Rich, creamy, and tangy, coconut yogurt is the ultimate dairy-free yogurt! With only 2 ingredients, it’s simple to make, packed with probiotics, and has a delicious flavor you’ll love.
We love yogurt in our home, and we can go through over a gallon a week! The kids and I love my simple homemade yogurt with regular milk, but my husband is primarily dairy free.
So that he can enjoy yogurt as well, I make coconut yogurt, and it’s honestly the best dairy-free yogurt I’ve ever had! Unlike most store-bought dairy-free yogurts, it’s thick without any additives and it has a distinct probiotic tang.
You’ll never want to buy coconut yogurt from the store again!
Why You’ll Love this Recipe
Rich, tangy flavor – You’ll love the probiotic “bite” this yogurt has!
2 ingredients – You only need coconut cream and starter to make this recipe.
Thick texture – This coconut yogurt has a thick, creamy texture without the need for any additives.
Simple method – No need to use any fancy tools or techniques here!
Healthy snack – Coconut yogurt is packed with probiotics, good fats, and is even a good source of potassium!
What Type of Coconut Milk to Use
This recipe is designed to be made with canned coconut cream, not coconut milk. If all you have is coconut milk, simply place the can in the fridge overnight and scoop out the hardened cream to use for yogurt.
I use 20-22% fat canned coconut cream from Azure Standard with no gums or other additives. However, you can use your favorite type of canned coconut cream as long as it doesn’t additives other than gums.
Coconut Yogurt Starter Options
When making homemade coconut yogurt you have three starter options, all of which have pros and cons.
Store-Bought Yogurt
You can use a small amount of plain store-bought coconut yogurt to start your batch of homemade yogurt. If you do, make sure that it has no sweeteners or flavors and contains live active cultures.
Pros:
- Easily obtained (you may already have some in your fridge)
- Doesnât require you to maintain a starter
Cons:
- You have to purchase more for each batch you want to make. You cannot use your homemade coconut yogurt to start your next batch. It may seem to work at first, but the results will be unpredictable and get increasingly worse as time goes on.
- Various factors outside of your control (or knowledge) can determine how many live active cultures are actually in the starter yogurt. This can lead to unpredictable results.
Commercial Vegan Yogurt Starter
This is another popular method for making yogurt. You can often buy commercial vegan yogurt starters at health food stores or online. Cultures for Health is my favorite brand for a reliable commercial starter.
Pros:
- Thereâs no need to check the ingredients for additives that may be in store-bought yogurt.
- You donât need to worry if there are any live active cultures.
- Consistent results (if you are using the same ingredients and technique every time)
Cons:
- Using a commercial yogurt starter is the most expensive option for starting homemade yogurt.
- You have to purchase more for each batch of homemade yogurt you make.
Heirloom Dairy Yogurt Starter
If you’re not dairy-free, you can use a small amount of regular homemade heirloom yogurt as your starter. Cultures for Health has an heirloom Bulgarian starter that I use to start my dairy yogurt, and I highly recommend it.
My husband isn’t lactose intolerant, he’s just sensitive to significant amounts of dairy, so this is the method I use.
Pros:
- Self-sufficient. If you frequently make heirloom dairy yogurt, you can use some of your most recent batch to start your coconut yogurt. Thereâs no need to purchase a starter every time!
- Most affordable option to start yogurt. Since you never need to buy more starter, this is by far the cheapest method.
Cons:
- Not 100% dairy-free. This method has a small amount of dairy in every batch. Coconut has properties that break down probiotics over time, so each time you make yogurt, you must use your dairy starter. You cannot use your current batch of homemade coconut yogurt to start the next batch.
- Requires upkeep of your dairy starter. In order to keep making batch after batch of yogurt without buying a new starter, you have to make sure the dairy yogurt is properly stored and not contaminated or youâll ruin the starter.
- You will need to make dairy yogurt at least once a week in order to maintain the freshness of the starter. (There are a few tricks if you have to skip a week or two, but they can be unreliable.)
- Can lead to unreliable results if your starter gets contaminated or old.
How to Store
Coconut yogurt can be stored in an airtight container in the fridge for 5-7 days.
Freezing can kill many of the probiotics, so it should only be stored in the fridge.
Tips for Success
Use a quality starter – Make sure whatever type of starter you’re using is fresh and high-quality.
