Homemade Coconut Yogurt

Using gelatin will ensure a thicker yogurt (like this), without the gelatin it will be more smooth/ creamy.

Using gelatin will ensure a thicker yogurt (like this), without the gelatin it will be more smooth/ creamy.

Coconut yogurt is an amazing way to start your day. An easy to digest, gut-healing probiotic bomb... without the hit of dairy from conventional yogurt. Apart from the probiotic content (which is enough to seal the deal in my books), coyo is full of healthy saturated fats (MCT), fibre, calcium, magnesium, vitamins, antioxidants, and very little (natural occurring) sugar- that is actually consumed by the probiotic cultures during the fermentation process. 

I discovered and fell in love with coconut yogurt when I was living in Australia. Back in Aus there were sooooo many incredible organic coyo brands with no added thickeners, preservatives, or sugars. From Aus I spent some time in LA which also is a total hub of incredible, trust-worthy brands. Being back in Canada has been mind-boggling in terms of how behind the health scene is here. I haven't found a single brand of coconut yogurt I feel comfortable consuming.. so I learnt to make my own! Turns out its the easiest thing, ever.

You can use more or less probiotic capsule. A minimum of 2 are needed, but I find 4 is the sweet spot.

You can use more or less probiotic capsule. A minimum of 2 are needed, but I find 4 is the sweet spot.

I played around with multiple different ways to make it, including making it with fresh young coconut flesh + coconut water... with coconut milk... and with coconut cream; and then with/ without thickening agents (gelatin). Out of all my trials, this is my favourite recipe. The collagen and gelatin are optional, but will definitely make your yogurt thicker (think more on the side of Coconut Cult), but even without, the yogurt is very creamy and super delicious.

My favourite way to have it is in a bowl stirred with adaptogens, cacao nibs, bee pollen, toasted coconut, or swirled on top of a super-food smoothie. Find recipe for my smoothie HERE, and adaptogenic coyo bowl HERE.



- 2 cans of full-fat organic coconut cream (BPA-free can, with no guar gum. Look for an ingredients list that says only "coconut").

- 4 capsules of high quality probiotics (not a pre-biotic/ pro-biotic combo)

- 2 tsp grass-fed gelatin (optional, it will be thicker this way)

- 3 tbsp grass-fed collagen (optional, it will contain more protein this way)

- 1 large mason jar, a wooden spoon, a clean cloth, and a rubber band



1. Sterilize your mason jar by pouring boiling water all over it, and set it aside to dry.

2. In a pot, put the cans of coconut cream and mix the cream while you bring it to a simmer. As soon as the coconut cream begins to simmer, turn off the heat.

3. Optionally stir in gelatin + collagen at this point. Doing so will boost the protein content and make a thicker yogurt, but is not required to make a successful coyo.

4. Let the coconut cream cool until it is room temperature (you should be able to put your finger in the liquid for 10 seconds and not feel your finger heating up).

5. Fill half the mason jar with the coconut cream, break the 4 probiotic capsules into the mix, and stir well with the wooden spoon.

6. Add the rest of the coconut cream to the mason jar and then stir again with wooden spoon.

7. Use the rubber band to secure the cloth over the top of the jar, and leave the jar in the oven with the light on for 48 hours.

8. Refrigerate for at least 6 hours before consuming (it will firm up in the fridge).




1. Make sure you use a wooden or plastic spoon to stir probiotics (not metal).

2. If you use a probiotic capsule that also has a prebiotic (like Prescript Assist) it will not ferment.

3. Opt for full-fat coconut cream, not coconut milk. Coco milk is just way too runny, and leaves you with a rather liquid yogurt

4. Make sure you don't mix the probiotics with the coconut cream while the cream is still hot, or the live cultures of the probiotics will die.

Oven temperature off, oven lights on, oven door closed.

Oven temperature off, oven lights on, oven door closed.

5. For the coyo to ferment, it requires a stable temperature + slightly warm environment. This is why you store your mason jar in the oven, with the temperature OFF, but the oven light ON. The light alone offers enough heat within the oven to ferment the yogurt, but not kill off the probiotics.

6. The coconut yogurt may separate, that's ok! You can stir it in, or to keep it thicker: put it in the refrigerator separated, then consume the creamy top layer.

7. Technically you can remove the yogurt from your oven incubator after only 24 hours, but I like it #fermentedAF and recommend giving the probiotics enough time to really proliferate. 



Give it a try! Let me know how you go :)