurmet culture packs and I don’t have agar agar. I believe it will work?
    Thanks for you help

    1. I honestly have no clue how to adapt this recipe for Instapot as I don’t have one. I hope someone else might chime in.

    2. I use an Instant pot to make this without jars and it is great! I would recommend using the Aroyo-D coconut cream as mentioned above. I use maple syrup and 1 packet of gelatin with a yogurt starter envelope. I have also used probiotics successfully. Follow the gist of the directions above, first heating the coconut milk to 180 degrees. I use the yogurt/boil cycle for about 5 times in a row (lid on). Check the temperature, it may be different for you. Then I add the maple syrup whisked with the gelatin, in a small amount of coconut milk. Then I take the liner pot out to cool to about 95- 100 degrees. Then I whisk the probiotic in a little coconut milk and add this back. Whisk again. Put the liner back in the IP put the lid on and adjust your IP to the normal yogurt cycle and set time for 8 hrs or so. It will help to read the IP instruction booklet on making regular yogurt. Yogurmet works great, I think a thickener is important. I use gelatin. It needs to cool in the fridge to get sufficiently thick.

          1. Using the previous batch of coconut milk yogurt doesn’t work as well as fresh probiotic or yogurt starter, and since I am dairy intolerant, there is no other yogurt I could use.

        1. You can stir it up to loosen the gelatin a bit and make it smooth and creamy, and it should be great! Next time, maybe use a little less gelatin in your batch.

      1. Heather Ralston

        I used the IP but whisked in the gelatin after it was done incubating. Out in blender to mix well. After chilling it was lumpy, kind of like cottage cheese. Is that normal? Ever had that issue?

  14. 1 star
    I used to make SCD homemade yogurt with A2 Milk, but I’ve had to give up all dairy. It increases inflammation. I plan to try making yogurt with coconut milk/cream instead. I will probably use probiotic capsules instead of a starter. The Bella+Bella non-dairy yogurt starter contains maltodextrin (starch sugar), which can have an extremely high glycemic index and thus is extremely inflammatory. I was housebound/bedridden for the first half of this year after getting systemic inflammation from having consumed maltodextrin that was contained in cough drops. I consumed these cough drops for roughly two weeks, mistakenly thinking that my increasing pain was flu-related. After losing six months of my life, I will not be consuming maltodextrin again.

    Maltodextrin is not found in nature. It is an artificially produced sugar made from starches, such as corn, wheat, potatoes, … Even though maltodextrin is a starch sugar, I have seen it listed as an ingredient on “unsweetened” products. It’s even contained in nutritional shakes that are marketed to the elderly, many of whom have diabetes. Maltodextrin can go by many names, including modified starch sugar,

    Here’s a link to sweeteners and their glycemic indexes if you or anyone else is interested: www sugar-and-sweetener-guide com/glycemic-index-for-sweeteners html (Just replace the spaces with dots.)

    I really liked the explanations you gave in regards to temperature and ingredients.

    1. So you gave one star to a recipe that you have never actually tried to make, based on your extreme food intolerance? Bad form. If you have a question about an ingredient, you can send a person email to the blogger, but this review is completely unhelpful to the rest of us.

  15. 5 stars
    This recipe works very well. I have made several batches, but I used a sous vide to keep the temp right for fermentation. Thanks!

    1. Could you tell me your process for sous vide? I have one as well and would love to do it that way! Also do you know if coconut cult yogurt would work for a starter?

      1. I’m not Sam, but I make yogurt with my soups vide frequently. You would follow the recipe as to above, but at the point that you begin to cook the yogurt combo (after you cool the milk and add the yogurt cultures), place it in jars and water bath with sous vide and cook at temp (I use 110 degrees) for as long as I want it to ferment. I’ve not made any nondairy yogurt, but I plan to try. When I use whole milk, I usually ferment it 12 hours and get a great medium thick yogurt. Good luck!

    1. Yes, but it does depend on how good your probiotics are. You will find diminishing returns and will eventually need to reinoculate with new probiotics.

    1. No, they are not, but if the choice is between tetra-paks and cans lined with BPA or BPS (as most canned foods are), I’d personally choose the tetra-pak.

  16. Has anyone tried making the Coconut Milk Yogurt using the Quick and Easy Homemade Coconut Milk? If so, how did it turn out and what adjustments did you make to the yogurt recipe? Thank you for your feedback.

    1. I just made coconut yogurt for the first time using homemade coconut milk I made for the first time, as well. I used 1.5 cups finely shredded coconut and 7 cups of water, pulverized it in a Vitamix, strained through a fine-mesh sieve, and measured out 5 cups of milk. I put 2 tablespoons of gelatin in one cup of the milk and heated the rest to 160 degrees on the stove-top. Then I turned off the heat, stirred the gelatin and milk mixture really well along with 1 tablespoon maple syrup, added it to the hot milk, and stirred that really well. After the milk cooled to 100 degrees, I stirred in one packed of Cultures for Health Vegan Yogurt starter. After pouring into jars, I cultured the yogurt for 10.5 hours at 105 degrees. It barely tastes like yogurt, it tastes more like coconut milk, and has a thick consistency. Next time, I want to culture for 12 hours so it will be tangier. I hope that helps!

  17. Regarding non BPA cans, are you aware that one way some companies have gotten around the BPA requirement, is to use BPS? Very similar chemically, but not yet regulated, and essentially the same ill effects.

    1. Yes, that’s why I recommended totally safe brands and tetra paks! Thanks for drawing attention to this important issue!

  18. Lindsey Stewart

    Hi Dawn, I live in the UK and made your coconut milk recipe for the first time the other day and it turned out perfectly. I did, however, alter the amount of gelatine that I put in as I though 2 tbs was far too much and thought it was a misprint, but clearly not having read lots of comments. I only add the equivalent of 2 tsp (teaspoons) but I think the difference was that I did not add it immediately after heating the milk to 180 degrees, as the instructions on my packet of gelatine sheets said not to add gelatine to “boiling” liquids as this will diminish its setting qualities”. So I added it once the temperature had reduced to 95 degrees and had no problem. I cannot comment on using other thickeners such as agar agar as I am doing this for health reasons and I am not vegetarian or vegan. Many thanks for the recipe and also being the only person who commented on the reason as to heat the coconut milk to 180 degrees – I googled the bacteria and came up with a very interesting link: https://naturespoisons.com/2015/07/09/toxic-tempeh-death-by-bongkrekic-acid/

    1. I am not a scientist but reading the article from the link above, I am guessing that people died from being allergic to the “fungus (mushrooms)” of the fermented coconut milk?

  19. I am so utterly disappointed in making coconut milk yogurt. Ive tried 5x and 5x it’s the same thing.
    LASt time i followed your recipe. It didnt turn out , i reached out to Cultrues of life to ask questions , they told me you let your yogurt get way too cold (95 degrees) and this is why my yogurt didnt turn out. They said don’t let it cool past 105-110, so i followed directions and its the SAME result.

    I cooled in the fridge and its is hard as a rock on top and water on the bottom. NEVER looks like the pictures of this creamy delicious yogurt. Its so hard i could barely break through,,, its as hard as , well canned coconut milk sitting in the fridge.

    I just blended it up , its water, its not creamy , its not delicious, its basically coconut milk/water with some culture to give it a probiotic taste.

    Like i said this is my 5th attempt, I’m doing EVERYTHING right and its not working out. What a major dissapointment , especially all over the internet ppl are making this creamy yogurt. Well i have no clue how its being done, all i know its i was trying to save money and not eat all the other ingredients in commercial yogurt and all i did was waste money and basically get canned coconut milk 🙁

      1. Your probiotics might either not have appropriate culture strain that is needed. Or just are simply dead.
        Many probiotics these days are filled with fillers and not with alive bacteria cultures.

    1. I have made this many times and it always worked out except for once. I attributed it to the coconut cream used. I use the Aroy-D 100% coconut cream now and it works great all the time. I get it online. I had used something else off the shelf of one of my favorite stores and it didn’t work out. In retrospect, the whole time, the coconut milk was a little separated.

    2. I would not use honey as the sweetner since it has antibiotic qualities and might kill your probiotic starter.

  20. Dawn, Thank you for the recipe! I looked through the comments first and couldn’t find what I was looking for.

    When I made this recipe, I followed it exactly. Anything given a range of measurements, I put somewhere in the middle in. I used the ‘Natural Value Pure Coconut Milk’, and the ‘Real Yogurt Cultures’, and instead of honey, I used 1:1 ratio of date paste.

    My batch came out with a HINT of gray, not spots on top. However, when I opened the can of coconut milk it was a hint of gray also. Does this mean the coconut milk is bad or is it ok? Is this why my batch came out gray and not because it’s bad?

