No-Fail Coconut Yogurt Recipe (Thick & Probiotic-Rich)

If you’ve ever stood in front of the probiotic section of your local store, jaw slightly dropped at the price of CocoCult or similar fancy dairy-free yogurts - this post is for you.

I’m going to show you how to make your own thick, spoonable, cultured coconut yogurt right at home, with clean ingredients, zero preservatives, and all the gut-loving benefits.

This is one of my favorite ways to bring probiotic power into our kitchen without relying on plastic containers or over-processed options. It’s creamy, tangy, and endlessly customizable - and best of all, it’s doable right from your own modern homestead kitchen (whether that’s six acres or a city apartment).

Why Coconut Yogurt?

This isn’t just a trendy health food, it’s ancient-style fermentation that supports your inner ecosystem. Here’s what makes it so nourishing:

• Probiotic-rich: Homemade yogurt contains billions of beneficial bacteria that support digestion, immune health, and even your mood.

• Dairy-free: Perfect for sensitive tummies or anyone looking to take a break from conventional dairy.

• Healthy fats: Coconut cream is full of MCTs (medium-chain triglycerides), which are great for sustained energy and brain support.

• Fermented = bioavailable: Fermenting makes the nutrients in coconut more absorbable and easier to digest.

🥥 The Recipe: Cultured Coconut Yogurt (Dairy-Free)

This version is thick - a bit like Greek yogurt - but without dairy. Perfect on its own, with fruit, or dolloped on top of homemade granola.

Ingredients:

• 2 cans full-fat coconut cream (unsweetened)

• 1–2 tsp coconut sugar or 1 tsp maple syrup (just enough to feed the probiotics)

• 1 packet vegan yogurt starter culture (dehydrated, shelf-stable, no activation needed).

Optional add-in: 1 tbsp raw cacao powder for a chocolate version after fermentation!

Instructions:

1. Warm the Coconut Cream

Pour both cans into a clean pot or Instant Pot and gently warm until soft and smooth (about 100–104°F.) Do not boil! Remove from heat.

2. Sweeten & Culture

Stir in your coconut sugar or maple syrup, then add the vegan yogurt starter. Mix gently but thoroughly.

3. Transfer to Jars

Pour into clean glass jars, leaving an inch of space at the top. (You’ll need this headroom during fermentation.)

4. Ferment

Cover with a clean cloth or paper towel secured with a ring. Place jars in a warm spot (Instant Pot on Yogurt mode, or oven with just the light on). Let ferment for 12–24 hours.

5. Chill

Once it’s bubbly and slightly tangy, cover the jars with lids and refrigerate for 6+ hours to finish thickening. For an extra thick consistency, I use this Greek Yogurt Maker to strain even further - I swear by this tool whether using raw dairy or dairy-free!

6. Enjoy!

Spoon it up with berries, drizzle with honey, or try the chocolate version by whisking in raw cacao after it’s fermented and chilled.

🛠 Troubleshooting & Tips:

• Yogurt too runny? Use only coconut cream, not milk.

• Not tangy enough? Let it go the full 24 hours.

• Want more flavor? Add vanilla, cinnamon, or cacao once chilled!

Ready to Try It?

This is your sign to ditch the store-bought stuff and try your own homestead-style batch. It’s satisfying, sustainable, and a beautiful way to connect with ancestral kitchen practices—no matter where you live.

If you make this recipe, I’d LOVE to see it!

📸 Snap a photo and tag me on Instagram @magnoliahill_farm so I can cheer you on and share your beautiful creations with our community.

Have questions while making it? DM me on Instagram or leave a comment - I’m happy to walk you through it. Let’s get back to real food, slow fermentation, and kitchens that heal. And if you love this kind of thing, be sure to follow along for more gut-friendly, home-crafted recipes!

XOXO - Renee W.