Coconut Yoghurt Recipe


  • 2 cans coconut milk or cream
  • 2 teaspoons agar agar flakes, or 1 1/4 tsp gelatin
  • 1 tbsp probiotic capsules or powder (you can use 4 tablespoons store-bought coconut yogurt as a starter)
  • 2 tablespoons coconut sugar or rapadura sugar (optional)


  • Glass jars with lids, for storing the yogurt
  • Measuring spoons
  • Medium saucepan
  • Whisk
  • Thermometer (optional)


1. Mix your thickener and sugar in a cup and put to the side.

2. Pour the coconut cream into your small pot/saucepan on a medium heat. Stir until it is smooth and liquified. 

3. Heat the coconut cream to 50’C on a medium heat, stirring consistently to avoid any scorching (if not using a thermometer just until coconut cream has liquified).

4. Pour out half a cup of coconut cream into your thickener and sugar mixture. Whisk the thickener and sugar through the cream until it dissolves. Return it back to the pot with the rest of the coconut cream. (Make sure during this process you are watching the pot still on the heat and stirring to avoid scorching.)

5. Continue to heat the coconut milk until it thickens on a low to medium heat. Transfer to your glass jar once thick (usually heated til 75’C)

6. Allow the mixture to cool to room temperature (either in an ice bath or on the bench). Once cooled stir through the probiotic powder with a wooden spoon. 

7. Leave your yoghurt out to ferment for at least 15-20 hours at room temperature ideally 24-35’C so storing it in the oven with the light on is a great place for it to ferment. (I usually just store it overnight and by the morning I taste it and place it in the fridge).

8. If the yoghurt after the ferment doesn't have a sour, tangy taste you can continue to ferment it for another 5 or so hours. 

9. Once you are happy with the taste place it in the fridge, the yoghurt will thicken once chilled and will continue to thicken and become tangy over the next few days in the fridge. 

10. Coconut yoghurt can be stored up to 2 weeks in the fridge. 


Recipe notes:

  • If the yogurt develops a pink or grey discoloration on the surface, this means it has been contaminated with bad bacteria. Make sure you throw it away and do not eat it!
  • Creating thickener-free coconut yogurt: The night before making the yogurt, chill the can of coconut milk in the fridge. Do not shake the can just open it and scoop off the top layer of cream, leaving behind the liquidy coconut water below (you can use it for making smoothies or cakes etc). Continue making the yogurt as directed by adding the probiotics to the cream and allowing it to ferment.
  • Making extra-thick coconut yogurt: 
  1. Scoop approx 1 tablespoon of the fermented yogurt into a small bowl and mix in 1 teaspoon of ground psyllium husk. Pour back into the fermented yoghurt, stir together well and place in the fridge to keep.
  2. Stir 3 tablespoons of chia seeds into the jar of fermented yogurt. Place back into the fridge and allow to chill for at least 4 hours before serving.