    Also, it came out like a jello texture. I would say too much gelatin, but I used the exact amount when others are having issues with it being too runny. Why would this happen?

    1. According to Natural Value, it is alright for the coconut milk to be gray, because it’s ‘so pure’…


  21. Hello Dawn!

    A few questions~

    Any experience using a Yogourmet yogurt maker with this recipe? I’m not crazy about the plastic of the device at all, but am healing from Lyme disease, SIBO, and much more and was told the 24 hour yogurt made this way was my safest option…

    Have you had any experience with using Bravo cultures?

    Finally, as I am keeping on an extremely low to no sugar diet, I wonder if Monkfruit would be eligible as the sweetener with this recipe? I read your responses about the sugar from the honey/maple syrup being digested in the fermentation, but just wanted to be sure…

    Thank you kindly for your time and help 🙂


    1. I don’t have any experience with Yogourmet or Bravo. You’ll have to experiment and let us know! I wouldn’t worry about the sugar if you are making 24 hour yogurt; it really will be digested. Best to you on your healing journey!

    2. Kathy Cronberg

      You have to have some kind of sugar, either honey or sugar, for the probiotic or yogurt culture to eat, since there’s no lactose or sugar of any kind in coconut milk. The finished product will have no remaining sugar.

  22. Is there any reason not to use young coconut meat to make the milk for the yogurt? I understand that you use brown mature coconut flakes, as does Anita for her fabulous yogurt.

      1. Thanks Dawn for the link. I had read that but couldn’t remember where on your site.
        I am using exotic superfoods frozen young coconut meat, and their frozen coconut water with your recipe….

        new experiment is on… will report when yogurt is “cooked”

  23. Followed your instructions, Dawn, save for adding thickeners. I one liter of coconut cream from Aroy-D, 3 probiotic pills from Megaflora, and “cooked” it at 110ºF for 9 hours. It tastes good, not as subtle as Anita’s, but that may be because her yogurt is cultured for a shorter time. It separated, as expected from reading the comments, and was thin, but in the range of typical yogurt texture before I mixed it. Pretty watery after mixing. I will try letting drip through cheesecloth and see if I get a better texture.

    Anita’s yogurt has a similar consistency to sour cream or greek yogurt. She adds coconut water to it as well.. no sugar either. Here is her ingredient list: http://anitas.co/faq/

    I did read that she uses mature coconuts, v young ones… which is too bad because fresh young organic coconut meat is readily available made by Exotic Superfoods.. it is expensive but I was going to try using that to make my own milk and add their fantastic coconut water which is unpasteurized and comes frozen. May still give that a go as I have mega amounts of Megaflora probiotics.

    Dawn, do you have any thoughts as to how Anita’s yogurt gets a thick texture, given the ingredients?

    1. Glad it worked out for you! She’s probably pureeing the meat with the water and/or straining it. To get my recipe to thicken up, you do have to refrigerate so the gelatin will gel. It can be quite thick then.

      1. Interesting analysis of Anita’s process… bet you are right… The coconut water has enough sugar in it so she does not have to use sugar. Also from her FAQ sheet, she implies that she does not strain off the liquid.

        I did refrigerate mine, but am not interested in adding thickeners. So, I put it in cheesecloth and let it drip for about 8-12 hours.. It came out too thick! The consistency is like cream cheese. The volume was reduced by a little less than half.

  24. Your recipe looks great Dawn, and I will try it once I get the coconut cream you recommend in the recipe. I recently discovered coconut yogurt (Anita’s Creamline Coconut Yogurt) and love it. Yogurt is one of the things I miss having been on a dairy free diet for the last two years.

    You say that thickener is needed, but the Anita’s ingredients are: organic coconut milk, organic coconut water and live probiotic cultures. Her yogurt is super creamy and thick. Since trying it I have been looking at the labels of other coconut yogurts and they all have guar gum and other emulsifiers, all no good for me. I am determined to make a yogurt as good as Anita’s as it is soooooo delicious, without any thickeners, because hers is very $$$$. Maybe she puts it in cheesecloth and drains the water out..

    Any thoughts?

    My first attempt at making yogurt, a couple of days ago came out pretty mediocre. I used Nature Value coconut milk and 1/2 cup of Anita’s yogurt as starter.. heating the milk to 180F and then adding the starter once the milk was around 115F. The texture was ok but not great flavor.

    I ordered aroy-D coconut cream from your Amazon link, and will use Megafood Megaflora probiotic capsules, as I already have them in my fridge, and they contain the necessary cultures L. bulgaricus, S. themophilus and L. casei.

    I will let you know how it turns out!

  25. Hi. I have yellow spots on the top layer of my yogurt. … Any ideas? I did use organic cane sugar which is a little yellow in colour. Also, if there is any pink, does that mean the whole batch is bad or can I scrape off the little bit of pink and use the yogurt still?

  26. Hi Dawn, thanks so much for this post. It’s really helpful. I’ll try your recipe next time I try to make coconut milk yogurt.

    If my coconut milk didn’t turn into yogurt, can I just move it to the fridge and use it anyways? I don’t want to throw food out.

    Let me explain: I tried making coconut milk yogurt last night with regular drinking coconut milk and probiotics. I now realize it was way too think to work out. Also, as I don’t have a yogurt maker or anything like that, I had to leave it in my over with the light on. I had a thermometer in there and this morning noticed it was marking 89F, so less then it should’ve been. 12h of incubation and the milk still looks and smells the same as before.

    I might just start a new recipe now, but I don’t want to throw this milk out, I rather use if for a recipe or something. Do you know if this is ok? I couldn’t have spoiled being left between 89F – 112F for the whole 12 hours, right?

    Thank you!!

    1. Dawn Gifford

      There should be no problem using it if it has no mold and smells fine. Cook with it if you feel unsure. For the next batch, you will definitely need a full-fat coconut milk, and a thickener like gelatin or agar agar, plus a warmer heat source. Good luck!

  27. What does it mean if it seperates during the fermenting process? I kept it in my Excalibur but it’s very seperated. Smells and looks okay.

    1. You don’t want to put your jars in the crockpot; you want to use the crockpot as a jar. See here for more explanation and adjust the recipe accordingly.

    1. Mainstream commercial yogurts made from milk have few bacterial strains and might not culture coconut milk the way you might hope. Try a tablespoon and see how it works.

  28. Hello everyone, So I just stumbled upon this website. I like the name but am a little confused. This is about healthy living and taking care of the environment, having a “small footprint.” Yet, you are talking about buying coconut milk in the grocery or health food store. The coconut milk comes from some tropical place, probably not too close to where you live, is transported to a processing plant, which hopefully is using solar panels and not dumping too toxic waste water, then shipped to the store. Why not use what is local to you? I eat and drink coconut and its water because they are alllll over the place where I live, Mexico close to the border with Belize, very tropical. I understand we cannot completely avoid processed foods but the coconut milk you are using here is well, processed. Just something to ponder. PS: There is a good bad troubling video on youtube showing how monkeys have been enslaved to pick coconuts because it is such a popular product now.

    1. 5 stars
      Hi Cami! Coconut milk is actually one of the most sustainable forms of milk. In terms of water usage it is much better than dairy and almond milk. Here are some articles I found:

  29. Hi- I’ve made this yogurt many times before with no problems. This time I got a pink and gray film on top so I threw it out. I hate to do that! But don’t wanna get sick. I used raw honey which is unpasteurized. Do you think that could have been why? Does the honey need to be pasteurized? And shouldn’t it be added BEFORE the milk is heated to 180, so that any bacteria in the honey is killed too?

    1. It might be the honey, but I can’t say for sure. If your honey is raw, you might want to add it before heating to be on the safe side.

    2. Twinkle Schascle U Yochim

      It’s definately the honey. Honey is anti-microbial, so it will stop the growth of the probiotics. Honey should never be pasteurized. It is one of the only foods in the world that will not rot, due to it’s amazing properties.

  30. After weeks of failed attempts, I have something that at least doesn’t smell or taste horrible… but no matter what I do, it doesn’t thicken. I added gelatine, let it sit in the fridge for two days and even dripped it through a cheese bag for two more days… it still has the consistency of milk. Help?

    1. You will probably find that it is too thin for yogurt. The full fat coconut milk you can get in a can or tetrapak will usually provide a thicker yogurt.

