Homemade Coconut Yogurt

Making your own dairy free yogurt is surprisingly easy and will have far fewer “filler” ingredients than store-bought dairy free yogurt. You only need coconut cream, probiotics, and time!


Coconut cream. I use the canned coconut cream and stick to the thick part of the cream in the can. The thicker the cream, the thicker your yogurt will be. If you want thinner yogurt, add a little bit more of the liquid part into the cream.


There are 100s of probiotic forulas that will work for this, but they have to include lactoacidopholus strains.

I used one of these probiotic capsules with 80 billion strands for one can of coconut cream. It has several species of lactoacidophilus bacteria. Lactoacidohpilus cultures the coconut cream into yogurt.


Preheat the oven to 180 degrees. Pour the coconut cream intoa mason jar and mix in one capsule of probiotic into the yogurt, making sure it is evenly distributed.

Put the mason jar of probiotic coconut cream into the oven and turn the oven off. Let the coconut cream sit in the oven until it totally cools down. The temperature will activate that bacteria which will eat the sugars int he coconut cream and then start culturing into yogurt.

Finding the Right Tang

  • More probiotic means more bacteria to culture the cream
  • More time means more culturing

Both probiotic and time add to additional tangingess. If you like more tang, add more probiotic and let is sit for longer. If you like less tanginess, add less probiotic and culture it for a shorter period of time.

Getting the right Thickness

There are two things that contribute to the thickness of the yogurt.

  • How thick the original coconut cream is
  • How much probiotic you add
  • How long you let the coconut cream sit and culture

The thicker your coconut cream is, the thicker the end state yogurt will be

The more probiotic and the longer you leave the yogurt to culture, the thicker it will get.

Homemade Coconut Yogurt

Prep Time 5 min Rest Time 12 hour Total Time 12 hrs 5 mins Servings: 4 Calories: 198 kcal


Easy homemade coconut yogurt. Just mic probiotic and coconut cream together in a mason jar until you have yogurt! Raw, vegan, gluten free, dairy free and free of unnecessary additives!



  1. Preheat oven to 180

  2. Mix coconut cream and probiotic in mason jar

  3. Put mason jar in oven with lid sitting on top, not twisted shut at all. Turn off oven and let sit undistrubed for 6-13 hours.

  4. Let yogurt cool in the refridgerator where it will also set, becoming thicker

Nutrition Facts

Amount Per Serving
Calories 198kcal
% Daily Value *
Total Fat 21g33%
Saturated Fat 18g90%
Sodium 2mg1%
Potassium 195mg6%
Total Carbohydrate 4g2%
Dietary Fiber 1g4%
Protein 2g4%

Vitamin C 2 mg
Calcium 7 mg
Iron 1 mg

* This nutrition information does not tell the whole story of food's nutritional value! Make sure to use your gut intuition on what your body needs, eat your veggies and get 30 plants a week for optimal gut health. This nutritional data is calculated based on the above values and standard brands. This information may vary. Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs. Tried this Recipe? Tag me Today! Mention @EatYourWayClean or tag #EatYourWayClean!


The minimum amount of time to culture the yogurt is 4 hours, but I find it works best in the 6-8 hour range. You can let it sit for longer, up to 15 hours so feel free to leave it all day while you're at work or overnight. 

Leave time for the yogurt to cool in the refrigerator after it cultures. This is when it actually thickens and gets that yogurt texture. 

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