The Cook Awakening

Coconut Milk Yogurt

July 13, 2011
Posted in: Recipes


  • 1 can coconut milk of choice – Native Forest brand recommended, no BPAs, or Natural Value, no gums or thickeners (recommended for GAPS/SCD)
  • culture of choice – Custom Probiotics (recommended for GAPS/SCD), Cultures for Health Vegetal Dairy-Free starter, or HMF Superpowder are all good, available online. Look for dairy free.


Pour a little coconut milk into a pint sized mason jar. Mix in culture of choice – a smidgeon of the Custom Probiotic, a quarter tsp of the HMF powder. Add the rest of the coconut milk. Cap tightly. Shake well. For Cultures for Health Vegetal Dairy-free starter, follow the manufacturer’s directions.

Keep warm in a yogurt warmer, in an oven with the light or pilot on, in a dehydrator set at about 95 – 100 degrees, or wrapped in a heating pad set on low. Shake occasionally. Yogurt will be mild after one day, a little more tart after two.

Alternate method – mix in culture of choice as described above and shake well. Leave at room temperature for 4 days, shaking occasionally. This method will result in a thicker product, with a slightly fizzy flavor.

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9 Responses to “Coconut Milk Yogurt”

  1. Jasmin Says:

    So… I made my own coconut yogurt and kefir and I find it gets really sour after a few days – is it still okay to eat it?



  2. admin Says:

    Sour is fine. Slimy and make-you-want-to-gag is not.

    When you say “after a few days”, do you mean in the fridge? Or on the counter?

  3. Jessica Says:

    I’m curious how this works with coconut milk as you have no sugar/honey/etc in your recipe. What does the bacteria eat to grow and ferment?

  4. Durga Fuller Says:

    Hi Jessica,

    There are natural sugars in the coconut milk that feed the culture. It works just fine.

  5. Mel Says:

    Its was mentioned 95 – 100 degrees is it centigrade or fahrenheit. Also whats the amount of culture to be used per liter of the mixture.Thanks for your honest reply to my queries.

  6. Durga Fuller Says:

    Hi Mel – I’m in the US, so I use Fahrenheit.

    The amount you’ll use really depends on your culture. If you buy a true yogurt culture, follow the directions for that particular product. If you’re using the brands I list above, just double the amounts for a liter, a pint is about half a liter.

    Hope this helps!

  7. MEL Says:

    when you say room temperature is it ambient temp. to us here its about 30 to 35 degrees centigrade is that still ok . Also is it advisable to use opaque jar instead of a clear glass. thanks again

  8. Durga Fuller Says:

    Yes, ambient temperature. And 30 – 35 degrees should work fine, that would be closer to the traditional culturing temperature, so you might find the yogurt is to your taste sooner than 4 days. Taste it every day and put it in the fridge when you like how it tastes.

    I’m a pretty rustic cook, so I don’t do much exactly. I like an intuitive flow with my food.

    Do realize that coconut milk liquifies when it’s warm. The result of this recipe is usually a fairly liquid, pourable product. It may thicken a bit in the fridge over a couple of days, but it won’t get solid the way most commercial dairy yogurts are. You can add a thickener if you’re really attached to that kind of consistency. I like to use glucomannan for that kind of thing, about a half teaspoon per half liter. That’s not GAPS/SCD compliant, though.

  9. Belco Says:

    Dear Durga, many thanks for your inspiring webpage and great Information. Can you please let me know if the probiotic yogurt starter will multiply during the dehydration process? Many thanks, Belco

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