Homemade THICK & CREAMY COCONUT YOGHURT with NO ADDED THICKENER

If you've ventured into making homemade coconut yoghurt, you've probably discovered that it's not easy to achieve the texture of the store bought ones.

Most coconut yoghurt recipes require some kind of thickener to turn it into spoonable, creamy yoghurt. On top of that, different brands of coconut milk have varying percentages of coconut pulp to water, that can make a big difference to the texture of your yoghurt.

But, don't worry because we've been doing lots of testing in the Luvele kitchen and we've got a perfect coconut yoghurt recipe with no added thickener.

[CarnivoreLeo]

I live in Northern California, and use Thai Kitchen which only has 2 simple ingredients: watery + coconut. I made this yogurt, and absolutely love it! My favorite non-dairy yogurt so far. I let it incubate for 15 hours, as I like it on the sweeter side.

[jacque]

Thanks for posting. I made it with one can of Savoy coconut cream instead of coconut milk and just added two of the crushed L.Reuteri tablets, and a spoonful of honey. I didn't heat it or add gelatin. And I didn't have an Instapot or other device so used a heating pad on low heat. Covered the bowl with plastic wrap and let it sit for 36 hours and then put it in the fridge. Turned out great, very thick, tangy and little sweet from the honey.

[hoshumberry]

Making coconut yogurt is 100% dependent on getting a source of coconut milk that has high amounts of cream/fat
We have found that the amount of cream can vary from 5% to maybe 20%
Unlike the video which looks like 80 to 90% is cream..which in my opinion and findings is very rare
Though the demonstration is good, the sourcing of this " type" of coconut milk the greatest hurdle . It is touched upon here but needs to be expanded upon significantly.
Also most folks who are consuming or making coconut yogurt do so because of food sensitivities
In USA/Canada the AROY-D brand coconut milk contains Polysorbate 80, an emulsifier.
Finding that on the cans labels can be tricky, you really have look carefully

Having said all this, our coconut yogurt separated from the water to the cream making at best a liquid like Kefir drink, but was delicious beyond what any store bought product can attain.

[moniquehenderson]

From Sydney. I did this and it worked! I left mine for 24hrs in a warm place and it went really tangy... just the way I like it. Yum!

[Jennifer-fymm]

I was able to get this in an Asian supermarket in Plymouth, UK! So pleased!

[LorraineWatson]

I use Ayam coconut cream which is found in the Asian section of supermarkets in Australia. I live in the Geelong region. I never need to add sweetener either. I just use the coconut cream straight out of the can, no refrigerating, warm it to 40-43C, add culture and put into yoghurt maker.

[petrasmatlikova]

Czech republic and Slovakia - there is an other option - you can order fresh and freezed coconut flesh alonge with probiotics directly from the company Wild and Coco (but in my opinion its quite costly, although cheaper and healthier than buying canned coconut milk) I'm ordering probiotics from them called "Superhuman" and I use them for soya or oat yogurt.

[trandyan]

Savoy, Aroy-D, and Chaokoh are all brands that will work well for either yogurt or ice cream recipes!

[cyberqueenfuturemusic]

I'm highly sensitive to chemicals and that includes the lining of food tins as they are lined with BPA chemicals. And I've tried BPA free tins, but they are even worse! I can't eat any tinned foods or food in plastic containers as the chemicals leach into the food and it makes me very sick. I wonder if there are any companies that make coconut milk or coconut cream in glass jars? In Brisbane, Australia.

[tobiasfenn]

I found Aroy-D at Tong Li Asian Grocery Store, Hornsby, Sydney. This recipe worked perfectly, tastes amazing and great texture.

[sharongolden]

Just started my coconut yogurt experiment! I am just using what I already have in my cupboard, I buy my canned coconut from thrive market, it did not thicken in the freezer but I am going to proceed anyway. I added many strains of probiotic from a capsule and 2 tsp of sugar since the milk was more than indicated in the video. I set my temp at 108 F for 24 hours. I shall see what happens. If it doesn't thicken but has a nice sour taste I will just use it in my smoothies and baked goods instead of milk.

[macgina]

The thai kitchen one works well for me

[barbhodgens]

Really helpful video thanks Luvele. I'm from Melbourne and never have a problem finding Aroy-d coconut milk at any of the Asian grocers at Preston Market or Victoria Street Richmond.

[almudenafitzrovia]

Hi! Great video! I bought my Luvele yoghurt maker one year ago and it works amazing but I never tried to make coconut yoghurt. Can I use a simple coconut yoghurt as a starter? Thank you!

[truesight]

Chef's Choice Coconut Cream & Milk are the nicest (certified organic) coconut cans I have ever come across, they do use guar gum but the taste and consistency is unlike other cans. Thanks for the video and thanks for keeping it animal-free products for once. Its the 2023 we all should be more health and ecologically conscious for the planet. Australia ~

[frankevich]

I've been reading the Luvele recipes for coconut milk yogurt, and for soy milk yogurt. Suppose one wanted to ferment these together in a 50-50 mix. Any opinion on how that might work out Luvele? Following Davis, I would like to try a probiotic blend of L. Gasseri, B. Coagulans, and possibly L. Reuteri. Any comment on that!? Many thanks.

[nzgirl]

Kara Coconut Milk is the best . - Commenting from New Zealand

[lisaturner]

Aroy-D makes both the milk and a cream in a tetra-pak are those the same as the canned products- the cream one says its just coconut cream, it comes in a 1 L box. Asian stores in San Diego, California

[ruhamaf]

Are there any alternatives for the sugar/honey that will work that are goid for diabetics?

[kathym]

If I am using coconut milk to make sibo yogurt should I warm it up to 100 degrees before putting in the jars? Also can I use raw honey instead of pasturiized honey?