Homemade Coconut Yogurt

Name: Homemade Coconut Yogurt
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 3½ cups unsweetened coconut flakes; 2 teaspoons pectin powder; 1 teaspoon vanilla extract; 3 pieces glass jars with lids

A creamy, dairy-free yogurt made from fresh coconut milk and cultured with live probiotics. This homemade version uses coconut flakes blended with water to create a rich base, thickened with pectin and fermented to perfection.

4 servings

18 hr 30 min

Published October 4, 2025

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Ingredients

•3½ cups unsweetened coconut flakes
•2 teaspoons pectin powder
•1 teaspoon vanilla extract
•3 pieces glass jars with lids

Cooking Instructions

1.
Working in 2 batches, purée coconut and 4 1/2 cups hot water in a blender on high with vent open or lid slightly ajar covered with a towel (hot liquids can splatter) until smooth, 4-5 minutes. Pour mixture through a fine-mesh sieve set over a large bowl. Using a small ladle, spatula, or wooden spoon, press as much liquid from coconut as possible. You should have approximately 3 1/2 cups of milk. Discard solids or reserve for another use (see headnote). Rinse blender.
10 min
2.
Blend pectin and 1 cup coconut milk in blender until smooth, about 1 minute. Heat the remaining coconut milk in a medium saucepan over medium-high until an instant-read thermometer registers 140°F. Stir in pectin mixture and return to 140°F. Remove from heat and cool until thermometer registers 110°F. Whisk in coconut yogurt and vanilla, if using, pour into jars, and seal.
20 min
3.
Fill a large stockpot with water and heat until thermometer registers 115°F. Remove from heat, carefully place sealed jars in pot, and check water level-the jars should be submerged enough to cover all of the yogurt. Cover pot and let culture at least 12 hours and up to 1 day. Transfer jars to the refrigerator and chill at least 6 hours-the yogurt will become thicker as it chills.
1080 min

Homemade Coconut Yogurt

4 servings

18 hr 30 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

Working in 2 batches, purée coconut and 4 1/2 cups hot water in a blender on high with vent open or lid slightly ajar covered with a towel (hot liquids can splatter) until smooth, 4-5 minutes. Pour mixture through a fine-mesh sieve set over a large bowl. Using a small ladle, spatula, or wooden spoon, press as much liquid from coconut as possible. You should have approximately 3 1/2 cups of milk. Discard solids or reserve for another use (see headnote). Rinse blender.

10 min

Blend pectin and 1 cup coconut milk in blender until smooth, about 1 minute. Heat the remaining coconut milk in a medium saucepan over medium-high until an instant-read thermometer registers 140°F. Stir in pectin mixture and return to 140°F. Remove from heat and cool until thermometer registers 110°F. Whisk in coconut yogurt and vanilla, if using, pour into jars, and seal.

20 min

Fill a large stockpot with water and heat until thermometer registers 115°F. Remove from heat, carefully place sealed jars in pot, and check water level-the jars should be submerged enough to cover all of the yogurt. Cover pot and let culture at least 12 hours and up to 1 day. Transfer jars to the refrigerator and chill at least 6 hours-the yogurt will become thicker as it chills.

1080 min