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Breakfast, Sides, Treats & Snacks, Vegan &/or Raw

Recipe for Coconut Milk Yoghurt

Ever tasted CoYo? This brand of yoghurt has a cult following. If you are dairy-free, tasting it is almost like a religious experience. Creamy, thick, unctuous – it’s beyond Bach.

Given the industrial quantities of CoYo I scarf, it was about time I made my own.


making coconut milk yoghurt 


Almost a decade ago I was introduced to the idea of culturing my own coconut milk with a yoghurt-making machine. At that time, I was on a strict anti-candida diet and desperation was on the menu three times a day. Every day. Sheesh.

It always turned out runny, like a watered down smoothie. Given the mammoth restrictions of a candida diet, I lived on this coconut yoghurt ’til it poured from my ears. As soon as I highjumped the Big Brute, I ditched my yoghurt making machine and ran for a pot of honey. That was a good day.

So 8 years later, under CoYo’s spell, I give it another go. No yoghurt-making machine. 

Here’s the result. Nailed. And it’s all yours.


coconut yoghurt home made

How to make your own coconut yoghurt

My version of coconut yoghurt is idiot-proof, for people who couldn’t be bothered (welcome to the family!)

Candida warriors will love this treat, as will your vegan pal, and that hot Pilates instructor you’ve been dying to impress. Now you have an excuse to get his email.

Tips! You can find blocks of coconut cream for less than £1 in your local Asian or ethnic grocers. In health food stores, expect to pay £2:20 for organic varieties. For the intrepid cook, Peachy Palate has some great pointers about getting the coconut milk thick and gorgeous (which we struggled to do, that’s why we opted for coconut cream). You can check her recipe out here.

The Cultured Club do tasting sessions and masterclasses on fermentation. Milk kefir apparently works well and has 40 different strains of bacteria. Worth checking out their touring schedule in the UK and Ireland.

If you have any tips or recipes, please include them below as we’d love to hear your thoughts.


1 block / 200g coconut cream aka creamed coconut

¼ teaspoon Udo’s probiotic powder (1 capsule will also do)

300ml hot filtered water

¼ vanilla bean pod (or pure vanilla powder)

1 teaspoon stevia powder (like Dr Coy’s stevia erylite)


Chop the coconut cream into small chunks, being careful not to include your fingers (the cream can be rock solid). Add to a blender or food processor along with the hot water and blend until smooth.

Leave to cool for 15 minutes before adding the probiotic culture, and vanilla seeds or powder. Traditionally, you can use culture from a batch of CoYo or other natural yoghurt, but I find the probiotic powder more effective.

Pour into a scrupulously clean Kilner jar and cover with kitchen paper and an elastic band. A Pyrex bowl is grand too. I keep mine on a warm spot on an Aga for 1-2 days, before tasting and refrigerating. You could leave yours in the boiler room or airing press, to achieve similar results (26 degrees Celsius). If it’s particularly hot, 24 hours could be plenty of time to leave the culture multiply.

Half way through, whisk the coconut smooth with a plastic fork or else it will divide into layers (say after 12-18 hours. I end up agitating it a few times, to prevent splitting).

That’s it! No yoghurt making machine!

Leave your comments below and let me know how you get along. Can’t wait to hear your feedback. #extravirginkitchen



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  • Reply Jenn March 25, 2015 at 6:16 pm

    Oh thank God you cracked this. I just moved back to Canada after 3.5 years in Ireland and I have been positively wretching over the lack of local, adequate, Coco equivalents. (I am stuck w the bastard child of blancmange and caulking – and that’s the good one). I am trying your recipe this weekend. What a rock star. Mwah!

    • Reply Susan Jane March 25, 2015 at 10:06 pm

      This makes m’heart sing! Good luck!

  • Reply Marta March 25, 2015 at 10:18 pm

    To substitute the probiotic powder with stronger Udo’s capsules for adults – does the count/and type of bacteria count or can it be done roughly with any 1-2 opened capsules? Thank you!

    • Reply Susan Jane March 25, 2015 at 10:39 pm

      Grrrrrreat question! 1 capsule is loads.

  • Reply mairead doherty March 26, 2015 at 10:28 am

    Hi Susan. Might be a silly question but is coconut cream the same as creamed coconut?

