How to make Homemade Coconut Milk Yogurt

How to Make Homemade Coconut Milk Yogurt ~ since it’s one of the world’s healthiest foods, I think it’s worth the effort to make it yourself.  I’m really excited about this yogurt because not only is coconut milk healthy in its own right, but, like I said, you get the added benefit of that lovely exotic flavor.

I’ve made yogurt for years and I’ve posted about it on a couple of occasions.  But I always thought yogurt had to be made with dairy products.  I just assumed that there was something inherent in animal products that allowed the yogurt cultures to thrive. But I guess not.  You can culture coconut milk the same way.  It’s naturally a little thinner, so it requires some sort of added thickener, but you will get the most incredibly creamy delicious coconut yogurt, you won’t believe it.  The texture is even creamier than regular yogurt and it combines the natural sweetness and flavor of the coconut with the tang from the live cultures.

Sometimes the impetus for making something from scratch is financial.  Sometimes it springs from a health concern, and sometimes it just seems like a fun project.  But for me the most persuasive reason to make something from scratch that is already available commercially, is if you can achieve a really superior flavor.  This project checks all those boxes.

This yogurt went smoothly from beginning to end, and I made it almost exactly as I would make milk yogurt.  The only difference is that I add a little powdered gelatin to encourage thickening, and instead of a milk based yogurt starter, I used coconut milk yogurt as the starter.  Even with the added gelatin this coconut yogurt will tend to be a little thinner than regular yogurt.  You can drain it through cheesecloth after it’s fermented, which I do anyway with homemade yogurt because I like the thick Greek style.

But it was only when I dipped my little tasting spoon into the finished batch that the bells went off.  The taste was velvety smooth and pure coconut.  It had none of the cloying sweetness or gelatinous texture of the commercial brand.   It was way, way better than the commercial brand.

If you’re even thinking of trying this, I’m going to urge you to just plow ahead and do it.  It’s really a treat.  We had it for breakfast with bananas, honey and wheat germ, but it would be so good with granola, or in a smoothie.  I am really looking forward to using it alongside a hot curry.

How to make Homemade Coconut Milk Yogurt

Yield: makes 4 half pint containers

How to make Homemade Coconut Milk Yogurt

Ingredients

  • 3 13.5 oz cans full fat coconut milk
  • 1 Tbsp powdered gelatin
  • 1 6 oz container coconut milk yogurt

Instructions

  1. Heat the coconut milk in a saucepan to 180F. This will be hot, but not boiling.
  2. Sprinkle the gelatin over the milk and whisk in.
  3. Let the milk cool to 110F. This is important--- the temperature has to be warm enough to allow the cultures to grow, but if it is too hot they will be killed off.
  4. Whisk in the container of coconut milk yogurt.
  5. Pour your milk into a yogurt maker and let incubate for 10-12 hours. I leave mine overnight.
  6. Refrigerate the yogurt until ready to use. If you want thicker yogurt, lay two layers of cheese cloth over a colander, and set that over a large bowl. Pour the yogurt into the cheesecloth and let drain for an hour or so.
http://theviewfromgreatisland.com/how-to-make-homemade-coconut-milk-yogurt/

If you don’t have a yogurt maker:
First off, I highly recommend getting a yogurt maker, they are inexpensive and so easy to use.  I am really happy with this one, but there are many on the market. The key is to find one that allows you to make a large batch, all in one container.  It’s more versatile, and easy to clean.
Otherwise there are several options to help you keep your yogurt at the constant temperature (110F) it needs to ferment. Some methods are too elaborate to bother with; here are the ones I recommend:

  • If your oven has a 60 watt or higher bulb in it, you may be able to store your yogurt in the oven (no heat) with the light on. Wrap it with a towel.  You can experiment with different wattage bulbs to get your desired temperature.
  • An electric heating pad or small electric throw blanket wrapped around the yogurt and set on low to medium will do the trick.  If you use a heating pad, cover the whole thing with a towel.
  • Whatever method you choose, do not disturb your yogurt while it’s fermenting.

You can keep your yogurt in one jar, or several individual jars, just be sure they are clean.

