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Coconut Cream Yogurt Recipe

If you love thick yogurt, are vegan or lactose intolerant, you’ll become seriously addicted to this non-dairy yogurt. It’s very rich, filling and delicious. But even better, this fermented coconut cream yogurt will give your immune system a boost of over 30 billion live probiotics, magnesium, B vitamins, folate, vitamin K, electrolytes, enzymes and antioxidants.

Coconut Cream Yogurt Recipe

MAKES: about 3 cups


1/4 cup water kefir grains

2 x 400 ml. (13.5 oz) can of coconut cream (not coconut milk)


Add 2x 400 ml. (13.5 oz) cans of coconut cream (not coconut milk) into a glass brewing jar. Put ¼ cup of water kefir grains into the cloth bag and put it into the coconut cream, making sure not to submerge the top of the bag.

Leave the jar to ferment in a warm spot for 24 hours with the lid clasped. When you see small bubbles forming on the top, that’s an indicator that it’s ready.The coconut cream is fermented and has now turned to yogurt!

After the ferment time, place the jar into a bowl of very warm water for about half an hour and the coconut cream will get runny. Do not get water inside the jar. Once runny, pour coconut yogurt into a sealed container. You can now flavour the yogurt to your liking – our favourite is classic vanilla.

Then open the bag up and rinse the grains well. Put the grains back into the jar and either start the fermentation process again or put the grains into dormancy until you are ready to ferment again.

Place the container of coconut yogurt into the fridge. The cold air will make the yogurt thicken and within a couple of hours, you will be able to enjoy it.


You may have heard of milk kefir, the cousin to water kefir. While their processes are very similar, the grains are different. Water kefir grains are jelly-like particles which do not respond to dairy and milk grains are cauliflower-like and do not respond to non-dairy alternatives. Use water kefir grains to make this non-dairy coconut cream yogurt.

To keep the water kefir grains strong and vibrant, it is best to do a water kefir first ferment after every third coconut cream ferment in order to feed the grains with vitamins and minerals from the coconut sugar.

Temperature is key to fermentation. Please follow our guidelines and the Happy Gut method.

Fermentation is an art and a science with living bacterial cultures. It may take several tries and some adjustments to make your perfect yogurt. Don’t be discouraged if you need to try again.

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