Creamy Homemade Coconut Yogurt Recipe
After countless iterations, I am confident that I have landed on the most delicious and creamy homemade coconut yogurt recipe out there. If you’ve ever picked up a container of dairy-free coconut yogurt at the grocery store, you’ve probably noticed two things: the price and the ingredient list. While many brands taste delicious, they’re often made with gums, starches, and stabilizers like guar gum, tapioca starch, potato starch. And the price is very often horrendous. Which is exactly why I decided to just start making my own coconut yogurt at home!
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The good news? Making your own homemade coconut yogurt is much easier than you might think.
After testing nearly every method I could find—including probiotic capsules, coconut yogurt starters, recipes with and without beef gelatin, and several fermentation times—I finally landed on a recipe that I come back to every time. While both methods produce delicious homemade coconut yogurt, I personally prefer using probiotic capsules as the starter. They create a cleaner, milder flavor while still producing a thick, creamy yogurt that’s packed with live cultures.
If you already have plain coconut yogurt in your refrigerator, you can absolutely use it to make yogurt. In fact, I found that using coconut yogurt created a slightly creamier yogurt with less separation after chilling. I’ll show you how to use either method so you can decide which works best for you.
Why You’ll Love This Homemade Coconut Yogurt Recipe
- Thick, creamy dairy-free yogurt made with simple ingredients.
- Naturally gluten-free and vegan.
- Easy to make in the Instant Pot—no yogurt maker required.
- Uses probiotic capsules as the primary starter.
- Includes the option to use coconut yogurt instead.
- Optional gelatin helps reduce separation and creates an even creamier texture.
- Costs a fraction of store-bought coconut yogurt.
- Perfect for breakfast, parfaits, smoothies, baking, or your favorite toppings.
Probiotic Capsules vs. Coconut Yogurt Starter
After testing multiple batches using both methods, here’s what I found.
| Probiotic Capsules | Coconut Yogurt Starter |
|---|---|
| My preferred method ⭐ | Excellent alternative |
| Cleaner, milder flavor | Stronger cultured flavor |
| No need to purchase yogurt first | Great if you already have coconut yogurt on hand |
| Great option for making your first batch | Can reuse a few tablespoons for future batches |
| Simple ingredient list | Lower long-term cost once you have an active starter |
| May have slightly more separation after chilling | Produced a creamier yogurt with less separation in my testing |
Both methods produced delicious homemade coconut yogurt with plenty of live cultures. Personally, I prefer probiotic capsules because I enjoy the cleaner flavor they produce. However, if you make homemade yogurt regularly, using coconut yogurt as your starter is an excellent option since you can continue reusing a little from each batch.
Ingredients
- 1 (13.5-ounce) can full-fat coconut milk (about 2 cups)
- 1 (13.5-ounce) can organic coconut cream (about 2 cups)
- 1 tablespoon pure maple syrup
- 4 probiotic capsules (or approximately 20–40 billion CFU total, depending on the brand)
- Optional: 2 teaspoons unflavored beef gelatin
Optional: Use Coconut Yogurt Instead
If you’d rather use coconut yogurt as your starter, replace the probiotic capsules with ¼ cup plain coconut yogurt with live active cultures, such as Cocoyo or Coconut Cult. Make sure there is no added sugar or additives.
During recipe testing, I found this method produced a slightly creamier yogurt with less separation after refrigeration. It’s also a great choice if you make yogurt often because you can reserve a few tablespoons from each batch to culture your next one.
Ingredient Notes
Full-Fat Coconut Milk
Always use canned full-fat coconut milk rather than refrigerated coconut milk beverages. The higher fat content creates a much richer, creamier yogurt. I recommend using this Native Forest organic coconut milk. It doesn’t contain guar gum or any additives and it comes in a BPA free can.
Coconut Cream
A full can of organic coconut cream is one of the biggest reasons this recipe turns out so thick. It provides richness and body naturally, eliminating the need for gums or starches.
I had the best results using this Organic Coconut Cream, but any high-quality coconut cream with minimal ingredients should work well.
Probiotic Capsules
Choose a quality probiotic supplement with live cultures. While many recipes rely on a yogurt starter, I found probiotic capsules consistently produced a cleaner, milder flavor that I personally preferred.
Maple Syrup
The maple syrup provides a small amount of food for the live cultures during fermentation. The finished yogurt isn’t sweet because much of the sugar is consumed as the yogurt cultures.
Optional Beef Gelatin
The gelatin is completely optional.
When I used a high-quality coconut cream, the yogurt thickened beautifully without it. However, adding gelatin noticeably reduced separation after refrigeration and created an even creamier, more stable yogurt. This is the one I use and recommend.
If you’d like the simplest ingredient list possible, simply leave it out.
Equipment You’ll Need
- Instant Pot with a Yogurt setting
- Medium saucepan
- Stainless steel whisk
- Instant-read thermometer
- Glass Mason jars or Weck jars
- Immersion blender (optional)
You don’t need a dedicated yogurt maker or wooden spoon for this recipe. Stainless steel is perfectly safe to use with probiotic cultures, and the Instant Pot maintains an ideal fermentation temperature with very little effort.
