coconut milk yoghurt - third time lucky!
prep time
cook time
total time
cuisine: Vegan
serves: 8
  • ¾ teaspoon agar powder (no more)
  • 1 and ½ tablespoons sugar (you need this for feeding the yoghurt starter, not sweetness)
  • 2 cans full fat coconut cream (try to use one with the minimum number of additives)
  • 3 level tablespoons tapioca starch
  • yoghurt starter or probiotic capsules
  1. You need everything to be clean so that the wrong bacteria don't get into your yoghurt and make it go off, so clean everything by dousing in boiling water.
  2. In a small bowl, mix the tapioca starch and ½ cup water. Set aside.
  3. Add 2 cups water to a large pot. Sprinkle the agar powder over surface. Bring to boil and gently simmer for 5 minutes or until the agar is completely dissolved.
  4. Give the tapioca mix a stir and whisk it and the sugar into the agar agar mixture.
  5. Return to simmer, stirring constantly for 1-2 minutes. It will thicken.
  6. Whisk in coconut milk. Heat just until steam rises from surface.
  7. Allow milk to cool to 95-100˚F. This can take a while. Do not get impatient. If you put starter into a hot mix, you will kill it.
  8. Sprinkle the yogurt starter or probiotic (use manufacturer's recommended measure) over surface of the cooled milk mix and whisk very well.
  9. Transfer to container(s) and then to the yogurt maker.
  10. Leave undisturbed to ferment for 8-10 hours.
  11. Transfer to refrigerator and chill 6-8 hours. The yogurt will set as it cools.
Don't put too much agar in or you'll end up with a jelly.
It is better to err on the side of less, rather than more, so use closer to ½ teaspoon than 1 teaspoon.
Recipe by quinces and kale at