Do you have any experience with coconut yogurt?  I would like to try almond milk yogurt, too!

 

92 Comments

  • Reply
    Andrea
    February 10, 2017 at 8:56 pm

    How can this be vegan when gelatin is an animal product? I’m pretty sure gelatin is made from boiled down animal hooves.

    • Reply
      Karen Martin
      March 13, 2017 at 5:52 pm

      You can use agar agar, which is derived from seaweed.

  • Reply
    Cindy Bradley
    September 13, 2016 at 7:39 am

    I LOVE coconut yogurt! I had been buying Liberte’ brand coconut yogurt for almost 2yrs. I was addicted but, wasn’t that crazy about the pulp. Well, now no one sells it anymore & didn’t know what to do. Aha, I’ll see if I can make my own. I bought the “Euro Cuisine” yogurt maker from Amazon. It took me awhile to find a decent recipe like yours. But my problem is, it just doesn’t taste very coconutty like store bought. Do you think if I used coconut cream instead it would taste more coconutty?

    • Reply
      Sue
      September 13, 2016 at 7:49 am

      It’s worth a try, Cindy. I found the coconut flavor was really good, and I thought the store bought had a ‘fake’ kind of flavor. You could also consider adding a bit of real coconut extract to the finished product.

  • Reply
    Daria
    June 14, 2016 at 5:44 am

    I have made this and my only issue is the little gelatin lumps despite my thorough mixing. Whenever I have used gelatin in the past, it’s instructed to mix it into a small portion then into the rest of batch of whatever you’re making. Any idea why I got l lumps? I may just try the small batch mixing method first :/

  • Reply
    kira
    February 2, 2016 at 10:22 am

    What brand is you yogurt maker? and where did you get it? I tried looking again to see if you typed it somewhere but i did not see it, so sorry if you have to repeat yourself! Also, this is all so new to me. Do I saw in the pic you used the cloth do I do that before or after the yogurt maker?

  • Reply
    Emma
    August 3, 2015 at 8:25 pm

    i love the sound of this cant wait to try! We are vegan so I’ll try use the agar agar powder. Have you ever attempted to make soy yoghurt before or have any tips on how to get started? My baby loves yoghurt and I’d rather have one that I’ve made with less sugar!

    • Reply
      Sue
      August 3, 2015 at 9:08 pm

      I haven’t tried soy yogurt Emma, that might have to be my next experiment!

    • Reply
      Sarah
      August 10, 2015 at 5:59 am

      Soy yogurt is really easy! If you look up any homemade dairy yogurt recipe, just swap soy milk for regular milk! You don’t even need a thickener!

  • Reply
    Christine
    July 29, 2015 at 6:51 pm

    Wondering if sitting yogurt outside in texas heat would be ok to culture?

    • Reply
      Sue
      July 29, 2015 at 7:21 pm

      If it is well covered, and the temperature is right, it would probably work.

  • Reply
    Chelsie
    May 29, 2015 at 12:17 pm

    You make coconut milk yogurt with…coconut milk yogurt…?

    • Reply
      Sue
      May 29, 2015 at 12:33 pm

      You need a bit of the yogurt to act as a starter, for the bacteria to thrive, Chelsie. All yogurts rely on this. Once you make a batch you can usually use some of the previous batch as your starter for the next.

  • Reply
    23 Dairy-Free Recipes - The Realistic Mama
    March 6, 2015 at 9:30 am

    […] Coconut Milk Yogurt – via The View from Great Island […]

  • Reply
    Lona Buggs
    February 6, 2015 at 1:09 am

    Hello, I never made yogurt but now that I know I can make a dairy free version I want to. My question is the container of coconut yogurt , is that the store stuff in the refrigerated section that is made to be ready to eat? Or is that special cultures just for adding to coconut milk? I have see the store version of coconut milk yogurt and I can’t have it because of the thickeners that is in the ingredients are not agreeable with me. So it would be great if I could make my own but not if I have to use the very product I’m avoiding to do it. Let me know. Hoping for good news. ????

