Homemade Coconut Milk Yoghurt

Homemade Coconut Yoghurt

Homemade Coconut Milk Yoghurt is incredibly delicious and easy to make. It is dairy-free, vegan, bursting with probiotics and will probably become a staple in your refrigerator.

You can enjoy it plain or combine it with fruits and seeds as in my Fig Chia Pudding Recipe.

Coconut Milk Yoghurt is lactose and casein free

Have you been wondering what the latest craze about coconut yoghurt is about? Let me shed some light.

For those suffering from allergic reactions to casein, lactose or both, it might be part of a necessity, to others, it might simply be the desire to add a new, tasty food to their diet.
Another reason is the rise of paleo and vegan food choices, both groups are avoiding dairy products. If you don’t have issues tolerating dairy make sure to check out my Homemade Yoghurt Recipe.


Homemade Coconut Yoghurt


How to make Homemade Coconut Milk Yoghurt

For whatever reason, you decide to make your own homemade coconut yoghurt, be assured it is fairly simple to make and it will save you a whole lot of money. I particularly like this coconut milk yoghurt recipe as it doesn’t call for added thickeners. Plus, you don’t have to continuously make yoghurt to maintain a starter. I simply use these Probiotic Capsules from Healthy Origins to add living cultures whenever I fancy some coconut milk yoghurt.

Your turn

What is your favourite kind of yoghurt? Let me know, I’m looking forward to reading your comments.

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Print Recipe
5 from 7 votes

Homemade Coconut Milk Yoghurt

Homemade Coconut Milk Yoghurt is incredibly delicious and easy to make. It is dairy-free, vegan, probiotic and should become a staple of your refrigerator.
Prep Time1 day
Total Time1 day
Course: Fermented Food
Cuisine: Vegan, Vegetarian
Keyword: easy, fermented, gluten-free
Servings: 6
Calories: 226kcal
Author: Eva Burg


  • 7 oz creamed coconut most Asian stores stock it
  • 1 1/4 cup filtered water hot
  • 1 teaspoon Stevia Erylite
  • 1/4 teaspoon probiotic powder or 2 capsules
  • 1/4 vanilla bean seeds scraped out, or pure vanilla powder


  • Cut the creamed coconut carefully into small chunks, it can be fairly solid.
  • Add the creamed coconut along with the hot filtered water into blender and process until smooth.
  • Let it cool for about 15 minutes until it reaches a temperature of approximately 107 °F/42 °C.
  • Add the probiotic powder, vanilla bean and Stevia Erylite.
  • Alternatively, you could use some yoghurt from a previous batch or shop bought coconut yoghurt as a starter, but the powder is generally more reliable.
  • Pour the mixture into a very clean mason jar and cover the top with a muslin cloth or baking paper. Secure with an elastic band
  • Keep the jar in a place where it is nice and warm. I keep mine in the boiler room at approximately 78 °F/26 °C. Pouring it into a big Thermo flask has worked for me as well.
  • Let it sit for approximately 24-36 hours and give it a gentle stir after 12 hours so it won't separate.
  • Don't worry if it still seems a bit liquid after 24 hours, it thickens a bit more when placed in the refrigerator.


Consume within 10 days.


Calories: 226kcal | Carbohydrates: 7g | Protein: 1g | Fat: 22g | Saturated Fat: 20g | Sodium: 14mg | Potassium: 182mg | Vitamin C: 0.5mg | Calcium: 9mg | Iron: 1.1mg
Tried this recipe?Mention @thehealthytart or tag #thehealthytart!

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