    2. You can use your own, it will just create a thinner yogurt. I used 3 cups coconut to 4 cups water. Boiled the water and added to the coconut and let it soak for 30-45 minutes (the longer it soaks, the more water the coconut absorbs). Also the lower the water: coconut ratio is, the thicker it will be (i.e. 1:1). Put in blender and blend for a couple minutes to make it into milk. I also used 2 tsp grass-fed gelatin. My first attempt at yogurt worked out fairly well considering, but it isn’t scoopable yogurt, it’s great for smoothies. I also added the gelatin too late, so I think my revisions (as written above) will make it better

      1. Good to know! I made my own milk too and added in gelatin with coconut sugar. It lived in my oven for 48 + hours with the oven light being turned off the last night (thanks hubby). My ratio was 2.5 cups of coconut to 4 cups of water blended for a few minutes. I took out one cup of milk to cool for two capsules of probiotics. Then heated the rest in a pan and added my gelatin to get it to mix in. After this cooled I added the milk with the probiotic. Into the oven it went. I mixed it and placed it in the fridge. It smelled weird but not bad weird. I can’t wait to see how it set up in a few hours.

  31. Thanks for the reply. One jar was mouldy and revolting so I ditched the lot. The temperature maintained well and I’m confident sterilization was perfect so will make sure I don’t kill the probiotics this time 😉

  32. I think I’m a bit late to the party BUT crossing my fingers someone can answer! I cooled the coconut milk to 37° Celsius (according to the thermometer) then proceeded as per the recipe, however it seemed too hot to me, there was a little steam coming off. The jars are sitting in the oven with the light on… If in the morning (after approx 18 hours) it hasn’t worked, granted there is no mould etc, is it ok to bring up to 37° again and add more probiotic powder to culture a second time? Or is this asking for trouble?!

    1. It’s not necessary to reheat the milk to add the probiotic if it is already a bit warm. It might not work, but fermentation is always a bit of an experiment.

  33. Hi Dawn, this looks like a lovely recipe. I do have one question though (I did go through all the comments below, but didn’t find anything, or may have overlooked it?) – I have pure coconut milk powder, and would like to use this. Would I just mix it with water, as I would usually do, to make coconut milk, and then follow your recipe?
    Thank you so much!

    1. I have never made yogurt using powdered milk so I have no idea how to do it or if it would work. My fear is it could turn out too watery, as I always urge people who make this recipe to use full-fat coconut milk. But give it a try and let us know how it goes!

    2. 4 stars
      Hello I use coconut milk powder all the time and it turns out well. It still separates so I mix before putting in the fridge.

  34. Made this following your directions exactly and it’s the best yogurt ever. I have really missed yogurt since giving up dairy and now I can have it. Thank you

  35. I experimented making a combination coconut/cashew milk yogurt yesterday. I soaked a cup of cashews all day, then blended with 2 cups water until very smooth. Separately, I heated a can of full fat coconut milk in a pan until it reached a slight boil, then I added the gelatin (1 and 1/2 tsp) and stirred it well. After letting it cool to under 110 degrees F (as recommended) I stirred in the probiotic, and then the blended cashew milk. Then I poured into my yogurt machine and let culture for 10 hours at which point I transferred to the fridge. 5 hours later I opened one of the little jars and it’s still completely watery!! Did I do something wrong??? Why didn’t it thicken?

    1. You might not have added enough gelatin given how much water (2 cups plus the water in the coconut milk) was in your original mix. You really want to have as little water as possible in the mix, which is why I recommend full fat coconut milk only, with no added water.

  36. I made this yesterday – just tried this morning. Definitely fluffy! Expanded over the top of the container I put it in (quart glass Mason jar) but the smell?! Horrid. I used 2 probiotic capsules at 20 billion each. Maybe too much? I don’t even know if I can use this in smoothies, if it is even good?

    Hoping I didn’t just waste $4 worth of coconut milk plus the probiotics COMPLETELY…


    1. Coconut milk yogurt does not smell wonderful for some reason, but it shouldn’t smell horrid. And if there is any pink or grey in it, it’s definitely bad. Try a taste, and if it is truly is horrid, spit it out and throw it out. Best to you!

      1. I don’t think any pink or gray. I’d love to send you a couple pictures – I’ll try to find you on Facebook.

        1. Dawn Gifford

          I don’t think pictures will help me much since there can be so much variance in how one makes it. However tasting the yogurt will definitely tell you if its good! 🙂

    2. I’d recommend covering whatever glass jar you’re using to make coconut yogurt with a cheesecloth and rubber band so the “gas” can be released through the fermentation process. If bottled up right after mixing, I’d imagine for it to “explode” haha.

  37. I am using Klaire Labs probiotic (Ther-biotic Complete) because my baby & I are dairy intolerant. However, when I called Klaire Labs they said the product contained “Intactic” an ingredient that keeps the probiotic from digesting in the stomach. They mentioned this may not be good for making the yogurt. Has anyone else heard of this or tried the Klaire Labs (Ther-Biotic) for yogurt. Would I be better off using a few T of SoDelicous plain yogurt?

    1. A probiotic that is enteric-coated to pass through the stomach intact is not a good choice for yogurt. I think you’ll have better luck with a few tablespoons of yogurt or a store-bought yogurt culture.

  38. Hi I’m super keen to have coconut yoghurt. My first batch has not worked. The yog itself was just one cm thick at the top with the hard fat on top and the rest of it was jelly ike brown ish water… I’m used to a lot of water coming out of my milk yoghurt but this was 80% . Any ideas! I couldn’t find anything in other questions. The yog that was made was very thick and I had to scrape it off the fat.i look forward to your thoughts cheers

    1. Coconut milk yogurt is always very thin because it coconut milk has so much water in it. The coconut meat and fat can easily separate from the coconut water unless you use a thickener like gelatin, agar agar, etc. (Commercial coconut milk yogurt companies use gums and carageenan.) The quality of coconut milk you use is also important, and you will want to use full fat coconut milk or coconut cream, which has less water. I also sometimes use a sterile spoon to stir a batch and keep it from separating as well. Best to you!

  39. Since everyone uses different probiotics… are you talking Millions or
    Billions when you use 1-3
    Capsules? I don’t want
    To use too much. 3 of my capsules would be 4.5 billion. Thanks!

  40. Jenny Spencer

    I’m curious what is the best way to cover during incubation. I’m using glass mason jars and I plan to incubate in my Excalibur dehydrator. Should I seal them with the rims or just place the lid on to allow for any gases to escape?

      1. I followed your instructions to the letter. After 9 hours, it was very liquidy, but I stuck it in the fridge and this morning woke up to 7 jars of perfectly gelled, delicious coconut yogurt. I tried to make it from other recipes and it never worked and was about to try one that claimed there was no need to heat it because there’s no dairy content. Then I found yours. I am thrilled that this batch is perfect. Thank you, thank you, a thousand times!

  41. MountainLover

    Please help! We are trying desperately to make dairy-free yogurt and I just failed at my fifth attempt. We’re using Cultures for Health vegan starter and homemade coconut milk (which they recommend) – I cannot afford to buy canned every time. I followed their instructions perfectly, watched it like a baby (temps, refrigerated, etc.) – it always comes out runny. I tried the lighted stove method 4 times, bought a yogurt maker, used this recipe from them:
    I used exact amounts, the pectin thickened so nicely, I figured it would be too thick since I did the calcium water as well. No such luck. Still a thick, runny liquid (absolutely no lumps and nothing to put through a strainer – would all run through).
    Do you think it’s the temp (140 instead of 180), the no-sugar in the recipe, the amount of pectin, putting the pectin in w/milk at room temp instead of with heated liquid like your recipe (it really did thicken up nicely & dissolved fine using their recipe)?? Any help you can provide would be great. I do taste tartness & no weird smell/color, so we put it in smoothies. It just will not turn into yogurt for me and I’m nervous and defeated to try #6 (although they did send me a new box, so I’ll use a packet of starter from that new box next time, but would like your advice for best possible outcome as well). Thanks much!

    1. It sounds like it did turn into yogurt, just not thick yogurt. Coconut milk simply cannot get thick without an added thickener, whether that is pectin, gelatin, coconut meat, or whatever. And homemade coconut milk is even thinner than canned! I have had much better luck with gelatin than with pectin, but try adjusting the quantity of pectin first.

