Fermented foods are an excellent way to get probiotics into your diet whether it’s savory sauerkraut or this coconut yogurt recipe.
Coconut milk yogurt is a lifesaver for me since I’m on the AIP diet and can’t have any of the store bought dairy free yogurts because they have tons of junk in them (and I don’t really want them either!).
Why Dairy-Free Yogurt?
I don’t think everyone needs to avoid dairy. Some people can tolerate it and that means dairy can be a healthy food for them, however, my (non-medical but highly researched) opinion is that many people who think they don’t have problems with dairy actually do.
Since I became a mom I found out that I and my two girls are dairy intolerant (though I never thought I had an issue before that). Elimination was the only way I realized it.
Dairy and Gut Health
The quick explanation of dairy intolerance is this: gut health. Gut enzymes and bacteria are what break down food (including dairy). Without the proper balance in the gut, food doesn’t digest.
It’s also important for the gut lining to be intact so that those large particles of undigested food don’t slip through into the bloodstream, causing an immune response (this is what they call leaky gut).
Gut health issues can be caused by poor diet (hello pop tarts and sunny D!), excess stress, bacterial imbalance, and toxin overload. Basically our modern lives in a nutshell!
If you can tolerate dairy, great. You can make this recipe with cow’s milk as well (I recommend raw milk) and leave out the gelatin. For the rest of us, we need a dairy free yogurt that is not full of chemicals. Homemade coconut milk yogurt is nutritious and healthy for most people.
Coconut Yogurt Recipe
When you can’t have regular yogurt but really love it (like I do) it’s nice to have a coconut yogurt recipe to make when you’re craving a creamy treat or want a quick breakfast.
Ingredients:
- 4 cans or six boxes coconut milk
(total of 54 oz)
- 1 packet of yogurt starter
or 1 tablespoon of the last batch of yogurt
- 2 tsp grass-fed gelatin
Supplies:
- 4 wide mouth pint jars, sterilized (pouring the boiling milk into the jars sterilizes them) and white tops
- 7-in-1 Instant pot
(optional, no instant pot recipe below)
Directions with an Instant Pot
The instant pot
Heat your coconut milk in a saucepan to boiling (you can heat the coconut milk directly in the instant pot
If you don’t have a candy thermometer you can use your finger to test the temperature. If you stick your finger into the coconut milk and don’t get burned but it is still warm to the touch, it’s the right temperature. You can cool it faster by submerging the jars in cool water for a short time.
Add the starter culture. If you’re using a packet, divide it up between the jars. You don’t have to be exact.
Place jars with lids (loosely on) into the instant pot. Pour 1.5 cups of water into the bottom of the pot
When done (screen will read yogt) refrigerate jars for 6-8 hours or longer to thicken.
Directions Without an Instant Pot
This method is not as foolproof as the instant pot but can work well. I found that it was best in the summer when the air temp doesn’t go too low.
Do everything as above except place capped jars into a pot with warm water (the warmest that comes out the tap). Cover and let sit in a warm place for 8 hours. You can replace the water with fresh warm water if you like. Refrigerate to thicken.
What Coconut Milk Should I Use?
I have found that canned coconut milk leaves the yogurt with a funny tin taste. It’s easily masked with a bit of sugar but I don’t like the idea of metallic yogurt. I started using these boxes of coconut milk
How to Use Dairy-Free Yogurt
This coconut milk yogurt recipe can be used as is in any recipe that calls for yogurt. You can also sweeten or flavor it. Here are some of my favorite ideas.
Blueberry Coconut Yogurt Recipe
- 1 cup coconut milk yogurt
- 1/4-1/2 cup frozen or fresh blueberries
- coconut sugar to taste
Use an immersion blender
Strawberry Banana Coconut Yogurt Recipe
- 1 cup coconut milk yogurt
- 1/2 banana
- 1/4- 1/2 cup fresh or frozen strawberries (thaw a little for easier blending)
Use an immersion blender
Pineapple Coconut Yogurt Recipe
- 1 cup coconut milk yogurt
- 1/4- 1/2 cup fresh pineapple
Use an immersion blender
Other ideas:
I also like to mix in a spoonful of pumpkin butter for a fall variation.
Know someone who would like this recipe? Feel free to share!
I think you should include the geletin in the ingredient list. I do not have the white lids for the jar, can I use the regular ball jar lids (two piece metal)?. Also, can I just put in the instant pot without the jars? When I use the jars do you put in the pot with lid or without lid for the 8 hours?
Thank you so much. Looking forward to making the yogurt as I have trouble with regular dairy.
Marilynn
Fixed that, thank you. yes you can use the regular tops. I put them in without the lids on. You can make the yogurt directly in the instant pot if you want :)
Can you use regular yogurt like Fage for the starter? I know its not dairy free but I am just looking for low carb
How many ounces of coconut milk do you use? The recipe says 4 to 6 boxes but does not say how many ounces each box is.
Thank you!