    • Reply
      Sue
      February 6, 2015 at 6:54 am

      Well, I did use a small amount of commercial coconut milk yogurt for my starter, but let me look into it and get back to you…

  • Reply
    cami
    February 3, 2015 at 8:15 am

    Hi I was wondering if you can add your own pro biotic powder to this recipe? In all the other homemade yogurt recipes I’ve always seen to add it. Thank you

    • Reply
      Sue
      February 3, 2015 at 8:17 am

      I don’t see why not Cami! I’ve never used it, though, let me know how it turns out if you try it.

  • Reply
    Anna
    January 11, 2014 at 10:32 pm

    Dear Sue,
    I am Jewish, diabetic, and lactose-intolerant, and the So Delicious yogurt and ice cream have been godsends. I especially love the Greek-style vanilla So Delicious with a little apricot jam or blueberries mixed in. I love cooking and baking, and making my own coconut milk yogurt sounds so exciting–I love eating something delicious and finding or figuring out how to remake it myself. Thank you for taking the time and trouble to put up this recipe! My only two questions (at least for this post) are:
    1) Are all yogurt makers the same; that is, do I need to look for a specific brand or kind of maker? Also, where would I find one? A “Sur la Table” branch, or a Williams-Sonoma catalogue, or where?
    2) I’m going to do research about the kosher-ness of unflavored gelatin, but if it’s treyf (not kosher)–or even if it is and I need a just-in-case starter–would tapioca flour work as a starter?
    Again, thank you for putting up the recipe, and thank you for taking the time to read this post.
    Sincerely,
    Anna

    • Reply
      Sue
      January 12, 2014 at 7:55 am

      This is the yogurt maker I use and love, Anna: http://theviewfromgreatisland.com/shop, I have it listed in the SHOP section on the blog (in the top menu) I’m not sure whether Williams-Sonoma or Sur La Table carry yogurt makers, but I got mine on Amazon, and that’s the link I gave you. I believe you can also buy Kosher gelatin there, too. Good luck with this, I hope you get set up to make it, and let me know how it turns out—

  • Reply
    alyssa
    November 4, 2013 at 7:11 pm

    This looked so good, but when I replaced the gelatin with agar powder, it was much too firm. :( I used my yogurt maker and followed the rest of the recipe exactly. Any guidance on the appropriate amount of agar to use? Thanks!

    • Reply
      Sue
      November 4, 2013 at 8:24 pm

      Not sure, Alyssa. Why don’t you try half the amount to start, and see how that goes?

    • Reply
      JayX
      January 5, 2015 at 7:20 am

      hi Alyssa. Did you try again? I used agar flakes (3tbspn per litre) and it came out way too thick for me too – so I just dumped it all into my blender and it wame out looking perfect – just the same consistency as the yoghurt in the photos on this page! I’m trying 1 tbspn this time to see if I can omit having to wash up the blender!

      • Reply
        Sue
        January 5, 2015 at 7:35 am

        Lots of great info coming out in the comments, thank JayX!

  • Reply
    heatherm
    October 31, 2013 at 10:01 pm

    I will try this. I tried another coconut yogurt recipe and it was a huge failure, but I did cheap out on the coconut milk. my husband is vegan and sometimes wants yogurt, but the commercially available soy or coconut yogurts are disgusting and full of additives he will not eat. I have been making my own milk yogurt for over a year and wish I had started years ago. I use the oven method-jars in the oven with a tea cozy or towels wrapped around them, always works. What I do is sterilize the jars, bowl, whisk, measuring spoons and spoon for 1/2 hour while I heat up the milk at 200 degrees F. Then when I cool the milk I take all the sterilized stuff out and reduce the oven to 100 degrees. I make the yogurt, pour into the cooled jars, turn off the oven, cover the jars up with a towel or tea cozy and leave the light on. I do this in the evening before bed, so by the time I get up in the morning it has had many many many hours to ferment etc.. In fact, the jars are always warm, open them up and the yogurt is very warm. I put them in the fridge and eat later or next day. I’ve never strained to make greek style which I do love.

    • Reply
      Sue
      November 1, 2013 at 8:22 am

      I wish my oven could be set to 100 degrees, the lowest mine will go is 140. Good luck with this yogurt, the machine really makes it easy, but it looks like you’ve got the process down, so it should work. Let me know…

  • Reply
    Wendy
    September 13, 2013 at 8:30 am

    Would this work with regular yogurt starter? I have never ssen coconet milk yogurt and this sounds like an interesting recipe.

