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A creamy, thick, dairy-free coconut yogurt made will satisfy that desire for yogurt without making you sick if dairy is a problem! Super easy to make and Paleo, Whole30, AIP. (I also give an alternative for using tigernut milk if you need to be coconut-free)
Whether dairy sends you running for the nearest toilet or slowly brings on symptoms of an autoimmune disease flare, cow's milk yogurt probably is out for you.
Instead, enjoy this dairy-free coconut milk based yogurt that has the same tangy taste without the side effects.
Table of contents
Easy to Make
This yogurt is actually pretty simple to make.
It's just a matter of dissolving some gelatin (or agar agar powder) into the milk to help thicken it up, and then adding a probiotic, sweetener if desired (helps the probiotic eat), and then incubate for at least 10 hours to let the probiotic do its thing.
I give several options on how to incubate below – the main idea being that you want to keep it at a steady, warm temperature.
In the recipe I give a way to incubate via Instant Pot (my favorite method as I find it to be the most consistent), oven, and even in a regular cooler – like the kind you throw drinks and ice into on a hot summer's day.
I like using full-fat, canned, guar-gum-free coconut milk for this, but homemade coconut milk also works.
Coconut Milk Alternatives (aka – make this Coconut-free)
Of course if you can't have coconut products, coconut milk won't work well for you.
HOWEVER – I've found that tigernut milk (good if you're on AIP) seems to work well, though perhaps a bit thinner in consistency, and other dairy-free milks like almond, cashew, etc can work as well.
Yogurt Starter Options
I wrote the recipe below using a good quality probiotic to help it to be compliant for most diets, especially the AIP Diet (Paleo Autoimmune Protocol).
However, if you have a regular powdered yogurt starter you can use that instead – it just often is derived from rice so keep that in mind.
You can also use about 1/4 – 1/2 cup of previously made yogurt in place of the probiotic or powdered starter, however, I don't find this works as well as it does with dairy-based yogurts. So do so at your own risk.
What to do with the coconut yogurt
Once you have some made – what do you do with it?
Well, many things!
One of my favorites is to top it with some fruit and “Chocolate” tigernut granola (this is AIP compliant!)
You could also just eat it plain, add some mashed fruit or jelly into it, add it to a smoothie, or even dollop it onto a plate of pancakes! (Pictured below, the spinach version of the AIP Pancakes)
You can also use it in savory sauces – like the Tzatziki Sauce for these gyros (use in place of the coconut cream) or a Green Goddess Sauce.
More Helpful AIP Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
Coconut Yogurt Recipe
If you make this yogurt, I'd love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Coconut Yogurt (Paleo, Whole30, AIP)
Ingredients
- 1.5 to 2 cups of Coconut Milk (or Tigernut Milk for a coconut-free AIP version)
- 1/2 to 1 tsp Gelatin (use Agar Powder for a Vegan/Vegetarian version)
- 1 capsule high quality Probiotic (broken open and the contents dumped into the milk)
- 2 tsp Maple Syrup (optional, but mainly for the bacteria to feed on)
Instructions
- Place the milk into a sauce pan on the stove. Sprinkle the gelatin over the milk and let sit for a minute. Turn the burner on to medium heat and whisk the gelatin into the milk. Let the milk heat, stirring occasionally, until it’s hot to the touch and the gelatin is completely dissolved. It’s ok if it bubbles a bit, but don’t let it come to a complete boil.
- Let the milk cool off for a few minutes, until it just feels warm to the touch (if you have a thermometer, It should be around 110 F.
- Add the maple syrup (if using) then break apart and empty the contents of the probiotic capsule into the milk and whisk thoroughly. Pour the mixture into a pint-sized glass canning jar then do ONE of the following:
INCUBATE IN THE INSTANT POT:
- Put the jar of milk into the basin of the IP. Turn the Instant Pot on, choose the Yogurt Setting, and then manually adjust the time to 18 hours. You can of course do less, but it won’t be as tangy and may not set up as well. I wouldn’t go less than 10 hours.
