Homemade Coconut Milk Yogurt (Easy, Paleo, AIP, Keto)

side angle view of mason jar with homemade coconut milk yogurt and spoon

Homemade Coconut Milk Yogurt (Easy, Paleo, AIP, Keto)

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 out and make this recipe without a yogurt maker if your house is very warm, or if you use a warming mat.

So, this recipe is flexible depending on what tools you have in your kitchen and how fast you want the yogurt.

This version of Coconut Milk Yogurt is compliant for AIP, Keto, Paleo, Whole30 and GAPS diets.

Course condiment, Side Dish, Snack

Cuisine American, European, middle eastern

Keyword aip, coconut, coconut milk, gaps diet, keto, paleo, whole30, yogurt

Prep Time 10

Cook Time 5

Total Time 8 15

Servings - 7 ounce servings

Calories 60kcal

Author Megan

Cost $3

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