Homemade coconut yoghurt is one of the simplest and most rewarding dairy-free staples you can make.
Naturally creamy, rich in healthy fats and free from additives, it’s a delicious alternative to commercial yoghurts and a wonderful way to enjoy the nutritional benefits of fresh young coconuts.
This recipe uses young green coconuts, prized for their naturally sweet coconut water and soft, jelly-like flesh. Unlike mature brown coconuts, which have hard flesh and very little liquid, young coconuts blend effortlessly into a silky yoghurt with a fresh, delicate flavour.
Perfect for breakfast, smoothies, desserts or served with seasonal fruit, homemade coconut yoghurt is gluten-free, dairy-free and ideal for anyone following a plant-based or Food as Medicine lifestyle. Once you’ve mastered opening fresh coconuts, you’ll never look at store-bought yoghurt the same way.
PrintHow to make coconut yoghurt
- Total Time0 hours
- Yieldabout 500ml 1x
- DietVegan
This homemade coconut yoghurt is naturally dairy-free, gluten-free and made from fresh young green coconuts. Creamy and rich with a delicate coconut flavour, it’s perfect for breakfast, smoothies or paired with fresh seasonal fruit as part of a nourishing Food as Medicine lifestyle.
Ingredients
2 young Thai coconuts, opened and flesh removed to yield about 1 1/2 cups of flesh
1 1/4 cups coconut water from the 2 coconuts you will open, so strain well
1 vanilla bean, scraped
1 teaspoon probiotic powder *see note
Instructions
- Scoop the soft flesh and coconut water from the young green coconuts into a high-speed blender. Blend until completely smooth, thick and creamy.
- Add the probiotic powder and blend briefly, or stir gently until evenly incorporated.
- Pour the mixture into a clean, sterilised glass jar, leaving a little space at the top.
- Incubate in a dehydrator set to 40°C (105°F) for 4–6 hours, or until the yoghurt develops a light tang and thickens to your liking.
- Remove from the dehydrator and allow the yoghurt to cool to room temperature.
- Seal the jar and refrigerate for at least 2 hours before serving to allow it to firm up.
- Store in the refrigerator and enjoy within 5 days.
Notes
Probiotic – I used 4 capsules of Metagenics Ultra Flora DF
Chef’s Tip: The longer the yoghurt cultures, the tangier the flavour will become. Taste after 4 hours and continue fermenting if you prefer a stronger, more traditional yoghurt flavour.
- Prep Time: 30 mins
- Cook Time: 4-6 hours
- Category: Plant-based
- Method: Dehydrate
- Cuisine: Modern Australian
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