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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!
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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 favorite by far is Aroy-D brand (here), which is really creamy but doesn’t settle with a layer of oil like some brands. Or Native Forest’s Simple (here) is good, but it does often have that layer of oil.
- 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 a probiotic, I use is a 50-billion strain by NOW brand (here). It’s inexpensive and easy to source.
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 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. (If you buy the Aroy-D brand and there’s no settling/separation, simply pour the whole amount of coconut milk into the saucepan; then sprinkle and whisk in the gelatin.)
- Cool to warm.
- Pour into a clean jar. Stir in probiotic (this is a good 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).
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 2 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
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.
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 easy it is 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 Aroy-D brand of coconut milk (found here).
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.
- 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 1 teaspoon of gelatin to thicken it, instead of 2. Native Forest’s Simple product works well with 2 teaspoons, 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)
- glass jar
- yogurt maker or Instant Pot optional (a warming mat may also be used, like this)
- 1 13.5-ounce can coconut milk full fat, no guar gum or other extra ingredients OR use 1-¾ cups Aroy-D brand (here), which may come in smaller tetra paks
- 1 to 2 teaspoons gelatin I used 2 teaspoons with Native Forest's Simple coconut milk for the texture you see in the photos.
- 2 capsules probiotic without prebiotic, THIS ONE is a good choice
- Open compliant canned coconut milk. If there's a thin layer of coconut oil on the surface, use a spoon to scoop it off. Scoop aside or down through the coconut cream to pour the watery milk from underneath into a small saucepan.
- Sprinkle gelatin over the surface, and allow 1 minute or less for it to dissolve on the surface. Stir it in. Add the coconut cream remaining from the can. (If you buy the Aroy-D brand and there's no settling/separation, simply pour the whole amount of coconut milk into the saucepan; then sprinkle and whisk in the gelatin.)
- Heat over low heat, stirring, until gelatin and coconut 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, simply press the "Yogurt" button. Use the +/- button to adjust the incubation time (8 to 10 hours). You can use the clear glass lid or the lock on lid; it doesn't matter.
- Refrigerate stirred yogurt 2 to 3 hours, then give one more stir to "homogenize" the ingredients before the yogurt fully sets. Chill completely, and enjoy.
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 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.
You can Pin this recipe here:
More yogurt recipes:
- Tiger Nut Yogurt (AIP, Paleo, Whole30, Vegan)
- Oat Milk Yogurt (Gluten-free, Vegan)
- Cashew Yogurt (Paleo, GAPS, Whole30, Vegan)
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!
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.
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!
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.
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?
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. 🙂
Love that you don’t need a yogurt maker to whip this up! Homemade is so much more cost-effective too.
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.
Great, Janessa, glad that’s helpful! 🙂
thanks for easy step by step instructions. i didn’t realize it was so easy to make coconut yogurt at home
You’re welcome, Nancy, great!
So good to know about not getting the coconut milk with guar gum. That made such a huge difference!
Good Donny. Sounds like you made the recipe, and it went well? Thanks for commenting!
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!
You’re welcome, great!
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!
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!
Would it be ok to use gelatin powder or only gelatin granules? I have Now Foods Beef Gelatin Powder. Thank you!!
Yes, that’s fine to use. 🙂