Creamy Homemade Coconut Yogurt Recipe
This homemade coconut yogurt recipe is rich, creamy, and packed with live cultures. Made with full-fat coconut milk, coconut cream, and probiotic capsules, it's an easy dairy-free yogurt that's simple to make in the Instant Pot. You'll also find instructions for using coconut yogurt as the starter, along with the option to add beef gelatin for an even thicker, creamier texture.
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.
Tried this recipe?Let us know how it was!