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How to Make Homemade Coconut Milk Yogurt ~ since it’s one of the world’s healthiest foods, I think it’s worth the effort to make it yourself.  I’m really excited about this yogurt because not only is coconut milk healthy in its own right, but, like I said, you get the added benefit of that lovely exotic flavor. I’ve made yogurt for years and I’ve posted about it on a couple of occasions.  But I always thought yogurt had to be made with dairy products.  I just assumed that there was something inherent in animal products that allowed the yogurt cultures to thrive. But I guess not.  You can culture coconut milk the same way.  It’s naturally a little thinner, so it requires some sort of added thickener, but you will get the most incredibly creamy delicious coconut yogurt, you won’t believe it.  The texture is even creamier than regular yogurt and it combines the natural sweetness and flavor of the coconut with the tang from the live cultures. Sometimes the impetus for making something from scratch is financial.  Sometimes it springs from a health concern, and sometimes it just seems like a fun project.  But for me the most persuasive …


makes 4 half pint containers

Total time

0 minutes




  • 3 oz 13.5 cans full fat coconut milk
  • 1 tbsp powdered gelatin
  • 1 oz 6 container coconut milk yogurt


  1. Heat the coconut milk in a saucepan to 180F. This will be hot, but not boiling.
  2. Sprinkle the gelatin over the milk and whisk in.
  3. Let the milk cool to 110F. This is important--- the temperature has to be warm enough to allow the cultures to grow, but if it is too hot they will be killed off.
  4. Whisk in the container of coconut milk yogurt.
  5. Pour your milk into a yogurt maker and let incubate for 10-12 hours. I leave mine overnight.
  6. Refrigerate the yogurt until ready to use. If you want thicker yogurt, lay two layers of cheese cloth over a colander, and set that over a large bowl. Pour the yogurt into the cheesecloth and let drain for an hour or so.
Contains allergens
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