Homemade Creamy Coconut Yogurt

I have been waiting to post this until I got the recipe just perfect. And I think that moment has finally come! Coconut yogurt is SO good for your gut. It is rich in probiotics and contains beneficial bacteria that your body will love. Store-bought coconut yogurt can be delicious, but it always contains cane sugar, thickeners, and other additives. My recipe is very simple but still tastes like the good stuff. Enjoy!


  • 2 Cans of Unsweetened Coconut Milk (I recommend Thai Kitchen Brand. Do NOT buy the “lite” version, it will be too thin)
  • 3 Probiotic Capsules (I used PB8 Brand)
  • 3 T Maple Syrup
  • A few drops of Organic Vanilla Extract

**You will also need a glass jar, a wooden spoon, whisk, cheesecloth, and a rubber band


  1. Open the cans of coconut milk without shaking the can. Notice that there is a thick layer of coconut milk towards the top of the can. The bottom of the can is a thin watery-like substance. Spoon out the entire thick layer into the glass jar. Now, pour about 1/4-1/3 C of the watery-like substance (from each can) into the jar as well. Discard the cans with the excess liquid. 

  2. Stir the coconut milk well with a whisk to remove clumps. It is important that you whisk it thoroughly, or else you will have problems with the yogurt later.
  3. Open the 3 probiotic capsules and pour into the coconut milk jar. Using a wooden spoon, mix the probiotic into the coconut milk. Don’t use a metal spoon to do this as the metal may deactivate the probiotic. Make sure that it is evenly mixed around in the jar.               prob-cap.jpg
  4. Next, stir in the maple syrup and a few drops of vanilla extract just for some added flavor. I used 3 T of maple syrup but you can definitely use more if you like it sweeter. You could also use honey instead if you prefer.
  5. Cover the top of the jar with cheesecloth and secure with a rubber band. Store the jar in a well lit place for 24-48 hours. I recommend leaving it on a window sill where the sun shines or underneath a kitchen light. The longer your leave the jar out, the more tart the yogurt becomes. I like to leave mine out for about 40 hours.
  6. After 24-48 hours, put the jar in the fridge to chill. After a few hours of chilling, it is ready to eat! The consistency should be thick and creamy.
  7. The yogurt will taste delicious by itself, but I like to top mine with berry compote and my homemade granola which you can find the recipe here.


Tips to making your yogurt perfect:

-Make sure you are using a good quality, dairy-free probiotic.

-The consistency of my yogurt is what is shown in my photo. If you prefer your yogurt to be more runny, make sure to add more of the watery-like substance from the can in step 1. Note: if you add the entire can of liquid, the consistency will be similar to kefir. But, you must add an extra probiotic capsule to make up for the extra liquid.


Benefits of this recipe:

-If you are lactose intolerant like me, this is a great alternative to traditional yogurt.

-Coconut Yogurt with Probiotics boosts immunity, optimizes the health of your personal gut microbiome, and is a potential cancer fighter.

The information on the benefits of the ingredients was researched from http://www.draxe.com