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Homemade Coconut Milk Yogurt is an easy 3-ingredient recipe. It takes just 8 hours to make in a yogurt maker (or Instant Pot); or you may leave it on the counter, and make this recipe without a yogurt maker.
So, this recipe is flexible depending on what tools you have in your kitchen and how fast you want the yogurt.
Homemade Coconut Milk Yogurt is compliant for AIP, Keto, Paleo, Whole30 and GAPS diets.
And, this recipe post protects you from common coconut yogurt making mistakes, so be sure to see that section and the tips below!
Ingredients in Homemade Coconut Milk Yogurt
Firstly, a note about thickening homemade yogurts: If you see a 2-ingredient coconut milk yogurt recipe, it will either be thin and runny, or the recipe uses a coconut milk that contains a thickener like guar gum. If you want thick homemade yogurt, it’s necessary on wellness diets to use a natural thickener, thus 3 ingredients.
Only 3 ingredients are used in this recipe: coconut milk, gelatin and a quality probiotic. (To make this recipe Vegan, gelatin would be subbed with agar-agar, which I show how to do in this recipe, if you’re interested.)
- For coconut milk, choose any brand without guar gum, but my favorites are Thai Kitchen’s Simple or Trader Joe’s. Both are creamy but don’t settle with a layer of oil like some brands. Native Forest’s Simple (here) is okay, but it does often have that layer of oil. I most recommend you choose the Thai Kitchen product I link to, as it’s the most predictable and reliable.
- The gelatin brand I use is Perfect Supplements (find it here) because they use 3rd party testing to be sure there is zero pesticide residue, and the gelatin comes from pasture-finished cows. (Use code BEAUTIFUL10 at checkout for 10% off your entire order.)
- For the probiotic, I use this allergen-free probiotic (without prebiotics, which is hard to find these days!). It’s inexpensive and easy to source. I highly recommend this probiotic for hassle-free success and no guessing.
How to make Homemade Coconut Milk Yogurt
While making Homemade Coconut Milk Yogurt is REALLY easy, there ARE a couple of tips that make it foolproof and prevent mistakes, so please read those after this section! 🙂
Follow these steps:
- With most brands of coconut milk, there is a firm separation of cream and water in the can. If this is the case: Pour the watery part (from the bottom half of the can) of compliant full-fat canned coconut milk (like this) into a small saucepan. Sprinkle gelatin over the surface, and stir. Add the remaining coconut cream from the top half of the can. Heat gently, stirring until the coconut cream and gelatin dissolve. (Best option: If you buy the Thai Kitchen brand here, there’s no firm settling/separation. Simply shake, measure and pour the coconut milk into the saucepan; then, while whisking, sprinkle in the gelatin. Allow it to bloom one minute before heating. Heat gently, stirring until the coconut and gelatin dissolve into each other.)
- Cool to warm.
- Pour into a clean jar. Stir in probiotic (this is a good/the best one). Cover loosely with lid, or cheesecloth and rubber band.
- Place in yogurt maker 8 to 10 hours or overnight. That’s it!
If your house is warm, you may also do a slower process by just leaving the jar to inoculate on the counter, for 12 to 48 hours (depending on just how warm your kitchen is).
Be aware
When your yogurt is fermenting, at first it will separate into two layers, cream and watery milk.
When it’s ready, these layers will combine in a kind of splotchy way, as the fermentation process churns together the ingredients.
Before refrigerating, stir the yogurt together, but expect it separate a bit in the fridge again. I like to give mine one more stir after it’s been chilling for 1 to 3 hours, so that when it’s entirely chilled, it looks just like store bought yogurt, semi-solid but soft.
If you don’t stir it part way through chilling, it will set up with a bit more liquid whey at the bottom. That won’t stir in quite as evenly if done only at the end, but it’s still fine to wait. Stir it before serving to “homogenize”, if desired.
How to prevent common mistakes when making Homemade Coconut Milk Yogurt
TIP #1
The MOST important tip I have for you is this: Be aware that many canned full-fat coconut milks have a layer of coconut OIL on the top. So, instead of two layers, cream and watery milk, there are three layers. (It’s best to totally avoid this problem by buying this product or Trader Joe’s coconut milk.)
That thin layer of coconut oil is found in many brands of coconut milk. And: It MUST be skimmed off for the best results.
Here’s a photo, below, of how to do this.
