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coconut yogurt recipe

Thick, Creamy Coconut Yogurt Recipe

Homemade Coconut Yogurt Recipe is better than the few store brands you can find. Plus, it's much healthier and only uses 3 ingredients.


  • 3 400ml cans of Aroy-D coconut milk
  • 1 tsp cane sugar or 1 Tbsp pasteurized honey
  • 1 yogurt starter culture or probiotic powder


  • Place the Aroy-d canned coconut milk in the fridge overnight or in the freezer for 30 minutes prior to opening. Chilling the coconut milk allows the cream content to set firm at the top allowing easy separation from the fluid coconut water at the bottom.
  • Open the cans and spoon only the thick, white coconut cream into your glass yogurt making jar. The bottom quarter of the can will be clear coconut water which is not required in the recipe. Don’t throw it away though-coconut water is wonderful added to smoothies, chia puddings & curries. Store the coconut water in the fridge for 2-3 days or freeze for several months
  • Add the starter culture or probiotic and sugar or honey and stir it in. The chilled coconut cream is quite thick so does not stir easily. Don’t worry.
  • Put the lid firmly on the glass yogurt jar and place the jar into your yogurt maker.
  • Pour water slowly into the base. (The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker). Then place the cover lid on top.
  • Use the digital control panel to set the temperature to 38° C, the time to 24 hours and then press ‘confirm’ to begin incubation.
  • When complete, switch the maker off and place the jar in the fridge for at least 6hours to chill and set.
  • Once chilled, the coconut yogurt will be firm. It may have a small amount of separated coconut water and appear ‘cracked’ in places–this is normal.
  • Once stirred it will aerate and become creamy. *Note: The coconut water may continue to separate in the fridge. Just stir before using to incorporate.
  • Return to the fridge or serve and enjoy