Coconut milk yogurt (dairy-free)
4
Units:
Prep: 10 min Cook: 18 hr
Ingredients
- 13½ fl oz full-fat canned coconut milk
- 2 tsp tapioca starch (optional, for thicker set)
- 1 tbsp dairy-free yogurt starter (or 2 probiotic capsules, emptied)
A creamy, dairy-free yogurt fermented from full-fat coconut milk using the same bacterial cultures as dairy yogurt. Full-fat canned coconut milk has enough body to produce a thick, spoonable yogurt without any dairy.
Instructions
- Heat coconut milk: Pour coconut milk into a saucepan and warm gently to 110°F (43°C). Whisk to fully emulsify if separated.
- Thicken (optional): Whisk in the tapioca starch until fully dissolved. This helps produce a firmer set.
- Inoculate: Stir in the dairy-free starter or the contents of the probiotic capsules. Whisk thoroughly.
- Jar: Pour into a clean glass jar and cover loosely.
- Incubate: Keep warm at 105-115°F for 12-24 hr. Coconut yogurt takes longer to set than dairy.
- Refrigerate: Chill at least 6 hr before eating — it firms up considerably when cold.
Tips
- Full-fat canned coconut milk works best. Carton (beverage) coconut milk is too thin and will not set.
- Probiotic capsules containing Lactobacillus strains work when dairy-free yogurt starter is unavailable.
- Flavor with vanilla, maple syrup, or fruit after fermentation, not before.
- Cashew milk and soy milk also ferment well and often produce thicker results than coconut.
Created: 3/23/2026, 2:40:58 AM diyorganic
Saucepan, whisk, instant-read thermometer, glass jar (1 pt), insulation (oven, cooler, or towels)