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How to make diary free coconut yoghurt

How to make dairy-free coconut yoghurt

I make this once a week and when it's ready I make it up into fruit yoghurt for school lunches. Although I love plain yoghurt on my cereal, the kids won't touch it without a good amount of fruit included!


  • 1 tin of coconut milk for a pouring yoghurt, or coconut cream for a creamier yoghurt
  • 1 teaspoon probiotic powder
  • 1 tablespoon of brown sugar
  • 1/4 cup of chia seeds optional, but will help to thicken the yoghurt, especially if using coconut milk
  • 1 cup frozen mixed berries again optional


  1. Turn the oven on to lukewarm, 50c degrees or less.
  2. Pour the coconut milk into a pot. Warm the coconut over a medium heat, until it just starts to simmer.
  3. Add the chia seeds, turn the heat down to low, stir, and just simmer it for around 5 minutes. Take the coconut milk off the heat and stir through the sugar, mixing well.
  4. Once the mixture has cooled until it's just warm to the touch, stir in the probiotic powder.
  5. Turn off the oven and pour the yoghurt into sterilised jars. Now place them in the warm oven for around 24 hours. (You could try the hot water cupboard if you need to access your oven during this time.)
  6. Stir the mixture every 6 hours or so, and taste a tiny bit. It's ready once it has developed a bit of a tang. Don't worry if it separates, you can just stir it together.

Recipe Notes

If it develops any pink or purple spots, or grey discolouration, it's gone too far, or has been contaminated with bad bacteria - throw it away and have another go!