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Coconut Yogurt

Prep Time

4 mins

Cooking Time

24 hours


1 quart


  • 2 cans full-fat coconut milk
  • 2 probiotic capsules


  1. Blend coconut milk with contents of probiotic capsules. Transfer to a 1 quart glass jar with a tight-fitting lid. (If you have an immersion blender, just dump everything into the jar and blend it right there.)
  2. Store somewhere warm-ish in your house, like a window sill.
  3. After 24-48 hours, it should smell yogurt-y. It may be runny, more like kefir than yogurt. If you prefer, leave it out longer.
  4. After 48-72 hours, it should be thick and have a more tangy flavor.
  5. Store in the refrigerator for up to 7 days.


If it doesn’t smell or taste yogurt-y, try using a different probiotic. I have great success with Garden of Life Raw and I’ve heard that PB8 does well. You could also try a different coconut milk. I generally use Native Forest. Look for something without carrageenan. Guar gum is ok. You can also try leaving your jar in a warmer place (maybe even trying the oven light technique.)

If your yogurt-in-the-making separates in the jar, that’s ok. This will happen, especially if there is no guar gum in your coconut milk. What I’ve done is let it percolate until the top, thicker part of the yogurt tastes to my liking. Then I pour or scoop it out, discarding the watery part.

Remember, home fermentation is not an exact science. But luckily it’s a fairly inexpensive experimental art!