We considered creating a coconut yogurt recipe involving pots and pans, temperature gauges, and a complicated method, but that’s really not our style. And we’re all busy. This Super Easy Coconut Yogurt is perfect – three ingredients*, two minutes preparation time and one tasty end result. We hope it satisfies your need, and if you’ve been buying store bought coconut yogurt, saves you a small fortune. This recipe costs less than $4 and makes 400g. (Just quietly, we actually can’t believe we ever paid $9.95 for that much yogurt, no matter how delicious it is!).

Ingredients

  • 1 x 400ml can full fat coconut cream
  • 1 probiotic capsule**
  • 1 tablespoon tapioca/arrowroot flour

Method

  1. Firstly, chill your coconut cream in the fridge. We usually pop mine in overnight, but a few hours will do.
  2. Combine coconut cream, powder from inside of probiotic capsule and tapioca in a sterilised jar. Stir well and seal the lid.
  3. Turn your oven light on and leave the jar in overnight. Do not turn the oven on. The heat from the light is sufficient to incubate the yogurt and allow it to thicken. The longer you leave it, the thicker it becomes.
  4. Remove from the oven and leave on the bench for another few hours. Store in the fridge for a week.
  5. Delicious with our Sugar Free Breakfast Cereal and just perfect with our 80s Chocolate Souffle. Enjoy.

*For a sweeter yogurt, add 1 tablespoon of rice malt syrup.

**We use Orthoplex Multiflora. Inner Health Plus will do, but we suggest you speak to your Naturopath or Pharmacist for a good quality, practitioner brand.

FAQs – Directions

  1. Oven light?! How do I turn it on?
    To turn your oven light on, you may need to turn the oven setting on and leave the temperature gauge at zero. This will depend on your specific oven of course.
  2. But my oven light is broken?
    Well get it fixed! Just kidding, this should work on a warmish day by simply leaving your sealed jar out for a day or two. Avoid direct sunlight – provided it’s not winter, the kitchen bench will do. Standard yogurt is made in exactly the same way, so please don’t worry about it being unrefrigerated as yogurt is technically “off” anyway.
  3. Mine turned out runny! What went wrong?
    Firstly, please check that you followed the method precisely. Do not use low-fat coconut cream. Secondly, be patient. It may just take an extra day to thicken, depending on your oven and how long you left it out for. Lastly, it is probably temperature and/or climate related, so check your oven, and when leaving it out on the bench, do so on a warmer day.
  4. Can I use my yogurt maker?
    We haven’t tried this method, but please give it a try and report back on how it went.

FAQs – Ingredients

  1. Do I have to use full fat coconut cream?
    Absolutely. Low-fat products belong in the bin. Read Fats: the truth! to learn more.
  2. What’s tapioca flour?
    It’s basically a gluten free starch. Tapioca and arrowroot are one and the same and can be purchased from the baking aisle of the supermarket. It acts to thicken the yogurt, but you can omit it. Please use the flour and not the pearls.
  3. Do I have to use tapioca flour?
    No. But it’s the easiest way to thicken in our opinion.
  4. Will chia seeds work instead?
    Kind of, but you end up with clumpy yogurt and it’s nothing like the original version.
  5. Can I use one batch of yogurt to get the next one started, or do I have to keep buying probiotic capsules?
    Yes, as long as you make it every 5-7 days to keep feeding the bacteria. If it tastes sour or stops becoming as thick, start again!

FAQs – Other

  1. Where do you buy your lovely jars?
    They’re mason jars my mjlso. Google will help.

115 Comments

  1. danicacrozier

    My oven doesn’t have a light 🙁 how else could I do this?

  2. Steph

    Even if you turn the oven setting on, with the temperature on zero? Otherwise, leave it on the kitchen bench on a warm day – that should do the trick!

  3. stacieleep

    Would this work with low fat coconut cream?

  4. bountyearth

    Awesome! I’m in love with coconut yoghurt but the cost is crazy. I’m going to try this thank you

  5. talc

    Just found this site, it’s awesome! I cringe every time I shell out $10 for coyo. Can you make this in a yogurt maker?

  6. Steph

    You’re most welcome. I’d love to hear what you think!

