I have discovered something new that I am very excited to share with all of you: homemade coconut milk yogurt! It is thick, creamy, and delicious and it will make all of you with dairy sensitivities rejoice and forget that you ever missed regular, dairy-based yogurt.

I have made this a few times now and it has been a big hit in our house, both with kids and adults alike. I usually add some fresh berries and a few drops of Stevia to flavor it, but the sky is the limit as far as what you can do with this once it’s made. You can even make a quick “ice cream” by using frozen berries instead of fresh. Happy experimenting!

Homemade Coconut Milk Yogurt Recipe


  • 2 cans of organic, full fat coconut milk without additives (I use Our Compliments brand Organic at Sobey’s – guar gum is OK)
  • 2 tsp. gelatin (grass fed if you can find it) or agar agar powder
  • 1 tbsp. maple syrup or honey
  • Probiotic capsule or powder equivalent to 25-50 billion CFUs
  • 2 jars, about 1 litre each in size, with tight fitting lids; ensure they are very clean – dishwasher or hot soapy water, rinse well.
  • 2 dishtowels
  • 2 large elastic bands
  • Food thermometer
  • Oven or yogurt maker


  1. Heat the coconut milk and sweetener until just warm.
  2. Transfer to a glass bowl and let it cool to 115F.
  3. While the milk is cooling, dissolve the gelatin in a small amount of cold water (or hot water if you are using the agar agar powder).
  4. Once the gelatin is dissolved, pour into the milk and stir well to combine.
  5. When the milk reaches 115F, add the probiotic powder (open up your capsules if you need to) and stir again to combine.
  6. Pour milk evenly into your two very clean glass jars, ensuring there is room for expansion at the top.
  7. Seal the jars tighly, wrap a dishcloth around each jar and secure with an elastic band. This will help keep them at the proper temperature.
  8. Place the jars in the oven, leaving the oven off but turning the oven light on. WRITE A NOTE AND LEAVE IT ON YOUR OVEN SO YOU REMEMBER THE YOGURT IS INSIDE. You can also use a yogurt maker if you have one.
  9. Leave yogurt for 16-24 hours, tasting occasionally until it reaches the desired tanginess. At this point, the yogurt will still be a bit thin.
  10. Remove dishtowels and transfer jars to the refrigerator. The cold will halt the fermentation process and help to thicken up the yogurt.

by Michelle Marcoux, ND