Now, you have JUST coconut cream and watery coconut milk to make yogurt, and that’s what you want!
If you want to avoid this problem all together, choose Thai Kitchen’s Simple coconut milk in their tetra paks (found here).
Other tips
Also follow these tips for sure success:
- Freshly wash or sterilize your jar before making yogurt in it. This ensures that no bad bacteria with throw off your good ferment.
- Use a quality probiotic that you know works well to make yogurt. Do not use a probiotic that also contains a prebiotic. This is hard to find, so here’s the one I use.
- Be sure your jar has a nice warm (or very warm) location to ferment. The warmer the location, the less time your yogurt will need to become yogurt.
- If your coconut milk has a high ratio of coconut cream, you may need only half a teaspoon of gelatin to thicken it. Thai Kitchen’s Simple product works well with 1 teaspoon, but I can’t be sure about all brands.
Ways to use Homemade Coconut Milk Yogurt
- Make Yogurt Cheesecake.
- Top with fresh fruit.
- Use as a savory dip: stir in herbs, garlic etc.
- Enjoy on top of AIP waffles, Keto waffles or Paleo Waffles.
- Add to a smoothie.
- Make a layered parfait.
- Combine with smashed avocado, herbs, diced onion etc. for a tangy probiotic guacamole or avocado sauce.
Homemade Coconut Milk Yogurt (Easy, Paleo, AIP, Keto)
Equipment
- glass jar
- yogurt maker or Instant Pot optional (a warming mat may also be used, like this)
Ingredients
- 14 ounces coconut milk (<-- click link for best product) full fat, no guar gum or other extra ingredients
- ½ to 1 teaspoon gelatin I use 1 teaspoon with Thai Kitchen's Simple coconut milk for the texture you see in the photos.
- 2 capsules probiotic without prebiotic; see link <-- (very good probiotic for making this yogurt)
Instructions
- Ideally, use this coconut milk, not in a can.Otherwise, if using canned: Open compliant canned coconut milk. If there's a thin layer of coconut oil on the surface, use a spoon to scoop it off (discard or save for cooking needs). Scoop aside or down through the coconut cream to pour the watery milk from underneath into a small saucepan.
- For canned milk with separation of cream and watery milk underneath (continued): While whisking, sprinkle gelatin over the surface of watery milk in saucepan, and allow 1 minute or less for it to dissolve. Add the coconut cream remaining from the can. If you buy the Thai Kitchen recommended, there's no firm settling/separation, simply shake, measure (the 14 ounces), and pour coconut milk into the saucepan; then while whisking, sprinkle in the gelatin well. Allow to bloom one minute.
- Heat over low heat, stirring, until gelatin and coconut milk/cream are fully melted and mixed in. Set aside, and allow to cool to warm. Pour into freshly cleaned or sterilized jar.
- Stir in probiotic. (Some sources say to avoid using metal utensils for this step. Choose wood or silicone to be safe.)
- Cover loosely with lid, or cheesecloth and rubberband.
- Place in yogurt maker 8 to 10 hours or overnight. After the time has elapsed, stir to incorporate liquids and solids, as some separation will occur during fermentation. (If you don't have a yogurt maker, you can also make this recipe by setting your jar on a warm seed mat or out at warm room temperature for 12 to 48 hours, until nicely tangy [time based on just how warm your kitchen is].)For Instant Pot, use the "Yogurt" button. Use the +/- button to adjust the incubation time (8 to 12 hours). You can use the clear glass lid or the lock on lid; it doesn't matter.
- Refrigerate stirred yogurt 1 to 3 hours, then give one more stir to "homogenize" the ingredients before the yogurt fully sets. Chill completely, and enjoy.
Notes
Common yogurt making questions:
Can you use yogurt from your last batch to inoculate your new batch?
Yes! Use 2 Tablespoons from the last batch. Stir it into the partially cooled warm milk and gelatin, in place of the probiotic capsules. But after a couple of batches, the balance of bacteria will be off, so you'll need to use probiotic capsules again.How long does homemade coconut yogurt last in the fridge?
Usually 7 to 10 days. This partially depends on how long it was fermented. A longer ferment, and tarter yogurt, will last a bit longer than a less tangy yogurt.How do I know if my yogurt has gone bad?