  7. Steph

    No! Full fat always. I have plenty of articles available on my website as to why. Read away! 🙂

  8. Steph

    I’ve never used one. Give it a try and report back please!

  9. nicnic

    Yep tried your original method. left it in the oven overnight and took it out and left it on the bench for 2 days in about 20 degrees room temperature and it’s turned out perfect! No tapioca required. Thanks!

  10. pinkyoyo

    I added chia seeds to thicken it up a bit and it’s delish!

  11. manda

    I tried this yesterday and used my Easiyo, but it didn’t thicken? It just tasted like coconut cream. I didn’t put the easiyo in the oven though! Any ideas what i did wrong?

  12. hannikay

    Is Orthoplex Multiflora bought from the supermarket or the pharmacy? Thank you, I’m so looking forward to trying this.

  13. sbunks

    What is the difference between creamed coconut and coconut cream?? I couldn’t find coconut cream in the store, but I have coconut milk and creamed coconut.

  14. April

    Hi Steph, I made the coconut yogurt a couple of days ago and it’s fantastic! My only problem is it has a grainy texture (other than that you’d hardly know it isn’t coyo…and a less than a third of the price!) just wondering if you had any tips or tricks that would help me to get a smoother consistency next time? Thanks so much! You’re a great inspiration…

  15. Steph

    Did you use tapioca is starch form – a flour-like consistency? Perhaps give your jar a cook shake before popping it in the oven.

  16. Steph

    You’ll need to source coconut cream. Creamed coconut is most often plenty with cane sugar – don’t use it!

  17. Steph

    The recipe states Pharmacist or Naturpoth 🙂

  18. Steph

    It needs the oven! Mine always work perfectly.

  19. Steph

    Oh that’s wonderful!

  20. Dairy: the scoop! | The Natural Nutritionist

    […] Greek yoghurt and ricotta: fermented dairy is made from the bacterial fermentation of milk. During the fermentation process, the bacterial cultures cause a breakdown of the lactose, which then forms lactic acid. Yogurt and ricotta can be rich in probiotics, calcium, vitamin D and protein, but please make sure you purchase full fat and grass-fed. I’m personally more than happy with my Super Easy Coconut Yogurt. […]

  21. gravie

    Just put my coconut cream in the fridge. Can’t wait to try this out! I’m amazed by its simplicity! Other recipes call from thermometers and all sorts. Could you tell me the difference between tapioca and arrowroot? From what I’ve read they are both gluten free but I’m not sure if they can be used interchangeably throughout all recipes, whether they are the exact same thing, or whether they are similar and have different uses … help :/

  22. AL

    Hi! I absolutely love your recipes, thank you! I’ve been very excited to eat this yoghurt, but after 4 days (including 2 warm days) it’s still runny. Any ideas? I followed the recipe exactly, but only chilled the cream for 3 hours not overnight. The only other thing I could think of is that the probiotic tablets I bought are duds. I bought the Swisse ones the other day and took them straight home and popped them in the fridge. Any thoughts?

  23. […] This is a shout out to Steph, The Natural Nutritionist. Thank you for your super easy coconut yoghurt recipe. This is my latest foodie addiction! It makes a delicious dairy-free yoghurt that is perfect to dollop on gluten free muesli or added to a protein smoothie. If you want to try this you can check out her recipe here:  Super Easy Coconut Yogurt […]

  24. tanyamason

    Hi Steph, I love your work and you’ve inspired me to start studying Nutrition. I’ve tried this recipe a few times now and every time it comes out too runny. I followed every step very carefully. I’m using the Woolworth Macro brand organic coconut cream, the tapioca (I have tried making it 2 tablespoons and this still doesn’t work) I have also tried leaving it in the oven and on the bench for longer. I have also tried another version where you put the oven on low for 3hrs then switch it off and have a shorter oven time given the added heat, and nothing has worked….Any other suggestions? Would love to be able to make this successfully myself as I’m quite severly lactose intolerant and have been missing yogurt. Thanks in advance, Tanya

  25. Steph

    Hi Tanya, you’re not alone with this one and the only thing I can suggest is that you try a few different coconut creams. I just made another double batch using a standard coconut cream and it is thick and delicious. Good luck!