    • Reply
      Sue
      September 13, 2013 at 8:32 am

      Yes, it would, Wendy. And coconut yogurt is becoming more popular, you can find it at Whole Foods, if you have one nearby.

  • Reply
    Sandy
    September 9, 2013 at 11:50 am

    My reason for not using gelatin would be to keep the recipe vegetarian. Have you tried using any other thickeners? I used corn starch for almond milk yogurt, but I think it makes the taste a little starchy.

    • Reply
      Sue
      September 9, 2013 at 12:54 pm

      I haven’t, but I think there are vegan gelatin substitutes, agar agar (a seaweed based thickener) comes to mind. I also think that straining it, and time in the refrigerator thickens the yogurt.

  • Reply
    mayK
    September 8, 2013 at 11:56 am

    Hello – i wanted to send a big thank you for the recipe of coconut yogurt:))
    I wanted to test if the recipe worked with ordinary live yogurt as a culture for coconut yogurt, just for to make the prosess easier, because I always have ordinary naturell yogurt in the refrigirator.. So I followed the recipe, but used ordinary naturell yogurt as a starter. The next day the yogurt looked thinner than ordinary yogurt and the taste if coconut was mild. But I drained it for about 30-45min, still a little thinner, but I stored it in the refrigirator. And now I’m eating the BEST yogurt ever, it has been thickening during a couple of days and is tasting really coconutty:-) so now I’ m making a big portion. So thanks again because you inspire by your writing.

    • Reply
      Sue
      September 9, 2013 at 4:48 am

      So happy it worked for you, May. Yogurt making is not an exact science, and it seems to work differently for everyone, so I’m glad you were happy with the results.

  • Reply
    Terra Kelly
    June 21, 2013 at 5:43 am

    We are going to make this! We do not have a yogurt maker BUT we do have an excalibur dehydrator, and skimming through the book I believe I came across yogurt. We will test it out later this weekend/early next week

    • Reply
      Sue
      August 31, 2013 at 12:57 pm

      I do think the dehydrator will work if you can get it to keep a constant temp of about 110F…good luck and let me know how it goes!

  • Reply
    TJ And Abby
    June 9, 2013 at 3:39 pm

    I tried this and was so disappointed that it didn’t work! I don’t have a yogurt maker and used the method where I wrap the pot in a towel and set it in the oven overnight with the light on. It came out just as watery as the coconut milk I used in the first place. When I was heating up the coconut milk at the beginning, it did boil before getting to 180 degrees- I don’t know if that has anything to do with it?

    • Reply
      christine
      August 17, 2013 at 8:24 am

      I just made this last night and was excited as i can no longer have dairy and love yogurt. iI woke this morning to find i don’t have yogurt but liquid instead I followed all directions to a tea and i still don’t know what happened I did however use a crock pot all the steps are the same for dairy yogurt very sad
      any ideas?

    • Reply
      Sue
      August 17, 2013 at 10:06 am

      I find that the yogurt maker, which isn’t very expensive, is really critical to having good reliable results because it does keep the milk at the right temperature. If your temperature was too low or too high, the culture won’t grow.

    • Reply
      Laurie
      August 31, 2013 at 9:05 am

      Mine came out super watery too UNTIL I put it into the fridge – woke up in the morning to super creamy yummy perfect consistency yogurt……….hope that helps…….

    • Reply
      Sue
      August 31, 2013 at 12:59 pm

      A regular oven light is usually not enough to get the temp to 110F. I think you need to replace the bulb with a higher wattage, I think about 60 watts. Most ovens use appliance bulbs which are very low wattage.

