package free: coconut yogurt

Coconut yogurt

Coconut yogurt was something that took me FOREVER to master.  I was using Minimalist Baker’s recipe to start out with (which is JUST coconut milk and probiotics), but I could never get it right.  It would always end up too thin, and the flavor of the canned coconut milk tasted kind of “tinny” to me (I tried over 10 times and even the exact milk and probiotic she used).  Then one of you lovely readers told me about Miyoko’s recipe for vegan soy yogurt- she blends with cashews for thickness, creaminess and depth of flavor.  I did that with my coconut milk and OMG!  100% success and perfection.  My favorite 2 brands of canned coco milk: Field Day and 365 organic (the Whole Foods generic store brand).   Check out my instagram for a whole story highlights reel showing the variety!  One of you lovely readers told me you subbed pumpkin seeds for the cashews and it turned out great, too.  Another person said they used fresh young coconut meat and macadamias and that worked well too!

I use this coconut yogurt mainly for burcha breakfasts, kids snacks (with a little spoon of jam), and easy crema/sour cream.  Simply whisk some yogurt with a little lime zest, salt, and optional garlic with enough water to thin to your desired consistency.  Add a little cucumber, garlic and dill for a great tzatziki.  This makes the perfect dollop for curries, mujaradda, grain bowls, pureed soups, enchiladas, beans, tacos, you name it.  The kids enjoy a scoop with homemade chia jam and fresh fruit + sprouted crunchy buckwheat.

vegan bowl breakfast coconut yogurt

the yogurt with fruit and crunchy seeds

The most important thing about this recipe is using the highest quality probiotics you can afford.  If you already have store bought live culture yogurt in your fridge, you can also use a few tablespoons of that to start it instead of probiotics.  What I’ve been doing to prolong my probiotics is saving a few tablespoons of my last batch to culture my new batch.  I used this 90 billion count probiotic from a friend who kindly shared a few capsules from her bottle for me to try.  I’ve made about 5 subsequent batches now from the resulting original yogurt, which is about as many as you can get from it before you need to start with a new batch adding fresh probiotics.  I’ll probably buy a different one next, but stick within the 90 billion + count.  Healthforce has a good looking one in glass with a metal cap.


The first time I tried with a lower count probiotic from my store and it did not work, but I tried again with extra capsules and it was good, but not as good as the 90 billion count.  Sometimes stores also sell non dairy yogurt starters, and you can use that, too.  If, for some reason, yours doesn’t set up properly and is thin, don’t toss- save to add to smoothies, freeze in ice cubes to use later, or drink it!

UPDATED to note:  I have gotten so many mixed reviews for this.  Some of you with beautiful results and some of you that it didn’t work for.  Make sure you use the cashews, make sure that it’s blended SUPER smooth, make sure your probiotics are active, and keep experimenting with it.  Fermentation is more of an art than a science and so many factors affect it- temperature, humidity, probiotic to name a few.

simple coconut yogurt (yields about 2 cups) 


1 can of full fat coconut milk OR 1.75 cups fresh homemade thick coconut milk

1/4 cup cashew pieces, soaked in hot water for a few hours- if you have a vita mix you can just soak about 15 minutes (update: I skip the soaking now)

2 high quality probiotic capsules


Blend the coconut milk and the drained, soaked cashews in a blender until totally smooth.  The milk should get a little warm from this process.  Make sure it is not too hot or it will kill the probiotics.  Empty the probiotic capsules into the blender (just the powder inside) and blend for a second or two just to combine.

Pour into a clean jar, making sure to leave at least 2 inches of space in case of expansion.  Cover with a clean cloth napkin or kitchen towel and secure with a rubber band.

yogurt zero waste coconut

plain on the left and turmeric chili on the right

Leave out on the counter, away from direct light, in a preferably warmer place in the house- this will help it culture best.  After 24 hours, check the taste and texture.  My husband and kids prefers it at this stage, its mild and lightly tangy, like a regular store yogurt.  If you like how it tastes now, simply put a lid on it and refrigerate!  It will thicken more as it cools.  I like it with a little more tang, so I let mine culture another few hours, which results in a sour, slightly funky taste which I really like!

This will keep in the fridge about 2 weeks.

Et voila, homemade creamy coconut milk yogurt.  I haven’t tried with almond milk or soy milk, but let me know if you do!  I think it should still work but may not be as thick.

coconut yogurt thick easy vegan



25 thoughts on “package free: coconut yogurt

  1. This was my second attempt at coconut yogurt, previously using the recipe from Minimalist Baker as well. As before, I just ended up with spoiled coconut milk! Foul smelling and separated. Used Thai Kitchen and ReNew life probiotics and left out for 24h. Not sure why it doesn’t seem to work for me!

    1. What about using a can of coconut milk that is thicker in the can? Some are liquid milk and some are actually thick like a cream but still a milk… i used this and it was very thick once in the fridge so I’m going to try a liquid one next.

      1. Definitely feel free to experiment to get it the way you like it!! I’ve experimented a lot too. It’s up to your preference!

  2. Hi Amanda,
    I just made this and it was amazing! Can you explain how to use it to start another batch?
    Thanks so much 🙂

      1. No worries thank you for getting back to me 🙂 I was too eager for more so I just went for it with a 1/4 cup of the original and it worked! Sorry for all the questions – just one more. Can I do the same from the second batch to make a third or is it supposed to be from the original batch still? I know you mentioned you got 5 batches from the original before you had to use new probiotics, so I think that means you took some from the 2nd then 3rd etc? Thanks!

      2. Yes I did! Just keep an eye on the strength of the ferment to see when your batch will need to be started fresh again with more probiotics- it will likely vary from mind 🙂

    1. I just blend fresh turmeric and chilies in with it before fermentation for a savory yogurt good for dahl and dolloping onto bowls ❤️ It’s so yummy!

    1. hm, I’ve never tried before but I’d imagine pecans or macadamias would work similar. I think walnut has too much fiber. Cashews blend super smooth and thats why I use them. You could also play with using a thickening agent like agar agar instead of the nuts. Hope that helps!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s