Homemade Coconut Milk Yogurt

Six different culture options for homemade coconut milk yogurt and which ones work the best!

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Coconut milk yogurt is the easiest dairy-free and vegan yogurt option. It can be made from a number of different types of culture, including vegan yogurt, milk kefir and kombucha. See the section above for more details.


  • 1 can of coconut milk (preservative-free)
  • 2 tbsp of culture (see the section above)


  1. Mix the coconut milk with the culture in a glass jar.
  2. The section above provides details on six different types of culture that can be used for making coconut milk yogurt.
  3. Mesophilic cultures (milk kefir or kombucha) will ferment at room temperature. When using a mesophilic culture leave the yogurt out on the counter for 24 hours.
  4. Thermophilic cultures (vegan yogurt, dairy yogurt or a probiotic supplement), need to culture at 108-110 F (40 C). When using a thermophilic culture, heat the coconut milk to 110 F (40C).  Stir in the culture and maintain the temperature for 10 hours. See notes for more information.


  • Canned coconut milk often contains sulphites to keep it bright white. Look for cans that are labelled preservative-free or use an organic brand. Otherwise, the sulphites will slow down or stop the fermentation.
  • There are lots of different ways to keep coconut milk warm for culturing. I have always found placing jars above my hot water tank to be quite effective. However, here’s a post on how to make yogurt without a yogurt maker.

Keywords: probiotic, keto, paleo, candida diet, whole 30, dairy-free, soy-free, nut-free, gluten free, easy, quick, breakfast, dinner, dessert