Coconut yogurt is one of my favorite dairy-free yogurt options that’s easy to make at home. You just need a handful of ingredients to make the yogurt base – then add your favorite toppings!
Why This Homemade Coconut Yogurt is Best
If you’re a fan of store-bought coconut yogurts like Siggi’s, Cocoyo, or Harmless Harvest, this is the recipe for you! You may find other recipes online for “2-ingredient” versions, but those are quite literally probiotic-stirred jars of coconut milk. On the other hand, my version has a similar creamy, sweet, and delicious texture to packaged brands. Here are a few more reasons why I think you’ll love it:
- It’s perfectly tangy: Just a couple of probiotic capsules give it the perfect level of tanginess. But you can adjust this to your liking.
- You can make it vegan: I typically use gelatin as the thickener (for both this and my regular yogurt recipe). But if you’re vegan, just swap the gelatin for some agar agar. Super easy!
- It’s individually portioned: If you plan to make yogurt regularly, I highly recommend buying a yogurt maker. The individual glass jars are grab-and-go!
Coconut Yogurt Ingredients
- Coconut Milk: Make sure to use full-fat canned coconut milk. For milk alternatives, see my notes on that below!
- Gelatin: I love all the gut-healing properties of gelatin. But if you’re vegan, use agar agar powder. Just be sure to not add too much of either (a little goes a long way), as you’re aiming for creamy yogurt and not a firm panna cotta.
- Probiotics: Any full-spectrum probiotic capsules will work. I’ve linked my favorite brand in the recipe card below.
- Maple Syrup: This is optional, but I think a touch of sweetness gives it a great flavor. Coconut yogurt is not as naturally sweet as dairy yogurt.
How To Make Coconut Yogurt
Bloom the gelatin. Pour the water into a wide, shallow bowl and sprinkle the gelatin or agar agar on top. Let it bloom for 5 minutes.
Heat and cool the milk. Heat the coconut milk in a pot on medium-high heat. Gently simmer until the temperature reaches 180°F, then turn off the heat. Add the gelatin or agar powder to the pot and stir until all the powder has dissolved. Then, let the pot cool to 110°F to 115°F or place the pot in an ice-water bath to expedite the process.
Add sweetness and tang. Once the coconut milk has cooled, pour one cup into a small bowl. Add the maple syrup and probiotic powder and whisk until there are no clumps of probiotic powder. Pour this cup back into the pot and whisk thoroughly.
Cook and chill the yogurt. Pour the coconut milk yogurt into the jars of your yogurt machine. Turn the machine on and cook for 7 to 9 hours. The longer you cook, the more tangy the yogurt becomes. Once the coconut yogurt is done (note that it will still be fairly liquid at this stage), refrigerate it for 2 to 3 hours to firm up.
Serve. Before serving, stir the contents of the yogurt jar as a slight film may form on top. Then, add your favorite toppings! Today, I’ve added vibrant blood oranges that are in season right now, raw cacao nibs for a burst of intense chocolatey-ness, and a little extra crunch from coconut flakes and sliced almonds.
Helpful Tips
- If your yogurt is not as thick as you’d like: you can always add a bit more gelatin or agar agar next time for a firmer texture. Remember that coconut yogurt, unlike dairy yogurt, needs a little extra something to help it firm up.
- If you’re using nut milk or oat milk: be aware that it might be slightly thinner as those are naturally less creamy. So, you might need more thickener. Also, keep in mind that certain store-bought brands of nut-milk blends will use stabilizers and emulsifiers which can impact how firm the yogurt gets.
Storage Tips
Good news! This will keep for 2 weeks in the fridge in sealed containers. Plenty of time to enjoy it with a variety of toppings.
Homemade Coconut Yogurt (Just like Store-Bought)
Equipment
- Yogurt Maker The best yogurt maker I've been using since forever!
- Probiotic Capsules I've been a big fan of this brand for ages.
Ingredients
- 1 tablespoon grass-fed beef gelatin, or 1 teaspoon agar agar powder
- ½ cup water
- 3 (13.5-ounce cans) full-fat coconut milk
- ¼ tablespoons probiotics, approx 3 to 4 opened capsules
- 1 ½ tablespoons maple syrup
Instructions
- Bloom the gelatin. Pour the water in a wide, shallow bowl and sprinkle the gelatin or agar agar on top. Let it bloom for 5 minutes.
- Heat the milk. Heat the coconut milk in a pot on medium-high heat. Gently simmer until the temperature reaches 180°F, then turn off the heat. Add the gelatin or agar powder to the pot and stir for several minutes, until all the powder has dissolved.
- Cool the milk. Let the pot cool to 110 to 115°F. This will take 30 minutes or more. Alternatively, place the pot in an ice-water bath to expedite the process.
- Add sweetness and tang. Once the coconut milk has cooled, pour 1 cup into a small bowl. Add the maple syrup and probiotic powder and whisk until there are no clumps of probiotic powder. Pour this cup back into the pot and whisk thoroughly.
- Cook and chill the yogurt. Pour the coconut milk yogurt into the jars of your yogurt machine. Turn the machine on and cook for 7 to 9 hours. The longer you cook, the more tangy the yogurt becomes. Once the coconut yogurt is done (note that it will still be fairly liquid at this stage), refrigerate it for 2 to 3 hours to firm up.
- Serve. Before serving, stir the contents of the yogurt jar as a slight film may form on top. Add your favorite toppings and enjoy!
PRO TIPS
- This recipe makes seven 6-ounce servings for this yogurt maker. The yogurt will remain good for up to two weeks in the fridge.
- Note that this recipe makes a soft coconut yogurt. If you’d like a firmer consistency (like Greek yogurt), add a bit more gelatin or agar agar.
- These are the probiotic capsules I’ve been using for ages!
Nutrition
- Calories: 338kcal | Carbohydrates: 7g | Protein: 4g | Fat: 35g | Saturated Fat: 31g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 371mg | Sugar: 3g | Vitamin C: 2mg | Calcium: 35mg | Iron: 5mg
Notes
Step 2) Heat the milk. Heat the coconut milk in a pot on medium-high heat. Gently simmer until the temperature reaches 180°F, then turn off the heat. Add the gelatin or agar powder to the pot and stir for several minutes, until all the powder has dissolved.
Step 3) Cool the milk. Let the pot cool to 110 to 115°F. This will take 30 minutes or more. Alternatively, place the pot in an ice-water bath to expedite the process.
Step 4) Add sweetness and tang. Once the coconut milk has cooled, pour 1 cup into a small bowl. Add the maple syrup and probiotic powder and whisk until there are no clumps of probiotic powder. Pour this cup back into the pot and whisk thoroughly.
Step 5) Cook and chill the yogurt. Pour the coconut milk yogurt into the jars of your yogurt machine. Turn the machine on and cook for 7 to 9 hours. The longer you cook, the more tangy the yogurt becomes. Once the coconut yogurt is done (note that it will still be fairly liquid at this stage), refrigerate it for 2 to 3 hours to firm up.
Step 6) Serve. Before serving, stir the contents of the yogurt jar as a slight film may form on top. Add your favorite toppings and enjoy!
Enjoy!
