Vegan Yogurt Recipe (Coconut)
- Plantiful Palate
- Aug 7
- 5 min read
Updated: Aug 9
Ever wondered how to make homemade vegan yogurt? Look no further
Thick, creamy, and naturally tangy — this homemade vegan coconut yogurt is a dairy-free staple that’s easy to make and even easier to love. It’s rich, indulgent, and packed with gut-friendly probiotics — perfect for anyone diving into easy vegan recipes or exploring wholesome lacto-vegetarian recipes.
Made from just two ingredients and no added thickeners, this fermented coconut yogurt is velvety smooth, spoonable, and full of flavour. Whether you're layering it into breakfast bowls or dolloping it over spicy curries, it’s a low-effort, high-reward plant-based essential.
"A rich, cultured vegan coconut yogurt that transforms two humble ingredients into a nourishing masterpiece — no dairy, no compromise." — Plantiful Palate Team
Use it anywhere you’d use dairy yogurt — it’s a vegan condiment recipe thats endlessly versatile, fridge-friendly, and fully customisable.
Recipe:
Serves: 4
Prep time: 10 mins (plus 24–48 hours fermentation time)
Cook time: 0 mins
Total time: 10 mins active (+ 24–48 hrs fermentation)
Ingredients:
800ml full-fat canned coconut milk (2 x 400ml cans — chilled overnight for separation)
2 vegan probiotic capsules (with live cultures, dairy-free)
Method:
Place both cans of full-fat coconut milk in the fridge overnight. This helps the cream naturally separate from the water. When ready to make the yogurt, carefully open the cans and scoop out only the thick, white coconut cream into a saucepan. Reserve the coconut water for smoothies or cooking rice — don’t throw it out!
Set the saucepan over low heat and warm the coconut cream until it reaches approximately 35–40°C (just above room temperature). Stir constantly and gently to smooth out any lumps. Use a thermometer for accuracy if you have one — you don’t want it too hot, or it can kill the good bacteria.
Remove the warmed coconut cream from the heat. Open the probiotic capsules and sprinkle the powder into the pan. Discard the capsules. Stir gently but thoroughly using a wooden or plastic spoon to evenly distribute the cultures. Avoid using metal, which may affect the bacteria.
Pour the mixture into a sterilised glass jar or container. Smooth out the top with a spoon. Cover loosely with a clean muslin cloth or a double layer of kitchen paper, secured with a rubber band. This allows airflow while keeping out dust or contaminants.
Place the jar in a warm, draft-free spot where it can ferment undisturbed. Ideal locations include an airing cupboard, oven with the light on (not heated), or wrapped in a thick towel on a sunny windowsill. Let it sit for at least 24 hours, or up to 48 hours for a more pronounced tang. Do not stir or disturb the yogurt while it ferments.
After 24 hours, taste a small spoonful. If it’s tangy enough for your liking, move to the next step. If not, allow it to continue fermenting. It should thicken slightly, and you may notice small air pockets or a mild coconut scent.
Once fermentation is complete, remove the cloth covering and seal the jar with a lid. Refrigerate for at least 4 hours to allow the yogurt to firm up fully. It will continue to thicken as it chills.
Once chilled, give the yogurt a gentle stir for a smooth texture. Enjoy immediately or keep refrigerated for up to 7 days. Use as a topping, side, dip, or breakfast base.
Additional Tips:
✅ Always use full-fat coconut milk — light varieties won’t provide the same creaminess or structure.
✅ Brands with only coconut and water work best. Avoid emulsifiers or gums for cleaner separation.
✅ Don’t overheat the coconut cream — too much heat kills probiotics. Think baby bath temperature!
✅ Want a thicker yogurt? Blend it post-fermentation, then refrigerate overnight.
✅ You can flavour the yogurt after fermentation with vanilla, lemon zest, maple syrup, or fruit puree.
✅ If the yogurt separates during storage, just give it a stir — it’s natural.
✅ We recommend using Kilner Glass Jars, they’re reusable, sterilisation-safe, and perfect for fermenting plant-based yogurt.
✅ Sterilise your jar by rinsing it with boiling water and letting it air dry.
Alternative Cooking Methods:
Instant Pot Method: Add the probiotic-coconut mixture to your Instant Pot and use the yogurt setting. Ferment uncovered or with a glass lid for 8–12 hours. Then refrigerate as usual. No thermometer or warm cupboard needed!
Dehydrator Method: Pour into a jar and place in a dehydrator set to 38°C. Leave for 24 hours to ferment evenly. This method is ideal for consistent, professional-style results.
Oven Light Method: Place the jar in the oven with only the oven light on. The ambient warmth mimics incubation conditions. Leave for 24–36 hours without opening the oven door.
Water Bath Method: Fill a large bowl or pan with warm water (around 40°C) and submerge the sealed yogurt jar (not fully underwater). Replace the warm water every few hours to maintain temperature.
Allergy information / alternatives:
✅ Gluten-free
✅ Nut-free
✅ Soy-free
✅ Lacto-vegetarian friendly
✅ Naturally vegan, dairy-free, and egg-free
Nutritional Information (per serving):
Calories: ~280
Protein: ~2g
Carbohydrates: ~3g
Fat: ~28g
Sugar: ~1g
Salt: ~0g
Note: Based on full-fat coconut milk; values may vary depending on brand.
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
This is one of those vegan recipes that proves you don’t need complicated ingredients to make something beautiful. Whether you’re following a plant-based diet or searching for easy lacto-vegetarian recipes, this is a kitchen win you’ll keep coming back to.
Vegan Yogurt Recipe Frequently Asked Questions (FAQs)
❓ Can I use carton coconut milk instead of canned?
No — carton versions are diluted and often include gums or thickeners. You need the high-fat content of canned coconut milk for creamy results.
❓ Do I need a special starter culture?
No — just choose a good-quality vegan probiotic capsule with live bacteria (look for strains like Lactobacillus acidophilus).
❓ Why didn’t my vegan yogurt thicken properly?
Make sure you used full-fat coconut milk, activated probiotics, and a warm fermenting spot. Thin yogurt is often caused by cool temperatures or low-fat content.
❓ Can I sweeten this yogurt?
Yes, but only after fermentation. Add maple syrup, vanilla, or fruit once the cultures have done their job.
❓ How long will homemade vegan yogurt last?
Up to 7 days in the fridge. Store in an airtight jar and use a clean spoon to avoid contamination.
❓ Is this suitable for lacto-vegetarian diets?
Absolutely — it’s dairy-free, egg-free, and plant-based. This fits both vegan recipes and lacto-vegetarian recipes with ease.
❓ Can I scale up this vegan yogurt recipe?
Yes — just increase the coconut milk and probiotic amounts proportionally. Make a big batch and store it in smaller jars.
❓ What are some creative ways to use it?
Stir it into overnight oats, mix into salad dressings, swirl into soups, or use as a base for fruit parfaits. It even works in vegan tzatziki or sour cream swaps!
❓ What can I do with leftover coconut water?
Use it in smoothies, curries, or grain cooking water for added flavour — nothing goes to waste here.
If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.
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