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. This yogurt is creamy, full of flavor, and dairy free.
I’ve made homemade 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.
Why make homemade coconut milk yogurt?
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.
Homemade coconut yogurt beats store bought by a mile!
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.
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!
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
- Heat the coconut milk in a saucepan to 180F. This will be hot, but not boiling.
- Sprinkle the gelatin over the milk and whisk in.
- 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.
- Whisk in the container of coconut milk yogurt.
- Pour your milk into a yogurt maker and let incubate for 10-12 hours. I leave mine overnight.
- 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.
101 Comments
BJ
January 23, 2019 at 5:52 amI left my coconut yogurt in maker 24 hours. Just put in fridge. Is that too long? Hope it’s not unhealthy. Is there a test for live cultures? Haha
Used organic milk yogurt as a starter. And carton of coconut milk. Pretty watery. Will wait then add to oatmeal/fruit, etc.
Tina
March 15, 2018 at 3:01 pmI was so excited when I came across this recipe. I made the recipe that evening! I left it overnight on the yogurt maker. When I checked on it in the morning, the cream separated to the top. Everything looked very watery. I put it in the fridge and it set by the time I got home from work. It’s a good thing I didn’t throw it out! I did add a 1/2 tsp of vanilla extract thinking it wouldn’t have enough flavor but the natural sweetness was amazing! There was even a hint of tartness that dairy yogurt would have. Deeelish! Thanks for sharing!!
Sue
March 15, 2018 at 3:23 pmThis can be tricky so I’m so glad it all worked out for you Tina, I’m experimenting with an Instant Pot Coconut yogurt recipe this week!
Andrea
February 10, 2017 at 8:56 pmHow can this be vegan when gelatin is an animal product? I’m pretty sure gelatin is made from boiled down animal hooves.
Karen Martin
March 13, 2017 at 5:52 pmYou can use agar agar, which is derived from seaweed.
Sue
November 28, 2018 at 8:54 pmI don’t label this as vegan, Andrea, not sure where you saw that. You might look for a vegan gelatin alternative.
Cindy Bradley
September 13, 2016 at 7:39 amI 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?
Sue
September 13, 2016 at 7:49 amIt’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.
Carol
August 2, 2017 at 9:30 amActually, Cindy I believe the Liberte brand was a dairy yogurt and just coconut flavored (naturally). I’m sure it had coconut in it. It was yummy! This post is about yogurt actually made with coconut milk which is non-dairy. I have cut way down on dairy. Hence I have been eating So Delicious brand which is terribly expensive (very few coupons available I might add). I tried once before to make my own and it was very runny. I am now trying this recipe as it has gelatin in it. Mind you, the plain coconut yogurt available commercially has no protein. I add gelatin anyway to get enough protein in my diet. Hoping it comes out better this time. I’m using 1 can coconut milk and 2 pkg coconut cream diluted with 2 cups water each. I have not added the starter yet (waiting for it to cool). It already appears thicker than last time. I will leave it in my oven for 24 hours. Another site also recommends adding 2 TBSP honey or maple syrup to help feed the culture. (I used honey). By tomorrow afternoon I will be trying it! Waiting impatiently!
Daria
June 14, 2016 at 5:44 amI 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 :/
kira
February 2, 2016 at 10:22 amWhat 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?
Sue
November 28, 2018 at 8:58 pmI used this yogurt maker, Kira.
Emma
August 3, 2015 at 8:25 pmi 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!
Sue
August 3, 2015 at 9:08 pmI haven’t tried soy yogurt Emma, that might have to be my next experiment!
Sarah
August 10, 2015 at 5:59 amSoy 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!
Christine
July 29, 2015 at 6:51 pmWondering if sitting yogurt outside in texas heat would be ok to culture?
Sue
July 29, 2015 at 7:21 pmIf it is well covered, and the temperature is right, it would probably work.
Chelsie
May 29, 2015 at 12:17 pmYou make coconut milk yogurt with…coconut milk yogurt…?
Sue
May 29, 2015 at 12:33 pmYou 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.
Lona Buggs
February 6, 2015 at 1:09 amHello, 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. ????
