Coconut Milk Yogurt
  • 3-4cups full fat coconut milkapprox. 2 cans
  • thickening agent3 tbsp tapioca starch OR 1/2 tsp gelatin
  • 4tbsp yogurtfrom a previous batch of yogurt or 1 multi-strain and good quality probiotic capsule (acts as a yogurt starter)
  1. Measure out the milk.
  2. If adding tapioca starch or flour, whisk the starch into a small amount of milk, then mix that portion of milk into the larger portion of milk and mix well to combine. If adding gelatin, you will need to heat 2 cups of the coconut milk to a boil, sprinkle the gelatin into the milk and mix well. Let it cool before using it with the remainder of the coconut milk.
  3. Add the yogurt starter and mix well.
  4. Incubate the mixture at 70° to 78°F for 18 to 24 hours. (Some people have good luck with 36 to 48 hours for a more sour yogurt.) Please note: coconut milk generally takes a few hours longer to culture than yogurt made with dairy milk.
  5. Refrigerate the yogurt for 5+ hours to halt the culturing process. The yogurt will not thicken until after it has cooled.
Recipe Notes
  • You can double this recipe to 2 quarts (4 cans), and double the other ingredients as well.
  • Able to make this in an instant pot.