Breakfast / Cultured Foods / Food Makeovers / Gluten-free / Raw Food / Recipes / Vegan

DIY Coconut Yoghurt

Coconut Greek-Style Yoghurt (gluten-free, vegan, raw, probiotic)

Makes 2-4 servings, depending on how much flesh you get from your coconuts


  • Flesh of 2-3 young thai coconuts
  • 1/2 cup coconut water (or slowly add until desired consistency is reached)
  • 1-2 tsp non-dairy probiotic powder or 4-5 capsules, opened up
  • juice of 1/2 lemon
  • pinch of pink himalayan crystal salt or celtic  sea salt


  • Blender
  • Airtight glass containers


1) Place coconut meat, coconut water, lemon juice and probiotic powder in a blender and process until smooth. I usually process mine for a lenghty time so that it gets ever so slightly warm. This slightly warmer temperature creates the ideal environment for the probiotics to do their thang and multiply!

2) Scald your containers with boiling water to make sure they are free of any bad bacteria and will only be growing the good stuff in your yoghurt.

3) Poor the coconut mixture into the containers and seal. Then place them in a warmish location (such as a turned off oven, warm area of your house, etc) and leave to culture for 8-20 hours, depending on your preference. I generally leave mine for at least 12 hours to give the probiotics plenty of time to grow. If it’s in a warmer place or a  yoghurt maker, you can leave it for less time. If it’s quite cool, leave it for longer.

4) After your incubation period move the yoghurt in their container/s to your refridgerator. When they are chilled they are ready to eat! Optionally add your high quality natural salt (to help it keep longer) and more lemon juice to taste (for that delicious tang!)

This yoghurt is very similar to traditional greek yoghurt. In my opinion you can hardly tell the difference in taste. It has a rich and creamy texture and a tangy flavour. The lemon juice helps bring this out, as does the culturing process!

If you prefer your yoghurt sweet then I would suggest adding a little bit of stevia or another natural sweetener of your choice.

It is great served with fresh fruit. I made a pretty parfait with mine (pictured at the start of this post)  by layering blueberries, sliced banana, passionfruit and goji berries with the coconut yoghurt. It also would be fabulous with granola, nuts and/or seeds.

The best bit is that it is full of probiotics which are so important for digestive health. You know what they say (or I say)… a spoonful of yoghurt a day keeps the doctor away.

Love Lolita

14 thoughts on “DIY Coconut Yoghurt

  1. this yoghurt looks awesome lolly!
    where did you buy your glass containers from and the non-dairy probiotic powder?
    being lactose intolerant and hating soy yoghurt too, this looks like a tasty alternative!

  2. Hi Courtney… you have to try this if you miss your yoghurt! It is delish! Some of my glass containers are actually recycled jam jars from some nice french jams mum bought! The containers were perfect with a wide open top. I have also bought some from the homewares section of kmart or inexpensive homewares stores like House2Home in Crows Nest, so you might find them there if you want to buy empty ones.
    As for the probiotic, I used Inner Health Plus Dairy-Free which you can buy at just about any chemist or health-food store. It comes either as a loose powder or in capsules. Just make sure you check you are getting the non-dairy version as their regular one comes from dairy.
    Hope this helps!

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    • Hi Jeevi, you will love it! Also it can easily be used to make raaitas for raw Indian meals!
      You can pick up non-dairy probiotics at most healthfood stores. If you know of a Mr Vitamins they stock them for very affordable prices. Just ask the assistant anywhere and they will help you with a selection :) p.s let me know how it goes when you make it

  5. hey –

    that looks really good! i’m in the uk and almost all the coconuts we get here aren’t what you’d call young… i have no idea where they’re from, either. your recipe lists young thai coconuts – are they green coconuts, as opposed to the hairy fellows we get here?

    many thanks.

    • Hi there, yes they are the young green ones. Usually the green outside has already been cut off so they are a cream colour. The flesh is much softer than the mature hairy ones you are talking about. You could try subbing the coconut for a mix of organic coconut milk/cream and soaked almonds. Then follow the same process. It would make a richer and denser yoghurt that way but will still be yummy and full of probiotics!

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