Coconut Yogurt

Rich, creamy, and tangy, coconut yogurt is simple to make, packed with probiotics, and has a delicious flavor you'll love.

5 from 1 vote

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Course: Clean Eating Breakfast

Cuisine: American

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Servings: (about 3 1/2 cups)

Calories: 401kcal

Author: Violet Parcha

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.

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.

Store-bought coconut yogurt with active cultures that doesn’t have any flavorings or sweeteners.
Powdered commercial starter.
If you're not dairy-free: homemade heirloom dairy yogurt