coconut yoghurt – a quick update

coconut yoghurt – a quick update

I made another batch of coconut yoghurt yesterday. One problem is that it can vary a lot, depending on what coconut cream you use. I made it using a different brand and it turned out much runnier than I wanted. The answer is to strain it. Just put a cheesecloth or clean Chux into a strainer and pour in the yoghurt and let it strain for a few hours. Nice thick yoghurt. So if you have tried the recipe and been disappointed, give it another go. I’ve updated the original recipe and included it again here.

coconut yoghurt
prep time
cook time
total time
recipe type: breakfast
  • 2 cans coconut milk or cream
  • ¾ tablespoons sugar (or other sweetener of your choice. This is food for the culture not a sweetener. It won't make the yoghurt sweet and you cannot leave it out or use artificial sweeteners.)
  • 2 teaspoons pectin powder
  • 2 tablespoons tapioca starch
  • 1 knife tip of culture (this is a very tiny amount)
  1. Mix the sugar with the pectin. This will help when mixing it into the coconut cream. It tends to clump easily. If you use a different sweetener for food for the culture you'll need to be extra careful when you whisk in the pectin.
  2. Put the contents of the cans of coconut cream into a large bowl. Beat with a whisk to remove the lumps.
  3. Sprinkle the pectin/sugar mix into the bowl a little bit at a time and whisk well after each addition.
  4. Rinse the cans out with about 100ml of warm water and mix this with the tapioca. Whisk this back into the mix.
  5. Whisk in the culture,
  6. Pour into a container (I have a 1 litre EasiYo jar from my yogurt making days) and put into a yoghurt maker/warm spot for at least 12 hours. Taste. If you'd like it more tart then just keep it warm for another few hours.
  7. Refrigerate. It will thicken up a bit more in the refrigerator.
The pectin and tapioca starch are here to help thicken the final yoghurt. Coconut cream/milk doesn't set like cow's milk. The bacteria will make the sour flavour, but there are no milk proteins to curdle, so we need a starch to help give body, otherwise it will be runny. Tapioca starch doesn't need a lot of cooking out, the heat from the warm water you use to mix it will work fine and not leave any floury taste.

I'm using an old EasiYo yoghurt maker to make this and it works well. It is really just a big thermos flask that will fit a jar inside. If using an EasiYo yoghurt maker only fill the boiling water to below the baffle, not as per the instructions which say to fill above. The yoghurt makers are cheap, around $20 and well worth the investment.

The yoghurt can vary in thickness depending on the brand of coconut milk you use. If it is too runny, just strain it through some cheesecloth or Chux in a strainer. You'll end up with nice thick yoghurt.


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