Ingredients & Substitutions
Here I explain the best ingredients for my coconut yogurt recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Coconut Yogurt
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. There are a few reasons that your coconut yogurt can turn out runny, and they are easy to avoid:
Temperature – The most common, but less obvious culprit is that the yogurt base may have been too warm or cold. I use a thermometer to make sure the temperature is between 100 and 110 degrees F when adding the probiotics. That’s warm enough to activate the cultures, but not too hot to kill them. If the temperature is off, the yogurt won’t ferment and set properly. Type of coconut milk – I mentioned this above, but it’s so important! You have to use full-fat canned coconut milk, or the recipe won’t work. Fresh probiotics – You need live cultures for the yogurt to ferment. If your capsules are old, pick up a fresh bottle. Refrigeration time – My coconut milk yogurt recipe needs at least 24 hours in the fridge to thicken. It’s normal for it to be thin and runny before this step.
If you do end up with runny coconut yogurt, it’s still safe to eat. When I had batches like this during my testing, I just added it to smoothies! Aside from the consistency, check the color and smell. It’s normal for the yogurt to taste tangy, or have a little foam on top before it sets. If it has a gray or pink film, or smells bad, those are signs that it fermented too long and spoiled. I recommend discarding it.
Vanilla – Add a teaspoon of vanilla extract, and your favorite sweetener. (I like Besti Powdered for a natural option without the refined sugar.) Maple – Stir in a tablespoon of maple syrup, or my personal fave, natural sugar-free maple syrup. Chocolate – Stir in a couple tablespoons of cocoa powder. You can adjust the amount depending on how chocolaty you like it. Fruit – I like to swirl in strawberry chia jam, but any flavor will work.
Toppings – My go-to is a bowl with nuts or seeds, unsweetened coconut chips (or toasted vanilla coconut chips from my Easy Keto Cookbook), and fresh berries (or even dried cranberries). I have a version like this pictured above. You can also throw in granola for extra crunch, or chocolate chips (this is my fave sugar-free brand) for sweetness. Smoothies – Sometimes I add it to my banana smoothie, chocolate peanut butter smoothie, spinach smoothie, or even an acai bowl as a probiotic boost. Frozen Desserts – For a treat, use coconut yogurt instead of regular in my recipes for yogurt bark or frozen yogurt.
Please enter your first name for your account. Your saved recipe will also be sent to your email. I often make this little compilation with regular Greek yogurt, but it’s also awesome with this coconut yogurt. The regular, cinnamon, and orange flavors are perfect on it, and I’m grateful to have the variety. The spice of life! What are your favorite yogurt toppings? Let me know in the comments below!