    • Reply Susan Jane March 27, 2015 at 11:05 pm

      It’s a great question! Yes it is!

  • Reply Gillian March 26, 2015 at 11:00 am

    I don’t have an aga

  • Reply Siobhan Cooke March 28, 2015 at 3:23 pm

    Can you use kefir grains to make this or will it only work with milk?

    • Reply Susan Jane April 2, 2015 at 8:44 pm

      Yes you can use kefir! I haven’t tried, but if you check with The Cultured Club, I bet they will have some foot notes. D is an expert in fermentation techniques, and assured me you can use kefir milk grains. Good luck!! Let me know!

  • Reply Emily March 29, 2015 at 10:05 am

    Hi Susan, this sounds delicious! Is there a replacement I could use instead of the stevia,like coconut sugar ? 

    • Reply Susan Jane April 2, 2015 at 8:47 pm

      Definitely. Coconut nectar would even be better, as it is liquid form of coconut sugar. All the bacteria needs is a little sugar to feed off 😉 Each sweetener you use will of course provide different results, so keep me posted! SJ

  • Reply ruth March 30, 2015 at 7:59 pm

    Soooo good! On hols at the moment in sunny Spain…and  a little bird here told me, that if you put some agar agar flakes in the hot water the cocoyo will turn out thicker…
    can not wait to try this out!
    i am converting all the spaniard relatives into the spirulina bon bons! 😉

    • Reply Susan Jane April 2, 2015 at 8:50 pm

      Cracking idea! Keep me posted. I bet it would be achingly silkly too.

      Long live spirulina grenades I says! G’wan ya fine thing!

  • Reply Gillian March 30, 2015 at 8:53 pm

    Oops my question was cut off. I had said don’t have aga or airing cupboard (combi boiler) so would it work on a small heat pad I use for kombucha as have draught house. The answer was yes, most marvellously 🙂

    • Reply Susan Jane April 2, 2015 at 8:51 pm

      Highfive! If it works for kombucha, then it should be good for yoghurt. Working on a batch of coffee kombucha this week. Wish me luck!

  • Reply KK April 5, 2015 at 7:06 am

    Hi Susan, thank you so much for posting this recipe! I was just wondering if I can substitute by using Udo’s Infant probiotic (the link you provided said “microbiotic”…so I wasn’t sure if they were the same thing). Thank you so much! 

    • Reply Susan Jane April 6, 2015 at 1:54 pm

      Perfect! 😉 Good luck

  • Reply Julka April 15, 2015 at 10:04 am

    Hi Susan 🙂

    I am trying your recipe now and I was a little surprised when I saw my jar in the morning. The mixture looked very buzzing. I have had my jar in the kitchen where it is above 24 C for 1 & 1/2 day. I have been stirring it as it is stated in your recipe. So I have a question, is everything ok if it is like that? Maybe the bacteria are strong and I should add more liquid? Or maybe I kept it tooling in warmth?

    Also, I have a question regarding utensils used to make that yoghurt. Can I use stainless steel or spoon has to be wooden?

    Have a lovely day! 🙂

    • Reply Susan Jane April 19, 2015 at 4:40 pm

      Me too! I usually do it for a day, for my palate. Otherwise my kitchen sours the yoghurt fairly swiftly. No need to add extra liquid. Give it a good stir and chill in the fridge.

      Excellent question re spoon – I forgot to say that in my post so I will rectify this straight away. I use a plastic or wooden spoon out of habit when dealing with cultured food, but in truth I’m not 100% sure if it’s folklore or science.

      Thanks for commenting Julka!

  • Reply Clare May 19, 2015 at 9:20 pm

    Hi Susan, firstly thanks for the coyo post. Have tried this recipe twice and both times have gotten a grainy texture. Any ideas why? to keep yoghurt at a constant temp I used the oven, turned off but with light left on. Thanks

    • Reply Susan Jane May 21, 2015 at 11:28 am

      Hi Clare. Oooooh. I can’t answer this one. On reflection, mine is not as silky smooth as CoYo’s version. Could this be what you call “grainy”? If so, I’m sorry. Mine feels more clotted than grainy. If you have an airing cupboard, it’s worth trying it there. As we know from master Harold McGee, every plus or minus in temperature can result in a different end product. I’m still playing around with the recipe and building on experience, but I ain’t no expert in yoghurt making (yet!). Hope this helps. Good luck!

