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Coconut Yogurt (Just like Store-Bought) Recipe

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4 from 9 reviews

This homemade coconut yogurt recipe mimics the creamy, tangy texture of store-bought yogurt using full-fat coconut milk, agar agar as a thickener, probiotics for fermentation, and a touch of maple syrup for sweetness. It’s a dairy-free, plant-based yogurt perfect for those seeking a vegan alternative that’s both nutritious and delicious.

  • Total Time: 9 hours 15 minutes
  • Yield: 7 servings

Ingredients

Ingredients

  • 1 teaspoon agar agar powder
  • ½ cup water
  • 3 (13.5-ounce cans) full-fat coconut milk
  • ¼ teaspoon probiotics (approximately 3–4 opened capsules)
  • 1½ tablespoons maple syrup

Instructions

  1. Bloom the agar agar: Pour the ½ cup water into a wide, shallow bowl and sprinkle the 1 teaspoon agar agar powder evenly over the surface. Let it sit undisturbed for 5 minutes to allow the powder to absorb the water and soften.
  2. Heat the coconut milk: Pour the 3 cans of full-fat coconut milk into a pot and heat over medium-high heat. Bring it up to a gentle simmer until it reaches 180°F (82°C), being careful to stir occasionally to prevent scorching. Add the bloomed agar agar mixture to the pot, stirring continuously for several minutes until the agar agar is fully dissolved and the mixture is smooth. Then turn off the heat.
  3. Cool the milk: Allow the pot to cool naturally until the temperature drops to between 110–115°F (43–46°C), which may take about 30 minutes or more. To speed up cooling, you can place the pot into an ice-water bath and stir occasionally, being careful not to introduce chill spots.
  4. Add sweetness and tang: Once cooled, pour 1 cup of the coconut milk mixture into a small bowl. Add 1½ tablespoons maple syrup and ¼ teaspoon probiotic powder (from approximately 3–4 opened capsules). Whisk thoroughly to eliminate clumps and ensure even distribution of probiotics. Pour this mixture back into the pot with the rest of the coconut milk and whisk to combine well.
  5. Cook and ferment the yogurt: Transfer the coconut milk mixture into the jars of your yogurt maker. Turn the machine on and let it incubate for 7 to 9 hours. The fermentation time controls the yogurt’s tanginess; longer incubation results in a tangier flavor. When done, the yogurt will still be somewhat liquidy.
  6. Chill to set: Refrigerate the yogurt for 2 to 3 hours to thicken and firm up. This final step enhances the creamy texture similar to store-bought coconut yogurt.
  7. Serve: Before serving, give the yogurt a gentle stir as a slight film may form on top during refrigeration. Add your favorite toppings such as fresh fruit, granola, or nuts and enjoy your homemade coconut yogurt!

Notes

  • Use full-fat coconut milk cans without additives for best texture and taste.
  • Probiotic capsules should contain live active cultures for effective fermentation.
  • Agar agar is a plant-based gelatin substitute and acts as a thickener.
  • Sweetening with maple syrup is optional but helps balance the tartness.
  • Yogurt incubation time can be adjusted to taste preference; longer yields tangier yogurt.
  • Stir yogurt before serving to incorporate any separated liquid and restore creaminess.
  • Store homemade coconut yogurt covered in the refrigerator and consume within 7 days.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 9 hours 5 minutes
  • Category: Breakfast
  • Method: Instant Pot
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://iamstarved.com/coconut-yogurt-just-like-store-bought-recipe/