Homemade Coconut Yogurt

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

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Coconut yogurt is the easiest dairy-free and vegan yogurt option. It can be made from several different types of culture, including grocery-store vegan yogurt. See the section above for more details.


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


  1. Mix the coconut milk with the culture in a glass jar. The section above provides details on six different types of cultures that can be used for making coconut milk yogurt.
  2. Mesophilic cultures (milk kefir, water kefir, or kombucha) will ferment at room temperature. When using a mesophilic culture, leave the coconut milk out on the counter for 24 hours.
  3. 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 sulfites to keep it bright white. Look for cans that are labeled preservative-free or use an organic brand. Otherwise, added sulfites will slow down or stop the fermentation.
  • There are many 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.
  • Nutrition information is approximate. The exact amount of sugar will depend on how long it was cultured.


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