  26. Gut health 101 | The Natural Nutritionist

    […] If you can tolerate a grass-fed full fat yoghurt, then I believe you can include this dairy option of probiotics. It’s even better if you make your own. Personally I stick with coconut yogurt and make my own with added probiotics. It’s vegan, dairy free, sugar free and delicious. And far more economical than store bought versions. Get the recipe here: Super Easy Coconut Yogurt. […]

  27. Toni

    I just went to the supermarket and bought Cream of Coconut, has 20g of Sugar. Is this the same as Coconut Cream?

  28. Steph

    Definitely not. The coconut cream is usually in the Asian food section.

  29. Toni

    The first time I made the coconut yogurt, it turned out runny. The second time, I realized that there is a thick cream around the edges of the box that I had not scraped out and used. When I made sure all the coconut cream was being used, it worked. Also, make sure you use mason sealable jars. That made a difference too. It is so delicious. I mix it with cinnamon and monk fruit sweetener – The perfect dessert and it satisfies my sweet tooth.

  30. Toni

    How long will it last in the jar when refrigerated?

  31. Steph

    How wonderful! The thick cream makes ALL the difference. I’m so glad you’re enjoying it.

  32. Loz

    Hi,

    I tried making some of this, followed the ingredients, left it in the oven with the light on from 3pm to 7am the next day, then popped it in the fridge, forgot the instructions said to pop it on the bench. It tastes good, but it’s a bit too runny. I added an extra tbs of tapioca flour, and have left it on the kitchen bench. Should I pop it back in the oven for a few hours to help thicken?

  33. Steph

    It should thicken on its own in the fridge. Good luck!

  34. india

    Hiya! Thank you so much for sharing your wisdom! I successfully made coco yogo last night in the Easiyo yoghurt maker, using pretty much your recipe and method. I used potato resistant starch for the thickener (as it’s what I had in the cupboard, and also, bonus prebiotics!) – 2 heaped teaspoons for 1 x 400ml can of coconut cream, and 3 probiotic capsule contents. Mixed it in the tub then used hot tap water to fill the reservoir (not boiling water). Left it overnight. This morning it was thick and creamy and gorgeous! Thank you again!! 🙂

  35. Hollie

    I made this using full fat coconut cream, put it in the oven overnight for 12hrs with the oven light on and it was very runny – like milk? I then left it on the bench for another 24hrs and it is still runny like milk… Any ideas on where I went wrong? Thanks in advance 🙂

  36. Flo

    Hi,

    Could you help clarify a few things? When you say put the can in the fridge: do you mean you then scoop off the cream and discard any liquid or do you still use the entire contents? Also, you mentioned that you find the yogurt sweet enough just with the tapioca flour — does the tapioca sweeten it somehow? The tapioca flour I have (it is genuine tapioca) is similar to cornflour in texture as has a raw, floury taste — wouldn’t it need cooking? I’m yet to try your method. I’ve tried others but not had much success.

  37. Steph

    Hi Flo, use the whole can. Tapioca is a carbohydrate, so it does provide a little sweetness surprisingly. Please try the recipe and I look forward to hearing what you think!

  38. Steph

    Hi Hollie, it’s generally the type of coconut cream you select. Have you tried a different brand?

  39. Tanya

    I’m making this right now for the first time and discovered I also don’t have a light setting on my oven.
    The lowest temp it will go to is 30deg. Do you think might be too hot? Would it be best on the bench? It’s probably a 30deg day anyway! Ha ha

  40. Steph

    Try it on the bench first and in summer it should be fine!

  41. Melissa

    Hi I am so keen to try this.. How would it go in a dehydrator? Also, I normally buy ayam brand coconut cream would this be suitable ?

    Thankyou 🙂

  42. Jan

    I’ve been reading various coconut yogurt recipes today. Many have you heat the coconut milk or cream in a pan before doing anything else. Any idea why? Also why do you put the coconut cream in the fridge overnight if you are going to use the whole can and then put it in the oven (with light) or whatever method. Seems like an unnecessary step.

  43. Steph

    Hi Melissa, you will need the oven light or a warm climate to thicken the cream. I do have a feeling the Ayam may not thicken as well as some brands. The brand “Asia Specialities” works a dream!

