YogurtNest UK Vegan Week Day 3: Homemade Coconut Yoghurt

I think this might be a personal favourite - thick, decadent, easy and so versatile. Either load it with fresh fruit or spoon it liberally onto your favourite granola and cereal. Here is how we made our coconut yoghurt and, *SPOILER ALERT*, we're going to use it as an ingredient in tomorrow's cake recipe.

Homemade Vegan Coconut Yoghurt


  • As with every recipe, start by making sure all or your utensils, jars and accessories are nice and clean.
  • Empty two cans of coconut milk into a saucepan, keeping a few tablespoons to one side for the thickener (we used corn flour). If the coconut milk has separated in the cans then simply give it a good stir as it warms in the pan to bring it all back together. We used full-fat Blue Dragon coconut milk. 
  • In a cup, stir two heaped teaspoons of cornflour with the spare tablespoons of coconut milk you have set aside until you have a loose and smooth consistency with no lumps. 
  • Start warming the coconut milk in the saucepan over a medium heat and pour in the thickening mixture, stirring slowly throughout.
  • Heat to boiling point, being cautious to ensure that the milk doesn't scorch in the pan.
  • Once heated transfer to your chosen jar(s) and let it cool back down to between 45 and 50 degrees. Coconut milk seems to really retain its heat, especially if you are decanting into several smaller jars, so this may take a few minutes. 
  • Once the milk is back to the desired temperature stir in your starter yoghurt. Again, we used soya yoghurt with the live bacteria. You could also add dessicated coconut at this point for a bit of texture.
  • Securely close the lid of your jar(s) and pop them in your YogurtNest for 6 hours.

a close up of dessicated coconut

We chose to use corn flour because it has the least impact on taste. Arrowroot would also be fine. Of the three yoghurts we have made so far (soya, almond, coconut) you will probably find that this creates the smoothest texture because coconut has the highest fat content and therefore the thickeners don't need to work so hard. Where there is a higher percentage of water or a lower fat content you need to pay closer attention to stirring the thickener in thoroughly or you may end up with a more gel-like or slippery texture whereby the thickener has clumped, creating a separation.

Serving suggestion:

After placing the yoghurt into the YogurtNest we also set aside a small bowl of toasted seeds (sunflower, linseed and pumpkin) soaking in agave nectar overnight in the fridge. A light sprinkling of coconut and a spoon of the seed mix was perfection!

Vegan coconut yoghurt with agave nectar seed mix
Close up of vegan coconut yoghurt
Vegan coconut yoghurt with agave nectar seed mix on top
Side view of vegan coconut with seed mix

Coconut also goes very well with summer fruits and we're fortunate enough that the raspberries we've grown in the garden are just ready for picking, so we popped a couple on top of the other pot and it looked a bit like this...

Vegan coconut yoghurt with raspberries and dessicated coconut

Close up of coconut yoghurt and raspberries

You have to take our word for it that this tasted delicious. Or, of course, you could make your own.