Homemade Coconut Yoghurt

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This homemade coconut yoghurt is a revelation for anyone seeking a thick, velvety, and dairy-free alternative to traditional dairy. By blending unsweetened coconut flakes with hot water, you create a rich, additive-free milk that serves as the perfect base for fermentation. This vegan staple offers a clean, tropical flavour that far surpasses many shop-bought varieties, providing a wonderful source of plant-based fats and gut-friendly live cultures.

Preparing your own yoghurt is a rewarding process that fits perfectly into a healthy, whole-food lifestyle. This recipe is designed to be fermented gently in a warm water bath, ensuring a consistent set every time. Enjoy it topped with fresh berries and toasted seeds for a nutritious breakfast, or use it as a cooling accompaniment to a spicy curry. Once chilled, it develops a beautifully spoonable texture that keeps well in the fridge for several days.

Ingredients for Homemade Coconut Yoghurt

300g unsweetened coconut flakes
2 teaspoons pectin powder (such as Pomona's)
4 tablespoons store-bought coconut yoghurt with live cultures
1 teaspoon vanilla extract (optional)
3 (230g) or 2 (450g) glass jars with lids

How to make Homemade Coconut Yoghurt

Working in 2 batches, purée coconut and 1075ml hot water in a blender on high with vent open or lid slightly ajar covered with a towel (hot liquids can splatter) until smooth, 4–5 minutes. Pour mixture through a fine-mesh sieve set over a large bowl. Using a small ladle, spatula, or wooden spoon, press as much liquid from coconut as possible. You should have approximately 850ml milk. Discard solids or reserve for another use (see headnote). Rinse blender.

Blend pectin and 240ml coconut milk in blender until smooth, about 1 minute. Heat the remaining coconut milk in a medium saucepan over medium-high until an instant-read thermometer registers 60°C. Stir in pectin mixture and return to 60°C. Remove from heat and cool until thermometer registers 43°C. Whisk in coconut yoghurt and vanilla, if using, pour into jars, and seal.

Fill a large stockpot with water and heat until thermometer registers 46°C. Remove from heat, carefully place sealed jars in pot, and check water level—the jars should be submerged enough to cover all of the yoghurt. Cover pot and let culture at least 12 hours and up to 1 day. Transfer jars to the refrigerator and chill at least 6 hours—the yoghurt will become thicker as it chills.

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