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Probiotic coconut yoghurt in a creamy white bowl, served with silky texture
Thick and creamy vegan yoghurt made from coconut milk

Homemade vegan coconut yoghurt

Author: Flavelo
Recipes Vegetarian & Vegan Quick Meals
Many struggle with dairy sensitivity but don't want to give up the yoghurt experience. Fermenting coconut milk is tricky because it lacks milk protein and lactose to thicken and feed the bacteria. That's why we enlist the help of agar-agar (seaweed gelling agent) for texture, and a little extra 'starter' bacterial flora for acidity. The result is a pudding-like, creamy, soft, lush wonder that is often tastier than original dairy yoghurt.
🕒 Prep Time 20 mins
🍳 Cook Time 14 hrs 40 mins
⌛ Total Time 15 hrs
🍽️ Servings 6 servings
🔥 Calories 180 kcal
🌍 Cuisine Vegan / Free-from

Ingredients

Equipment Needed

  • Saucepan and whisk
  • Kitchen thermometer
  • Sterile preserving jar
  • Blanket or yoghurt maker

Instructions

1 ✓

Pour the coconut milk into the saucepan. Stir in the agar-agar and the teaspoon of sugar while cold.

Tip: Agar-agar must always be mixed into cold liquid then boiled, otherwise the gelling effect won't activate. The sugar is food for the bacteria, as coconut milk has little natural sugar.
2 ✓

Heat the mixture to 85-90°C (until just simmering), and hold at this temperature for 1-2 minutes, stirring continuously.

Tip: This activates the agar-agar and pasteurises at the same time.
3 ✓

Cool back down to 40-45°C. This is the most important step!

Tip: If too hot, you kill the culture. If too cold, the agar-agar starts to set before you mix in the bacteria.
4 ✓

Thoroughly mix in the starter yoghurt or powder.

Tip: Work quickly, because as it cools, it will thicken.
5 ✓

Fill into sterile jars, cover, and keep warm (40°C) for 10-12 hours.

Tip: During fermentation it sours. It might seem solid due to the agar-agar, but time is needed for the flavour to mature.
6 ✓

Place in the fridge for at least 4 hours for the agar-agar to set finally.

Tip: It reaches the perfect, cuttable creamy texture when cold.

Recipe FAQ

Can I use gelatine instead of agar-agar?
Yes, but then it won't be vegan. You need about the same amount of gelatine, but you must NOT boil it, only warm it!
The yoghurt separated (water below, cream on top). Why?
This is natural with coconut milk. Simply stir thoroughly before consumption.

Ingredients

  • 800 ml Full-fat coconut milk (min. 60% coconut content)
  • 2 tbsp Vegan yoghurt culture (or natural yoghurt as starter)
  • 1 tsp Agar-agar powder
  • 1 tsp Sugar or maple syrup (for the bacteria)