Go Back
Homemade Cultured Coconut Yogurt
Print Recipe

Homemade Cultured Coconut Yogurt

Homemade cultured coconut yogurt is a super delicious, dairy-free, and vegan alternative to regular or Greek yogurt. It's jam-packed with health-promoting probiotics to keep your belly happy. Lovely with fresh fruits and/or homemade granola.
Prep Time5 mins
Total Time1 d 5 mins
Course: Breakfast, Snacks
Servings: 6
Calories: 55kcal

Ingredients

  • 2 cans full fat coconut milk/cream (BPA-free)
  • 2 tbsp maple syrup or honey (optional, for thicker consistency)
  • Yogurt starter (scroll down for the options)

Instructions

  • If you want a thicker yogurt, use coconut cream instead of milk and refrigerate the can for a few hours so the cream rises to the top. Only use the cream to make the yogurt and use the water to make a delicious coconut flavored smoothie. If you don’t mind a runny yogurt use everything, cream, and water.
  • Combine the coconut cream, yogurt starter (if using capsules, open them up and add the content to the cream), and honey/maple syrup into the clean jar. Mix well with a metal or plastic spoon.
  • Put the jar (with the lid loosely screwed on) in the oven with the light on. Place as close as possible to the light. This will generate enough heat to make the yogurt. Do not turn your oven on. Do not screw the lid on too tight or open every few hours. Air needs to be able to go in there. Cheesecloth or coffee filter and a rubber band work too.
  • Leave for 24 to 48 hours, depending on how sour you like your yogurt. The longer you incubate, the more it will thicken.
  • Refrigerate for up to a week or more and don’t forget to save ¼ cup to make your next batch.
  • If you have a yogurt maker you can use that of course.

Notes

Yogurt Starter Options:
  • 2 probiotic capsules
  • 1 tsp probiotic powder (around 50 billion units)
  • 1/4 cup coconut kefir or coconut yogurt from your previous batch
Notes:
  • Use clean glass jars (washed with hot water or in the dishwasher)
  • Homemade coconut milk is lighter than regular store bought coconut milk and not suitable to make yogurt. Make sure to use coconut cream if you want a thicker consistency. Keep in mind that coconut cream is higher in fat and calories.
  • After a few taste tests, I removed mine out of the oven after30 hours. It was still quite runny when I took it out but thickened after one day in the fridge.
  • When it is incubating bubbles appear on the surface, which is normal and a good sign that the bacteria are multiplying.
  • ALSO READ "Probiotics 101 – All You Need To Know About Friendly Gut Bacteria" for more info about friendly gut bacteria and our health.