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 we’re bringing you another coconut yogurt recipe. It’s dairy free, vegan and Paleo. With so many people choosing coconut yogurt over the dairy variety, we thought we would offer another simple method. This yogurt recipe uses Ayam Coconut cream, which is readily available in supermarkets and Asian grocers. 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. This recipe is fast and cheap to make – truly bringing homemade coconut yogurt to the masses!

For other homemade coconut yogurt methods that don’t require any added thickener try these recipes:

Guaranteed perfect coconut yogurt with no added thickener
Coconut yogurt made from frozen coconut chunks
Coconut yogurt made from young drinking coconuts
Date sweetened cashew and coconut yogurt



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. The bacteria populating your homemade coconut yogurt must have something to feed on to allow the culturing process to take place. 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. 

For other vegan yogurt recipes please try this date sweetened, coconut and cashew yogurt ,our soy milk yogurt or homemade superfood almond milk yogurt.