  44. Chris

    Will this work with most regular types of coconut cream? Having searched high and low in my part of the world, I’m yet to find a brand that doesn’t include ingredients typical of the following, all of which contain Sodium Metabisulphite, some with sugar added too-
    Coconut Extract (68%), Water, Stabilisers (Guar Gum, Carboxymethylcellulose), Emulsifier (Polysorbate 60), Antioxidant (Sodium Metabisulphite) –
    To me, this doesn’t sound like a very hospitable environment for natural fermentation to take place.

  45. Steph

    Hi Chris, you’ll need to find a brand with minimal ingredients and preferably organic and BPA free.

  46. Clare

    Hi Steph, what’s the reasoning behind chilling the coconut cream beforehand? Will it still work if you don’t?

  47. Steph

    Hi Clare, it’s to help the thickness of the yoghurt, as some brands of coconut cream don’t end up creating the desired result. If yours isn’t thick, try a different brand first!

  48. Rebecca

    Hi,

    I have followed your recipe and put it in the oven over night with the light on. This morning it had separated. So I shook it up again and place it back in the oven.

    Let’s see how it goes. Have you had this happen before?

  49. Steph

    I haven’t Rebecca, but if it continues please try another brand of coconut cream.

  50. megan

    Would I be able to use a store bought coconut yogurt to start mine off instead of using probiotics or do I need to make a home made version first?

  51. Steph

    Yes, that’s a great idea!

  52. Tricia

    alot of comments about the coconut cream but what about the probiotics. Do I have to buy a jar of pills to make this yogurt?

  53. Marilyn

    Can you use yogurt culture instead of probiotics?

  54. Steph

    It’s to help thicken the yoghurt as brands are distinctly different and produce varied end results.

  55. mick

    Thanks Steph for your simple recipe. I have just made my first batch and thanks to the Aus. Summer it”ll just ‘brew’ up in the kitchen! Looking fwd to sum yum coco yogi tomorrow night!
    Bless ya for sharing your recipe!

  56. Melissa

    Hi Steph

    I’m about to make my first batch of coconut yoghurt and am going to use Nudi coconut yoghurt as the culture. How much should I use for say I tin of coconut cream.

    Cheers Melissa

  57. Steph

    Start with a minimum of one cup.

  58. Annette

    Hi Steph, I started my yoghurt yesterday, it is thickening up nicely. I notice it has a layer of clearer liquid in the bottom of the jar (about 1/2 cup), and the thick creamy yoghurt is on top (about 1 1/2 cups). Is that ok? Should I scoop off the thick yoghurt and tip out the liquid? Or should I stir it all together? I can’t wait to try it! Thanks so much for the recipe.

  59. yvonne

    hi what consistency is your coconut cream whine comes out i can only get coconut cream in either block form or in a carton that is like a heavy cream like consistency, i presume its not coconut milk you mean from a can?
    thank you.

  60. Steph

    Try Spiral coconut cream as it’s stays mixed rather than some coconut creams which separate into layers.

  61. Alison

    I’m onto my 6th batch and still ending up with a very runny end result. Have tried coconut cream, even refrigerated it. Tried tapioca and increased the probiotic capsules. Have tried leaving it on the bench, oven method and easiyo method. Still failing, any other suggestions to get it thick? I’m using the honest to goodness brand of coconut cream which is bpa free and no other nasties added. I should just give up I know but I can’t rest not knowing what I’m doing wrong.

  62. jessika

    Hi, ive started to make this and have just realised ive used coconut milk. I chilled it in the fridge and it went quite thickish. Now have it in the oven. Will it still work this way with the milk?

  63. Veronica Ortu

    I started mine two days ago but it’s still runny , I wonder if it’s cause I left it in a Esky with hot water at night cause of my oven light ? I will try some of the comments reccomandation and hope it works …

  64. Steph

    Hi Anette, simple stir it together – enjoy!

  65. Ro

    Just wondering if the cartons of Kara coconut cream are good to use? And a powdered yoghurt starter from local health food store ? Or a tub of coyo just bought from the supermarket?

  66. Kristy

    Hi I’ve had mine in my easiyo thermos overnight with hot water under the glass jar, and I removed it from easiyo this afternoon and Now it’s on my bench. It has a off clear colour layer at the bottoms looks like its split is that normal or has it turned bad? What would recommended

  67. Steph

    That’s fine and can often occur in warmer weather. Simply mix it well and enjoy.