      • Reply Susan Jane May 21, 2015 at 8:34 pm

        (so, I did a little research for you and it looks as though young green coconut meat gives a silky smooth finish to making yoghurt. Here’s the link Hope it’s useful!)

        • Reply Clare May 22, 2015 at 4:14 pm

          Thanks Susan,

          I like the recipe just the way it is, but was wondering if I was getting it right. I’ll give the young coconut meat a go, just to try that too. It’s variety I’m craving all the time!!! Looking forward to trying the paleo bread. Gave up grain 3 weeks ago and noticing a major improvement in brain fog. It’s amazing the difference food can make. Clare.

  • Reply Caroline black June 24, 2015 at 7:39 pm

    Hi, can I use coconut milk instead of coocnut cream and water???

    • Reply Susan Jane July 1, 2015 at 7:12 pm

      Do try – I haven’t, because coconut cream is much thicker and cheaper for my budget. It might be very soft, while those made on coconut cream / creamed coconut are solid.Good luck! 😉 SJ

  • Reply dal August 9, 2015 at 8:49 pm

    Hi SJ, about to embark on this coco yog adventure this week…I don’t have an airing cupboard or heat pad and live in a cold house!  Could I wrap the bowl or jar up in blankets instead to keep it warm? Have you tried this way? And if so does it need less/more time? My mum makes milk yoghurt this way (indian stylie). Big thanks for any advice! 

    • Reply Susan Jane August 10, 2015 at 10:05 am

      Great idea. Keep whisking every 4 or 5 hours (or whenever you think of it). You’ll know when it’s ready 😉 It will probably take longer as you expected, but the results should be fab

      • Reply dal August 10, 2015 at 2:46 pm

        Thanks very much! Will let you know what happens. 

      • Reply dal August 16, 2015 at 9:30 pm

        Hi SJ, the blanket technique worked well though I think I may have left it just a few hours too long as it now tastes a bit too sour but hopefully it is still edible as I am determined to eat it regardless! I wrapped it in two blankets for 3 days but think 2.5 days would be enough. It is a lovely thick, creamy texture. Very happy with my first attempt! Thank you : ) 

        • Reply Susan Jane August 21, 2015 at 8:04 pm

          Awesome! You’re rocking it! Have fun experimenting. Next recipe will be for kombucha 😉

  • Reply Erin September 7, 2015 at 9:16 pm

    Hi there, I have / am attempting this quick question if it splits is it bad??

    • Reply Susan Jane September 10, 2015 at 9:39 am

      No – definitely not! Just whisk, and let it rest in the fridge or on the counter for another 2 hours 😉

  • Reply Mike Harper September 30, 2015 at 1:09 pm

    I have tried coconut yogurt once. However, coconut milk is probably something. Coconut milk has this distinct taste and smell that is solely its own. Thus, when you taste something with coconut milk in its ingredients, the experience can truly be something to look forward to. I am excited to give this a try.

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  • Reply Els November 12, 2015 at 10:00 am

    Hi SJ
    Love the recipe idea but I am struggling to get it right, I leave it in the airing cupboard for up to 48 hours and stir it every 4-8 hours but on every attempt it comes out crumbly, its definitely not yogurt consistency??? Any ideas as I would love to perfect it so it looks like your pics above.   Also can creamed coconut be hard on your stomach? Thanks in advance, love your brekkie bars, no self control when I make a batch in the hope they will last the week 😉

    • Reply Susan Jane November 12, 2015 at 9:21 pm

      Oh! That sounds like it’s really thick. Brands can vary – so add lots more water. This should help smooth it out. However, it won’t ever come out like CoYo (which is insanely smooth and fabalicious) but is more authentic and clotted. Hope this helps?! xx

      • Reply Kalina January 15, 2016 at 2:43 pm

        in order to come out as a CoYo I have made the coconut yoghurt out of Aroy-D coconut milk (very cheap from Asian stores and made only of cocnut and water!). When the mixture is heated add 1tbs tapioca flour. I am not sure if tapioca is allowed on the Candida diet but it allows the milk to thicken and get very creamy and not grainy at all.

