Recipe homemade coconut yoghurt paleo network-min

Recipe: Homemade Coconut Yogurt

I think I've finally perfected my coconut yoghurt recipe – well, to be honest I actually bought a thermometer (mine is similar to this one). I tried to wing it without one, but really, if you want to do this properly, you've got to get the temperatures right.

Recipe Coconut Yoghurt Easy Probiotic Natural Homemade Paleo Network-min

Firstly, why coconut yogurt?

Well, if you haven't already tried it, it's so delicious! But so expensive to buy. I've found one really good brand, CoYo in some health food shops, but it's never going to be more than a very occasional treat.

The thing with coconut yoghurt is that it's great if you don't tolerate dairy well, given that it's made with coconut milk rather than dairy. It's also a great way to get some probiotics into your diet and of course, coconut is a great source of fat.

I love this yogurt on it's own, but it's great with fruit, or frozen as a paleo desert! It would be great with a paleo no-oatmeal for breakfast too.

So here's how I make it (trust me, it's easier than it looks)…

Recipe Coconut Yoghurt Probiotic Natural Homemade Paleo Network-min

Recipe: Homemade Coconut Yogurt
Prep time: 
Total time: 
This coconut yogurt make take a little time to prepare and wait for - but it's easy and oh so worth it!
  • 6 cups coconut milk (see my instructions to make this yourself)
  • 1 medium can of coconut milk
  • half a vanilla bean pod
  • 3 tablespoons of natural gelatin
  • a live yoghurt culture
  • You'll need:
  • glass mason jars with air tight lids
  • a candy thermometer
  • a whisk
  1. Make the coconut milk the night before, following the instructions in my recipe
  2. The next day put the coconut milk in a pan, adding in the vanilla pod. This is where the temperature becomes crucial. Put in your thermometer and don’t take your eyes off until it hits 82 degrees C (180 degrees F). You’ll need to whisk the mixture constantly during the 15 minutes or so it takes to get to this temperature: burning and sticking to the pan does not make a good coconut yogurt!
  3. Once you reach 82C (180F) take the pan straight off the heat and alow it to cool naturally. But keep monitoring the temperature – you’re aiming for it to cool to 38C (100F).
  4. Preheat your oven to the lowest temperature and keep an eye on it – once it’s reached this temperature, turn it off.
  5. Once you hit 38C (100F) remove the vanilla pod, as it’s now served its purpose. Pour a big size dollop of the mixture into a bowl and add in your culture, whisk it in thoroughly until it’s completely mixed in. Now, add this bowl back into the main coconut mixture, and thoroughly mix in with your whisk.
  6. Mix the gelatin into the coconut mixture and keep whisking until you’re sure it’s totally dissolved and mixed through.
  7. Spoon the mixture into your air-tight jars or bottles and put them in your (now turned off) warm oven.
  8. Leave the jars in your oven overnight, to let the culture do their work. The following morning, put the jars in the fridge to allow them to thicken up (the gelatin will help make this happen)
  9. If you want to add a sweetener like honey, mix it in at this stage. Otherwise, all to sit in the fridge for about 4 hours.
  10. Serve and enjoy!


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6 replies
  1. carmela
    carmela says:

    I’m vegetarian for 30 years. At large don’t use any breads, pasta, rice, potato, – no gluten and no dairy, and obviously no meat, poultry, fish
    No grains, but legumes.
    How do I go about starting Paleo?
    I need some Paleo Beginners Guidance for revising my kitchen and diet
    I’m 67, thyroid and bone density and sight issues….

    Carmela, Israel

    • Suz
      Suz says:

      Hi Sarah,
      I get small sachets of live culture, which are kept in the freezer. I’ve found them in a few supermarkets.

  2. Liz
    Liz says:

    Just wanted to clarify – you have 6 cups home-made coconut milk, and a medium can of coconut milk in your recipe above… is that intentional? …why both? 🙂 …and when you say to put the coconut milk in the pan and heat it, is that all of it mixed together? 🙂

    Thanks! 🙂 I’ve been looking for a yoghurt substitute – I’ve got several containers of pretty spicy spinach curry in the freezer, which I haven’t been able to face without a generous dollop of yoghurt on top!

    Breakfast tip – good dollop of spinach curry in the bottom of a bowl (look for a palak paneer recipe and leave out the paneer… I use one from Camellia Panjabi’s “50 Great Curries of India” – mild and gently spiced (I halve the chilli), and one from Anupy Singla’s “The Indian Slow Cooker” – deeply spicy, even with the chilli halved), then dollop on yoghurt to taste, and top with a fried egg. I’m hoping it’s as good with coconut yoghurt as with the dairy stuff! 🙂

    • Suz
      Suz says:

      Hi Liz, just to make it extra creamy – but if you don’t have time to make it, you can substitute it all for store-brought.

      Looking forward to trying out your breakfast tip – thank you!


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