Making 2-ingredient coconut yogurt at home is so ridiculously easy it’s making me rethink my entire life.
Why do we overcomplicate things that are so simple?!
All you need is a little probiotic packet, a few cans of coconut milk, an oven with a light, and a little bit of patience.
This homemade coconut yogurt recipe is healthy, vegan*, dairy-free, paleo, gluten-free, no-sugar-added, simple-to-make, and delicious.
How to Use Homemade Coconut Yogurt
This homemade coconut yogurt makes a great snack, or you can use it as a substitute for regular yogurt in recipes.
I love it in my Healthy Curry Quinoa Salad as a substitute for the Greek Yogurt in the dressing. You’ll love it if you’re trying to cut back on dairy, or just want to try something new. It’s fun to make with kids, too!
Homemade Coconut Yogurt Video Tutorial
While making yogurt at home is super easy, there are a few nuances to it. I made you this video to show you all of the small details that make a difference:
Fermenting Yogurt at Home
Fermenting foods at home seems tricky but it’s actually quite simple—you just need to learn the right method.
In this case, we use a little probiotic powder with lactobacillus bacteria to ferment the yogurt because coconut milk won’t just ferment itself.
On the flip side, homemade fermented veggies (like my 2-ingredient homemade sauerkraut) are a little different in that the naturally occurring bacteria on the cabbage will ferment itself when given the right environment (science is fun!).
2-Ingredient Homemade Coconut Yogurt (Dairy-Free)
- Prep Time: 5 mins
- Cook Time: 24 hours
- Total Time: 24 hours 5 mins
- Yield: 2 cups 1x
- Category: Breakfast
- Method: Ferment
- Cuisine: Healthy
You only need 2 ingredients to make this delicious coconut yogurt at home! Watch the video tutorial above to learn the fine nuances of making yogurt at home.
- 2 cans full-fat coconut milk (I use Native Forest), separated
- 2 grams lactobacillus-containing probiotic powder (I use this one)
- Start with a clean pint-sized jar.
- Open the coconut milk cans and pour off the water, then scoop out the coconut creme that’s separated in the can. The best way to do this is flip the cans of coconut milk over from how they were stored—usually the coconut water and coconut cream will separate with the cream on top. Open the cans and pour off the coconut water. Reserve the coconut water for a smoothie or other recipe.
- Combine the coconut cream and probiotic powder in the clean, pint-size mason jar.
- Place in the oven, with the oven OFF, but the oven light on for 24 to 36 hours. The probiotics will ferment the coconut cream and turn it into yogurt in the slightly warmed oven. Again, the oven should remain off but the oven light should be on. If you live in a warm climate, then you can leave it on the counter out of direct sunlight.
- After 24 to 36 hours, remove from oven and let sit 10-15 minutes at room temperature to cool off before you taste it.
- Taste for tanginess; tanginess indicates that it fermented properly. It will be a little thin and runny because it is warm but will set and thicken as it cools. It will become even thicker in the refrigerator.
- Refrigerate after it comes to room temperature (about an hour after you remove from the oven). Let chill in the refrigerator at least two hours before serving to allow it to thicken. It will keep 1 to 2 weeks in the refrigerator.
- 1. For the coconut cream:
- Use full-fat coconut milk in a can (preferably BPA-free)
- To ensure separation of the coconut water and cream in the can you can refrigerate the can overnight
- If your can of coconut milk doesn’t separate you can use one whole can of coconut milk instead of the cream from two cans—your yogurt just won’t be as thick.
- 2. Make sure to use a probiotic powder that contains lactobacillus bacteria.
- *This recipe is vegan if your probiotic is dairy-free. Bacteria is technically alive but all foods, including fruits and vegetables, are full of bacteria—that’s the way nature intended it.
- 3. Leave the oven OFF with the light on to slightly heat the oven.
- -If your climate is extra cold (e.g. Montana in the middle of winter), preheat the oven for just 5-10 seconds to give it a slight lift of warm air, then turn it off and turn the light on.
- If you live in a warm climate you may be able to leave this on the counter out of direct sunlight. Every day is different, so when in doubt use the “light on in the oven method” to ensure you have a warm space for it to ferment.
Keywords: homemade coconut yogurt
Get the USANA Probiotic
You can purchase the USANA Probiotic I use here. I also put these packets in my smoothies a few times per week, and take one every day when I travel to keep my gut bacteria healthy and immune system up. It’s important to use a high-quality probiotic as the bacteria is sensitive and can die during manufacturing if mishandled.
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Did you make this recipe? If you make it let us know how it turns out in the comments below!
I’m wondering if you have thought about Instant Pot recipes. I use mine for yogurt and cottage cheese. My family loves it and I save a ton of money making these foods at home. What I’d like to see are more healthy recipe ideas. I do make many legume dishes from scratch as I do not like canned or processed foods. I’m running out of ideas and web searching doesn’t seem to offer enough heathy ideas. Admittedly I am a beginner with this cooking tool but hope to make the most of it as it does save time. Just a thought!
How would you do this receipe in a yogurt maker machine?
I am wondering about this as well as I have a yogurt machine.