If you used a good probiotic, a clean jar and a fresh can of coconut milk + a plenty warm environment, your yogurt is probably good and safe to eat. If it has a slightly sour smell or taste, this is normal. But, if you see signs of mold or it smells bad, it has gone bad and should be dumped. Use your judgment and err on the side of safety.How do you make Greek style coconut yogurt?
Line a fine mesh colander with 2 to 3 layers of cheesecloth. Nest the colander over a bowl. Place the yogurt in the colander, and loosely cover overnight. The whey will drip out into the bowl, leaving behind a very thick Greek style yogurt. The whey can be used in smoothies or to inoculate other ferments.Nutrition
You can Pin this recipe here:
More Gluten-free yogurt recipes:
- Tiger Nut Yogurt (AIP, Paleo, Whole30, Vegan)
- Oat Milk Yogurt (Gluten-free, Vegan)
- Cashew Yogurt (Paleo, GAPS, Whole30, Vegan)
- Basil Seed Yogurt Pudding (Paleo, Keto, GAPS, Whole30, Vegan)
- Yogurt Cheesecake (Paleo, AIP, Keto, Primal, GAPS)
Hélène says
So so easy to do on counter like is kefir!
Wish dairy yogurt was this easy!
I’ve never had good kefir grains I guess ??♀️ It’s never worked well for me. And it’s better for u n sooooo easy compared to yogurt!
Megan says
Yes, all true!! The one kind of dairy milk that ferments really well at room temp on the counter is raw milk. You can make bonny clabber at room temp, and it’s yummy! 🙂 (I talk about how here: https://eatbeautiful.net/bonny-clabber-panna-cotta-raw-milk-wild-fermentation-traditional-gaps/) But I know many people can not get raw milk.
Hélène says
Once u clabber the raw milk, u shake or stir it back together, chill it then just drink it? Or do add fruit, like for kefir? Kefir plain is pretty hardcore!
Megan says
With raw clabbered milk, you stir it a bit, and lightly sweeten; I like it with pure maple syrup. Yes, fruit could be added. But I like it with just a little sweetener, because it has its own good flavor that I like to be able to taste and enjoy.
Hélène says
I do this (even w/yucky CAFO) dairy milk but use 2 probiotic caps for 1qt instead of 1/2qt. Does coconut milk need double the capsules? Yikes! I also use caps with prEbiotics in them and it seemed ok to me. Is it becuz, once again, it’s dairy?
Thx
Megan says
Hi Helene, good questions. If you’re having great success with what you’re doing, great; I’d keep doing it. 2 capsules helps if someone is doing the room temp ferment (and with no sugar added to the recipe); it helps to make sure it doesn’t go south, as that high volume of probiotics gets the ferment on the right track even with a less warm environment. Re the prebiotics, they provide food for the probiotics, but we want the probiotics to eat the coconut milk for the best result. With dairy milk, the probiotics have plenty of lactose to consume; so yes to what you said. If we added a little sugar to the coconut milk, the prebiotic probiotic would probably be fine. 🙂
Shelby says
Love that you don’t need a yogurt maker to whip this up! Homemade is so much more cost-effective too.
Janessa says
Such an informative post! I had no idea that there is sometimes coconut oil on top of the can of coconut milk. I will be using this tutorial to make my own coconut milk yogurt for sure.
Megan says
Great, Janessa, glad that’s helpful! 🙂
nancy says
thanks for easy step by step instructions. i didn’t realize it was so easy to make coconut yogurt at home
Megan says
You’re welcome, Nancy, great!
Donny says
So good to know about not getting the coconut milk with guar gum. That made such a huge difference!
Megan says
Good Donny. Sounds like you made the recipe, and it went well? Thanks for commenting!
ChihYu says
I’ve wondered about probiotic yogurt and whether I could make it at home. Thank you for the details! Also thankful for the tip on inoculating a fresh batch with leftovers. Thank you!
Megan says
You’re welcome, great!
jennifer says
I always thought making yogurt at home seemed intimidating . . . so thanks for presenting this in a step-by-step way that actually seems doable! The only hard part for me is waiting the time for it to finish!
Megan says
Yes, true, it’s hard to think ahead by one day when you want yogurt now. I’m glad the post demystifies yogurt making, and I hope you’ll enjoy!
Dina says
Would it be ok to use gelatin powder or only gelatin granules? I have Now Foods Beef Gelatin Powder. Thank you!!
