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Coconut Milk Yogurt

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5 from 1 review

  • Author: Jaime Hartman
  • Total Time: 36 hours
  • Yield: 8 1x


Non dairy yogurt that tastes as good as the real thing!


  • 2 13.5 ounce cans of full fat coconut milk
  • 1 teaspoon gelatin
  • one packet of yogurt starter


  1. Heat the coconut milk in a small saucepan to 115 degrees farenheit.
  2. Remove from heat and sprinkle the gelatin into the milk and mix well.
  3. Allow the milk to cool to 110 degress, then add the yogurt starter and mix well.
  4. Transfer milk to a jar or to the yogurt maker, depending on the technique you are using.
  5. Incubate the milk for 24 hours, keeping the temperature between 108 and 112 degrees. During this time, the milk will separate and if you are fermenting in a clear container you will see clear liquid on the bottom. This is normal, do not be concerned.
  6. After 24 hours the milk will have a yogurt taste and will have thickened somewhat but will still be fairly thin. Use a spoon to mix the yogurt up and then place it in the refrigerator for at least 6 hours. This halts the fermentation process and allows it to thicken.
  • Cook Time: 36 hours
  • Category: yogurt