Homemade Coconut Yoghurt


  • 800ml coconut milk (2 cans)
  • 20g tapioca starch, 2 tbsp
  • OR 20g arrowroot
  • 75g coconut yoghurt, 5 tbsp
  • OR 5 tbsp greek yoghurt (if it doesn't need to be completely dairy free)
  • OR 2 probiotic capsules (emptied)
  • 20g maple syrup, 1 tbsp (optional)
  • 10ml vanilla extract, 2 tsp (optional)


  • In a medium saucepan, dissolve the tapioca in about 1/4 can of coconut milk.
  • Once dissolved, whisk in the remaining cans of coconut milk.
  • Heat milk at a gentle simmer for 5-10 minutes until it thickens*
  • Allow milk to cool to 40 degrees (if you add the cultures too early you will kill them).
  • Once cool enough, stir through the yoghurt, vanilla and maple syrup (if using).
  • Pour yoghurt into container and place into a yoghurt maker for 12-16 hours - the longer the better & more tangy!*
  • Once set, it is time to devour!

We usually double this recipe

*Coconut Yoghurt doesn’t thicken much when culturing, so if it doesn’t thicken here, gradually add another 1/2 – 1 Tbsp of dissolved tapioca.

*In summer, you don’t even need a yoghurt maker – just leave in a warm place (more than 25 degrees) for 24 hours. For best results cover it with a cheese cloth to allow air in but keep bugs out!