How to Make Homemade Coconut Yogurt
Step 1: Heat the Coconut Milk
Add the coconut milk and coconut cream to a medium saucepan and heat over medium-low heat until the mixture reaches about 140–150°F, whisking until completely smooth. Do not let it come to a full boil.
Step 2: Add the Gelatin (if using)
Remove the coconut mixture from the heat and slowly whisk in the gelatin (if using) until fully dissolved. Do not dump the gelatin in! Instead sprinkle it over the coconut milk and whisk as you are adding it in.
For an extra smooth and creamy yogurt, at this point you can blend the mixture with an immersion blender or blender for 10-15 seconds.
Step 3: Cool and Transfer to Jar
Allow the coconut mixture to cool to 100–110°F. Once cooled, stir in the maple syrup.
Pour the mixture into clean glass Mason jars or Weck jars, leaving at least ½ inch of headspace.
Step 4: Add the Starter
Open the probiotic capsules and add the probiotic powder directly to the jar. Using a clean spoon or small whisk, gently stir until the probiotic powder is fully incorporated. Make sure the milk temperature is 100-110F when you add the probiotics.
Place the lid on loosely. If you’re using Weck jars, simply rest the glass lid on top without the rubber gasket or metal clips during fermentation. For Mason jars, screw the lid on loosely. The jar should not be airtight while the yogurt cultures.
If you’re using coconut yogurt as your starter, then follow these instructions. Before transfering the coconut yogurt to the glass jar, add ¼ cup plain coconut yogurt to the coconut milk mixture in the saucepan, give it a good stir so that it is fully combined. Then transfer to the jar.
Step 5: Ferment
Place the jar or jars directly into your Instant Pot, sitting on the metal trivet. Select the Yogurt setting and ferment for 7–12 hours, or until it reaches your desired tanginess.
I recommend checking the yogurt around the 7-hour mark. Every Instant Pot runs a little differently, and factors like the probiotic blend, kitchen temperature, and ingredients can affect the fermentation time.
The yogurt is ready when it has a pleasant tangy aroma and has thickened slightly. Although it will not thicken fully until after refrigeration.
Step 6: Chill
Remove the jars from the Instant Pot and allow them to cool for a few minutes.
Seal the jars and refrigerate for at least 8 hours, preferably overnight. The yogurt will continue to thicken as it chills.
Once it has thickened it is ready to eat! If you find that it has separated slightly after being chilled, this is completely normal. Just give it a stir to combine. Or you can strain out the liquid using a cheesecloth and strainer for a thicker greek style yogurt.
Tips for Success
- Use high-quality canned full-fat coconut milk and coconut cream with as few ingredients as possible. This is the exact coconut milk I use and recommend. And this is the exact cream that I use and recommend.
- Always allow the mixture to cool to 100–110°F before adding the probiotic capsules or coconut yogurt starter.
- Use the immersion blender or a blender for a creamier, smoother yogurt
- Start checking the yogurt around 8 hours. A shorter fermentation generally produces a milder flavor, while a longer fermentation creates a tangier yogurt.
- If you’re using coconut yogurt as your starter, save 3 tbsps to culture your next batch.
- I love using these Weck Jars for my coconut yogurt! I love that they have a nice wide neck for stirring and they are the perfect size for a full 4 cup batch of yogurt. However, a wide mouth mason jar can work just as well.
Troubleshooting
Why Is My Homemade Coconut Yogurt Recipe Separating?
A small amount of separation is completely normal with homemade coconut yogurt since it doesn’t contain commercial gums or stabilizers. Simply stir it before serving. If you’d like even less separation, add the optional beef gelatin or use coconut yogurt as your starter, which produced slightly less separation in my testing.
My Yogurt Isn’t Thick Enough
Don’t judge the texture immediately after fermentation. Homemade coconut yogurt thickens considerably after several hours in the refrigerator. If it still is not thick enough, that could mean that it didn’t ferment long enough or it could be an issue with the actual coconut milk or cream you chose for the recipe. That is why I recommend using specific brands of coconut yogurt for your recipe. I recommend this one for the coconut milk and this one for the coconut cream.
If you’d like an even thicker yogurt, add a bit more gelatin the next time you make it.
My Yogurt Smells Too Sour
If your yogurt develops a very strong cultured flavor, it likely fermented a little too long. For your next batch, reduce the fermentation time by an hour or two until you find the flavor you enjoy most.
Why Did My Yogurt Become Fizzy?
A slight natural fizz can occasionally happen if the yogurt ferments longer than necessary or if particularly active probiotic strains produce a small amount of carbon dioxide.
While a little fizz isn’t usually a problem, homemade coconut yogurt should smell pleasantly tangy rather than strongly fermented. Shortening the fermentation time generally resolves this.
How to Serve This Homemade Coconut Yogurt Recipe
This creamy coconut yogurt is delicious on its own, but it’s also one of my favorite breakfast staples.
Try serving it with:
- Fresh berries or sliced peaches
- Homemade granola
- Chopped nuts or seeds
- A drizzle of maple syrup or honey
- Chia seeds
- Cinnamon or vanilla
- In smoothies
- Yogurt Parfaits
Frequently Asked Questions
What is the best thickener for coconut yogurt?