      • Reply
        Sarah
        August 14, 2015 at 6:49 pm

        I tried the recipe with my yogurt maker, and it came out as gelatinous coconut milk rather than actual yogurt. It’s a little thicker but no tartness. I’ve made both dairy and soy yogurts before so I’m not sure what went wrong… maybe my starter didn’t have enough cultures? I typically use some yogurt or whey from a previous batch as starter, so I figured I’d do the same for this, but maybe it was no good. I can’t think of what else would have gone wrong. :-\

  • Reply
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  • Reply
    nsteck2345
    June 4, 2013 at 7:15 pm

    Once you have made your own yogurt, could you use the homemade stuff to be your starter for the next batch?

  • Reply
    nsteck2345
    June 4, 2013 at 7:12 pm

    How are you making homemade coconut milk yogurt…if coconut milk yogurt is in the ingredients? If I’m going to buy coco yogurt…why would I make it?

    • Reply
      Sue/the view from great island
      June 7, 2013 at 4:51 pm

      Well, all yogurt requires a starter, so that is the reason for buying a small amount of commercial coconut yogurt. For the next batch, you can use a little of your homemade yogurt as a starter. One reason to make it yourself is that, if you ask me, the flavor is way better.

  • Reply
    Joanna
    May 26, 2013 at 8:15 pm

    Can you use homemade coconut milk? Much cheaper if you can!

    • Reply
      Sue/the view from great island
      June 7, 2013 at 4:58 pm

      Not sure, but I don’t see why not.

      • Reply
        suzanne
        June 3, 2016 at 11:56 am

        I just made a batch with homemade coconut milk – once the yogurt was done and placed in the fridge – the next morning the cream hardened at the top. Not sure what to do with it now……

  • Reply
    Brian Portzen
    May 14, 2013 at 10:06 pm

    can you use the coconut milk you buy in a carton?

    • Reply
      Anonymous
      June 5, 2013 at 6:36 pm

      NO! You must buy the kind in the can that is full fat without all those additives. The kind in the cartons are too thin. I got mine delivered for free to my door from amazon. Natural Value is the brand and its in BPA free cans, and the only ingredients are coconut and water!

    • Reply
      Sue/the view from great island
      June 7, 2013 at 4:58 pm

      I agree :)

  • Reply
    Healthygirl
    May 2, 2013 at 4:44 pm

    I made goat milk yogurt and it is delicious! Now I will try coconut milk…..but I can’t find any full fat, just 4 grams if fat in mine….also I read almond milk will not culture….anyone try that yet?

  • Reply
    Andrea Vasconcelos
    April 24, 2013 at 5:55 pm

    Hi Sue,

    Thank you so much for this. Do you think it’d work without the gelatin? I don’t mind if it’s thin, as long as it has the ‘nutritional goodies’ of yoghurt. ;) Also, do you think I could use the first yoghurt I made (assuming it’ll work!) as a starter to the next lot?

    Many thanks,

    Andrea

    • Reply
      Sue/the view from great island
      June 7, 2013 at 4:55 pm

      Hey Andrea—I don’t know about how the texture would be without the gelatin because I didn’t try it that way. I think if you don’t care about how thick it is, then go for it. It would still be great for sauces, smoothies, etc. And I do think you can use the first batch as a starter the next time, but I have heard that this won’t work indefinitely, that you may need to buy a stronger starter after a batch or two.

  • Reply
    lmcteer
    April 1, 2013 at 3:45 pm

    this looks great! i was wondering what the ‘shelf life’ was?

    • Reply
      Sue/the view from great island
      April 1, 2013 at 6:00 pm

      The shelf life is about a week, as far as I can tell. I usually make fairly small batches so that works fine. Hope you try it!

  • Reply
    Ladida
    March 29, 2013 at 12:01 pm

    I just dusted off the yogurt maker I bought in ’78 so I can try this. Can you believe I still have it? Thanks for this post. I am a fan of coconut yogurt and I am anxious to make my own with ingredients I know and trust.

    • Reply
      Sue/the view from great island
      April 1, 2013 at 6:01 pm

      You are so good to have kept it all those years, and it’s such a simple machine that I bet it works just fine. I am not a ‘saver’, and I’ve gone through more generations of kitchen equipment than I care to admit :)

  • Reply
    Sherrie
    March 28, 2013 at 4:50 pm

    I use the crockpot method for making my yogurt. I heat the milk to the 180 temp in a pan on the stove, then pour it into my crockpot to cool. Once it cools, I take it out of the crockpot, and turn the crockpot on high to let it heat up, while I add the culture, and mix it well. Turn the crockpot off, put the crock back inside, lid on and wrap the crockpot with a towel, and put a towel over the top and just leave it sit overnight. Works perfect. I am going to try this recipe tonight. Thanks! I bet it is so good!