Sue
February 6, 2015 at 6:54 amWell, 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…
Carol
August 2, 2017 at 9:46 amCheck “Cultures for Health.” If you don’t find one that is allergen free for you, contact them and ask! They are very helpful. I have not done it but some people say you can use a probiotic capsule so long as it has the proper cultures.
This one is available on Amazon.
https://www.amazon.com/gp/product/B008YX6UGS/ref=as_at/?imprToken=Z.6XP06iNdVVEpJ424g5XQ&slotNum=2&ie=UTF8&camp=1789&creative=390957&creativeASIN=B008YX6UGS&linkCode=w61&tag=smalfootfami-20
cami
February 3, 2015 at 8:15 amHi 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
Sue
February 3, 2015 at 8:17 amI don’t see why not Cami! I’ve never used it, though, let me know how it turns out if you try it.
Anna
January 11, 2014 at 10:32 pmDear 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
Sue
January 12, 2014 at 7:55 amThis 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—
Carol
August 2, 2017 at 9:37 amGreat Lakes has kosher gelatin. The green label is bovine and kosher. Do not get the salmon (orange colored) canister as it is from pork. Many health food stores carry it and you can also get it in bulk through the manufacturer.
Sue
August 2, 2017 at 10:12 amThanks Carol!
alyssa
November 4, 2013 at 7:11 pmThis 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!
Sue
November 4, 2013 at 8:24 pmNot sure, Alyssa. Why don’t you try half the amount to start, and see how that goes?
JayX
January 5, 2015 at 7:20 amhi 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!
Sue
January 5, 2015 at 7:35 amLots of great info coming out in the comments, thank JayX!
heatherm
October 31, 2013 at 10:01 pmI 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.
Sue
November 1, 2013 at 8:22 amI 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…
Wendy
September 13, 2013 at 8:30 amWould this work with regular yogurt starter? I have never ssen coconet milk yogurt and this sounds like an interesting recipe.
Sue
September 13, 2013 at 8:32 amYes, it would, Wendy. And coconut yogurt is becoming more popular, you can find it at Whole Foods, if you have one nearby.
Sandy
September 9, 2013 at 11:50 amMy 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.
Sue
September 9, 2013 at 12:54 pmI 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.
mayK
September 8, 2013 at 11:56 amHello – 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.
Sue
September 9, 2013 at 4:48 amSo 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.
Terra Kelly
June 21, 2013 at 5:43 amWe 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
Sue
August 31, 2013 at 12:57 pmI 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!
TJ And Abby
June 9, 2013 at 3:39 pmI 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?
christine
August 17, 2013 at 8:24 amI 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?
Sue
August 17, 2013 at 10:06 amI 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.
Laurie
August 31, 2013 at 9:05 amMine 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…….
Sue
August 31, 2013 at 12:59 pmA 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.
Sarah
August 14, 2015 at 6:49 pmI 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. :-\
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nsteck2345
June 4, 2013 at 7:15 pmOnce you have made your own yogurt, could you use the homemade stuff to be your starter for the next batch?
Sue/the view from great island
June 7, 2013 at 4:59 pmYes, you can, but it doesn’t work indefinitely…you eventually need an infusion of stronger cultures.
nsteck2345
June 4, 2013 at 7:12 pmHow 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?
Sue/the view from great island
June 7, 2013 at 4:51 pmWell, 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.
Joanna
May 26, 2013 at 8:15 pmCan you use homemade coconut milk? Much cheaper if you can!
Sue/the view from great island
June 7, 2013 at 4:58 pmNot sure, but I don’t see why not.
suzanne
June 3, 2016 at 11:56 amI 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……
Brian Portzen
May 14, 2013 at 10:06 pmcan you use the coconut milk you buy in a carton?
Anonymous
June 5, 2013 at 6:36 pmNO! 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!
Sue/the view from great island
June 7, 2013 at 4:58 pmI agree 🙂
Healthygirl
May 2, 2013 at 4:44 pmI 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?
Sue/the view from great island
June 7, 2013 at 4:57 pmWhat I mean by full fat is just ‘regular’ coconut milk, not the low fat or ‘lite’ variety.