If you’d like a thicker, creamier yogurt, beef gelatin is my favorite option. It helps stabilize the yogurt, reduces separation, and creates a smooth, spoonable consistency without relying on gums or processed starches. If you need a vegan option I have heard that Agar Agar works well, but I have not personally tried it.
That said, using a high-quality coconut cream is the biggest factor in creating a naturally thick yogurt. I found that a full can of coconut cream produced excellent results even without gelatin.
How long does homemade coconut yogurt last?
Homemade coconut yogurt will keep for 7–10 days when stored in an airtight container in the refrigerator. If you’re using coconut yogurt as your starter, reserve a portion before serving so you can use it to culture your next batch.
What is the best probiotic to use for homemade coconut yogurt?
I use and recommend Renew Life Daily Balance probiotic capsules, which produced a smooth, mildly tangy yogurt in my testing. However I recommend purchasing it from a local health food store, instead of Amazon.
If you’re using a different probiotic, look for one that contains Lactobacillus and Bifidobacterium strains, as these are commonly used to culture yogurt and produce the best results.
Final Thoughts
Making your own homemade coconut yogurt is much easier than it might seem, and after experimenting with several different methods, this recipe is the one I continue coming back to. Once you have the process down, you can do it without thinking.
Using probiotic capsules creates a clean, mild flavor that I personally love, while the optional coconut yogurt starter gives you another excellent option if you already have yogurt on hand. Whether you choose to add the optional gelatin or keep the ingredient list as simple as possible, you’ll end up with a rich, creamy yogurt that’s packed with live cultures and costs a fraction of store-bought versions.
Once you’ve made your first batch, you’ll wonder why you didn’t start making homemade coconut yogurt sooner!
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Creamy Homemade Coconut Yogurt Recipe
Equipment
- 1 Large Weck Jar or mason jar
- 1 Instant Pot optional
- 1 Immersion Blender optional
Ingredients
- 1 13.5 oz can full-fat organic coconut milk
- 1 13.5 oz can of organic coconut cream
- 1 1/2 tsp beef gelatin optional
- 2 tsp pure maple syrup
- 4 probiotic capsules or approximately 20-40 billion CFU total (refer to the notes for recomendations)
Instructions
- Add the coconut milk and coconut cream to a medium saucepan and heat over medium-low heat until the mixture reaches about 140–150°F, whisking until completely smooth. Do not let it come to a full boil.1 13.5 oz can full-fat organic coconut milk, 1 13.5 oz can of organic coconut cream
- Remove the coconut mixture from the heat and slowly whisk in the gelatin (if using) until fully dissolved. Do not dump the gelatin in! Instead sprinkle it over the coconut milk and whisk as you are adding it in.1 1/2 tsp beef gelatin
- Allow the coconut mixture to cool to 100–110°F. Once cooled, stir in the maple syrup. For an extra smooth and creamy yogurt, at this point you can blend the mixture with an immersion blender or blender for 10-15 seconds.Pour the mixture into clean glass Mason jars or Weck jars, leaving at least ½ inch of headspace.2 tsp pure maple syrup
- Open the probiotic capsules and add the probiotic powder directly to the jar. Using a clean spoon or small whisk, gently stir until the probiotic powder is fully incorporated. Make sure the milk temperature is 100-110F when you add the probiotics. Place the lid on loosely. If you're using Weck jars, simply rest the glass lid on top without the rubber gasket or metal clips during fermentation. For Mason jars, screw the lid on loosely. The jar should not be airtight while the yogurt cultures.4 probiotic capsules
- Place the jar or jars directly into your Instant Pot, sitting on the metal trivet. Select the Yogurt setting and ferment for 7–12 hours, or until it reaches your desired tanginess. I recommend checking the yogurt around the 7-hour mark. Every Instant Pot runs a little differently, and factors like the probiotic blend, kitchen temperature, and ingredients can affect the fermentation time.The yogurt is ready when it has a pleasant tangy aroma and has thickened slightly. Although it will not thicken fully until after refrigeration.
- Remove the jars from the Instant Pot and allow them to cool for a few minutes. Seal the jars and refrigerate for at least 8 hours, preferably overnight. The yogurt will continue to thicken as it chills.
- Once it has thickened it is ready to eat! If you find that it has separated slightly after being chilled, this is completely normal. Just give it a stir to combine. Or you can strain out the liquid using a cheesecloth and strainer for a thicker greek style yogurt.
Notes
- I highly recommend using a quality coconut milk and cream for this recipe. This is the cream that I used and recommend. And this is the coconut milk I recommend.
- If you choose to culture the yogurt with a store bought coconut yogurt, you will need to find one with live active cultures and no other added ingredients. My top recommendations and the ones that I have trialed are Cocoyo and Coconut Cult yogurt.
- For the probiotic I recommend Renew Life Daily Balance or Jarro Formula’s Fem dophilus. You need specific bacterial strains for this yogurt to work, which is why I recommend these two.
- I recommend enjoying this yogurt with fresh berries and this delicious homemade coconut pecan granola.
