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Coconut Yoghurt

Coconut Yoghurt


VEGAN | GLUTEN FREE | Makes 1kg approx



  • 2 x 400ml cans of pure *coconut cream (see 'Going nuts over coconuts').
  • 2 x probiotic capsules



Empty the coconut cream into a pot and warm to 37oC, using a thermometer. Split open the capsules and sprinkle the contents into the cream. Whisk thoroughly.

Pour into sterilized glass jars.

Using a yoghurt incubator: follow manufacturer's instructions to incubate for 8-12 hours or

Using a dehydrator: set the dehydrator to 43oC. Incubate the jars for 8-12 hours.

OR cover with a muslin cloth. Leave at room temperature, out of direct sunlight for 24 hours.

Refrigerate to chill before serving. 


* You must use full fat coconut cream as the skim version will not give you a quality yoghurt. We recommend a natural coconut cream with no additives and a fat content of around 24g/100g.


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