Organic Coconut Yogurt – Vegan and Paleo

Amanda Filipowicz, CNP, BES
Organic Coconut Yogurt

A creamy, delicious and gut-healthy snack or breakfast, homemade Vegan (and paleo) Organic coconut yogurt is simple to make and you can whip it up in no time at all.

Dairy Yogurt, when made right can be incredibly healthy and healing for the body, however as the milk is pasteurized a great deal of the beneficial bacteria cannot survive in that environment and though they are added in after the process they often die quickly as there is not much to sustain them – unless a ridiculous amount of sugar is added – but who wants that!.

Making homemade coconut yogurt is a great alternative. When you buy coconut yogurt at the grocer it’s filled with a lot of additives and preservatives (so is dairy yogurt). So make sure you choose wisely.
For regular yogurt (dairy) make sure it has two, the most three ingredients (milk and bacterial culture).

Vegan Coconut Yogurt
Organic Coconut Yogurt

Organic Coconut Yogurt

Creamy, fermented, plant-based yogurt made from coconut and probiotics. 
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Course: Breakfast, Snack
Cuisine: Paleo, vegan
Keyword: homemade coconut yogurt
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 2 days
Total Time: 30 minutes
Servings: 4 servings
Calories: 465kcal


  • 2 400 ml Cans of Organic Coconut Milk
  • 1/4 tsp Himalayan Sea Salt
  • 50-100 billion probiotic count open capsules
  • Pinch Vanilla Bean optional
  • 1 tsp Agave
  • 1 tsp agar agar flakes to make it thicker like Greek yogurt*
  • Disinfected Mason Jar


  • Heat the Coconut milk until it boils and then turn it off.
  • Add vanilla, salt, sugar and agar agar – Make sure all ingredients are well combined. Let it cool completely.
  • Disinfect a Mason Jar with boiling water.
  • Once the coconut milk is cold add the probiotics (open each capsule and let out the probiotics – as the yogurt ferments it will build up its culture).
  • Add the yogurt to the mason jar and store in a cool dark place for 48 hours (I left it on my kitchen counter and it was fine as well). Cover with a clean dish towel or plastic wrap.
  • Store it in the fridge for around two weeks.


* Can be omitted – after it has fermented you can use a cheesecloth to remove the water.


Calories: 465kcal | Carbohydrates: 12g | Protein: 5g | Fat: 48g | Saturated Fat: 42g | Sodium: 175mg | Potassium: 526mg | Fiber: 4g | Sugar: 8g | Vitamin C: 5.6mg | Calcium: 32mg | Iron: 3.3mg
Tried this recipe?We’d love to see how it turned out! Mention @holistic_kenko or tag #holistickenko
Coconut Yogurt in a small bowl
Serve with Bee Pollen and Hemp Hearts
Coconut Yogurt in a jar

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Amanda Filipowicz, CNP, BESAfonso Recent comment authors
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Hi Amanda, great post you have here!

Are the probiotic capsules the ones we buy as supplements or specific ones for cooking?

I would like to try making this coco yoghurt myself as the Coyo brand is super expensive and I have changed my mind about the Sojade organic fermented soy yoghurt (400 grams) that it may afterall be a very unhealthy thing to eat everyday as i have been doing for months now!

So either coco or back to sheep/goat for me will be best i think.

I would like to know your informed opinion on this please!


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