Homemade Coconut Milk Yogurt

My recipes are grain free, refined sugar free and mostly dairy free. This recipe took a lot of trial and error. Time after time it either didn’t set up or it didn’t taste good. I finally came up with this recipe. My yogurt maker makes seven 6 oz. glass jars. I leave two jars plain so I can use for as sour cream or as a crema in other dishes. After I fill the two jars I add maple syrup to the remaining coconut milk. I add other flavorings, jams, jellies or berries after the yogurt is made. Pour a jar of yogurt out into a dish add a tablespoon of jam or jelly and stir.

When your yogurt is done there will be some separation of the water from the yogurt. You can pour it off or you can stir it into the yogurt. If you stir it into the yogurt the yogurt will become thinner. Leave in the fridge for two to three days for thicker yogurt.

I get my coconut milk from Walmart as it is cheaper. At Raley’s, I get Probiotic Acidophilus and PB 8 Probiotic. The dried coconut milk I get from Amazon. Hope that helps. Flavor your yogurt with some homemade jam such as Lingonberry Jam, or a Christmas flair Cranberry Sauce, Roasted Strawberry Jam, Strawberry Preserves, Blueberry Jam, Apricot Preserves or Orange Marmalade.

*Notes Nutrition Facts below are with maple syrup. If you like your yogurt plain and add stevia then carbs are way less.


2 cans of full-fat canned coconut milk

1/2 cup canned coconut milk (only the thick coconut milk not any water)

1 envelope Knox gelatin

2 tablespoon Probiotic Acidophilus 

4 capsules PB 8 Probiotic

3 tablespoons dried coconut milk

* 1/8 cup maple syrup

* 1 teaspoon vanilla


Place 2 cans of coconut milk in the fridge for 4 – 8 hours. Remove cans of coconut milk from the fridge. Open both cans with a can opener. Remove the thick coconut milk and place inside a blender. Pour out 1/2 a cup of coconut water into a pie tin. Tear open the envelope of gelatin. Sprinkle gelatin over the coconut water in a pie tin. This allows the gelatin to dissolve. Remove another 1/2 cup of coconut milk. Heat this half cup of milk to simmering. Once it is simmering pour the gelatin water into the coconut milk that is on the heat. Continue stirring for 5 minutes until the gelatin is fully dissolved. Remove from heat and allow to cool to room temperature. If you pour hot or warm liquids into the coconut milk liquids it will kill the probiotics and Acidophilus.

Pour the remaining of coconut milk liquid into the blender. Open the second can and pour into blender. Open the 4 Probiotic capsules and pour into the blender. Add the dried coconut milk and Acidophilus to the blender. Once the gelatin mixture has cooled pour into the blender and blend for approximately 3 minutes. Pour into glass jars from yogurt maker. Follow the manufacturer’s directions I usually let it sit for 12 hours. When the timer goes off remove your jars of yogurt. The yogurt will have liquid in the bottom I shake the jars well so that the mix well. Then put them in the fridge.

Options: You can make all jars plain or vanilla it is up to you. I usually make 2 jars plain for sour cream or dips etc. After I fill the two jars I add maple syrup and vanilla to the blender and blend for two more minutes. I fill the remaining jars and place them into yogurt maker. The longest time on your yogurt machine will give a slightly more sour taste. Follow the manufacturer’s directions. Once the yogurt machine turns off I allow jars to cool and refrigerate. Allow to sit in fridge 2 – 3 days for thicker yogurt.

Use with homemade jams such as Blueberry Jam, Strawbery Preserves, Roasted Strawberry Jam, Lingonberry Jam, Keto Orange Marmelade, or Apricot Preserves.


Nutrition Facts
Servings 7.0
Amount Per Serving
calories 198
% Daily Value *
Total Fat 18 g 28 %
Saturated Fat 17 g 84 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 1 g
Cholesterol 0 mg 0 %
Sodium 39 mg 2 %
Potassium 282 mg 8 %
Total Carbohydrate 7 g 2 %
Dietary Fiber 0 g 2 %
Sugars 5 g
Protein 4 g 7 %
Vitamin A 0 %
Vitamin C 3 %
Calcium 0 %
Iron 3 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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