  • Reply
    Heather W. Torrance
    March 28, 2013 at 12:26 am

    I just made my first batch of almond milk yogurt (from homemade almond milk) and it’s awesome! I am on a no-dairy diet, and the almond milk yogurt totally scratches that itch.

    May I ask what brand of coconut milk you used? I’ve found wide variation in the thickness of canned coconut milks.

    • Reply
      Sue/the view from great island
      April 1, 2013 at 6:04 pm

      I use full fat coconut milk, and as far as I know, the differences in thickness isn’t important, and varies from brand to brand and even can to can.
      I am anxious to try using almond milk, it sounds delicious!

    • Reply
      Healthygirl
      May 2, 2013 at 4:49 pm

      Have you tried almond milk yet? So far the goat milk was the best!

    • Reply
      Anonymous
      June 5, 2013 at 6:33 pm

      Heather W. Torrance, I was wondering about making a coconut almond milk blend yogurt. I make it for my toddler who is allergic to dairy and the homemade coconut yogurt I make has a much stronger coconut flavor than the store bought he is used to, so I thought I might cut it with some almond milk to mellow it out. I was wondering how you made yours. Didn’t know if the ratios were different since the consistency of coconut and almond milk are so different. Thanks

    • Reply
      Sue/the view from great island
      June 7, 2013 at 4:49 pm

      I haven’t made yogurt with almond milk yet, Heather, so I can’t tell you, but I do know that people do it. I would try it the same way, it should work. Here’s one article on how to do it:
      http://www.buzzle.com/articles/how-to-make-almond-milk-yogurt.html
      Good luck!

  • Reply
    onegreentomato.net
    March 14, 2013 at 10:27 pm

    Brilliant idea! I’ve been making my own yogurt for years but never thought to make coconut yogurt; this has now catapulted to the top of my to-do list! Thank you for sharing!!

  • Reply
    Paula Montenegro
    March 12, 2013 at 10:33 pm

    This recipe is FANTASTIC! Love it!

  • Reply
    Eileen
    March 11, 2013 at 7:10 pm

    OH MY. I haven’t even gotten my act together to make ordinary dairy yogurt yet, and now I want to try coconut! Super intriguing. :)

  • Reply
    grace
    March 11, 2013 at 6:09 pm

    hey-yo! what a marvelous find! this sounds like a thrilling diy process, and the result looks sooo creamy and lovely!

  • Reply
    Tricia Buice
    March 11, 2013 at 3:58 pm

    You are so creative Sue – this really sounds and looks like something I could enjoy everyday. I also like the idea of using it along side a curry dish – yum! Have a lovely week :)

  • Reply
    vanillasugarblog
    March 11, 2013 at 2:41 pm

    coconut yogurt–now that’s my kind of yogurt.
    i keep tweeting to siggi’s yogurt to make a coconut one.

    • Reply
      Sue/the view from great island
      April 1, 2013 at 6:07 pm

      I tried the brand they sell at Whole Foods, I think it was called SO Delicious, and I wasn’t impressed…it had an artificial taste, and was too sweet. Also a gelatinous texture. Maybe siggi’s can come up with a better one.

  • Reply
    Theresa S
    March 11, 2013 at 2:17 am

    This recipe looks delish and I love both yogurt and coconut so I’m sure I’d be gaga for it. Although I’d love it for the taste I wouldn’t really consider it a real healthy alternative to dairy yogurt since you lose the protein and essentially double the calories because it’s so high fat. Coconut milk is actually a decent source of calcium, especially for people who can’t tolerate dairy

    • Reply
      Anonymous
      June 7, 2013 at 9:31 pm

      Don’t be too quick to diss coconut. Virgin coconut oil is a healthy fat esp. compared to most vegetable oils.

