How to make coconut yoghurt

When I had to eliminate dairy for Elise’s food allergy, probably the one thing I missed the most was yoghurt.  As an alternative, I learnt to make my own coconut yoghurt.  I became a bit of a coconut yoghurt connoisseur and tried a few different flavours as well as making my own.

Nutritionally, coconut yoghurt is quite different to standard dairy yoghurt.  It’s much higher in saturated fat and energy,  lower in protein and doesn’t contain the calcium, vitamin B6 and vitamin B12 found in dairy yoghurt.  It still contains beneficial probiotics and a small serve makes a nice alternative if you can’t have dairy.

One of my favourite dairy free breakfasts was banana, blueberries, almonds, walnuts and coconut yoghurt.  So good!

Anyway,  it isn’t cheap hence why I figured out how to make coconut yoghurt.  I did a bit of experimentation and  it’s actually really easy.  I experimented with a few different coconut milks.  Firstly I used Ayam’s coconut cream.  This was super thick and not really yoghurt like because of that.  Then I used a 400ml can of TCC premium coconut milk.  This was nice but a wee bit runny for my liking.  My happy medium was mixing a small can of Tcc Premium coconut milk with a can of Ayam coconut cream.  I also found just using Ayam coconut milk worked well – the tin is quite small so I used almost 2 cans to fill my 400ml jar.

If you need to be dairy free, here’s how to. make coconut yoghurt for yourself.

Method 1: Probiotic Capsule

I used two probiotic capsules for my first batch, then tried another batch with one and they both worked, the batch with one capsule just took a little longer.  These capsules contained a fairly high amount of bacteria (75 billion) so if you were using a lower count, then you’d probably need two capsules.

Simply add around 400ml coconut milk to a jar that is the same size as your tin of coconut milk.  I used a 400ml preserving jar.
Gently open the probiotic capsule at the join and sprinkle over the coconut milk.  Shake.

Place lid on the jar and leave at room temperature for approximately 48 hours.

Method 2: Coconut Yoghurt

You can use coconut yoghurt as a starter for another batch of coconut yoghurt.  Here’s how:

Simply add two tablespoons of coconut yoghurt to a jar.
Add 1 tin of coconut milk.
Shake to combine.

Place lid on the jar and leave at room temperature for approximately 48 hours.


  • Taste the coconut yoghurt after the second day.  It may need a little longer depending on the temperature.
  • If it doesn’t work with the probiotic capsules it’s likely your probiotics are not active – aka the bacteria are all dead!!
  • Make fruit flavoured yoghurt by crushing freeze dried plum slices and mixing this through the yoghurt.  It adds a nice intense flavour.
  • The coconut yoghurt will be runny when it’s on the bench but it will thicken up when it’s put in the fridge.

If all else fails, my favourite brand of coconut yoghurt was Raglan Coconut Yoghurt.  I decided to try them all to do a review:

Here’s a wee review of the flavours:

Plain:  Thick and creamy, the plain coconut yoghurt is very versatile. It doesn’t have an overpowering coconut flavour and it has a nice tang.  It contains a small amount of added honey, but the overall sugar content is low (2g per 100g). I used this as a replacement for sour cream as well.

Blackcurrant and vanilla:  I LOVE this flavour.  Tastes great.  That’s all I have to say 🙂

Mango:  This was nice, but the mango flavour isn’t that prominent.  If you’re put off by the turmeric, it gives it colour, but you can’t taste it.

Banana Chai (not pictured):  Personally, I didn’t really enjoy this flavour.  The chai was a bit overpowering for me, and I felt like it had a slightly gritty texture too. If you’re a lover of chai then you may enjoy this.

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One Response to How to make coconut yoghurt

  1. alanz May 24, 2017 at 11:14 pm #

    looks delicious! want to try it tomorrow

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