INCUBATE IN THE OVEN:
- Cover the jar with cheesecloth and place the yogurt into the oven with just the pilot light on for 24-48 hours.
INCUBATE IN THE COOLER
- Add hot water to a cooler and then place the jar covered in cheesecloth in the water (it should only come up a few inches on the outside of the jar). Close the cooler and let sit for 12-24 hours.
Notes
Thanks for sharing! What a great way to still enjoy yogurt while avoiding dairy!
This looks so good! What a great breakfast or snack to give a protein boost!
I haven’t tried making this yogurt yet as I only have a refrigerated probiotic currently and I’m guessing the warmth would probably kill it. Any insights? I often wondered if those types of probiotics are even a good choice as how does it survive the warm stomach acid?
Best yogurt ever, hands down! It worked perfectly, as the recipe is written. I used a full tsp gelatin, arroy – d coconut cream, and 1/2 tsp Klaire labs therbiotic complete probiotic powder (no additives), and honey instead of maple syrup, and put it in a glass jar with cheesecloth over with oven light on for 24 hours. It separated, but after stirring, came together just fine, & had the consistency of really good Greek yogurt! Yum!! Thank you for this wonderful recipe. I’m making it again today, and doubling it.
My instant pot doesn’t have a yogurt setting so I used slow cook, after 18 hours, it is as runny as it was when I put it in. What did I do wrong? Is there another setting I should have used? I cannot select a temperature only less, normal, more
Eh, I’m not sure if the slow cook function might be too warm for the probiotic – I’ve never done it that way and it sounds like it might be too hot. But even so, it will be runny until you put it in the fridge for a while to set as the gelatin won’t set up until chilled (like jello).
Hello!
What kind of coconut milk do you use here? Canned or a more diluted one?
What probiotic capsules did you use?
It would be great if you could provide some specific links or brands for all the ingredients so we can make more informed purchases 🙂
It really doesn’t matter – I’ve used several different canned ones, both with and without guar gum (but of course guar gum isn’t AIP-friendly so if you’re on AIP, make sure not to use that). I’ve also made it with my homemade coconut milk as well. And as for the probiotic, I don’t like to actually list that as the formulations of them change quite often. It’s extremely frustrating!! That’s also why I’ve never written an AIP-friendly probiotic post. But I don’t want to note one in this post only to have it become not AIP-compliant within a few weeks and then I’d be directing people to one that isn’t compliant. And I simply do not have time to keep on top of formulations. That being said, just find a high-quality one and you should be fine. I’ve used several that have worked well!
When using IP method do you put the lid on the jar prior to incubating or leave lid off ?
It really doesn’t matter, but I usually just leave the lids off.
I made this for the first time yesterday, and it’s so watery. Like slightly clumpy coconut milk. Where did I go wrong?
Sounds like maybe the gelatin didn’t get hot enough? Not absolutely sure as I don’t know what steps you took, but that would be a likely culprit.
I just tried this with the cooler method. It worked great!! I used 2 capsules of 20M probiotics. I was afraid just one wouldn’t be enough. But it firmed up nicely and has a nice little tang to it! Thanks, Michele!
Oh good! Glad it worked for you Stephanie!
This yogurt looks fabulous! I’ve tried making it twice already, but I can’t get it to turn out. I tried the cooler method and using a yogurt maker. Both times it separates with a liquid in the bottom and the yogurt on top, with more liquid than yogurt. Any insight? TIA!
Sometimes that happens, not sure why! You just need to mix it all together again when you’re ready to eat it. There is probably some scientific reason for it but I’m not sure why unfortunately!
This usually happens with canned coconut milk. Try stirring it before putting it into the fridge to set.
When putting the jar in the IP, do you add water for the jar to sit in? Or leave the pot dry?
Just leave it dry. It’s similar to incubating in the oven, just a bit more consistent in temp.