  • Reply
    Sue/the view from great island
    March 11, 2013 at 3:44 am

    Well,I’m trying not to think about calories in a vacuum these days; if the serving size is appropriate, and the food has health benefits, I go for it. I especially think this yogurt would be good as a condiment for Indian and Thai food.

  • Reply
    Averie @ Averie Cooks
    March 10, 2013 at 8:16 pm

    I love this, Sue! I love making fermented things…kefir, komboucha, pickles, yeasted bread but this is just so beautiful! I have a coconut milk kefir recipe on my site from 2009 that I love and it’s so easy and can just be made on the countertop but now I want to try actual yogurt! Your photos are just so luscious and inviting and make me want it now!

  • Reply
    Joy Bee
    March 10, 2013 at 7:49 pm

    I love coconut milk. I’ve been thinking of trying coconut milk kefir sometime (I have a kefir culture and I find it easier than yogurt). It is supposed to work the same way. Your yogurt looks very smooth and creamy and delicious. I love yogurt or kefir with granola…i just need to make some. My sister doesn’t eat dairy, so she would love this…I’ll send her a link. Love your blog, I’m usually lurking.

    • Reply
      Sue/the view from great island
      March 10, 2013 at 9:40 pm

      I really think the coconut flavor in this yogurt would be especially tasty with homemade granolas. I think maybe the kefir culture would work on coconut milk, too, you should give it a try.

  • Reply
    ~~louise~~
    March 10, 2013 at 5:54 pm

    Hi Sue! I must confess, I’ve been a lurker for quite a while and I truly enjoy your servings of deliciousness.

    I find today I must comment because like you, I’ve been making whipping up homemade yogurt for ages and not once did I ever think anything un-dairy like, for lack of a better description, could be made into yogurt. Not only that, but it all makes sense. The sweetness of the milk the tangy yogurt cultures. Oh my!!!

    Thank you so much for sharing…I’ve pinned this to my Pinterest Dairy board, well it does use yogurt after all, because I just had to save it!!! Thanks again, Louise.

  • Reply
    thyme Sarah
    March 11, 2013 at 12:07 am

    I’ve never tried making coconut…but I adore the flavor of coconut. Oh, I wish I could taste yours.

  • Reply
    Abbe Odenwalder
    March 10, 2013 at 9:26 pm

    This recipe might be worth getting a yogurt maker. I can remember I gave one as a wedding gift 30 years ago. But do I have one? No!

    • Reply
      Sue/the view from great island
      March 10, 2013 at 9:32 pm

      I know that all too well, I’m on the verge of re-buying an ice cream maker myself! I do recommend the yogurt maker if you like to make yogurt at all, it makes it foolproof, and for me it encourages me to eat more yogurt because I really don’t like how sour most commercial yogurt is.

  • Reply
    Todd Albala
    March 10, 2013 at 9:02 pm

    Sue, the only downside to this , and here is the difference between dairy yogurt, is the lack of protein in the coconut version

    • Reply
      Sue/the view from great island
      March 10, 2013 at 9:33 pm

      I’ll have to check into that, and I guess it would lack calcium, too. But then again the coconut milk has nutritional value in itself, that dairy milk doesn’t have, so I guess unless you’re lactose intolerant or vegan, it makes sense to enjoy both.

    • Reply
      Wendy Rosenthal
      March 22, 2013 at 8:37 pm

      Hi! How about the Good probiotics in kefir?! Is that still present in homemade kefir?! I have not made either but will love to and might try this weekend.
      Thanks
      Wendy

    • Reply
      Anonymous
      May 28, 2013 at 11:20 am

      Wendy…commercial kefir has about 10 cultures while kefir grains provide more than thirty. Even water kefir grains are densely probiotic.

  • Reply
    Sue/the view from great island
    March 10, 2013 at 7:08 pm

    Hey Louise! This really does taste good, I hope you give it a try.
    It’s interesting because I think you could make this yogurt with the coconut milk yogurt as a starter, like I did, or actually probably with regular yogurt as well, as long as you don’t need to avoid dairy for any reason. Using regular yogurt as a starter would certainly be more convenient, a little bit cheaper, and might even alter the end result, I’m going to have to try!

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