Coconut Yoghurt

This recipe makes a wonderful Coconut Yoghurt using our Mild or Tangy (Dairy Based) Yoghurt Culture or Vegan Coconut Yoghurt using our Non-Dairy Culture.

You Will Need The Following Items

  • A yoghurt maker or a jar large enough to hold one litre of milk
  • A stainless steel pot or glass jug if planning to heat the milk in a microwave
  • A Dairy thermometer
  • An esky to put the jar in or a blanket and a warm spot if you do not have a yoghurt maker
  • A whisk

Your Ingredients

  • Approximately 1 litre of Coconut Cream
  • 1 tablespoon or so of sugar or alternative food source for the culture.
    Avoid using honey as the antibacterial properties may hinder the culture growth.
  • 2 to 3 teaspoons of Classic Pectin or 1 to 2 tablespoons of Smooth Gel
  • 1 dose of Yoghurt Starter Culture

Note: The amount of culture used for one litre is VERY SMALL.


Pour 1 litre of Coconut Cream into your yoghurt maker bowl or saucepan.

If using sugar as the food for the culture, mix the pectin or Smooth Gel and the sugar together. Pectin and Smoth Gel added to liquid could clump very easily. Mixing the pectin or Smooth Gel with the sugar will help make mixing it in easier. The pectin or Smooth Gel acts as a thickener and is essential, although alternative thickeners may be used.

The sugar, agave nectar, maple syrup or golden syrup is added as a food source for the living culture. If your Coconut Yoghurt is too sweet, you can try reducing the amount, however, this is a bit of a balancing act between too sweet, and the culture not having enough complex carbohydrates to eat.

Not all pectins work as well as the Classic Pectin so check the ingredients of your pectin and if there is a list, then any one of those other ingredients may change the outcome.

All coconut creams are not created equal. You may need to try a few different brands befor you find the one you like the best.

I have used these four Coconut Creams with great results. Coconut Cream

Bring your mixture to 40° C. Add the culture and mix well.

Maintain the milk mixture between 37° and 43° C for 18-24 hours.


The firmness and consistency will depend on the amount of pectin or Smooth Gel used and this can be varied to your personal taste.

You may also have different results depending on the brand of coconut milk/cream used.

This coconut yoghurt will have varied results based on the quality of the ingredients and the amounts used. You should experiment until you have an end result you are happy with.