    2. Lindsey Stewart

      Hi, I have made dairy yoghurt for many years but have just made Dawn’s recipe for coconut milk yoghurt for the first time. I paid attention to the 180 degrees and then, as I am in the health business, wondered what bacteria could be produced if you didn’t do this. Please read this link as it is really important to get the temperature to 180 degrees before cooling https://naturespoisons.com/2015/07/09/toxic-tempeh-death-by-bongkrekic-acid/

  42. Hi .. I might have missed this in the comments… But I make my own coconut milk and it has wonderful layers of fat at the top… Will this work with homemade coconut milk

  43. Can’t wait to try this. I just made a failure batch following a different recipe/instructions. There is so much more information here I am sure I will have better luck. My bad recipe did not call for any sweetener to feed the culture and only had me heat the yogurt to 115*; the instructions did not have me seperate out a portion of cooled milk (110* according them) to add the starter to, so I’m afraid it may have died because of hot spots in the pan even though I stirred it well. So it was a hot and hungry culture! After 14 hrs in the yogurt machine (my husband forgot to take it out before bed) it did not taste or smell a bit sour nor has it thickened even though I added thickener and it has been in the fridge all day. Can I try again with the same batch? Can I just pour it on my cereal and eat it like milk? Should I just throw it our? Again, I can’t wait to try this recipe! So glad I found this site!

    1. I don’t see why you couldn’t use the uncultured batch on cereal, but you should culture a fresh batch of yogurt. 🙂

  44. I made a batch of this a month ago, and it was perfect! I used Cultrelle Dairy Free Probiotics and canned Thai Kitchen CoConut milk. I used Knox gelatin to thicken, and it was perfect!! I was pretty impressed with how simple the process really is. I don’t have a yogurt maker, but left the light on in my oven overnight. It was perfect!

    I was wondering if it’s OK to add extra sugar to the milk when it’s hot to sweeten the yogurt a little bit? I’m making this for my dairy intolerant child (and myself). And, I liked it sweeter, but I wanted to make sure it was OK to sweeten before fermenting.

    Also, is it possible to add vanilla before fermenting or does all adding of flavors need to happen after fermenting?

    1. Adding extra sweetener won’t hurt a bit, however save the flavoring for after the fermentation! So glad you enjoyed it!!

  45. I read back in the comments to mid-June 2012, but I’m running out of time to read them all. I was wondering about guar gum for a thickener. I really want to try making some yoghurt, without having to go to the store 🙂 I have coconut flour, and guar gum, and Knox gelatin in envelopes. At least, I hope I have the guar gum; I waited so long for it to come into the bulk store, I’m not sure I bought it once it did cause it was expensive LOL!!
    Also, I just bought this yoghurt maker at a thrift store. I put a jar of water in it, and it seems to be getting up to only 36C–will it be hotter with the lid on, or on for longer?

    1. I don’t have personal experience with guar gum as it upsets my stomach. However, the Knox gelatin, while not ideal, will work just fine. I can’t say for sure whether your thrift store yogurt maker will work. You’ll have to try it out and see!

  46. Cynthia Albert, BSN, RN

    I just want to say Thank You so very much for your directions! I made this yogurt last night and after several attempts with other sites, I finally have success! My yogurt came out beautifully! I ditched the Yogourmet since I could not get the temp correct even with the dimmer switch and discovered that my own oven does the best fermenting job! I am blessed to have a proof setting on my Miele Master Chef oven for fermenting SCD yogurt! Thank You again; your recipe is delicious!

  47. do you need to use a new package of the vegetal starter each time you make the coconut yoghurt, or can you take some of the new batch and reculture???

  48. Hello, thanks for all the good advice. I did take the time to read through the comments. They addressed my one concern about a tough layer forming atop the yogurt once in the fridge. Can you advise on the other: I use a yogourmet and ferment for about 18 hours, having added honey and gelatin to the coconut milk along with GI Prostart. For each batch, the top is brownish. It smells fine, so I’ve been scooping off the top, then blending and refrigerating, and all is fine. Last week, I decided to refrigerate before removing the brownish swirls to make it easier to remove, and that’s when I got the tough 1/4″ crust on the top. Easy to remove yes. But it’s removing quite a bit of the yogurt. Do I need to be removing the brownish swirls or is that a normal part of culturing coconut milk? If so, I’ll just blend it right away, then refrigerate. The swirls on the yogurt are definitely not pink or gray, and no nasty smells. I did have on batch go horribly wrong a while back, so I got a chance to learn what it smells like when it’s bad. Thanks for your help and your consistent patience with repeat questions. 🙂

    1. The hard layer is simply the coconut fat that has separated and hardened in the cold of the fridge. Just mix it in. I’ve never seen brownish swirls before however, so I can’t comment on that.

        1. Are you using gelatin to thicken your yogurt? If so did you add the gelatin right after the milk was very warm? Like 180 degrees? The first batch I made I added the gelatin right to the hot milk, and I got brown swirls lumps. It was the gelatin not mixing well. The next batch I dissolved the gelatin in slightly warm milk first in a separate measuring cup and then added. I scooped out about a 1/4 cup or so of the coconut milk before it got all the way to 180. I dissolved the gelatin. Then when the milk got to the right temp I gave it a quick stir, and added it then.

    2. Hi Kelley,
      How much GI Prostart yogurt starter are you using in your Yogourmet? Assuming you ferment 2 liters at a time, how much more than 1/8th tsp. would I need to make this amount? Also, how long will it last in the fridge before going off?

  49. Hi there,

    Can I use cocunut flour to make coconut milk? If so what ratio’s should I use?

    Many thanks,

  50. Like many people these days, Babyzilla and I are allergic to cow and goat dairy, soy and most nuts—each one of the most allergenic foods in the world.

    Wow. That is completely inaccurate about goat milk. It is not one of the most allergenic foods. Just the opposite. It is very low allergenic and highly digestible. If it is consumed raw, there are very few people who cannot tolerate it.

    1. The grammatical modifier refers to “dairy, soy and most nuts”—sorry if my over-specificity with regards to my personal allergens threw you. Dairy, soy and nuts are among the top 8 allergens; this is common knowledge. And we cannot tolerate goat’s dairy, even raw; it is much WORSE for us than cow’s milk, and leaves us with hives. We are also extremely allergic to rice, which is also supposedly well tolerated and low allergenicity, too.

  51. I made the yoghurt according to the recipes – canned coconut milk, 2 probiotic pills, 1.5tbsp honey and 1.5sp gelatin. It has been in my oven (oven off, light on, wrapped in a tea towel) for 11hrs. There are no signs of nasty bacteria (pink or grey spots) and it tastes ‘sour’, but it is not thickened at all. Still very milky. I have popped one pot into the fridge to see if that helps the gelatin ‘solidify’ a bit more, but can you think of anything that could have caused this or where I went wrong?
    P.s. I measured the temperature of the milk exactly (to 180F to kill bad bacteria, then back down to 100F before adding the probiotic).

    1. It sounds perfect. The gelatin won’t gel until it is chilled. You might need to give it a stir to mix the coconut water and oil back together after it has chilled, but it sounds just right!

      1. thank you so much for your fast response. it has been in the fridge for 2hrs and is starting to thicken up 🙂 hooray. can’t wait to make it again (might try adding a little bit more gelatin/thickener next time). Thank you for sharing this recipe 🙂

  52. Hi there, this looks great and I’m going to try it out tomorrow. 1. I’m wondering how crucial it is to cover the jars once in the dehydrator? I’m having a hard time finding oven safe lids, so can I just make a big batch in a Pyrex then divide up the small servings into the little dishes with BPA free lids? 2. Can I use some store bought coconut yogurt as the starter culture? If so, how much? 3. Does maple syrup or honey yield better results in your experience?
    Ok I think that’s it. Thanks!!

    1. You can cover the jars with just about anything; the dehydrator doesn’t get that hot. You can culture a larger container or smaller ones; it takes less time in smaller ones. You can use storebought yogurt as a starter, but a starter culture works better and has more strains for gut health. You will have to experiment with how much and which sweetener you prefer since every culture and kitchen is different. Good luck!

      1. Thank you! I tried it out with honey and I think it looks ok. Wish I could post a picture but on the 2 containers I let go overnight (the other 2 I took out at 7 and 9 hours for experimenting), there was a thin film of milk at the top, with a teeny tiny bit of brown not grey or pink. I assumed that is bad bacteria so I pitched those. What about the other 2, since I took them out earlier? Should I pitch em?? Thank you!!

  53. Hi there! I have made 2 batches of coconut yogurt and both batches have had grey and pink mold on top. I don’t know what I am doing wrong this time (I have been successful in the past) I sanitized the heck out of everything before I started. Any ideas??

    1. Since I am not in your kitchen and can’t see what’s going on, I can only recommend that you check your culture and make sure it is still viable, and that your heat is not too hot, which can kill your culture and encourage the growth of bad bacteria.

      1. So, I used full cream but one came out with pink on the top. This is my first time making it. Does the pink indicate a bad batch?

  54. Hi, Thanks for the great recipe. I am wondering what kind of container you use to put the coconut milk inside an Excalibur 5-tray dehydrator? I assume you take all of the trays out, and would use pint size jars or a pyrex baking dish or something like that? Thanks!