        • Reply Susan Jane January 16, 2016 at 5:31 pm

          AMAZING tip. Thanks so much for sharing – incredibly generous of you. Can’t wait to try it out.

        • Reply Darren June 17, 2016 at 9:05 pm

          What is your exact recipe 

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  • Reply Aedín November 25, 2015 at 1:57 pm

    Hi Susan Jane. I have a yogurt maker! How long should I ferment the coconut yogurt for in the yogurt maker? Also, it makes 7 small glass pots – will I just mix each pot half way through? Thanks!

    • Reply Susan Jane November 26, 2015 at 11:10 am

      Hi Aedin, So sorry I can’t help. I have no idea! The instructions online would be your best bet (there are always helpful comment threads) SJ

  • Reply M November 30, 2015 at 9:21 pm

    Where in Ireland can I buy Coyo (pre-made)?  And would you have any concerns over the high sat fat content? There seems to be many differing opinions about it online!  

  • Reply Emma February 24, 2016 at 5:07 pm

    Hi, just made a batch of the coconut yoghurt. Everything went great, left it to ferment in the kitchen for 2 days and the consistencywas perfect. Until…I put it in the fridge, took it out about 6 hrs later & it had completely solidified.Any idea what I might have done wrong? Thanks!

    • Reply Susan Jane February 28, 2016 at 9:27 pm

      Wow! You have a powerful fridge! You could leave it in a cold room instead. Or just take it out 30 minutes before you plan on eating it. Alternatively, if your fridge is that powerful, add more water next time? Deadly!

  • Reply Denise March 3, 2016 at 6:16 pm

    Just a heads up that Coyo has hidden maltodextrin and sucrose! Grrr. 

    • Reply Susan Jane March 19, 2016 at 10:58 pm

      Wow! They’ve changed the recipe without my even knowing! Pah! Thanks for the heads up

    • Reply Breda November 16, 2017 at 7:21 pm

      How do u know it has.  How did u find this out pls??

  • Reply Katie K March 15, 2016 at 12:51 pm

    Hi SJ, 
    I made the coconut milk yog and it was looking amazing until I put it into what must be my powerful fridge! It turned into a solid and crumbly mess. I have stirred some water in to try and loosen it a bit so will see if that helps! So gutted as it was looking (AND tasting glorious). may do another 2 experiments- one with sainsburys coconut milk (it is so thick) and another with creamed coconut but using more water. Will let you know how it goes! 

    • Reply Susan Jane March 19, 2016 at 10:28 pm

      Don’t worry – once you bring it to room temperature, your butter knife will glide through it! It’s never going to be as silky as Greek yoghurt. You can play around with arrowroot from Peachy Palatte’s recipe though. But it will taste delicious just as you have it 😉

  • Reply Aoife July 21, 2016 at 8:44 am

    Hi Susan Jane – I have just been introduced to coconut yoghurts and am loving them 🙂 I will defo be trying out the above recipe but for when I am feeling a little lazier can you tell me where in Ireland you were able to buy CoYo yoghurts? I am struggling to find any.
    Thank you!

    • Reply Susan Jane July 31, 2016 at 9:05 pm

      yes of course – just ask your friendly health food store to stock it, by order of the Queen of Tarts! I find health food stockists always so helpful 😉

  • Reply Bríd August 9, 2016 at 5:37 pm

    Go raibh maith agat/Thanks for the recipe Susan! Emily and everyone, please read up on the harm that coconut sugar production does to coconut trees – apparently coconut palm trees cannot produce both coconuts and coconut palm sugar. Which means that if there are no cocOnuts there can be no coconut oil, no dried coconut, no coconut cream … NO COCONUT MILK YOGHURT!!!

    • Reply Susan Jane August 19, 2016 at 1:22 pm

      Thanks Brid. I will do!

  • Reply Karolina November 10, 2016 at 11:44 am

    Hi Susan,

    I was meaning to make this for quite few months and eventually managed to do so two days ago. Yoghurt turned out fabulous, delicious! Thanks for this recipe. I have one comment to make tho, it gave me a great deal of nausea just after eating three spoons this morning. I’m not usually that sensitive but I think it was the amount of fat in it. The creamed coconut bar I bought, had quite a layer of fat on it and I just used it all, just threw everything in to the blender. Now I think, next time I’m making it, I’ll cut the fat, if any, off and use it for something else. Thank you for all you recipes! You’ve really revived my kitchen habits!


