Coconut Milk Yogurt


Today Bonni takes a look at making dairy-free yogurt.  Join her on another adventure brought to you by the world of a Cultures for Health Support Rep!


From the Editor: Please welcome Bonni, CFH Customer Support Manager and Cultured Kitchen Keeper.

We often get calls or emails from customers who need to be dairy-free, but want delicious yogurt. Having never made dairy-free yogurt before and wanting to provide the best customer support we can, your CFH customer support representatives embarked on some experimenting using our Vegan Yogurt Starter.

My personal experiment was with our culture, coconut milk, and gelatin.


Making dairy-free yogurt is easy, but does require a thickener in order to get that thicker yogurt consistency. In our tests, we have found that gelatin and Pomona’s Pectin work best.

Step one in my coconut milk yogurt, heat the coconut milk to 115ºF.


Step two, remove one cup of coconut milk and sprinkle in gelatin slowly while mixing well.

Step three, add the coconut milk/gelatin mixture back to the rest of the coconut milk and mix well.

Step four, pour into jars (or yogurt maker) to culture.


I cultured in my Excalibur, but anything that will maintain approximately 108ºF is fine. Make sure you verify the temperature!

I cultured for about 8 hours, then moved the jars to the refrigerator to set for 5 hours. We learned that alternative milk yogurt won’t set until refrigerated.

Flavor as desired before eating. I blended honey and blueberries with my immersion blender. So delicious!


Bonni’s Coconut Milk Yogurt


  • 4 cans of additive free coconut milk (I used Natural Value Coconut Milk)
  • 1 tablespoon gelatin
  • 1 packet Vegan Yogurt Culture


  1. Heat coconut milk to 115ºF.
  2. Remove one cup of coconut milk.
  3. Sprinkle in gelatin slowly while mixing well.
  4. Add back to the rest of the coconut milk and mix well.
  5. Cool to 110ºF, then add culture. Mix well
  6. Culture at 108ºF for 6-8 hours.
  7. Place in refrigerator for at least 5 hours. Yogurt will not thicken until after refrigeration time.

Stay tuned for more results from Sarah, using Pomona’s Pectin and soy milk, coconut milk, and hemp milk!

Other Dairy-Free Yogurt Recipes:



Bonni started on the cultured foods path quite few years ago, beginning with sauerkraut. Since then, she has cultured yogurt, milk kefir, water kefir, kombucha, a variety of veggies, sour cream and gluten-free sourdough. She is a busy homeschool mom to her daughter, so is always looking for the most efficient and least time consuming ways to manage all of her culturing.

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  1. says

    hm. im vegan i would love the coconut yogurt recipe please without pig or animal gelatin as many vegans would. would you be kind enough to post such

    • J Muir says

      Hi Sophia,

      Another vegan here. I’m a little puzzled also why they would have used real gelatin in this recipe, but I’m guessing it was just an oversight.
      You can use something called agar-agar as a substitute for gelatin, and here is an explanation of how to use it:

      I hope to make this coconut milk yogurt recipe in the future, it looks great!

    • Levee says

      I make coconut yogurt from fresh coconuts w/o any gelatins.

      The receipe calls for:
      2-4 young coconuts (meat and water), 4 probiotic capsuls.

      1) Open young coconuts remove coconut meat, 2) Add both meat and water to blender, 3) Blend until smooth and creamy, 4) Pour into glass bowl (I use pyrex), 5) Cover with a breathable cloth and let sit 6-8hrs on kitchen counter or a moderately tempered area (this is to allow the fermenting to take place). Once the yogurt is done stir (flavor if desired) and store in refridgerator.

      * Note This yogurt has a short life span of 4-5 days, so I only make what I plan on eating.

      Hope this helps.

    • veganhomemaker says

      Hi Sophia, I use 31/2 Tablespoons of organic corn starch per 4 cups of non dairy milk. I have not tried coconut milk but I have had great success with Edensoy’s organic unsweetened soy milk. The only ingredients labeled on the box are filtered water and soybeans and it has 12 grams of protein. Along with the vegan culture it comes out delicious every time. I would think the coconut milk would work out the same. I’m going to try that soon. I hope this helps.

  2. Doug Sandor says

    Sounds excellent. If I were to add some actual coconut to this yogurt when should I add it? If adding it while incubating would it add more flavour?

    • says

      Doug – That’s a great question! Going on the assumption that you’re speaking of shredded coconut that is dehydrated, I would worry that it might absorb so much of the liquid and throw something off in the culturing process. That said, I’ve never tried it myself. So, my inclination would be to stir it in after culturing.

  3. deertee says

    I use young coconut (shake the coconut if you hear fluid it is bad also press the center of the flat part if it gives easy it is bad. For brown coconut you should hear a lot of fluid to know it is good). I get a case from jungle jim’s ( about 18 dollars) . Open up the coconuts pour out the water (you will get about a gallon from the case). Use a melon scoop and scoop out the young coconut meat (cut off all the brown pieces ). Put the meat in a blender add as much coconut water you need to thin it out to yogurt consistency. Blend in the powder from vegan (about 5 capsules). Put the mixture in equal amounts in 2 sterilized jars. Put the jars in a dehydrator (about 112° for 10hrs). Put in the refrigerator. Enjoy

    • deertee says

      It should say, “5 vegan probiotics capsules”. It last a long time in the fridge, but the longer you keep it the more bitter it becomes (the probiotics eat up the sugar in the coconut meat. Similar to how the scoby eats sugar in kombucha). So I add a little maple syrup and some sweet fruit and eat.

  4. Angela says

    How do you do this with Pomona’s Pectin? I have that on hand and would love to give it a try! Would this also work with homemade coconut milk?

  5. Tiffany says

    If I am making this yogurt recipe and storing it in Ball brand glass canning jars, should I use plastic lids or are the metal lids okay to use (because I don’t, at the moment, have plastic lids which I know they produce)?

  6. says

    I made this. My excalibur kept shooting the temperature up to 120, even though I had it on the 105 setting. After 6 hours it didn’t really smell like yogurt, so I was worried that the high temps had killed the microbes. I added another packet and let it culture overnight. Now it’s contaminated with red spots.

    My question is, did it smell yogurty after you cultured it for 6 hours? I just wasn’t satisfied, as it still smelled and tasted like coconut milk.

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