homemade vegan yogurt
Here's how to make your own creamy and delicious dairy-free yogurt.
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Here’s how to make your own coconut yogurt at home. You’ll need about 2 whole days including rest time, so be sure to plan ahead when making this.

homemade vegan yogurt

What You’ll Need

  • Good quality coconut cream, ideally coming from a carton, not a can (1-2 cups)
  • store-bought coconut yogurt (1 heaped tablespoon), or 1/8th of a teaspoon of vegan powdered yogurt culture
  • 1 vegan prebiotic capsule

How to Make Your Homemade Coconut Yogurt

Step one: prepare your coconut cream

Pour some good quality coconut cream into a jar, removing any excess liquid from the carton (anywhere between 1-2 cups)

Step two: add store-bought coconut yogurt and a prebiotic capsule

Add a heaped tbsp of good quality store bought coconut yogurt and for maximum bacterial diversity, a prebiotic capsule.

Step three: bring it all together

Whisk together, then pop into a yogurt maker, or something else that can hold temperature like a thermos (see notes).

Step four: let it rest 

Pour boiling water down the side, pop the lid on and leave for 24 hours.

Step five: repeat

The next day remove the water and pour hot water down again and leave for a further half a day.

Step six: let the yogurt set in the fridge

After this time, pop it in the fridge over night to set.

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Recipe Notes

  • If you have a yogurt maker that’s ideal. Alternatively, wrap it in a tea bowl and leave somewhere warm, or leave it in a cast iron pot of hot water, and top up the hot water every few hours. You can also use a thermos if you have one that’s big enough to hold the jar.
homemade vegan yogurt

How to Make Homemade Coconut Yogurt

5 from 2 votes
Here's how to make your own creamy and delicious dairy-free yogurt.
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Author: Katie White | Olive Wood Vegan

Ingredients

  • Good quality coconut cream ideally coming from a carton, not a can (1-2 cups)
  • store-bought coconut yogurt 1 heaped tablespoon, or 1/8th of a teaspoon of vegan powdered yogurt culture
  • 1 vegan prebiotic capsule

Instructions

  • Pour some good quality coconut cream into a jar, removing any excess liquid from the carton (anywhere between 1-2 cups)
  • Add a heaped tbsp of good quality store bought coconut yogurt and for maximum bacterial diversity, a prebiotic capsule.
  • Whisk together, then pop into a yogurt maker, or something else that can hold temperature like a thermos.
  • Pour boiling water down the side, pop the lid on and leave for 24 hours.
  • The next day remove the water and pour hot water down again and leave for a further half a day.
  • After this time, pop it in the fridge over night to set.
Tried this recipe?Let us know how it was!

Recipe, photography, and videography by Katie White. Find more of Katie’s recipes  at olivewoodvegan.com and on instagram at @olivewoodvegan.

About Katie White

Katie White is an Australian vegan chef based in London, who grew her vegan brand from her organic avocado farm in rural west Australia to now being a Le Cordon Bleu qualified chef, cook book author and photographer. Her recipes are all about using the produce that we have in our fridges to reduce food waste, and for this reason has a produce search bar in the recipes section of her website. Her upcoming book, The Season Vegan, is characterised into seasons to help readers eat more fresh produce, too. Head to Katie’s Instagram @olivewoodvegan to see beautiful reels and recipes to inspire you in the kitchen.

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homemade vegan yogurt

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