Make sure the coconut cream is at the correct temperature before adding starter – If it’s too hot, you’ll kill your starter. If it’s too cold, it won’t ferment as well.
Be patient – Coconut yogurt is best when fermented a minimum of 24 hours but up to 48 hours. My husband prefers 48-hour coconut yogurt, though I like it best around 36 hours.
Let chill overnight – Coconut yogurt will be runny until it has fully chilled. For the best texture, let it chill in the fridge overnight before enjoying.
FAQs
Yes, coconut yogurt has probiotics just like dairy yogurt.
Yes, coconut yogurt has live active cultures which make it a fantastic part of a healthy diet.
Coconut yogurt does not thicken as it ferments, however, it will thicken in the fridge as it chills. If it still isn’t thick after fully chilling, the coconut cream may not have had sufficient fat content. I use 20-22% fat coconut cream (not coconut milk).
No, freezing can kill some of the probiotics, so coconut yogurt should not be frozen.
No, coconut has properties that slowly destroy probiotics, so each batch would be less potent. You must use a new starter every time you make it.
Violet’s Tips for Serving
Coconut yogurt is delicious served with fresh or frozen fruit and homemade granola! I love eating it as a healthy breakfast or snack.
Tools You May Need
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Ingredients
Step-By-Step Instructions
Step 1: First, if you’re using yogurt as your starter, remove it from the fridge so it can come to room temperature.
Then pour the coconut cream into a pot and heat slowly on the stovetop on medium-low heat, stirring frequently, until it gets hot to the touch. If you’re using a thermometer, make sure it gets to at least 110 degrees.
Step 2: Remove the coconut cream from the stove and let it cool until you can move your finger back and forth 10 times without getting burnt (it will still be pretty hot). This should be about 110 degrees.
Next stir the starter into the cream.
Step 3: Then place the lid on the pot, wrap it in a towel, and put it in the oven with the light turned on for warmth. Let the coconut yogurt ferment for 24-48 hours.
If you need to use the oven during this time, simply remove the pot wrapped in a towel and place it in a warm spot in your kitchen as long as necessary. Once you’re done using the oven and it has cooled (never put the yogurt in a hot oven), turn the oven light back on and put the yogurt back in.
Step 4: Once your yogurt is done fermenting, whisk it until it’s smooth, pour it into a glass jar, and let it chill in the fridge overnight.
Enjoy plain or with your favorite toppings!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Dairy-Free Breakfast Recipes
Oat Flour Banana Muffins (Gluten-Free)
Gluten-Free Cranberry Cheesecake Dutch Baby
Gluten-Free Strawberry Dutch Baby with Chocolate Chips
Coconut Yogurt
Rich, creamy, and tangy, coconut yogurt is simple to make, packed with probiotics, and has a delicious flavor you'll love.
Ingredients
- 2 13.5 ounce cans coconut cream
- 2 tablespoons yogurt or commercial yogurt starter, room temperature
Instructions
- Pour the coconut cream into a pot and heat slowly on the stovetop on medium-low heat, stirring frequently, until it gets hot to the touch.
- Remove the coconut cream from the stove and let it cool until you can move your finger back and forth 10 times without getting burnt.
- Stir the starter into the cream.
- Place the lid on the pot, wrap it in a towel, and put it in the oven with the light turned on for warmth.
- Let the coconut yogurt ferment for 24-48 hours.
- Once your yogurt is done fermenting, whisk it until it's smooth, pour it into a glass jar, and let it chill in the fridge overnight.
Notes
- Make sure the coconut cream either doesn't have any additives or only has added gums. For thick yogurt, the higher the fat content, the better!
- If you need to use the oven while your yogurt is fermenting, simply remove the pot wrapped in a towel and place it in a warm spot in your kitchen as long as necessary. Once you're done using the oven and it has cooled (never put the yogurt in a hot oven), turn the oven light back on and put the yogurt back in.
Yogurt Starter Options
- Store-bought coconut yogurt with active cultures that doesnât have any flavorings or sweeteners.Â
- Powdered commercial starter.
- If you're not dairy-free: homemade heirloom dairy yogurt
Nutrition Information:
Yield: 4 Serving Size: about 3/4 cupAmount Per Serving: Calories: 401Total Fat: 18gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 49mgCarbohydrates: 59gFiber: 0gSugar: 1gProtein: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
If you love this coconut yogurt, please make sure to come back and leave a comment and a 5 star rating. I’d love to hear how it turned out for you!
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