Homemade Coconut Yogurt

This deliciously thick and creamy homemade coconut yogurt could not be any easier to make. No heating of the milk, no thermometers, no fancy yogurt making devices required.
Course Condiment
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 183kcal
Author Krystal


  • 1 can full fat coconut milk (13.5 ounces)
  • 3.5 ounces coconut meat, skin removed
  • 2 probiotic capsules


  • Turn your can of coconut milk upside down and place it in the fridge to chill. This allows the cream to separate from the water and solidify at the top. 
  • When you’re ready to make your coconut yogurt spoon off the coconut cream and use this part only. You can save the water for adding to smoothies or oatmeal etc. 
  • !! If you’re anxious to try this recipe and don’t want to wait for your can of coconut milk to chill then go ahead and use the whole can, it will be fine but probably not as thick :)
  • Open up the probiotic capsules and add the contents along with the coconut milk and meat to a blender.
  • Blend until you have a smooth mixture. It should be nice and thick like a smoothie with no bits. 
  • Add the mixture to a glass jar and cover with a piece of cheesecloth or other tightly woven but breathable fabric. Secure with an elastic band.
  • Place the jar in a cool, shady spot to ferment. Fermentation may take up to 3 days depending on the temperature in your home.
  • Taste the yogurt each day until you have a tangy flavor. 
  • When you have the desired flavour, cover the jar and place it in the fridge. The yogurt will thicken further as it is refrigerated. 
  • If at anytime during the fermentation process you notice a greyish / yellow film during fermentation toss that batch of yogurt!


Serving: 61g | Calories: 183kcal | Carbohydrates: 4g | Protein: 1g | Fat: 19g | Saturated Fat: 16g | Sodium: 11mg | Potassium: 198mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1.2mg | Calcium: 14mg | Iron: 2.5mg