  55. To do it in the crockpot – just to clarify… Put yogurt in jars, then in the crockpot for 7-9 hours? On high or low?

    1. Dawn Gifford

      I have not used a crockpot for my yogurt, but I think you use the crockpot to heat the milk (because it gets so hot), and then use a heating pad or oven to incubate it. However, if you have the type of crockpot that has specific temp settings (not just HIGH or LOW), then you could set the crockpot to 110 degrees F and incubate the yogurt that way.

  56. Hi I want to try this, but I don’t have any culture on hand… Can I just use some yoghurt as I would when making cows milk yoghurt?

    1. Yes, you can, as long as you aren’t allergic to dairy. However, commercial yogurt doesn’t have as many bacterial strains as a good probiotic or purchased culture. If you are eating the yogurt for digestive health, you’ll want to pick up a professional culture like those linked in the post.

    1. No. You need some natural sugar to feed the culture bacteria. But the longer you culture the yogurt, the less sugar remains in the final product.

  57. This totally didnt’ work. How are you supposed to get it to 180 degrees without boiling? I’m on my third attempt -incl trying almond milk. SO frustrated.

    1. Are you in Fahrenheit or Celsius? (should be Fahrenheit) Maybe you need a new thermometer or to heat more slowly?

      1. I am not sure how you are having trouble; I have done it in the crockpot everytime and sometimes w/o checking the temp and it has ALWAYS worked; even when I forgot to put the cultures in until the next day it worked.

    2. Liquid will boil at lower tempuratures in higher altitudes. Are you at a higher altitude? I accidentally let mine boil all the time. In dairy yogurt you really want to avoid that, but in coconut or almond milk yogurt it’s not really an issue. In fact some thickeners require boiling temps, so a lot of vegan yogurt recipes I’ve looked at suggest bringing it to a boil.

  58. Dawn, Thank you so much for this recipe and the coconut milk one too. I tried them both out yesterday and ate my first coconut yoghurt this morning. I couldn’t wait to get up! Delicious 😉
    It was a tad stiff because I used 3 tbsps of pectin but I wanted sure success and that’s what the comments said worked best.
    Next time I will try tapioca flour because I have a lot of that.
    I am diabetic and it didn’t seem to have much of the coconut sugar left after 8 hours fermenting. It wasn’t as sour as the goat milk yoghurt I used to make but I could tell that it was fermented. Maybe I’ll leave it for 10 hours next time.
    The only bad thing about it is that it took 24 hours to make and I really could eat all of it by myself right now 😉

      1. I made it again yesterday.
        First of all I used 2 tbsps of tapioca flour and had trouble dissolving it and had to take out some clumps, so I added 1 tbsp of pectin as well.
        Then I left it for 9 hours.
        This morning it has a thick layer of cream on top and the lovely squishy yoghurt texture underneath. It is Supremo!!!! Makes the first try with pectin feel way too stiff.
        I made over a quart and it’s a good thing I’m going out right now so there will be some left 😉
        Thank you so much
        PS At the cooling stage before culturing I was in a hurry so I put the dish in a sink full of cold water and that cooled it in about 5 minutes.

  59. I used to make yogurt all the time with milk but now would like to make it using coconut milk. I used a heating pad and wrapped it around the glass bowl. Is this ok? I haven’t checked the temperature.
    Also can I use kuzu root powder for a thickener?

    1. It should be OK, as long as it doesn’t get too hot. I’ve never used kuzu root powder, but please let us know how it works!

  60. Can I use dairy starter for the culture? not looking into it for non-dairy reasons.

    second question; in this recipe can I keep a sample back to freeze for future use for cultures like I do w/ dairy recipe ?

    1. Yes and yes. Though your frozen coconut culture might not be as viable as a frozen cow’s milk culture–more sugar in the cow’s milk. 🙂

      1. Of course, if you’re going to make your second batch before the first would be going bad, you don’t have to freeze it at all. Maybe it would be easier to empty your extra yogurt into the freezer and just keep making more, and use the frozen stuff for consumption instead of culturing? (I’ve never frozen yogurt, so I don’t know how freezing and thawing will affect the texture.) Or if you really just don’t eat a lot of it, then maybe you could give some of it away to friends.

    2. Hello all!! I have a question: does anyone here know how to culture directly w/freeze dried young coconut milk powder, coconut sap, special yogurt probiotics and pure, very high quality water? For all intents and purposes, the power of this yogurt impacts the gut ONLY if it doesn’t contain dairy, preservatives, sugar, gluten, soy casein, yeast, coloring or anything else that would impair the ability of the culture to actively grow, colonize and stimulate the gut.

      If anyone can help me, please send me an e-mail. Thanks a lot.

      1. Culturing this would be no different than the recipe listed here, which also contains no dairy, preservatives, soy, etc. However, you would be mixing the powdered milk with water first, instead of using liquid coconut milk. Personally, I’d rather use the real whole coconut milk liquid, instead of the powdered stuff. The texture and flavor will be much better.

  61. carol Prichard

    I am going to make coconut oil on a semi commercial basis,I was wondering what to do with the leftover milk. One of the methods of making the oil is fermenting it. Would the byproduct be suitable for making yogurt?

    Thanking you

    1. Probably not. Coconut milk for yogurt needs to have plenty of fat in it, and then you still need to use an additive like gelatin to thicken it up. If you take too much fat out of the milk, it will simply not taste very good or culture well.

  62. Third try and for some reason my yogurt comes out watery and smelling bad so I can never try it – I am using the unflavored gelatin and the Euro cuisine yogurt maker. I used Honey and BioKult probiotic and homemade coconut milk. Help!

    1. If it smells bad, you are getting contamination of bad bacteria from somewhere. The most likely place is with your homemade coconut milk. Make sure it is well heated to kill bacteria, and all your pots, spoons and bowls are well sterilized. Alternatively, try canned coconut milk and see if the same thing happens. Then you can narrow down where the contamination is coming from. Good luck!

  63. I am worried that my coconut yogurt isn’t going to work. It has the same consistency as when I made it 7 plus hours ago and it’s still really sweet. I made my own coconut milk, added agar agar and the correct yogurt starter per liter. Should I just keep it in my dehydrator several more hours until it changes consistency? it’s kind of like milk.

    1. It will always be thin until the agar agar sets in the fridge. However, it shouldn’t be very sweet. If it isn’t sour (a little sweet is ok), it didn’t culture. You either didn’t have enough starter, your starter bacteria are dead, or your temps were wrong. However, use what you have in a smoothie so it doesn’t go to waste, and try again! It’s an art and a science. 😀

  64. Thanks for the awesome recipe! I made it in my dehydrator with no problems! I will say though, that I used agar agar and I should have known better. I keep wishing I will be able to get it to dissolve well, but I have never been able to get that stuff to dissolve completely for any recipe. So, I mixed the finished product with some chia seeds to gel it up a bit, and some pureed fresh strawberries and dried dates and LOVED it. Plus, it’s fine for popsicles and smoothies – I’m not sure why people feel it’s a complete waste when it doesn’t firm up??? Next time (and oh, there WILL be a next time 🙂 ) I will use pectin or gelatin, though… Thanks again!

  65. Hi Dawn,
    Thanks for the great recipe. This is my first go at making yogurt ever and I’m super excited- and nervous!

    Your instructions say:
    “Cover and ferment at 105-110 degrees for 7-9 hours. The longer you ferment the yogurt, the less sugar it will contain and the more sour it will taste. Check for taste at 7 hours, but note that if you want all the sugar to be fully consumed by the bacteria, you will need to ferment for at least 8 hours. Some people ferment as long as 18-24 hours!”

    So I fermented for 9 hours (It was pretty watery, smelled and tasted sour, but also tasted a little sweet) and now it’s cooling in the fridge.

    I’ve noticed in your comments you frequently say the yogurt must ferment for 24 hours. I only read this AFTER reading the directions. So- should I have fermented for 24 hours instead of 9? i’m confused…

    1. If you are very concerned about having any excess sugar in your yogurt, fermenting it longer is a good idea. People on the GAPS diet will often ferment for a long time, but I have found that it isn’t necessary to go a full 24 hours most of the time. If you like a little sweet in your yogurt, don’t worry about extra time and just enjoy it!

  66. Thank you for the recipe and some good comments here.
    When I tried this, I couldn’t get the temp of the milk up to 180, as it was boiling already at 160. I did end up with some grey in the yogurt. Is this why?
    Does it have to be heated up very slowly?

