Culturing: 8-12 hours
Storage: Refrigerator (up to 3 weeks)
Yield: 4 cups per batch
A lovely thick coconut yoghurt - a great alternative to dairy-based yoghurt!

  • 4 cups coconut milk (or coconut cream) room temperature or slightly warm - see recipe below
  • 1 tablespoon honey OR raw sugar OR maple syrup OR other natural sweetener (food for culture)
  • 3 tablespoons (50g) powdered pectin (i.e. JamSetta) OR other thickener i.e. arrowroot or tapioca 
  • 1 dose non-dairy yoghurt starter culture (i.e. pinch of freeze dried non-dairy yoghurt culture or the contents of 2 non-dairy inner health plus capsules)
Method: Electric Yoghurt Maker
Mix all ingredients and place into yoghurt maker for 8-12 hours.

When yoghurt is tangy to your liking, refrigerate and consume within 3 weeks.
Method: Insulated Yoghurt Container
Combine milk, sweetener and pectin. 

Heat to 40’C (105'F). 
Add starter. 
Keep warm for 8-12 hours.
When yoghurt is ready, refrigerate and consume within 3 weeks.

NOTE: Coconut milk/cream brands vary so try different brands if batches are irregular. Thickeners in the milk can stop the yoghurt thickening so try homemade coconut milk (see recipe below) or check the tin label before using. We like making our own coconut milk, but also enjoy yoghurt made from tins of Ayam coconut milk. 



4 cups hot water (not boiling)
4 cups shredded dried coconut


  1. Combine water and coconut in a bowl and rest for 2 hours or more.
  2. Blend for 2-3 minutes or until thick and creamy. Strain through a colander (pulp can be frozen) and cool milk to touch. Then strain through a jelly bag, muslin or cheesecloth.
  3. Keep coconut milk refrigerated and use within 4 days (or freeze).

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