  68. Steph

    We’re only familiar making it with coconut cream in a can and you will have to experiment if selecting different brands.

  69. Tracy

    Just came across this doing my usual Googling whilst eating my breakfast with store bought coconut yoghurt which always seems to be inconsistent in thickness. I personally adore the thicker version and reading the label on the store bought states milk as the ingredient so I presume starting with cream would result in a thicker creamier consistency.
    What type of consistency does your recipe result in. I am keen to try also but my oven too does not have even have a light as it is prehistoric like me.
    I wonder if putting it in the microwave with the oven door ajar would do the trick.

  70. Steph

    Hi Tracy, this recipe works out thick and creamy with the right brand of coconut cream. If you live in a warm climate it will even work on the bench!

  71. Steph

    Hi Alison, you will need to try another brand of coconut cream. I have provided some more information within the recipe to assist.

  72. Tracy

    This yoghurt making idea is leaving me baffled as until stumbling upon your site I never knew making yoghurt at home was so common.

    Having followed up with a substantial amount of time Googling what others do your method is the only one I have come across that states using chilled coconut cream. I had a go and split the difference using room temp coconut cream which was very un-creamy to begin with, added a tablespoon of arrowroot as well as a Swisse probiotic 35 billion fridge free capsule and fermented it in an Easiyo yoghurt maker. After about 15 hours it was in the same state as in the beginning.

    I would love to have another attempt but not sure what has caused the failure. Any ideas???? Please……

  73. Deb Anscombe

    I have now tried 2 batches, without much success, using easiyo method. 2nd time, I used Asia Specialties premium quality coconut cream (as suggested). I don’t understand why you have to chill coconut cream first, as it resulted in a solid lump of cream, which I could not mix with other ingredients. I tried as best as I could, but again without success. Any suggestions anyone?!
    Am determined to keep trying…:) Ha!

  74. Joan

    Hi Steph, Thanks so much for your super easy coconut youhurt recipe. I didn’t use arrowroot and it turned out super thick. Just worried about the smell, though. Have to hold my nose to eat it. Is this normal? I forgot about it, so it stayed in my garage (the hottest part of my house) for 2 days and nights in our Queensland summer. It tastes ok, and I haven’t died yet, but?????
    Joan

  75. Sallie

    Could I use cornflour or rice flour or potato flour or even besan. I can’t find arrowroot

  76. Emma

    Hi there! So after i did the whole process and put it in the fridge, all the fat from the coconut cream separated and rose to the top and the rest was still extremely runny :/ it tasted nice though….Anyone else with this issue?

  77. Steph

    I haven’t tried it with any other flour but arrowroot/tapioca will be the baking section of you local supermarket.

  78. Steph

    Hi Joan, in general fermentation time needs to be shortened in warmer climates. The smell does mean it’s bad though, it’s just the Saccharomyces bacteria growing more due to the heat. Next time, stick to an overnight ferment. Enjoy.

  79. Steph

    Hi again Deb, the chilling is to thicken the cream but if you don’t feel like you need this due to using the easiyo method, then please leave this step out.

  80. Steph

    Hi Emma, stir it back through and that is completely fine. Enjoy.

  81. Helen Robertson

    Doesn’t need the oven with the easiyo. See India’s post above. I followed that (though used the arrowroot) & had great coyo with no oven involved! Made at night, ready in the morning!

  82. Jason

    Hi there, I’ve only tried the recipe once. I figured it is pretty simple so should be ok, and with the successful comments from others. Alas…..I have doubled the quantities, 2 x cans of FF coconut cream, 2 vegan probiotic capsules and 2 tablespoons of tapioca. After 3 days in the oven with the light on the mix is still running, only slightly thicker than water in consistency. Is this normal, am I impatient because I’ve doubled the quantities do I need to wait longer?

  83. Min Benstead

    Hello Jason, it is important to use Ayam full fat coconut cream as your coconut cream. With the cooler weather the process will take longer, leave it for an extra day or two and see what the difference is. You may consider playing around with the amount of tapioca and see if that makes a difference, we have not tried doubling the recipe ourselves. Let us know how you go!