Megan says
Yes, that’s fine to use. 🙂
Jules says
This sounds great! I love all your recipes. I read your comment reply on why not to use a probiotic capsule with prebiotic. You and Minimalist Baker are the only ones I can find saying this. Other recipes specifically say to add prebiotic powder. So I’m super confused. Do you have a source where I can read more about the prebiotic thing? I’ve tried but can’t find anything. It’s difficult to find something without prebiotics these days (where I live). Why would adding a bit of sugar help? Thanks so much!
Megan says
Hi Jules, thanks for your question and kind comment! 🙂 I’m sorry for the long delay in responding. We recently adopted, so answering emails and comments is proving more challenging! 😉 Source-wise, I can’t remember, but I can say that after fermenting for many years, it is also logical and makes sense. The sugar in the coconut milk would help the probiotics to consume what they’re supposed to be eating, which is the coconut milk itself, not a prebiotic. The adding of sugar or similar is done in many ferments and is not a problem with a Paleo or no-sugar diet because the sugar is completely consumed before you eat the yogurt, with a long enough ferment. It just starts the probiotics off in the right direction which starts the whole ferment off in the right direction.
Jules says
Thanks for the reply and congratulations! 🙂
The probiotic you linked to has prebiotics (FOS) in it. So is that brand really okay? I made coconut cashew yogurt last week with a probiotic that has prebiotics in it, and it thickened. Yours didn’t. So I’m wondering if it’s the fault of the probiotic, or perhaps I need more gelatin. I used Vital Proteins, which I’ve never had an issue with before. Or maybe an extra probiotic capsule?! I have no idea how this works.
I did add a teaspoon of sugar to the mixture based on one of your comments saying to add a bit of sugar, and that’s about how much other recipes added.
It’s been in the fridge for about 20 hours (the recipe I made last week gradually thickened over 24 hours), and it’s still just as thin as when I put it in. ???? I used a Luvele yogurt maker and had it set to 38 degrees C for 24 hours. Do you think it’s safe to drink as long as it smells and tastes ok? Thanks!
Megan says
It’s hard to say without being in your kitchen with you for the process. Did you make sure the gelatin fully melted? I’m sure you did. The ingredient amounts should not need increasing. Sounds like the factor that’s the most obvious is the probiotic itself. Because you had success with a different probiotic last week, I’d use that one with this recipe and omit the sugar. Just follow the recipe, but use the probiotic you know works for you. Yes, if your failed yogurt smells and tastes fine, it should be fine to drink.
Erin says
Never mind my last comment! I looked on iHerb, and it was easy to find something without prebiotics (California Gold Nutrition, LactoBif 5 Probiotics, for anyone else with the same issue!). I should have just done that instead of wasting my time looking at German sites. I’ll be back in about 2 weeks to report back. 😀
Megan says
So glad you found it, Erin! Thanks for sharing your product. I recently started looking more on iHerb myself for similar reasons (so many items no longer available on other websites). I look forward to hearing your results! 🙂
Catie says
What size jars are best and how many are needed?
Megan says
Hi Catie, this recipe makes 2 7-ounce servings, so you might like to use 2 8-ounce jars.
Catie says
Ok, thank you!
Megan says
You’re welcome! 🙂
Dawn says
Hahahahaha okay…. I decided to triple this recipe because the jar I have that fits in my yogurt maker is quite large. Problem is I misread the recipe and put in TABLESPOONS of gelatine, not TEASPOONS!!!! So, 5-6 tablespoons. Suffice it to say, the yogurt is not yogurt at all but literally a jelly you could slice with a knife lol! Upside is it’s deliciously tangy and still good to eat. I bet there are other ways to use this that I haven’t considered yet! So the only reason I’m giving this 4 stars is I’m actually unsure what the results taste/look like as actual yogurt – I’m sure they’re amazing though and can’t wait to get it right with my next batch! Will definitely be using this recipe over and over as it was so easy…. Just user error on my part!