I haven’t tried the almond milk, but so many people are asking that I may do that this month. Here’s a link to a couple of sites that give directions for it:
http://www.buzzle.com/articles/how-to-make-almond-milk-yogurt.html
http://www.wikihow.com/Make-Almond-Milk-Yogurt
Good luck, and let me know if you’re successful!
Andrea Vasconcelos
April 24, 2013 at 5:55 pmHi 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
Sue/the view from great island
June 7, 2013 at 4:55 pmHey 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.
lmcteer
April 1, 2013 at 3:45 pmthis looks great! i was wondering what the ‘shelf life’ was?
Sue/the view from great island
April 1, 2013 at 6:00 pmThe 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!
Ladida
March 29, 2013 at 12:01 pmI 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.
Sue/the view from great island
April 1, 2013 at 6:01 pmYou 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 🙂
Sherrie
March 28, 2013 at 4:50 pmI 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!
Sue/the view from great island
April 1, 2013 at 6:03 pmYour method sounds good, I love to hear all the creative ways people have come up with to make yogurt.
Heather W. Torrance
March 28, 2013 at 12:26 amI 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.
Sue/the view from great island
April 1, 2013 at 6:04 pmI 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!
Healthygirl
May 2, 2013 at 4:49 pmHave you tried almond milk yet? So far the goat milk was the best!
Anonymous
June 5, 2013 at 6:33 pmHeather 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
Sue/the view from great island
June 7, 2013 at 4:49 pmI 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!
onegreentomato.net
March 14, 2013 at 10:27 pmBrilliant 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!!
Sue/the view from great island
April 1, 2013 at 6:09 pmLet me know how it turns out…
Paula Montenegro
March 12, 2013 at 10:33 pmThis recipe is FANTASTIC! Love it!
Eileen
March 11, 2013 at 7:10 pmOH MY. I haven’t even gotten my act together to make ordinary dairy yogurt yet, and now I want to try coconut! Super intriguing. 🙂
grace
March 11, 2013 at 6:09 pmhey-yo! what a marvelous find! this sounds like a thrilling diy process, and the result looks sooo creamy and lovely!
Tricia Buice
March 11, 2013 at 3:58 pmYou 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 🙂
Sue/the view from great island
April 1, 2013 at 6:08 pmI ate all of this batch before trying it with curry!
vanillasugarblog
March 11, 2013 at 2:41 pmcoconut yogurt–now that’s my kind of yogurt.
i keep tweeting to siggi’s yogurt to make a coconut one.
Sue/the view from great island
April 1, 2013 at 6:07 pmI 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.
Theresa S
March 11, 2013 at 2:17 amThis 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
Anonymous
June 7, 2013 at 9:31 pmDon’t be too quick to diss coconut. Virgin coconut oil is a healthy fat esp. compared to most vegetable oils.
Sue/the view from great island
March 11, 2013 at 3:44 amWell,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.
Averie @ Averie Cooks
March 10, 2013 at 8:16 pmI 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!
Sue/the view from great island
March 10, 2013 at 9:37 pmFermenting is addictive!
Joy Bee
March 10, 2013 at 7:49 pmI 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.
Sue/the view from great island
March 10, 2013 at 9:40 pmI 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.
~~louise~~
March 10, 2013 at 5:54 pmHi 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.
thyme Sarah
March 11, 2013 at 12:07 amI’ve never tried making coconut…but I adore the flavor of coconut. Oh, I wish I could taste yours.
Sue/the view from great island
March 11, 2013 at 12:21 amIf you like coconut then you’ll flip for this, promise.
Abbe Odenwalder
March 10, 2013 at 9:26 pmThis 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!
Sue/the view from great island
March 10, 2013 at 9:32 pmI 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.
Todd Albala
March 10, 2013 at 9:02 pmSue, the only downside to this , and here is the difference between dairy yogurt, is the lack of protein in the coconut version
Sue/the view from great island
March 10, 2013 at 9:33 pmI’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.
Wendy Rosenthal
March 22, 2013 at 8:37 pmHi! 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
Anonymous
May 28, 2013 at 11:20 amWendy…commercial kefir has about 10 cultures while kefir grains provide more than thirty. Even water kefir grains are densely probiotic.
Sue/the view from great island
March 10, 2013 at 7:08 pmHey 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!