April Recipe of the Month – Homemade Coconut Yogurt

Written by Danielle Currey, ND

Living in a dairy free household, there are some things that I miss, one of them being yogurt.  Buying coconut yogurt can get pretty spendy, so I decided to give homemade a try.

The results are a bit more of a kefir consistency, but this can be resolved through adding a thickening agent or by straining the yogurt through a tea towel or layered cheese cloth.


  • Slow cooker or Oven with a light
  • 1 quart glass jar with lid
  • thick kitchen towel


  • 2 cans coconut milk (about 3 cups)
  • 1/2 tsp or 2 capsules probiotic of your choice or 1/4 cup coconut yogurt (I used HMF powder and it worked nicely)
  • optional – thickening agent eg 2 tbsp tapioca starch, 1 tsp xantham gum, 2 tbsp ground flax seeds or chia seeds


  1. Mix coconut milk and probiotics or yogurt.
  2. If you will be adding a thickening agent, do so now

Slow cooker directions:

  1. Add mixture to your slow cooker and set on low.  Allow yogurt to warm on counter and ferment for 6-8 hours.
  2. Pour into 2 quart jar, close, and allow to cool and thicken in the refrigerator overnight (8-10 hours)

Oven directions:

  1. Heat mixture on stove until steaming (but not simmering/boiling – this will kill your culture).
  2. Pour into a 2 quart jar, close, wrap in a thick dish towel and place in oven with light on for 6-8 hours.
  3. Move jar into refrigerator and allow to cool and thicken overnight (8-10 hours)

At this point, you can enjoy your creation or you can strain it to thicken the consistency.  To do this pour mixture into a tea towel or several layers of cheesecloth suspended over a bowl and allow to drain for 2-3 hours in a refrigerator.

Mix in suggestions:

  • fruit
  • honey
  • nuts
  • granola

Or use in your favorite smoothy recipe.