Megan says
Thanks for sharing, Dawn! I’m glad you’re resilient, thrifty and have a good sense of humors for life’s little mess-ups, so you can still eat your funny treat and look forward to full success next time! 😉
Naomi V Snider says
I have been doing some reading about Aroy-D coconut milk and have learned that it probably has an emulsifier E-435 (aka polysorbate 60) added (not always listed on the label in our country). That makes sense when I realize that other coconut milks separate into water and coconut, so you can scoop off the heavy coconut part when you want. Aroy-D does not do this. While I do love its creaminess, I wonder why it is creamy and not separating. Wouldn’t it HAVE to have an emulsifier to accomplish that? I know that the emulsifier is not good for the gut, especially if one has leaky gut. The Aroy-D milk I currently have lists coconut extract and water, which is good. However, I still wonder how they got it emulsified without and emulsifier.
Megan says
Yes, Naomi, you are right. I learned of this truth as well, shortly after publishing this post, and you are reminding me that I do need to update the post and remove the recommendation for Aroy-D. Such a shame, but it does make sense. I’ll move this toward the top of my to-do list! 🙂
Naomi V Snider says
Megan, I found another coconut milk packaged in a carton at WalMart; it’s called Embe. I bought a carton and did some research on its ingredients list, which states it’s made from “coconut milk” and water. So what constitutes that ingredient called coconut milk? I sent a message to their distributor, Marx Brothers, Inc. in Birmingham. I got a very prompt reply: “Naomi, I just got a phone call from our QA director, (he is taking a vacation day). He stated our embē Coconut Milk is organic only using organically grown coconut and water. There are no emulsifiers or other ingredients.
Generally, coconut milk is made by grating the coconut flesh, adding water and grinding together then extracting the water back out of the flesh. Because of the packaging we use there are not stabilizers needed. We do advise shaking the milk well before use. We have had some complaints of separation.” I am impressed with that kind of customer service; what do you think? For what it’s worth (not worth much to me), it is a product endorsed by Christopher Kimball of Milk Street. They are related to America’s Test Kitchen.
I have not opened my carton of embe coconut milk yet, but plan to use it soon. I’m actually puzzled by the remark about certain packaging that eliminates the need for stabilizers. You?
Megan says
Hi Naomi, very interesting. Because it’s a carton, I assume it’s a Tetra Pak? Maybe there’s something about it that stabilizes the contents; that doesn’t sound very good, but perhaps we are misunderstanding. I guess you could ask. (Also, this is an excerpt from my post on which bone broths to buy, about Tetra Paks:
“* Tetra Paks, while deemed safe by most people, actually degrade and leach into the contents of the packaging (your broth).
* 24% polyethylene plastic and 6% aluminum make up the lining of this packaging.” Obviously, I was using them with Aroy-D, too. But yes, great customer service!! Sounds like there’s a bit more to learn, but that the milk will perform well.
Naomi V Snider says
Yes, it is Tetra Pak.
Mary says
I am excited to try coconut yogurt! As I was searching for Aroy D coconut milk I did come across a post that says it does contain an emulsifier. I am not sure if this is true or not but wanted to pass it along. Thanks again for the great instructions!
Megan says
Hi Mary, I do think it’s true, and thank you for sharing it. I heard about the same info several months back and needed one more kick in the pants to update this recipe, so thank you for reminding me! I can get to this tomorrow. It’s too bad, but thankfully there are a couple of other products that work.
Sarah says
I am looking forward to making this and the tigernut yogurt. But you use two different probiotics, jarrow for this one and Now for the tigernut yogurt. Could I use the same probiotic in both recipes?
Megan says
Yes, you can. This is my new favorite that I most recommend: https://amzn.to/3SNTI74 🙂
Andrea says
Hi Megan I prefer to use Agar Agar, would you suggest the same 1/2 to 1 teaspoon as gelatin? Many thanks! Andrea
Megan says
Hi Andrea, yes, I’d start with the lesser amount of 1/2 teaspoon, because agar-agar is usually less than gelatin. You can look at this recipe for some guidelines if it’s helpful: https://eatbeautiful.net/how-to-make-oat-milk-yogurt/#wprm-recipe-container-9772 🙂
Doug says
I have made this recipe twice with the ingredients you recommended except I used 1/3 cup of coconut milk yogurt from the grocery store. I used my yogurt maker for 8 hrs the first time and 10 hrs the second time. After it sits in the fridge, it has a layer of hard fat on top and it doesn’t get thick. Should I add more gelatin?
Megan says
Hi Doug, yes, I’d add more gelatin if it isn’t getting thick. The fat and the fact that it’s not thickening are due to the brand of coconut milk. The fat can be skimmed off and used in pancake batter or similar. And the gelatin will solve the other issue.