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–+ servings
Coconut yogurt in a mason jar.

Homemade Coconut Yogurt (With 2 Ingredients)

Justine Drosdovech
This homemade coconut yogurt is rich, creamy, and packed with healthy vegan probiotics! You only need 2 ingredients and a mason jar to make this tangy and refreshing treat.
5 from 2 votes
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Prep Time 5 minutes
Rest time 18 hours
Total Time 18 hours 5 minutes
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Servings 4 servings
Calories 188.1 kcal

Equipment

  • Mason jar
  • Cheesecloth
  • Wooden spoon

Ingredients
 

US Customary - Metric
  • 1 can full-fat coconut milk
  • 2 capsules vegan-friendly probiotics

Add-Ins

  • Maple syrup, agave, monk fruit, or stevia
  • Fruit, berries, mango, peaches, etc.
  • Vanilla extract or powder
  • Lemon juice or zest

Instructions
 

  • First, clean your mason jar thoroughly in very hot, soapy water. Then, rinse it in hot water and dry it face down on a clean towel. Let the jar cool completely before pouring the coconut milk in.
  • When the jar is cool, add the can of coconut milk. Open both probiotic capsules and add the contents to the jar. Mix well with a wooden, ceramic, or plastic spoon (avoid metal as it can react with the probiotics). Cover the jar with a cheesecloth or a thin tea towel and secure it with an elastic.
  • Keep the jar in a warm place (an oven with the light on is a great spot) for 12-36 hours, depending on how tangy you like it. I typically like ours after about 18-20 hours.
  • When the coconut yogurt reaches your preferred tanginess, switch out the cheesecloth for a lid and transfer it to your fridge to chill and thicken for 12 hours or overnight.
  • Serve your homemade coconut yogurt with berries, granola, or on its own for a probiotic-rich snack. Happy eating!

Notes

Cleanliness is key: Remember to clean the jar and spoon thoroughly. Any bacteria present can interfere with the fermentation process.
Avoid flavored coconut milk: Stick to plain coconut milk, as added sugars or flavorings can interfere with fermentation and the desired tangy taste.
Use a good quality probiotic: Since probiotics are one of two ingredients, it’s important to use a quality brand. Refer to my recommendations for ideas.
Check on the mixture: Stir and taste the yogurt after 12 hours to check its consistency and tanginess. If it isn't tangy enough, continue fermenting, or refrigerate it if it’s already reached your preferred flavor.
Customize add-ins last: Add sweeteners, fruit, or spices after the fermentation process to preserve the probiotics and prevent the yogurt’s flavor from altering.
It’s essential to start with a clean jar so you don’t introduce other bacteria into the coconut milk as it ferments.
Metal utensils can react with the probiotics and prevent the yogurt from setting. Only use wood, ceramic, or plastic spoons to stir the yogurt.
I typically stop the fermentation after about 18-20 hours, but yours may need longer, depending on your climate and how fast it ferments.
Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 188.1kcal | Carbohydrates: 2.7g | Protein: 1.9g | Fat: 20.4g | Saturated Fat: 18.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.9g | Sodium: 12.4mg | Potassium: 210.1mg | Vitamin C: 1mg | Calcium: 17.2mg | Iron: 3.2mg
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