Organic coconut yoghurt

Coconut Mylk

If you are like me and LOVE creamy delicious coconut yogurt, but are often hard pressed to find them ‘sans’ starches, stabilizers, thickeners and emulsifiers (not to mention added sugar), then read ON! This is made with organic canned coconut cream/ full fat coconut milk and is a fantastic option if you can’t get your hands on Thai young coconuts, aren’t confident to open them, or you are pressed for time and need an easier alternative! Well, I am ALL about making life easier and giving you options to choose from. I suggest you first locate which of the two recipes you wish to make and then READ all of the information I have provided you with for best results. I take ALL of the guesswork out of it for you. I have experimented and tested coconut yogurt made many different ways and these two I have found are the best AND the healthiest way to consume this AMAZING dairy-free delicious yogurt! Enjoy and don’t forget to tag me (I get so excited) on Instagram, or Facebook (@chefpriscillasoligo) so I can repost! x

Coconut Yoghurt

SO, for all of you who can’t get your hands on Thai young coconuts, aren’t confident to open one, or who just want to skip a few steps and make your yogurt in a PINCH this is for YOU! This yogurt is made with organic canned coconut and is also just 2 ingredients, but without having to open Thai young coconuts, or blend the meat, as it’s already done! There are a couple of caveats here;

1. You need to look for organic canned coconut that says the following: Coconut Cream, or Full Fat Coconut Milk, or have 90 – 100% Coconut extract – this varies depending on the can, where it’s made and distributed. If it doesn’t contain any one of these names then your yogurt will be more like a thin coconut milk kefir drink.

2. You MUST read your canned coconut ingredient label! Most canned coconut milks have stabilizers, thickeners, and emulsifiers in them to prevent the coconut from separating and to thicken it. Any or all of these may be present canned coconut, Guar gum (E412), xanthan gum (E415) and carrageenan (E407). I don’t feel great if all of these are in my yogurt. If it has just guar gum, I’m ok with that being low in calories and high in fiber, but it can cause digestive issues – you will have to see how you feel. The other option (and what I prefer to opt for) is 100% canned coconut cream, or full-fat coconut milk, or 90 – 100% coconut extract ‘sans’ anything else! Your canned coconut should only have 2 ingredients: coconut and water. That’s it! I prefer it clean!

This yogurt will not be as thick as my raw version, as I don’t add any starches in and prefer to buy organic coconut that doesn’t contain any thickeners or stabilizers, but I can promise you it is delicious. Also, a great HACK with this yogurt is if you leave it in the fridge for 3 days once fermentation is complete (and you’ve added in any optional extras), it will thicken. This means you will need to refrain from eating your coconut yogurt for 3 days in order to obtain a thicker consistency. When you remove it from the fridge it will have some of the liquid/ coconut water separated, simply drain it out; you can save it for smoothies, or drink it! In my opinion, pouring out little-separated water so I can scoop out my yogurt is better than having starches, stabilizers, thickeners, and emulsifiers in my yogurt. If you have guar gum in your fermented yogurt it likely won’t separate, so you should be fine to go ahead and enjoy!

Organic coconut yoghurt

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Recipe by Priscilla Soligo Course: Breakfast, Desserts, Smoothies & Mylks



(No blender, from canned coconut cream)


  • 800 ml 2 Cans Organic Coconut Cream*

  • 4 Probiotic Capsules*, opened (or approx. 1tsp powder)Optional:

  • 2g ¼ – ½ tsp Vanilla Extract

  • 13 Drops Sweetleaf Vanilla Liquid Stevia

  • Probiotic Capsules
  • I use, Garden of Life, Dr. Formulated Probiotics, Once Daily Women’s, 30 Veggie Caps. Any clean vegan probiotic capsules or powder will work well.

  • Organic Coconut cream
  • ‘Coconut Cream,’ is also known as ‘organic full fat coconut milk’, or is referred to as ’90-100% organic coconut extract,’ depending on the manufacture and where it’s distributed. Read the ingredient label, look for organic where possible and make sure you are getting full fat/ cream/ 90-100% coconut extract. At best there is 2 ingredients only, coconut and coconut water, however many do contain stabilisers & thickeners such as, guar gum (E412), and often it can be accompanied by others such as, xanthan (E415), carrageenan (E407). These also act as emulsifiers preventing the coconut separating from the coconut water. Technically speaking, you can still ferment these and have a great yoghurt but I don’t want them in my body and prefer for my coconut yoghurt to be clean. The only issue here when you use pure canned coconut cream you end up with a slightly thinner yoghurt as opposed to a greek style yoghurt.


  • Place room temperature coconut cream/ full fat coconut milk into a clean/ sterile bowl.
  • Add in probiotic powder (open each capsule and discard the shell). Sprinkle probiotic powder over the top of the coconut cream.
  • Whisk in the probiotic very well for a few minutes before transferring it to a clean glass jar. Cover with lid.You can ferment your yoghurt from one of the following 2 ways:

    Ferment your yoghurt in the warmest area of your house with lid on. If you don’t have a warm area, try using the oven with the light on only (do not turn your oven on, or you will kill the probiotics!) This method will take aprox 48 hours (2 days) depending on your climate. OR… Place jar into a dehydrator (remove trays) covered with a small plate on top at 40C (105F) for 8 hours. This expedites the fermentation process, however not everyone has a dehydrator, which is why I have option #1 above.

    How to know when your yoghurt is ready: As with all ferments, look first (there should be NO weird spots, or dark colours) then smell (it should smell like regular yoghurt with a sour smell – NOT a mouldy-foul smell) If it smells strange and not like yoghurt, toss it – use your nose first! if you think it smells ok, give it a taste – it should taste just like sour yoghurt. If it needs more fermentation time and you like it to be more sour continue. The consistency will be more like a runny, thin kefir milk, but don’t worry, as this is normal and will thicken in the fridge over the course of 3 days!! If you’re happy with the taste give it another good stir/ whisk to integrate and put the lid on and place it in the fridge where it will slow down the fermentation process.


  • PLEASE NOTE:  This yoghurt must be left in the refrigerator for 4 days before consuming if you would like it to thicken! If you have used canned coconut (coconut & water) without any guar gum, etc and you prefer a thicker yoghurt consistency then this step is crucial, otherwise it will be a thin runny mylk-yoghurt. After 4 days it will have separated from the fermented coconut water and you will have the water on the bottom and the coconut yoghurt o the top! Simply drain out the coconut water on the bottom into a glass to drink, then stir your yoghurt to integrate well. This yoghurt is thinner than the above raw ‘greek style,’ but it’s still delicious!! If you don’t wait the 4 days then drain out the coconut water – each time you remove the yoghurt from the fridge to consume, there will be a some of the water (separation) on top to remove. This is probiotic rich coconut water, so I recommend you drink it and scoop out the delicious yoghurt and use as normal. This is the healthiest (and thickest) way to consume pure organic coconut yoghurt made from the can without the added starches, stabilisers and/ or emulsifiers. If you have fermented canned coconut that contains guar gum you likely won’t have the separation and it too will thicken over subsequent days in the refrigerator.
  • Storage: Coconut yoghurt keeps well in the fridge for up to one month in a glass sealed jar. 

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Nutrition Facts

2 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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