54 oz total.
Just a question about the yogurt starter you linked, I’m confused how it’s dairy free if it includes lactic bacteria? And do you know if the maltodextrin is from wheat or corn? We usually try to avoid maltodextrin in general. Thanks!
It’s considered vegan though I understand your hesitation, as sensitive people may still react. We haven’t had any trouble withe it though. As for the maltodextrin, I don’t know :/ I try to stay away from it too. What I do is I try to always have some leftover yogurt to culture with so I don’t have to use the starter each time. You may be able to use a probiotic capsule instead. I’d love to hear how that goes if you try it!
I’m new to coconut milk. I’ve been buying the refrigerated variety. Would that work?
I don’t think so as there’s not much fat in it (and other ingredients that might interfere with yogurt-ing).
Did you add any water into the instant pot when cooking the yogurt?
Updated to include water.
Hi! Will I have the same results if I just use the instant pot insert for the whole batch for the “yogurt” cycle rather than dividing up into separate jars for the ? Therefore not needing water…thanks! Can’t wait to give this a try!
Should be fine that way :)
Saw in ingredients list “tsp gelatin” but then in description “2 tsp”. Which do you recommend for the 54 oz. batch? thanks!
It should say 2 tsp. Thanks for the heads up.
I tried this recipe this weekend and it turned out watery with it separating in the jars I put it into. I made my whole batch in the liner from beginning to end. Any reason why this didn’t work for me? Is there anyway to salvage it? Thanks!
Did you refrigerate it right away? it will separate if you let it sit too long after culturing. It should thicken when you refrigerate it though. You can also just mix it to redistribute the cream.
Rather than using 1 tbsp of a previous batch of yogurt, would a tbsp of a store bought, plain, dairy free, coconut milk yogurt work?
I believe so, as long as it has live cultures.
Hi! I tried to make this, but it is liquid, it never changed to yogurt consistency. It is still in the fridge. Is there something I can do to salvage this?
I wonder if you didn’t put enough yogurt/starter in for it to culture with. Did you add the gelatin?
All my jars didn’t fit, will I be ok setting 1 one aside and putting it in after this batch?
Yes, should be fine.
I may have overlooked this in the recipe, but how long does it last in the fridge? I’m single and this recipe is rather a lot for just one person. If it doesn’t last, then I will try doing a half-batch. Thank you! I’m new to the dairy-free lifestyle, and am also soy free, so I’ve really missed my yogurt (specifically as a sour cream replacement) and am so excited to try this.
At least a week, but I’m not sure how much longer since it’s usually gone by then :)
Hi, I want to try your recipe. When you say 1 packet of yogurt starter, how big is your packet since I’m using another brand?
I have a lot of faith in this recipe since I’m lactose intolerant.
Thank you so much
I don’t know how big the packet is. Your brand should mention how much it makes on the packaging. You want enough starter to make 4 pints (2 quarts).
Can I use coconut cream? Have you tried it with this? I’m wondering if it will be thicker. I’m getting started to make my first batch (I have both coconut milk and coconut cream). And if I wanted to flavor it with a little stevia and vanilla, do you recommend doing it after the yogurt is made and blend it in, or will it hurt to put it in at the beginning?
I bet coconut cream would make a nice thick yogurt. I’d add flavoring after it was finished.
OK, so I made the yogurt yesterday (with coconut milk). It tasted delicious but it is not at all a thick consistency of yogurt. It’s more like a thick cream. I wonder… did I use the wrong “starter” ? (Used Yogourmet starter I got from the health food store) I noticed the temp when I added the stater was 120 instead of 115. (Would that matter?) or should I put more gelatin next time? It tastes wonderful and would like to get it right next time. I hate waste, so I will eat this as it is.
Coconut milk yogurt is a bit less thick so if that bothers you, yes add more gelatin.
I’m using the ball jars that have the metal ring and lid. Do i put the lids on inside the instant pot or leave them off? Your recipe says put them on and you answered someone’s question above and said don’t put them on. Can you clarify?
Thank you
I wouldn’t put the metal tops on in case the heat starts to seal them (though that’s not likely, I’d be cautious). If you have the plastic white tops you can put those on loosely. You can leave them off completely if you want or you could try using plastic wrap. The only reason to cover them is to avoid any condensation from dripping into the yogurt.
Does the coconut milk have to be a certain temperature when you add the cultures? I want to make sure they stay alive. I am very much looking forward to trying this recipe this weekend! Thanks for sharing!
Yes, cool it to 115 degrees.
Hi !
What type of grass fed gelatin do you recommend. If you please link it here.
Also, I did yogurt before but with lactose free milk , yogurt started and 1 can of condense milk. However, I didn’t heat up milk . Instead, I had it in the refrigerator. I mixed everything and started the insta pot. Please clarify if heating the milk is necessary?
Thank you so much
Heating the milk kills any possible bad bacteria so it is important. I use this gelatin: https://amzn.to/2ENYnn7