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 learning how to make coconut yoghurt for myself. If you’re wondering how to make coconut yoghurt, the good news is it’s pretty easy once you know how. A coconut yoghurt recipe is super simple and you only need two ingredients coconut milk and probiotics.
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 it 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. It is also delicious with this home made granola.
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.
Here’s the recipe for coconut yoghurt (if you can even call it a recipe!)
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. The probiotic I used was this one.
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 24-48 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 24-48 hours.
Troubleshooting and tips:
- Taste your yoghurt to test if it’s ready.
- 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 you want it thicker, you can buy coconut yoghurt thickener and a coconut yoghurt kit at HealthPost here (affiliate link)
- Sometimes your coconut yoghurt can seperate. This often happens if the coconut milk you buy has lots of added water. Sometimes it will seperate if it gets too warm. Mine did seperate once and I just drained out a bit of the liquid, then mixed it. It still tasted yummy!
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.
looks delicious! want to try it tomorrow
Hi, when you say you cam use coconut yoghurt as a starter with coconut milk, could I just use 2tbsp of the Raglan one? Really keen to try this!
Hey Vicki, yes that should work 🙂 I have used it before to make another batch.
Hi there I tried using the Zenzo coconut yogurt and is still quite runny after 2.5 days what would you suggest I do?
What brand probiotic did u use
Hi Trin, it was a Go Healthy probiotic.
Hi Camilla, I’d start again. The best way to see if it’s ready or not is to taste it. It will thicken up in the fridge.
Hi Nocila,
Could I use a yohgurt maker to speed up the process or would the use of boiling water kill the probiotic?
Thank you
Hi Jacqui, I am not 100% sure but I have a feeling that I read somewhere it doesn’t work as well in a maker but I need to double check…. Don’t quote me on that one
Can i use a yoghurt maker, the one you pour boiling water into?
Hiya, just wondering which brand of coconut milk you use please? I’m up to attempt 3, trying a different brand each time and am finding it separates. Still usable if i scrape the thick layer off the top, but not what I was hoping to achieve 🙂
Hi Kristine, no, it makes it seperate!
Hi Sarah, I’ve done it with a few, I think the one that worked the best was Ayam coconut milk.
How long are you leaving it for? I think mine separated once, but I just stirred it and it was ok.
Hi Nicola, thanks a lot for your post! I was in New Zealand and loved the Raglan Coconut Yoghurt because it has a thickness and texture similar to greek yoghurt. I’m here in Switzerland and one can only buy much runnier coconut yoghurt. I looked everywhere. I would love trying to make my own greek style coconut yoghurt similar to Raglan. How do you recommend I attempt this? Did you manage, since you mention that Raglan was also one of your favorites? Thanks a lot for any suggestions! 🙂
Hi Peter, I’m glad you enjoyed it! The coconut yoghurt I made in the recipe here was fairly thick. I wonder if it depends on the percentage of fat in the coconut milk used to make it? Not sure if that’s helpful or not.
Hi there, is it possible to keep using the homemade yogurt as the starter? Or
It is necessary to use a new yogurt every time I
Am making the yogurt? Cheers
Hi Marina, sorry for the late reply! I am not 100% sure but I don’t see why not?
Hi Nicola! I’m really excited to try this! Just wondering in terms of financial sustainability… would I be able to use the last of my home-made yoghurt as a starter for the next batch?
Hi Zoe, sorry for the long delay in replying! I haven’t tried it but I don’t see why not!
Hi Nicola, I have just made it using an organic coconut milk and the ‘cream’ part and the liquid part is quite separate. I have tried to break it up and mix it….do you think this will work? Thanks 🙂
Hi – I haven’t experienced it before. Let me know if it turns out!
You mentioned to taste it to know if its ready (I feel like this is a blonde question!) but what should it taste like? How different should it taste from straight coconut milk?
Haha – no problem – it should taste a bit more tangy. When I first made it I wondered the same thing
Can you use regular Greek Yoghurt as a starter or does it have to be a coconut yoghurt you use
Hi Bev, you could try a probiotic Greek yoghurt, but the coconut yoghurt would not be dairy free.
I make normal milk yoghurt from previous batches but my recipe tells me to scald the milk, should I do this with the coconut milk? Absolutely love Raglan and keen to try this week.
Hi Anna, I did not scald the coconut milk.
Hi Nicola, could I use coconut cream instead of milk?
Hi I think so, it would be thicker 🙂