    1. That is odd. I am not sure what happened for you, but gray in your yogurt is a sure sign of contamination. I would 1) make sure your cooking thermometer is accurate, and then 2) make sure to sterilize all your equipment well, and 3) make extra sure your milk isn’t too hot when you put in your probiotic. It’s happened to me a few times, despite lots of precaution. Fermentation, like all food preparation, is an imprecise science. 🙂

      1. When I first tried boiling, I had a similar issue. I found that my thermometer was off. I had two-one was registering something like 20 degrees lower. Maybe try a different thermometer, or get new batteries of you have a digital thermometer.

  67. I made coconut yogurt 3 days ago using young coconut “meat” that comes frozen and some coconut water and 1 capsule of a probiotic and a tablespoon of commercial coconut yogurt (to take the place of another 1 or 2 probiotic capsules. Well the following morning, the yogurt didn’t seem like yogurt but it had a good taste, sweet and very very slightly tangy. I transfered it to a glass jar and refrigerated it. The next day, the yogurt looked quite alive and tasty tangier. Two days later, much tangier and I just ate a small portion. The third day, I was reaching for the yogurt jar in the fridge and I noticed some yogurt had leaked onto the fridge shelf. Evidently the jar “burst”…the yogurt has gotten tangier each day…….wow, there must be an “explosion” in my stomach too!
    It tastes fantastic but I only had 1 tablespoons- worth today. Has anyone experienced a constant continuous fermentation?

  68. Not sure if you are still checking this feed….I have been making this yogurt and it turns out great. The first two times I used my VSL #3 capsule, but I ordered some starter and used that for the third batch (in four days, we love this). Anyway, the starter I bought said to use 1/8 of a tsp per 2 quarts. I made two liters, so I put in just a pinch over 1/8 tsp. just checked on it after 7 hours and it is not tangy like the last ones. I am wondering 1. Should I have put in the amount called for in your recipe or the bottle? 2. If I should have put in more, can I still add it in and let it go longer. I will probably let it go the whole 24 hours anyway, just not sure how it will turn out without enough starter ( or even if that is the problem). Thanks so much for the recipe!

    1. Failure to sour is usually either not enough starter, not hot enough to culture, or the starter died—either because it was dead to begin with, or your temps got too hot. You can certainly add some during culturing if you feel you don’t have enough.

      1. Thanks! I will try adding some more. What do you think about the manufacturers suggestion of 1/8 tsp for 2 QT? Does that vary by the probiotic strength of the starter. I am so new to this!

  69. Peter Sanderson


    I have two questions, one I would appreciate if you could answer in a timely manner. I received all of my Yogurt makers, starters, Vitamix and was very excited to get going. I made smoothies etc. I then made Almond Milk Yogurt last night but this morning I realized that I did not put boiling water on the nut bag to sterilize or on the almonds. Is the a way to check if it is bad or should I toss the batch and start over? It is presently in the fridge. My second question is that once you have coconut or almond yogurt, can I add some maple syrup or vanilla and put it into my ice cream maker to make a frozen yogurt? Will it be smooth and creamy or hard?

    1. I would feel free to drink the almond milk, but I might refrain from culturing it because when you heat it in the yogurt maker you might end up culturing bacteria you don’t want. Also, coconut milk and almond yogurt come out very, very runny unless you add a thickener or drip them to thickness. However, adding a thickener will affect the way it freezes and your yogurt will end up very hard if you leave it in the freezer for long. I make “cultured popsicles” for this reason, not frozen yogurt—which are quite good, just not soft and smooth. You need a LOT of fat and eggs (or alternatively additives like guar gum) to get a smooth frozen yogurt.

      1. Peter Sanderson

        Thank you for your quick response. I do have a dripper unit to drip the yogurt and yes, it was cultured last night. Should I toss it?

        I made the almond milk a bit thicker (2 1/2 Cups Water to 1 Cup Almonds)

        Instead of fat, could I add some olive or flax seed oil to the yogurt before freezing to make it smoother?

        1. If you already cultured it and it tastes sour and has nothing pink or gray growing on it, then give it a try. Unfortunately, you are not likely to get smooth creamy frozen yogurt, even if you add oil. Oils are mono or polyunsaturated and just won’t emulsify and freeze well. In fact, they might ruin your yogurt. There’s a reason why there are so many additives in a pint of non-dairy yogurt. However, cultured popsicles are favorite treats around here. 🙂

          1. Peter Sanderson

            Tanks again. I will not try the Frozen yogurt and it is draining in the Greek yogurt maker in the fridge. I tasted it and it is sour but with a slight bitter after taste. I used raw honey as a sweetener. I do not really see anything pink or grey growing?

          2. I’m not sure why it might be bitter, but I have never made almond milk yogurt, just coconut. Were your almonds pasteurized (as all almonds are in the U.S.)? That might explain the bitterness.

          3. Peter Sanderson

            Well, I guess they were since I purchased them at BJ Club in the US even though I am Canadian (All Natural Almonds). I will let it drip some more and wait until my wife comes home to taste. I may swirl in some maple syrup and then try a bit.

            Next time I will soak them 12 hours then blanch them for 30 seconds. I read that that helps tremendously.

  70. Can I use arrowroot starch as the thickener in this recipe? I can’t wait to try making homemade yogurt! Thanks for all the great info on your site.

  71. well, this was a total bomb! i did the oven light method and it just didn’t work at all. it has the consistency of water. i blended over a cup of coconut cream concentrate and 3 tsp of gelatin to ensure a thick yogurt. i am dumbfounded as to why it didn’t work. it was damn expensive.

    1. IF it is sour, then put it in the fridge to firm up. If it isn’t sour, it didn’t culture, and either your temps were wrong or your starter bacteria were dead. If it doesn’t firm up even after refrigeration, then there is something wrong with your gelatin, or maybe you need more. Gelatin should always firm after chilling, even if it didn’t culture into yogurt. Good luck!

  72. Hi! I just came across your article. I had been making cow milk yogurt in my crockpot for a year when I was told I’m allergic to cow & sheep dairy!! Oh my!! I’ve tried making both coconut and almond yogurts from homemade milks. Both have soured properly but never set up at all and was so runny I couldn’t stomach it. You’re article gives some “whys” for what may have happened. You’ve given me some ideas of what to change, so I’ll give it another try!! Thank you so much. I hope it works this time. 🙂

  73. Hi, just wondering if you can tell me why my yoghurt has the same sweet coconut taste as it did at the start of the process. I followed your recipie exactly. I used tin coconut milk, non-dairy probiotic, geletine, maple syrup, brought it to 180F let it cool to just under 100F and let it ferment in my easiyo yoghurt maker. It has set perfect but does not have that sour yoghurt taste. Can you tell me what this may mean?


    1. Coconut yogurt doesn’t get as sour as cow’s milk yogurt, but it should definitely be more sour than it started. It most likely means that it didn’t culture and your probiotic capsule was dead. This is not uncommon at all, even with just-bought probiotics. I’ve had lots of fermented foods and drinks fail due to dead starters. It’s always frustrating. Hopefully, your next attempt will be much better!

      1. Hi Dawn, was just wondering in regards to your comment do you mean that the whole bottle of probiotics could be dead or just the amount I used in the yoghurt (ie killed it off if milk was still to hot)


        1. Either are possible. I’ve bought plenty of probiotics and starter cultures only to find they are Dead On Arrival. I’ve also killed plenty of probiotics by not watching my temps. 🙂

          1. Dawn, is there a test to see if a probiotic isn’t dead? Maybe only the one capsule is dead from a bottle. Very expensive to pitch the whole bottle on a guess.

          2. You are always going to be gambling with probiotics to a degree, and not all of them are good at culturing coconut milk. It’s very unusual for there to only be one or two pills in a bottle that are dead; if the conditions are there to kill the probiotics (heat, age, etc.), they will tend to kill them all. The vegan yogurt starter I recommend was specifically designed to make plant-based yogurt, and as such, it works best and is the most reliable.

  74. It’s hard to find coconut products in the U.K. that don’t have a lot of additives or preservatives, so I recommend you use high-fat, canned coconut milk. The fat is necessary to help make the yogurt taste and set right—plus the extremely healthy fat in coconut is what makes the nutrition in the yogurt available to your body.

    I would not use rice milk at all for two reasons: 1) it is mostly water and will not mix well with fatty coconut milk, and will quickly separate out, as you noticed; and 2) it does not contain enough simple sugar to feed the bacterial culture. However, I would never recommend agave as an alternative because it is so bad for you. Rather, a little honey, maple syrup or treacle work just fine, or you can also dissolve Rapadura, jaggery or another unprocessed sugar into your hot milk as well. The bacteria will consume most of the sugar by the time you are ready to eat the yogurt. Good luck to you!

