Homemade Coconut Yoghurt

Edited 10 September 2018

I found the most wonderful book called Coconut Oil by Jessica Oldfield, which is about all things coconut. The book contains over 60 yummy recipes that all make use of coconut in some form. From coconut crème brûlée and chai coconut crumble for those with a sweet tooth, to coconut carbonara and fish baked in fresh coconut, the book provides one with a whole lot of coco-nutty recipes that can be prepared with ease. One of the first recipes that I tried was this coconut yoghurt, which was quite rich, but oh-so-delicious.


Which coconut products do I choose?

Not all of us have fresh coconuts growing on trees in our backyards, which means we most likely need to purchase fresh coconut, coconut oil, coconut milk, coconut cream, and other coconut products from the shops. Choosing the right product can be a bit overwhelming, especially with all of the choices that most large supermarkets provide us with, but have no fear, here are a few tips to help you find the most suitable product for your pocket and health:

  • Refined coconut oil goes through a process of sun-drying or smoking, bleaching, deodorizing, and packaging before it is sold in the supermarket [1]. The benefits of this type of coconut oil include the fact that it is odourless and has a mild coconut flavour, which many people like, and the fact that it is often cheaper than virgin coconut oil.

  • Virgin coconut oil may be more expensive, but the fact that it is less refined means that it contains more antioxidants and is of a better quality than refined coconut oil as it is made from fresh (and not dried/smoked) coconut [1]. Virgin coconut oil has a lovely coconut scent and taste, which I enjoy.

  • Organic vs Non-organic coconut products? It is not essential to buy organic coconut oil and other coconut products, as there are no genetically modified coconut plants around, and limited amounts of pesticides are used on coconut plants [1]. If you buy regular coconut oil you will most likely save a bit of money without sacrificing your health :)

  • Canned or fresh coconut cream/milk? If you have access to fresh coconuts and have the time to prepare your own fresh coconut cream and milk, by all means, do so :) There’s nothing quite like real, wholesome, fresh coconut milk made from the whole ingredient. Coconut Oil by Jessica Oldfield has a comprehensive method for extracting coconut milk and cream from a fresh coconut, and this video does a good job of explaining how you can make your own coconut cream and milk at home. Having said this, canned coconut milk and cream also work just fine, provided that they have minimal amounts of added ingredients such as stabilisers, emulsifiers, and sugar.


Cooking with coconut oil

Coconut oil is fairly stable when heated to 177 degrees C without changing its structure or compromising its health properties [1]. Its stability means that it does not break down easily when heated [1]. Coconut oil can pretty much be used for any application where oil or fat is required so you can use it to prepare desserts, fish, veggies, meat, and pretty much anything else you can think of.

What is the difference between coconut cream and coconut milk?

Both of these products are made by extracting coconut flesh from a fresh coconut, blending it with filtered water, and straining the product through a nut milk bag or muslin cloth [1]. Coconut cream is the product obtained after the first extraction, and coconut milk is what you get after the second extraction. The main difference in terms of their composition is that coconut cream contains a greater amount of fat than coconut milk [1]. Here is a cool video that shows you how to extract coconut meat and make your own coconut cream and milk.


So why should I bother to make this coconut yoghurt?

Well, fermented products have been shown to do wonders for the microflora that are found inside of our digestive systems. A healthy microbiome, composed of ‘good bacteria’ working together in harmony, is absolutely essential to a well-functioning digestive system. The consumption of beneficial lactic acid-producing probiotic bacteria in fermented foods has been associated with [2]:

  • Improvements in intestinal tract health

  • Enhanced immune function

  • The synthesis and enhanced bioavailability of nutrients

  • Reduced symptoms of lactose intolerance

  • A decreased prevalence of allergies in susceptible individuals

  • A reduced risk of certain cancers

Although the time required to make this yoghurt makes it seem like quite a laborious task, I promise you that it’s incredibly simple to prepare. All you need to do is mix all the ingredients together and let the probiotics do all of the hard work! 



Adapted from: Jessica Oldfield - Coconut Oil

Total time: 20h


  • 660 g coconut cream

  • Probiotic powder from 2 good-quality probiotic capsules

  • 1 Tbsp honey (optional)


  1. Whisk the coconut cream and probiotic powder together until smooth.

  2. Pour into a sterilized glass jar and cover.

  3. Heat your oven to 50 degrees C. Once it has reached this temperature, switch it off. Place the jar in the oven, and leave it to stand for 12 hours. If you don't want to do this, place the jar in another nice warm place where it won't be disturbed.

  4. After allowing it to stand for 12 hours, place in the refrigerator to chill overnight.

  5. The next day, blend the mixture in a food processor with honey, if using, until smooth.

  6. Return to the glass jar and seal. Place in the refrigerator and allow it to thicken.


  • This can be stored in the fridge for 3 weeks.


[1] Oldfield J. Coconut Oil: Over 60 Delicious, Nourishing Recipes. United Kingdom: Hardie Grant Books, 2016.

[2] Parvez S, Malik KA, Ah Kang S, Kim HY. Probiotics and their fermented food products are beneficial for health. J Appl Microbiol. 2006 Jun;100(6):1171-85.