Healthy recipes: Make your own coconut yogurt

Few people in the world can digest lactose. Vegan dairy products, meanwhile, are considered particularly digestible and offer a healthy alternative to animal products.


  • 800 ml coconut milk (no coconut drink or coconut water)
  • 1-1.5 tablespoons agar agar (= vegetable gelatine obtained from seaweed)
  • Yogurt starter cultures


  • Yogurt maker / Yogurt-Preparer

Step 1
Pour coconut milk into a bowl and mix well so that the white part, which usually settles at the top of the can, combines with the remaining coconut water.

Step 2
Separate 100-200 g of coconut milk, mix with agar agar in a saucepan and bring to the boil for at least 2 minutes and stir.

Step 3
Mix the boiled coconut milk with the rest of the coconut milk.

Step 4
Now add the yoghurt starter cultures (according to the instructions for 1 liter) to the mixture and stir well. The mixture should never be warmer than 38 °C, otherwise the yoghurt cultures will die. (Important: The temperature depends on the cultures, for some a temperature between 43-45 °C is recommended – follow the instructions on the package!)

Step 5
Pour everything into a yogurt maker and let it sit quietly for 12-18 hours. The shorter the fermentation time, the milder, but also the more liquid the coconut yogurt will be. The longer, the more sour the yogurt will be.

Step 6
When the time has elapsed, stir the coconut yoghurt well once. Put the mixture in the container – or filled into jars – in the refrigerator. It does not set until it cools down and then gets the typical yoghurt consistency and puncture resistance.

The coconut yogurt will keep for a good 5-7 days in the refrigerator.

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