    • Reply Susan Jane November 15, 2016 at 10:29 am

      Hi Karolina! Always a good idea to listen to your body. I rarely have more than 3 spoonfuls too actually come to think of it. I eat what I want, when I want, depending on what my bod is instructing. You could also use more coconut water to thin it out and dilute its heaviness 😉 Shine on! xx

  • Reply oaelaine April 19, 2017 at 8:33 am

    Hi Susan, thanks for posting this recipe, Ive been trying to source a coconut recipe for ages but nothing has worked so far so I was really happpy to find yours. I tried your recipe yesterday and put the yogurt in a slightly warmed flask +/-32’C as I dont have an airing cupboard and I’m not sure that the room temperature of at my house would be consistent enought. I had a look this morning and it tastes delicious, but its still like water. Do you think I should transfer it to a warm oven or is it too late? There’s a slight smell of fermentation from it but only very slight. Thanks for your help.

    • Reply Susan Jane April 21, 2017 at 7:01 pm

      WOw! What a terrific idea. I find that it solidifies quite a lot in the fridge. Did you find that? SOrry for late reply – I don’t have an assistant so it’s just in my spare time away from my job and my young family. x SJ

  • Reply Lisa February 22, 2018 at 3:33 pm


    I made this and for some reason my block of creamed coconut was full of bits whih meant my yogurt was bitty. Is that normal ? It was like eating yogurt with desicated coconut running through it …



    • Reply Susan Jane February 25, 2018 at 2:54 pm

      Hi Lisa – yes, I’ve had that before too. It’s a thicker coconut yoghurt, not silky (which would require the addition of thickeners like the commercial yoghurts). You could thin it down for sure, but it certainly is more textured when I make it too. Hope this helps! SJ

  • Reply Lisa September 2, 2018 at 12:15 am

    Hi! Lovely post. Just to say I’ve been making plant based milk and water kefir. So easy and brilliant probiotic. Should be able to buy dry grains online. If you buy milk grains and want non milk or water takes about 3 weeks to convert so make sure to buy water based.

    • Reply Susan Jane September 27, 2018 at 8:29 am

      Excellent, thank you! Sounds like you are having quite the adventure in your kitchen 😉 Very cool. SJ

  • Reply Attila February 17, 2021 at 7:11 pm


    Thx for sharing this post!

    I’m very new to this “home-made Coconut Yoghurt making” activity. 🙂
    I followed your instructions (although I didn’t use vanilla nor stevia), I kept the Yoghurt in a warm place (around 28 degree Celsius / 82 Fahrenheit) for 2 days.

    I believe the Result was Coconut Yoghurt (it was a bit sour and “sparkling”), but it was still pretty liquid (like a drinking yoghurt), it didn’t really “set”. I used a Probiotic Capsule – and a tablespoon of drinking (milk) Kefir/Yoghurt.

    My questions are:
    1. Is it supposed to “set” and be more creamy consistency – or is it usually runny (like a Drinking Yoghurt)?
    2. How would I know if I failed this “idiot proof” method and it goes wrong (and not safe to eat/drink)?
    3. Could I use a little bit of the leftover of this Home-Made Coconut Yoghurt to start a new Coconut Yoghurt when I’m about to finish it – or I always should start from scratch?

    Thank you in advance if you find time to respond to this and share your experience/opinion! 🙂

    • Reply Susan Jane February 22, 2021 at 4:27 pm

      Hello Attila! Sounds like you did a great job. In answer to your Qs:

      (1) Consistency largely depends on the viscosity of the creamed coconut for example. Coconut cream on the other hand will result in a much softer and fluid yoghurt – kind of like a kefir. Creamed coconut is way thicker and will set firmly in a cold country. Hope this helps! 28 degrees is fairly hot – you might only need 1 day at this temperature. But sounds like you have already aced it 🙂

      (2) It will taste gross if it’s gone off, and it will be unnaturally fizzy.

      (3) Absolutely! It just gets better and better! Some people use arrowroot to help set coconut yoghurt made from coconut cream.

      Wishing your kitchen tonnes of happiness,


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