    1. thanks for the precious advice, especially for the enlighten article about agave.

      I don’t want to sound stubborn but I’ll give a try to the unsulphured coconut chips to make my own coconut milk. If it works, it’s cheaper and I feel less worried.

      I barely use sugar, but if I have to I’ve got a jar of dark brown unrefined cane sugar (I guess it’s muscovado) in my cupboard.

      What’s the best between maple syrup, black treacle, golden syrup and brown sugar? I know the benefits of maple syrup, but it’s quite expensive and does it really worth in this case? What’s the equivalent of 1-2 Tbsp of syrup for brown sugar?

      1. I’m sorry for my last question. Probably I was tired last night and I couldn’t think straight. 1 Tbsp (20gr) of maple syrup (sugars 62%) contains about 12gr of sugars, so the equivalent for brown sugar (sugars 97%) is 13gr (1 level Tbsp).

        1. I did a new batch. I started from scratch doing my own coconut milk with 1lt of water and 200gr of dried unsweetened unsulphured coconut chips, that yielded 700ml or so of it. I brought 600ml of coconut milk to 190F and I dissolved 2gr of agar powder in it. Then I removed half cup of hot milk, I stirred 10gr of muscovado into it, I dissolved it thoroughly and I mixed it back into the rest of the milk. I let it cooling down to 110F and I stirred 2 caps of free-dairy probiotic cultures into it. I let fermenting the mixture for 10 hours in the yoghurt maker and I refrigerated overnight. Next morning this was the outcome


          As you can see in the first snap, once opened it’s very thick. Even though you can’t see the separation from outside the jar, it is there and you have to give it a stir. After that the yoghurt it’s quite runny though. I guess more agar would do the job. I’ll try one gram more next time and I’ll do the same as for the sugar, that is I’ll remove half cup of hot milk from the whole batch and I’ll mix it back after the agar is thoroughly dissolved.

          Nonetheless I guess I’ve finally succeeded, haven’t I? It’s tart and it does taste of coconut, yet it’s not sweet at all.

          1. Hurrah!! Yes, you have succeeded indeed! It’s normal for homemade coconut milk to separate because it hasn’t been emulsified with machinery and additives like guar gum. As you discovered, a stir solves that nicely. You can also drip the excess liquid out of the yogurt, making it even thicker. Congratulations!

  75. I tried my first batch of coconut yoghurt before coming across this article. I followed the same procedure I’m used to with the soya yoghurt, but for some reason it didn’t set.

    I figured that coconut milk hasn’t enough sugar for the bacteria to ferment, so instead of adding a sweetener I mixed two cups of low-fat canned coconut milk with one cup of rice milk. I brought to boil the mixture, I let it cool it down to 110F, I stirred a vegan cap (24 billion bacteria. L. acidophilus and B. bifidus with FOS) into it. I poured it into the yoghurt maker jars and I had been letting them incubate for five hours, when I noticed that the mixture “curdled”. I shook them and I split another cap between the jars. After other three hours it curdled again, so I flush it down. I didn’t taste it tough.

    After reading this article and all the comments I’ve become aware of some reasons for my failure. Next time I’ll make my own coconut milk and I won’t bring it to boil. Then I’ll use a thickener (agar agar). Still, I’d like to mix it up with the rice milk. Is it a viable way for skipping the sweetener? Further, my caps have 60mg of FOS. Should I add a bit of light agave syrup anyway?

    Unfortunately I can’t find in UK a convenient supplier of the dried coconut. Should I be worried of the sulphur dioxide contained in most of the commercially available shredded coconut?
    I’ve found the unsulphured coconut chips. Do they do the job?

  76. Hi, I just started making my own yogurt and came across this recipe looking for info related to the interaction between coconut and probiotics. My question is , does anyone know if coconut, since it has antibacterial properties, kill also the “good” probiotic bacteria?

    The thing is I would like to make yogurt with coconut, or honey, but if they are antibacterial and kill the probiotics then there is no point for me and I would prefer to use some other ingredients in order to keep the probiotic properties of yogurt. Any advice or sources where I can read any research about it? thanks very much!

    1. No need to worry about either. Coconut milk ferments very well with honey as the sweetener, as the many commenters here can attest. You can also ferment honey into wine! Neither honey nor coconut oil are antibiotic enough to harm the probiotics in your yogurt.

  77. To have a thicker coconut yogurt from scratch use young coconut meat and blend with its water. The young coconut meat is very soft and will dissolve when blended almost like cashew milk. If the coconut doesn’t have enough water I use Harmless Harvest Raw Coconut Water. Sometimes Whole Foods sells frozen young coconut meat.

    Follow the rest of the fermentation process.

  78. Thank you so much for your comprehensive recipe for the coconut milk
    yogurt. I have tried several other recipes with dismal results. I used 3
    cans of coconut milk, 2 tsp. of gelatin, 2 tbsp. of maple syrup and 3 probiotic capsules containing the 3 strains you mentionned. I was diagnosed 2.5 years ago with several food allergies and celiac disease.
    What a treat to have creamy, delicious yogurt! I have the good fortune to have figured lots of healthy, tasty options and now I have yogurt too!

    Thanks again, Dawn


    Sue in Alberta

  79. I tried this & was really surprised that it didn’t work. I used 2 cans of coconut milk, 2 cans of coconut cream (about 1.5 liters or 1.5 quarts), 1 1/2 teaspoons of gelatin, 3 tablespoons of sugar and 1 packet of Culture for Health Vegan yogurt starter. It was completely liquid when finished, had not set at all. I have been making dairy yogurt successfully in my crock pot for quite some time, so I used the same method (heat to 180, add gelatin & sugar, reduce to 110 & add the culture, wrapped the pot in towels & put in a thermal cooler overnight). I know it should be loose when finished, but I expected it to be set a little. My only thought is maybe I didn’t have enough if the culture, but the directions say one packet is enough for 2 quarts of yogurt. I know some people strain the yogurt, and I always do that with dairy yogurt, but it was so liquid that there was nothing to strain. I cultured for 8 hrs. I would appreciate any ideas!! Thanks!

    1. The yogurt will be very thin until you chill it and the gelatin can set up. Make sure it has a sour yogurt taste, which will indicate it cultured properly. (If not, the culture is the issue.) If it’s not the culture, and it doesn’t set after chilling, you might need to add more gelatin. Best to you.

      1. Thanks Dawn, I don’t think it cultured at all. It never firmed up after being in the fridge & didn’t have that sour yogurt taste. I think my house got too cold, even though I had it wrapped up well. I will try again!

  80. Hello, I just wanted to say that I completely agree with Jeanne. You are showing that you are a bigger person than some of the people that have commented on here. Also, I can’t wait to try this out and make some coconut milk yogurt. I feel that my boys and I will finally be able to eat it on a regular basis, instead of once in a while due to the high cost of commercial coconut milk yogurt. I will let you know how it turns out. Thanks for the recipe and all that is on your site.

    1. Thanks, Jennifer! The homemade version is so much more affordable than the commercial stuff for sure—and it has a lot less sugar! I hope your boys enjoy it!

  81. This is a great! I’m going to try to make coconut yogurt today. Your post answered all of the questions I had in my mind. So glad I stumbled upon it. Also, as per your suggestion, I’ve read through the comments and have found some great info. But mostly I learned that you are probably the most gracious, diplomatic person I’ve come across in a long time. Some of these comments would have sent the most patient person over the edge. Not you, you maintained your positive attitude and addressed each complaint, statement, issue with grace. I’m impressed and will be checking out the rest of your site to see what other goodies I can find!

  82. Mindy @ Too Many Jars in My Kitchen!

    Great idea for all of those with dairy issues.

    Thanks for sharing this with Fill Those Jars Friday. Hope to see you again later this week!

  83. Absolutely fantastic that you have posted this as I am learning to deal with my GI issues. Could please provide me with some guidance as I am failing with this experiment. SO….180 degrees with So Delicious Coconut Milk un-sweetend from a tetra pack (1 liter). Remove 1 c of milk and mix in Tapioca starch to thicken…here is my problem. First time I added 3 Tbsp. Yes 3 tablespoons and it came out like white water. Second time I added 10 tbsp. Yes 10. It’s slightly thicker than water but still no where near anything that resembles yogurt. I placed this mixture in a blender for a ridiculous amount of time to make SURE it was mixed. 2 T of Maple syrup and 2T of imitation vanilla added. Mixed again in a blender for 5 minutes. Placed in fridge (which at this time the milk was 160 degrees) At exactly 98 degrees I added Yogourmet Freeze dried yogurt starter and blended for another 10 minutes. Temperature at this point was now 95 degrees and the mixture was them placed in my yogurt maker (E-ware Digital Yogurt Maker Model XJ-5K102) for 10 hours. Now, it tastes great, smells great, looks like white milk with some oil seperation but it is of water consistency and has a ton of little white balls in it. This seems to me like the starch is not being mixed well but at 10 minutes on the highest (lowest also tried) mixing setting I cannot possibly fathom the thought that it isn’t mixed well. I even tried letting it sit for 5 minutes, blend again for 1 minute, and so on…..are ya stumped? I am 🙂 I did read in your directions that Coconut milk from a Tetra pack will not make good yogurt but with that much starch one would think it would be thicker than water. I appreciate your feedback as I can tell your expertise is highly valued on this forum.