  84. Jason

    Hi, I have used the suggested coconut cream and followed the steps…….it’s still so runny 🙁

  85. Min Benstead

    So sorry to hear that Jason, perhaps with winter it needs to be left longer. Alternatively you could try a using a Kultured Wellness yoghurt starter culture which are available here. You will be sent a full set of instructions with your culture.

  86. Jason

    Hi thanks for the tips. Not sure the winter will affect it as it is cold outside but warm inside 🙂
    Plus the oven is warm from the light.
    I left it in for 3 days this time and it did not set in the oven, but thickened once I’d put it in the fridge. It was very “tangy”. I’m not sure if that is normal. I am reluctant to add any sugar. Is the tangyness normal? Or should I only leave it in th oven for the 24 hours and then let it set in the fridge?
    Thx J

  87. Lekeshia dale

    Hi I have tried this with the tcc full coconut yogurt and it’s still runny. Was in the oven with light on for over 24 hours and on the bench for a further 24 hours. What cream should I use otherwise? I use the probiotic and tapioca flour

  88. Min Benstead

    Hello, as it is cooler at the moment we suggest leaving it for a day longer. If it is still runny, try using Nakula Coconut Cream which is available at good health food shops.

  89. Lekeshia

    Thank you I will give this ago

  90. odile guiller

    Steph, no they are not the same: Both are tropical root vegetables, but entirely different plants. Arrowroot starch comes from the Maranta arundinacea plant, which is considered an herb, while tapioca is obtained from the cassava root. Both are gluten free and popular thickeners. “While both arrowroot and tapioca are used to thicken sauces, soups and such, they are just different enough to make it important for your to know the differences so that you can use them for top results”. (source – see http://www.agirlworthsaving.net on arrowroot vs tapioca: what’s the difference? and other websites). Odile

  91. Ming

    IF I am using probiotic powder, how much should I put ? Thank you!

  92. Christine

    Thank you, was wondering if I could use my easiyo yoghurt maker.

  93. Priya V

    Can I use rice flour? Thanks for the recipe. I am going to try this tomorrow! I just realised we ran out of coconut cream or milk.

  94. Min Benstead

    Hello Priya, we’ve not tried it with rice flour, but please do and let us know how it goes!

  95. kate plakinger

    where and what is a probiotic capsule, are they the ones people actually take, or are different from this, and where can they be purchased please

  96. jenny Cocksedge

    can you use coconut milk instead of cream and agar agar to thicken. I don’t have tapioca flour.

  97. Min Benstead

    Hello Jenny, we have not tried it with coconut milk and agar agar. We’d be interested to hear how it goes so please let us know.

  98. Min Benstead

    Hello Kate, yes we are referring to a probiotic capsule that you can take. We recommend a brand such as Metagenics which can be purchased at our office in Sandringham. Alternatively we recommend Bioceuticals from your local chemist/health food store.

  99. Dj

    Hi, keen to try this, i make dairy yoghurt too, and im wondering, if i use a coconut or dairy yoghurt as a starter insetad of the probiotic, how much would i need to use? 1 or 2 tablespoons, or more?

  100. Min Benstead

    Hello, if you are after a coconut yoghurt starter than you can’t go pasted the Kultured Wellness Coconut Starter, available through our store. You simply add 4 x 400ml cans of quality coconut cream with the starter and allow to ferment on your bench. You’ll never look back!

  101. Lorraine Hewson

    cool was wondering how to incooperate the easi yo into it. My husband makes cow milk yoghurt and wanted to try to do coconut yoghurt as well.

  102. Mikayla Rose

    Hello 🙂 I have the same question. I saw above Steph suggests 1 cup of Nudie coconut yogurt to start… That seems like a lot… Have you tried this DJ? Any tips on if a couple of tablespoons is enough?

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  104. Linda

    I made this in the electric yoghurt maker and it was perfect! I didn’t put the coconut cream in the fridge first (is there a reason to do this?). I used arrowroot flour as this is usually substituted without problems and an inner health plus dairy free capsule. Trying batch 2 now…

  105. Steph Lowe

    Just to help thicken up the cream but so glad to hear it was a success for you!

  106. Trish

    Hi what brand of coconut cream do you use and what brands do you suggest

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