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Barb Hodgens
Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

By popular demand I’m bringing you another coconut yogurt recipe. It’s dairy free, vegan and Paleo.

With so many people choosing coconut yogurt over the dairy variety, I thought I would offer up an even simpler recipe. The first coconut yogurt recipe requires thickening and recommends an organic brand of coconut cream that is difficult to find in stores. This recipe is fast and cheaper to make – truly bringing homemade coconut yogurt to the masses!

I’ve started to bake more and more with coconut yogurt recently - yummy, cultured coconut cream desserts that are dairy free! These deserts require delicious coconut yogurt but don’t work well with gelatin or agar agar in the mix.

This yogurt recipe uses Ayam Coconut cream, which is readily available in supermarkets and half the price too. Ayam coconut cream (the green tin) is super thick and creamy to begin with so the result is equally as lovely. (Yay no thickener required!) It also, doesn’t set with a layer of coconut oil on top.


In traditional dairy milk yogurt the bacteria in starter culture thrive on the sugar content (lactose). Alternative milks naturally have less sugar than dairy milk, so it is necessary to add some sugar with the starter culture to promote fermentation. One teaspoon of sugar or one tablespoon of pasteurised honey is enough to kick start fermentation. Raw honey may have an antibiotic effect and is therefore not suitable for making yogurt.


    3 – 4 cans of Ayam coconut cream (depending on your yogurt maker capacity)
    1 teaspoon of white sugar or 1 tablespoon of pasteurised honey
    Yogurt starter culture or multi-strain probiotic


    Thoroughly wash or sterilise your yogurt container and whisk with boiling water.


    1. Open the cans and spoon the coconut cream directly into your yogurt making jar. Note: Depending on the weather and the temperature of your home the coconut cream will vary in consistency. On a hot day, the coconut cream will be runny while in cool weather you will need to spoon it out.
    2. Add the sugar/honey and the amount of yogurt starter culture that your product recommends (probiotic capsule if using) and whisk until well combined.
    3. Put the lid firmly on the glass yogurt jar and place into your yogurt maker. 
    4. Pour water slowly into the base. (The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker). Then place the cover lid on top. 
    5. Use the digital control panel to set the temperature to 38° C, the time to between 12 - 24 hours. (depending on your desired tartness - a longer fermentation will have more friendly bacteria) and then press ‘confirm’ to begin incubation. 
    6. When complete, the yogurt will be warm, runny and separated. Place the jar in the fridge for at least 6 hours to set. 
    7. When chilled, stir to combine the water or for a thicker consistency, pour out some of the fermented coconut water. Don't throw it away though - fermented coconut water will stay fresh for up to 3 weeks in the fridge and is perfect to add to smoothies.