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Creamy Coconut Milk Yogurt Recipe with Probiotics Easy Homemade Guide

creamy coconut milk yogurt with probiotics - featured image

A simple, dairy-free homemade yogurt made with full-fat coconut milk and probiotics, delivering a creamy texture and gut-friendly benefits.

Ingredients

Scale
  • 13.5 oz (400 ml) full-fat canned coconut milk
  • 2 probiotic capsules (dairy-free, live active cultures such as Lactobacillus acidophilus and Bifidobacterium)
  • 1 tablespoon maple syrup or agave nectar (optional)
  • 1 teaspoon pure vanilla extract (optional)
  • 1 teaspoon agar powder or tapioca starch (optional thickener)

Instructions

  1. Shake the coconut milk can well, then pour into a saucepan and warm gently over low heat until about 105°F (40°C), about 5 minutes.
  2. Stir in maple syrup and vanilla extract if using, mixing well.
  3. Open probiotic capsules and empty contents into the warm coconut milk. Whisk gently but thoroughly to combine.
  4. Transfer the mixture into a glass jar or ceramic container. Cover loosely with a clean towel or breathable cloth.
  5. Place the jar in a warm, draft-free spot at around 100°F (38°C) for 8–12 hours to ferment, depending on desired tanginess.
  6. After fermentation, stir gently. If thicker yogurt is desired, strain through cheesecloth for 1–2 hours.
  7. Seal the jar with a lid and refrigerate for at least 4 hours before serving.
  8. Enjoy chilled or at room temperature, topped with fresh fruit, granola, or honey if desired. Store leftovers in the fridge up to 7 days.

Notes

Maintain temperature between 100-110°F to protect probiotics. Use quality probiotic strains labeled for gut health. Fermentation time can be adjusted for tanginess. Adding agar powder or tapioca starch helps thicken yogurt. Sanitize all equipment to avoid contamination. Stir or drain whey for thicker consistency.

Nutrition

Keywords: coconut milk yogurt, dairy-free yogurt, homemade yogurt, probiotic yogurt, vegan yogurt, gut health, fermented yogurt