MAKING COCONUT YOGHURT
30-12-25
Making your own yoghurt is not only more affordable than buying it in store, but also allows full control over ingredients. Homemade coconut yoghurt contains no fillers, stabilisers, or added sugars — just coconut, bacteria, and time.
Because of its naturally high fat content, coconut milk is a suitable base for yoghurt fermentation, resulting in a creamy texture without the need for thickeners.
Below is a simple method for making coconut yoghurt at home.
INGREDIENTS
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400 mL coconut milk
Choose a coconut milk made from pure coconut and water only — not concentrate or extract, and without added gums or emulsifiers.
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2 probiotic capsules
Any brand works, as long as it contains Lactobacillus bulgaricus and Streptococcus thermophilus, the primary bacteria responsible for yoghurt fermentation.
EQUIPMENT
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A digital thermometer
To accurately measure the temperature of the coconut milk.
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An electric yoghurt maker
This maintains a stable temperature throughout the fermentation process.
- A sterilised glass jar with lid
METHOD
Gently heat the coconut milk in a pan until it reaches a boil. Remove from the heat and allow it to cool slightly before transferring it to a sterilised glass container. This step helps prevent the glass from cracking due to thermal shock.
Allow the coconut milk to cool to approximately 40°C, using the digital thermometer. This temperature is crucial — it is the optimal range for the probiotic bacteria to survive and ferment effectively.
Once the milk has reached 40°C, open the probiotic capsules and stir the contents into the coconut milk thoroughly. Use clean utensils, preferably plastic or silicone, to avoid unwanted bacterial interference.
Cover the jar with a glass lid or small ceramic plate and place it in the yoghurt maker. My golden ratio is 12 hours at 42°C.
After fermentation, remove the jar and allow it to cool slightly. Transfer it to the refrigerator to thicken further. Coconut yoghurt naturally firms up as it cools.