    1. So Delicious tetra pak milk is far too thin to make yogurt with. It is meant for drinking or with cereal and is little more than water. This is probably the main problem because it sounds like you did everything else right. My best recommendation to you would be to try a thick, cooking-type of coconut milk with lots of fat in it.

      Also, you will need the finished yogurt to be fully chilled to get it at its thickest. The difference in thickness between fresh-out-of-the-maker yogurt and after 8 hours of chilling is remarkable, especially if you use gelatin or pectin.

      Tapioca and pectin can clump or “pearl” very easily, which is why I prefer to use gelatin. Whatever thickener you use, you can mix it into a little HOT coconut milk or water separately from the larger batch to make sure it is fully dissolved, and then let it cool and blend it back into the larger batch, like you do with the innoculant. Best to you!

  84. sincere thanks for your excellent recipe!

    “…The sweetener provides food for the bacterial culture and will be mostly consumed by the time your yogurt is done…”

    does that mean that when calculating the nutritional data (kcals, carbs, etc.) for a batch, that i don’t have to count whatever sweetener i happen to use, in the kcals/carbs count?

    thanks in advance for your reply.

    1. It means that the sweetener cannot be accurately measured after fermenting. In other words, there is no way, without a lab array, to determine exactly how much sugar is left after the bacteria have done their job; it depends on far too many factors.

      However, calorie counting will not help you lose weight (IF that is why you are doing it). Weight is not a factor of calories eaten vs. calories burned—that is a myth that has been disproved, but still hangs on. Rather, all calories are NOT created equal, and some foods make you fatter than others. See this article for more information.

      1. just because i asked a question about yogurt-making, you assume that i don’t know anything about nutrition and you need to educate me?

        did it ever occured to you that i might not need you to educate me about weight and “calories eaten vs. calories burned”?

        has it ever occured to you that being interested in nutrition data does not automatically equate to wanting “help to lose weight”?

        can you be any more condenscending?

        1. Oh dear! 🙁

          Please note that I said IF, with caps and a big parenthetical emphasis to indicate that I did not assume it of you specifically. But I did want to address the fact that your question singled out kcals and carbs for concern— which is a topic that I often write about, and my readers often ask about. How many carbs are healthy and what kind are big questions around here.

          I write responses to comments with ALL of my readers in mind. Many folks who subscribe here do so to learn more about nutrition; many are new on their health journey, and may not know that the calories in vs. calories-burned idea is a myth. Clearly, this is not you.

          My humble apologies that you were offended or felt condescended to. It was certainly never my intention.

  85. Ok, I tried this stupid tempermental coconut recipe but made my own coconut milk from fresh coconuts, so it took some time and work. I used Garden of Life Primal Defense as the probiotic powder. I put it in my yogurt maker and it never thickened or cultured and started to bubble and look weird and then smell a little weird. I was so bummed. All that work and time and I had to throw it down the drain. I won’t try coconut yogurt ever again. I”ll stick to my normal dairy yogurt and try to flavor it with coconut somehow. I have a feeling it was the Primal Defense probiotic. It had something black in it, probably the soil organisms. Anything that is this delicate to get right isn’t worth it. Frustrated

    1. Garden of Life is NOT a normal probiotic, and I wouldn’t recommend it for yogurt of any kind. If you aren’t allergic to dairy, you can make coconut yogurt with any yogurt starter. It won’t thicken though. Coconut milk yogurt doesn’t ever thicken unless you add a thickener or drip it until it is thick. That’s why the commercial coconut yogurts have so much “stuff” in them. Best to you.

        1. I can only recommend what I know works. The vegan yogurt starter I recommend was specifically designed to make plant-based yogurt, and as such, it works best and is the most reliable.

  86. Has anyone tried to thicken the coconut yoghurt with kuzu? I just bought some and wonder if I could use it in this delicious sounding recipe…

  87. I make this but in such a basic way – with no special equipment bar a good blender… I just blend the meat of 2 Thai Green Coconuts with enough coconut water to make a yoghurt-like consistancy, then add 1/2 a probiotic tablet and blend again. Then I sit it on the bench overnight in summer or on top of the fridge in winter. By the next morning or sometimes afternoon the yoghurt is perfect – I just add fruit to taste just before I eat it. So simple and I’ve never had a failure yet. I sweeten with agave or honey or just fruit.

    1. This recipe is for the milk and meat of mature, brown hairy coconuts, or for canned coconut milk—both of which are more available to most Americans than young coconuts. You can culture young coconuts in the way you have described, using my recipe for Cultured Coconut Pudding.

  88. You mention adding coconut meat to thicken the yogurt…so if you’re making homemade coconut milk from shredded coconut…can you not just keep the coconut meat in the mixture to begin with?

    1. Fresh coconut meat has a very different texture than dried shreds leftover from making coconut milk. You could use the dry shreds to make thicker yogurt, but I think you’d find it grainy, or even chewy. By using fresh, young coconut purée and a stick blender, you can get a very smooth, yogurt-like texture without using added thickeners.

  89. Mary Hudak-Colllins

    I have never tried to make my own yogurt, but your post has certainly answered a lot of questions that I had about the process. Thank you so much for sharing with my recipe hop last week and my apologies for being late. Now that summer has arrived, my time seems to be getting tighter and tighter on the computer LOL.

  90. Judy@Savoring Today

    What a great alternative to dairy yogurt! I love coconut milk, I use it in curries, I’ll be this is really tasty. Thanks for sharing this on Hearth & Soul. 🙂

  91. could i ferment the yogurt in the oven at the 110C??or now its so hot around here…to let it outside?hmm….thank you.

    1. Dawn Gifford

      Most people do not have ovens that can be set as low as 110 Fahrenheit (NOT Celcius). You will need to keep the temperature constant, which you can do with a heating pad in a cooler, a cold oven with just the incandescent light on, some types of crockpots, a box-type dehydrator or a yogurt maker. Outside, you won’t be able to control the culture. This is where your candy thermometer comes in handy. 🙂

  92. yogurt success! 3 tablespoons of ball pectin did the trick (when the milk was at its hottest point 180 and it dissolve immediately) and my yogurt came out thick and creamy! i’m so excited! this is my 4th time trying and if i didn’t get it right this time i was going to pack up my yogurt maker and give it a break. yeay 3tbs of pectin.

  93. This recipe, is great, thanks! (Much easier to follow then the others I’ve seen) I am on the SCD diet, and can’t tolerate dairy, so I followed your recipe a week ago and it worked great (it separated since it was homemade coconut milk, but was fine). This time, I did the same, followed the directions, using gelatin as the thickener while the milk was warm, and proceded … but, it didn’t firm up like last time. It’s still very watery. Advice, tips? Is there any salvaging this? Do I trash it and start over?

    1. Sometimes batches don’t work out, but as long as it is not spoiled and has no pink or gray mold, you can always make a smoothie! Or you can drip it thicker using a nutmilk bag or fine cheesecloth. Fermenting is a bit of an art as well as a science, so it’s hard to say what you did differently from the first time to the second time without having been there. Make sure your gelatin was fully dissolved, well mixed in, and in the same quantity as you used the first time. Best to you!

  94. If you’re not using a thickener, the recipe says you can add fresh coconut meat. When does that get added?

    1. Mix smoothly puréed, fresh coconut meat into your cooled coconut milk right before you add the bacterial culture. Best to you!

  95. agar flakes just dont like me…at all! they once again swelled up n did not dissolve luckily i didnt do it in the whole batch and strained the flakes out. i use my gound up tapioca perals but still too runny. this weekend i’ ll try pectin. 3 tbls right? i may use 4-5 i am so frustrated with my 3 watery yogurt batches! i must pick up some cheese cloth just in case. in the mean time bottoms up to runny yogurt.

    1. The first time I used pectin, my yogurt was as firm as Jello, which was a little too thick! It is tricky to dissolve, so I used a stick blender to make sure it was completely mixed in after dissolving it thoroughly into a cup of hot milk. Good luck!